2016 "Gipsy crow" Raw Pu-erh Tea Cake | Sheng Puer | TEA SIDE

2016 “Gipsy Crow” Raw Pu-erh Tea Cake

Origin: Thailand
Harvest: Spring 2016
Elevation: 1300 m
Trees' age: 300 y.o.
Availability: In Stock
Reward Points on purchase: 21 Details

Old trees raw pu-erh tea. The age of the trees is 300 years, more or less. Chiang Rai, Thailand.

Sweet red apples, dried apricots, and bitter herbs form the main taste of this sheng pu-erh.

Beautiful, exquisite, but cunning tea - every time brewed turns out different.

Has a long, fruity aftertaste. Invigorating tea. Brings to life and collects your thoughts.

Reviews (8)

A light and fruity sheng with a sweet after-taste.
No bitterness and astringency detected, but keeps me alert.
Flavour weakens quickly after a few brews.
Wet leaves smell of stone fruits.

compared to it's peers I feel this puer falls short.
it is still clearly high quality Thai material,
but the taste isn't as integrated as the rest.
This is my personal taste though, and others seem to like it, so still worth a try

Excellent Sheng, intensive flavor which reminds me really much of Ailao Shan!

Bouquet: Starting with an atmosphere like those pressed dried ripe fruit bars with raisins, plums & figs. Further taking in breathtaking nuances of dark resinous thick mountain needle forest honey plus the eatable honeycomb part followed by a fine citrus layer plus hints of chocolate and dried apricots but also apricot jam.

Liquor: Its dark orange yellow with a thick creamy and coating texture expresses itself with a lovely honeycomb flair with a thick creamy Manuka honey and generally a very deep and ripe sweet texture. There is always a certain hint of lemon between one aspect and the next - also a certain larch citrus type of woodsy flair to it. But the sweetness also shows up in a chewy fruit gummy version like those Korean or Japanese Hi-Chew with flavors of blueberry, peach and cherry blossoms. Like within the scenting stage you are going to discover layers of dried fruits like raisins, figs, plums and apricots plus a nice extra portion of jam. But it's not only Manuka it is more like a mix between this one and a dark Italian mountain forest honey I enjoyed last winter.

I can only repeat myself that I am really amazed what northern Thailand and Myanmar has to offer when it comes to Pu-erh deep from jungle harvested from ancient precious trees. I'm totally in love - definitely need some bigger portions soon.

Excellent sheng pu-erh, thanks, tea side

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