2016 "Gipsy crow" Raw Pu-erh tea

Origin: Thailand
Harvest: Spring 2016
Elevation: 1300 m
Availability: In Stock
$60.00
-+

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 (4)

Excellent sheng, thanks, tea side

Feels like a mixture of Lincang, Bulang and YiWu flavors + some notes unfamiliar to me. There is something that distinguishes this tea from the Yunnan pu’ers, but it does not make it worse. The dominant is the bitterness of grapefruit, lemon peel. But the word "bitterness" doesn’t fit the description that much, anyway, I didn’t find other in my vocabulary. Generally, this sheng is powerful, sweet, and clear. Probably I'll finish it soon because it seems that with time everything that I personally like about him is going to die down. I hope, I’m wrong. It seems to me quite young. Now this is my favorite raw pu’er which I compare all the other shengs with.

This is the first sheng from Thailand that I've tried. To much of my surprise, it is good !!!

The taste is rich, sweet, and, as always in Thais, there are many exotic fruits, little flowers, bird cherry tartness and wormwood and slightly citrus (notes of pomelo in flavor and taste). But all this is very modest and quite noble. 6th infusion I've heavily overexposed, instead of 40-45 "kept for 2 minutes, no less." This is where appeared steamed apples mixed with wormwood bitter taste. The aftertaste is sweet, bitter-astringent, from the 4th infusion appears a menthol chill that instantly spreads over the body.

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