2013 Purple Leaf Myanmar Raw Pu-erh Tea

Origin: Myanmar
Harvest: Spring 2013
Trees' age: 100-200 y.o.
Availability: In Stock
$13.00
-+
Reward Points on purchase: 4 Details

Raw pu-erh tea from Myanmar (Burma), 100-200-year-old purple trees. Spring 2013.

Appearance of dry tea leaves reminds of a Dan Cong tea of light roast. However, it is a purple leaf sheng pu-erh of quite full value, without mistakes in technology, and, accordingly, without distortions in organoleptic.

The aroma of the tea is sweet and floral with hints of raisin. The taste is rich, dominated by raisins and apricots. This is an understandable and predictable puerh, which will please those without rich experience in expensive teas. One of such pu-erhs that you can drink every day, for a long time.

Reviews (3)

Bouquet: Lovely typical purple leaf with a distinct sour layer to it and a certain burnt sauce or wood bark - An autumnal leaf wet soil atmosphere plus an orchid flowery ghostly touch floating through the air. There is also this certain dark sourdough bread vibe to it which also plays its role within the sourness and on top of that to perfectly complete this scenery the bread is covered with a fine layer of Worcestershire sauce.

Liquor: Especially within the second steeping those dark amber colored cups gain within their thickness and creamy texture. Talking about "thickness" - this buddy got a lot to offer with a great intensity of darkish honey notes which somehow reminds me of a strong Italian mountain forest honey I enjoyed last Winter but also with hints of Manuka honey too. With the honey also comes the floral part which again shows signs of orchid and magnolia but also a different approach within a tiny hint of Greek rose frankincense. Here in the German speaking regions we got something called "Eibisch" - translated into English it's Marshmallow but that's totally far away from the ones used in America at a campfire. There is a more medicinal version out here also of different texture which is good for the stomach. There is a great portion of it in it especially the ones with a certain rose taste to it. The sweetness is very upfront and covers your whole inner mouth section within the aftertaste and beyond.

Thailand's northern region and also the Myanmar area really caught my attention. Each Pu-erh I highly enjoyed so far shares some similarities to their Yunnan neighbors but on the other side they are so unique & different too in their own magical way. You can literally taste the pureness of the wild jungle!

The aroma of the dry leaf is extremely restrained, dried apples and flowers from somewhere far away, from a heated up leaf - dried apricots and dried berries, in a rinsed leaf - the berries have left, there are flowers and some dried fruits.

Clay teapot, delicious water, 5gr for 150ml: 20sec/20/20/30/30/1min/1/2/2/3/5/5 +

The pu-erh is already rich and intense for its four years and loose storage. In the aroma of infusion there are dried and pickled apples, flowers, and dried apricots. The body is dense, but at the same time, you can drink a lot without straining yourself. It’s sweet, especially the aftertaste.

The tea varies faintly from steeping to steeping, but for those who like to observe metamorphosis, it will be interesting. In the last steeping the smell of "tree fungi" emerged quite unexpectedly, unusual but interesting.

The puer is strong, but the power is delicate, not the one that rolls through the stomach or head, but healthy and pleasant. Tea is good without a doubt, it will adorn any collection. It is the sixth in a row to try out from Teaside and clearly beat some “competitors”.

3.8 / 70 (容 天 壶 - enclosing the sky)
What the interesting teas are these sheng pu-erhs. They are so different in taste and aftertaste, in their transformation of these qualities both in a single steep and through the whole brewing way. This time an interesting specimen from Burma led me along my tea path. Before that, there was a tea marathon with fresh or almost fresh Chinese pu-erh, I’ve been drinking it for three weeks, and here the Burmese, already quite ripe for its 3 years. Remembering testing it a year ago, noted the weakening of fragrant Chinese seeds and matured tart and dense profile in the final steeps.

Qi is still a very thoughtful, but the sheng itself noticeably gained in the body, without losing its original modesty. The beginning was unprepossessing, the first two steeps were slightly unclear and weak in infusion, which made me somewhat disoriented and lulled. But from the third he gave out his bouquet of flavors, a bouquet of aftertaste and density. From the middle of the session went the Yi Wu nutty-sweet tea profile and a long finale. The sheng, despite its apparent simplicity, is not simple, transforms well, gives a rich aftertaste, which becomes more tart and more saturated by the final steeps. Not thin. A light dryness in the throat is perhaps the only thing that does not speak in its favor, but this is nitpicking. I wonder how it will ripen, if it gain more thickness and density, be velvety? I would like to separately note the heavy, sonorous leaves.

It turned out to be a rather long and chaotic report, but the fact is that such shengs are not easy to describe - it seems to exist, but it does not seem to exist). Modest, individual, with a good potential.

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