2016 "Gipsy Crow" Raw Pu-erh Tea

Origin: Thailand
Harvest: Spring 2016
Elevation: 1300 m
Trees' age: 300 y.o.
Availability: In Stock
Reward Points on purchase: 18 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 (5)

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

Feels like a mixture of Lincang, Bulang and YiWu flavors + some notes unfamiliar to me. There is something that distinguishes this puer tea from the Yunnan puers, 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 tea 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 puer which I compare all the other shengs with.

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

The taste of the pu'erh 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 of pu'erh is sweet, bitter-astringent, from the 4th infusion appears a menthol chill that instantly spreads over the body.

Write a review

Note: HTML is not translated!
    Bad           Good
Related Products
TEA SIDE © 2012-2019