2018 Tea Side 0101 Ripe Pu-erh Tea, heads

Origin: Thailand
Elevation: 1300 m
Fermented in: March 2018
Availability: In Stock
$17.00
-+

Handmade Shou (Ripe) Pu-erh made of spring 2016 material from Thai 200-400-year-old trees. Chiang Rai province, northern Thailand, 1300 meters above sea level.

Fermented in March 2018.

This shou pu-erh is new for our project. It is made of the same material as our sheng Dragon. It is presented in two different forms: classic loose tea and the heads (cha tou).

In a dry aroma, there are dairy and woody notes with pleasant sea salinity. In rinsed tea, the woody background opens up multifaceted, berry tones of raspberries and strawberries with milk are added to it. The taste of tea is dense, even, and rich. Despite the youth (short time storage after fermentation), this shou pu-erh is easy to drink. The taste is dominated by woody tones with coniferous hints and a milky-berry theme.

This Pu-erh is very resistant to brewing, which proves the presence of a powerful, expensive material from old trees and accurate manual processing.

Has a strong relaxing effect.

Reviews (2)

I love Shou PuErh as an evening tea, this one screams dark cherry when I tasted it the 1st time, then raisins, and black berries.
Less wood more roots, full bodied and long stamina.
Withstood very hot brewing nicely and has good vicosity.
Sweet after taste similar to Ninjiom Pei Pakoa, a traditional herbal cough medicine that has nice and delicious flavor :)
This one I find very sweet, I like it! The chaqi is also nice and warming.

I don't have that aesthetic knack for describing tea, especially the way this tea is described in its "description", but I will say that I received this as a sample along with a different cake I'd purchased, and wow, it makes a very smooth, dark and thick brew, cup after cup. For me, this tea is more subdued in terms of flavor, but does have a subtle, almost honey melon-like note finish. This ripe puerh has incredible stamina (probably the most striking feature of this tea), as stated in the original description in terms of resistance to brewing. I'm glad I had my gongfu session on an open Saturday afternoon, because this session just kept yielding cup after cup. The ancient tea trees are for real, and Tea Side is a treasure for that.

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