2014 "Fox" Raw Pu-erh tea

Origin: Thailand
Harvest: Spring 2014
Elevation: 1200 m
Availability: In Stock
$85.00
-+

This raw pu-erh is made from leaves harvested from the wild mountain forest with many old tea trees, aged at least 300 years and more. They can be 500 or even 700 years old.

The taste of this green pu-erh is very different from the taste of all the others Thai pu-erhs presented in our web-store. So we can say, the cultivar of these trees is unique for Thailand. This puer was made in a small family tea manufacture, that can hardly be called a factory or plant. Very nice people, which is very important for us because we believe such things always affect the quality.

The material is from spring 2014 harvest. Fried by hands only in wood fired oven (wok). Cake is manually pressed by stone.

Dry tea flavor: milk candy, sweet red apples, pears, tropical fruits.

Taste: milk caramel moves to background. In the foreground appears fresh pears, plums, sweet mellow notes with some species. Infusion smells with the same dry milk candies and pear caramels which are also in the foreground taste. Some strawberry gum is also in flavor. In the background are wood tartness and pungency of freshly cutted branch, tree sap.

Aftertaste is powerful and long-lasting, with the same basic notes. We've been pleasantly surprised that aroma passes into the taste so perfectly in a pretty young tea. It will be interesting to store and observe its aging.

State after drinking: clarity, attentiveness, alertness.

Reviews (4)

Leaf is dense, heavy, compact, fat. Almost the highest grade, many buds. Aroma of heated leaves: dried fruits, honey, leather harness, mint, hazelnut. Infusion is rich, pushy, Kuwei and light viscosity. The aftertaste is voluminous, saturated with Sheng Jin and with astringency spreading into the throat. The profile is Yiwu, Mahei. The tea became intoxicating, gain the depths, the bitterness left (now this is a hazelnut). It has matured well and will undoubtedly gain more with aging.

Harvest of 2014. Zhu Ni teapot: 160 ml, tea: 10 gr. Water: reverse osmosis - ppm - 24. Temp. 87-90 ° -94 °
Dry leaf: dark olive with silvery impregnations.
The smell of dry leaf: weak, herbaceous-spicy. Steamed: apple.
The taste of liquor: tart-sweet.
The smell of liquor: spicy.
Liquor color: golden topaz. By color, you can not say that the tea is 2014. More likely, 2011-2012.
Transparency: almost crystal.
The smell of an empty cup: reminiscent of Xiaguan. Tea changed the aroma from caramel-flowery to raisin-prune.
The intensity of the smell: medium, wavy, raisin-apple at the end.
Liquor body: medium-dense, oily.
Aftertaste: sweet-tart, reminiscent of the best samples of Bulang, sometimes very sweet, almost sugary.
Bottom: dark olive leaves, fragments of leaves.
Cha Qi: from light-bright-vigorous energy transformed into a highly intoxicating-sedative. The upper-brachial girdle is almost motionless, you want to sit and not get up, but the head is clear. There is such energy - you are drunk, but thoughts are clear. No viscosity and inhibition, the thought moves at a speed of light! Interesting transformation. And this effect is not accidental, it is repeated from drinking to drinking.
The last steepings with increasing water temperature strengthened all the features written above.
Summary: tea has strongly transformed with storage, acquiring absolutely opposite notes and features from freshly received. As for me? I really like this change!

Dry leaves emanate honey sweetness, barely perceptible mint freshness and light berry sourness. All this wealth goes directly to the taste. The infusion is very rich, sweet, with a palpable berry sourness ( I am reminded of red currant aroma), creamy milk and light spicy (like of wormwood) bitterness and woody tartness. All this gradually turns into a pretty long aftertaste with clearly noticeable mentol. In middle steeps, the spice becomes sweeter, closer to rosemary, and fresh astringency reminds of the aroma of a fresh-cut young pinecone. In the later infusions there is a lot of astringency and bitterness, but at the same time, an infusion gets amazing milk softness.

interesting sheng, yet did not understand what tastes it has, but it is uniquely good, everything in moderation, astringency, and bitterness, an interesting aroma.
something elusive honey-apple-milky.
and the main thing is a good aftertaste from the first steep.
something like a wild yiwu.
and, in general, the "Unicorn" as well as this pu-erh - they are both similar to the Chinese
such a mixture of naka, wild yiwu, and wulian xian, but in a brighter performance.
a mineral-sweet aftertaste!

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