2013 "Linx" Myanmar Raw Pu-erh tea

Origin: Myanmar
Harvest: Spring 2013
Availability: In Stock
$65.00
-+

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 (3)

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

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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