2016 "Lord of the Forest" 1000-year-old trees Myanmar Ye Sheng Pu-erh Tea

Origin: Myanmar
Harvest: Spring 2016
Elevation: 1500 m
Trees' age: >1000 y.o
Availability: In Stock
$170.00
-+
Reward Points on purchase: 51 Details

Wild pu-erh tea from Myanmar, 1500 m. Ancient tea trees, more than 1000 years old.

There is no need to write that it's a rare tea. Some Taiwanese tea houses redeem all this mao cha immediately after production and it does not arrive to tea market outside Myanmar and Taiwan.

Taste is unique but in classic Ye-Sheng tea style. Dry leaves aroma has unusual notes of grape wine. Tastes like no other wild pu-erhs we know.

There are notes of wine, berry jam, plum, grapes and cut wildflowers. The finish has light and beautiful fresh peach.

Cha Qi effect: calm, contemplation, tranquility.

Reviews (14)

A unique tea among other yesheng is a truly strong compliment, since wild puer is already so different and diverse, but this tea is indeed that unique.
That gamut of tastes this tea produces is unbelievable, with some you really rarely see, like tomatos, and it really depend how you prepare it,
so this tea will probably take you some time to figure out how you’d like to brew.
But it’s an interesting challenge, and a rewarded one.
Try it out!

Beeswax, dried fruit, incense, Old wood floors in the kitchen, floral with some very light buttery sweetness.
Velvety throughout the mouth.. wow
Too good
Just mild enough to sit out here on the balcony and feel the freshness of the new cycle. Small rays of sun gracing us with their presence...

Reminded me of a different puerh I've tasted that sells for 4x the price. I don't think I would have been able to tell the difference in a blind tasting.

This is one of my favorite teas. Feels for me less caffeinated than other shengs so even works as my bedtime tea. Very fragrant and even herbal by its taste, fresh, light but full of taste. Yummy.

As many wild Camellia varietals, it has a quite eccentric personality. Small, almost minuscule leaves, accompanied by a few leaf scales and even some moss for good measure. Although the loose sheng has been stored in humid Thailand for three years, it hardly shows any signs of darkening, keeping a vibrant, yellow-green hue. It brews into a bright, sweet, fragrant soup exempt of any bitterness, reminiscent of a white tea. The leaves exude warm, spicy notes of dried fruit, cereal and tobacco, the liquor is slippery and slightly resinous, with a pinch of soft acidity and astringency. Its watery clarity translates into a bodymind sensation of just that - gentle and lively like sunlight reflecting on a forest stream. Thank you Valery.

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