2008 Pu Muen Raw Pu-erh Tea Cake | Sheng Puer | TEA SIDE

2008 Pu Muen Mountain Raw Pu-erh Tea

Origin: Thailand
Harvest: 2008
Elevation: 1400 m
Availability: Out Of Stock
Reward Points on purchase: 45 Details

In this raw pu-erh, you can find some likeness with Chinese teas from different brands, for example, Xiaguan or Chang Tai. However, our Sheng (raw pu-erh) is completely independent.

It is produced by the leader of Lahu hill tribe in the north of Thailand. He used leaves from old trees growing in the jungles on Pu Muen mountain. The leaves of this special kind of tree have purple veins and they are distinguished by a special, rich taste.

The taste of pu-erh tea is deep, powerful and vivid, with a long aftertaste. It is rich in fruit notes, with sweet plum and walnut in the dominant.

Pressed into large cakes of 450 grams.

This tea is out of stock but its younger brother is available as 2016 Pu Muen Jungle Pu-erh Tea

Reviews (2)

8gr tea/140ml by Yixing clay teapot Fu Gu from a master Fan Lao Shi (clay Hong Qing Shui Ni). Dry warmed up leaves smell: walnut, dried fruits, mint, a plume of aged port wine. The aromas are bright, dense, saturated. After inhaling, remains for a long time in the olfactory. The leaf is thick and dense. This sheng has a good, medium dry storage. The plume from the empty cup gives notes of shou pu-erh, russian sauna, honey. Infusion hits like a cannon. Wormwood, sweetness, astringency. Kuwei and Sheng Jin strain the taste buds in full. Interesting terroir and some thoughts of a recipe. This sheng has an individual face. There is nothing special to compare with, it is necessary to try. A real tea with an athlete's body!

Zhu ni - 160ml, Tea - 11.2g, Water - structured osmosis, T - 93°

The dry leaf of pu-erh smells of pharmacy grass, blue-dark, mysterious.
After washing there is a smell liqueur-steamed black raisins, a little warm boiled prunes, the old hut. The dynamics are smooth.
Smell of chahai: Iranian prunes, crushed black boiled raisins, crushed cashew nut, compote tones, not persistent, spontaneous.
The color of the liquor in the pial and chahai is liquid amber! Very beautiful!
The body of the tea: "dancing flame", in the mouth it rises swaying, strikes the sky, then curls away into the throat.
Aftertaste: tart-sweet, partitions of walnut, Changtai-Xiaguan. Aftertaste, like a caravan slowly wandering through the desert, appears smoothly and unhurriedly and disappears among the high dunes.
The test for overexposure: a little bit tart, a bit brutal, just calmly pleasant
Condition: calm, peaceful, the body is light, after tea drinking do not want to hurry somewhere, fuss.
The condition resembles a wide river, which is powerful and smoothly carrying its waters.
Summary: hermit tea, without vanity, superfluous, whole, demanding of good water, environment and silence.
Tea bottom: dark olive color, slightly spiraling, pleasantly smelling.
I really liked this pu-erh tea - Changtai, Xiaguan, Tulin, Yiwu, you can find here everything.

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