2010 "Dreaming Bird" Raw Pu-erh Tea

Origin: Thailand
Harvest: 2010
Elevation: 1200 m
Trees' age: 100-300 y.o.
Availability: In Stock
Reward Points on purchase: 17 Details

Thai raw pu-erh from 200-300-year-old tea tree leaves harvested in 2010.

The age of the material is felt clearly by the appearance and aroma of dry tea. Infusion is deep, almost dark amber in color, which looks quite unusual for 2010.

At the same time, you can feel the youth of the tea by typical sweet fruity notes. Typical dried fruits are also present.

Try also ripe pu-erh tea 2018 "TEASIDE 0302" made from the same material.


“Dreaming Bird” raw pu-erh tea on The Late Show with Stephen Colbert on Tuesday, February 5, 2019

"Perfume... There is a real perfume to it... like drinking the tea off the neck of the old lady."

Reviews (5)

Right from start it's clear this one has some age on it, from the sight and smell of the leaves.
The taste confirms this, as it already feels semi-aged, with some extra 5 years of age on it.
The taste is classic HTC fruity-prunes, appropriately aged between the HTC cakes and the 2014 mao-cha, so it is worth a try just to see the continuum of aging taste!
It is also a good, subtle semi-aged tea from old trees with good qi and many steeps

Today I went to visit workers in the village. They are so hard-working, building plastic boats. But that is not about them. I grabbed the first pu-erh cake from the shelf in the morning. It turned out TeaSide 0360. Well, there were no facilities for tea ceremony, so I cooked it. Oh, what a dense infusion it has. I cooked 2 liters, for seven people, repeated in a couple of hours later. So it was already evening, the guys called me: what did you treat us to?) They got drunk like from energy drink, they’d been working hard from dinner, no way to stop at all)

The aroma of dry tea reminded of the forest after the rain, after warming up the leaf and the first brewing the tea opened with notes of plum and a dry green apple. A very beautiful amber tint of infusion. The taste is restrained, but having some distinctive Thai "core", gives off a sweet aftertaste with a light tartness.

Not bad. Effective. Immediately begins to be felt on the tip of the tongue. There is the aroma of the bottom of the cup. During drinking - tartness, after - turns into sweetness. In comparison with 0381 by the quality/price ratio this one is not worse, can be even better, especially after some aging, IMHO.

Puer grabs attention by the most beautiful (after "disassembling" the cake) tea leaves and a very restrained smell of dry tea. There is this smells in the middle of autumn in a dry forest. After washing, the smell is the same, only the humidity "in the forest" is amplified and the sweetness appears in a second plan. The taste is slightly tart, pleasant, smooth, persists throughout the brewing process. Pleasant bitterness, turning into sweetness. Very stable aftertaste.
This sheng is distinguished by "organic" tartness, in the sense of "appropriate", "correct" and balanced result of brewing with freshly boiled water, even with prolonged (1 min or more) steepings.
I’m glad this raw pu-erh appeared in TeaSide assortment.

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