2013 "Lynx" Raw Pu-erh tea cake Myanmar | Sheng Puer | TEA SIDE

2013 “Lynx” Myanmar Raw Pu-erh Tea Cake

Origin: Myanmar
Harvest: Spring 2013
Trees' age: 200 y.o.
Availability: Out Of Stock
Reward Points on purchase: 20 Details

Raw pu-erh tea from 200-year-old trees of Myanmar (Burma). Harvest of spring of 2013.

A beautiful tea from high-quality material and classic processing.

Aroma is sweet, floral. Unlike the Thais, the taste of this sheng is more floral than fruity. Meadow flowers, caramel, plum, a little menthol, vanilla, and butter. Pleasant floral aftertaste.

A bright, interesting pu-erh from old trees of Myanmar will adorn any puerh collection.

Reviews (5)

The liquor of this sheng puerh feels very light in the throat, almost cooling-like.
I tasted a modest presence of bitterness, with no hint of sweet after taste.
But somehow there is a slight fruitiness to it, faintly resembles dried green apple.
The flavour profile doesn't linger much, though.

These border teas are truly an eye opener,
and this puer from Burma shows Yunnan does't hold a monopoly on puer.

it's a moderately prices puer that delivers all the qualities you look for in ancient trees sheng,
and the taste is very nice as well.

if you want a change in flavor from Tea-Side's Thai puers, give this one a try!

[Myanmar (Burma) is a separate country with its tea. This is not an appendage of China. Nature is not divided into a more or less significant terroir, so even the term "border tea", in our opinion, is incorrect to use. Note TEA SIDE]

Bright, aromatic dry fruits, grassy florals. Lifted with clean minerality, almost dry-fruit (starfruit/kiwifruit) acid. Long persistent fragrance, interesting white smoke. Structured sinuous tannin and long clean minerality.

Sometimes you can easily kill a good tea just by adding boiling water :(
I thought that and pour boiling water over the leaf. It didn't do good for it!
Being in my right mind, I would never do it! Which once again confirms two things. First, you must treat tea carefully. And secondly, once again I convinced that I'm not one of those who believes that ALL teas need to be checked with boiling water scalded

Dry leaf fragrance is floral, with some plum. A warmed leaf blows up with menthol, then caramel with meadow flowers. Rinsed also gives out a bit of menthol and a floral-fruity scent.
Clay teapot, delicious water, 5gr for 150ml. 20/20/20/30/30/40/1 / 1.5 / 3/8
The aroma of liquor is intense, flowers, dried fruit, sometimes again the note of plum. The body is dense, rounded with a little bit of tartness. Apparently, a young leaf reminds of itself, less sweet when drinking, but same sweet in the aftertaste. Tea is strong but more "harsh" than purple from Burma, which is not always desirable. If you compare these two samples, then "Linx" is still closer to pu'ers I drunk before, something from my personal collection, possible ones from the Mengku range, only without that "tobaccos".

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