2014 "TEASIDE 0175" Raw Pu-erh tea loose-leaf | TEA SIDE

2014 “TEASIDE 0175” Raw Pu-erh Tea

Origin: Thailand
Harvest: 2014
Elevation: 1200 m
Trees' age: 300-400 y.o.
Availability: In Stock
Reward Points on purchase: 5 Details

For this raw pu-erh we use leaves from old (mainly 300-400 years) tea trees, province of Chiang Rai, Thailand. The elevation is about 1200 m.

It’s our own production completely from harvesting to packing. Of course, we had to hire extra hands to pick up the leaves, otherwise, we would have a very little amount of this tea. But the entire production process is fully under our control from start to finish.

Mao cha for this sheng is prepared by classical technology. Sha qing ("killing the green") is carried out in a wood stove. Next, twisting and drying in the sun.

Our puer tea has come out light and floral. The taste is slightly tart, fruity-floral tones are in the dominant. In the background can be found dried fruits and berries. Experienced drinkers can notice faint "smoke" in taste. Leaves a pleasant, sweet aftertaste. This pu-erh gets high marks on tastings from the Chinese colleagues, and from European, American, Russian, Ukrainian and Belarusian tea-lovers around the world.

State after drinking: calm, contemplation, tranquility. Just a small amount of this tea left, so we sell it loose.

Reviews (4)

This lighter tasting sheng has a floral note mixed in with fruitiness.
Wet leaves smell like green stone fruits with a touch of honey.
The brew gives a gentle sweet aftertaste that comes with a spiced tartness and a hint of bitterness.
A presence of mild dryness is there, especially as the floral and fruitiness start to mellow out in later steeps.
If you let the tea to cool down, the dry and tart characteristics won't be as apparent.

Genuinely one of the best teas that I have ever had.

Clearly high quality gushu material-
Strong taste, a lot of re-steeps, very strong qi.
For those who are acquainted with tea-side’s aged and semi-aged teas the plummy taste and the aroma would be very familiar, only this is the young version.

I disagree with the description about it being “light”, I have to prepare this tea with muting clays because the fruity notes are too strong for me in my regular Sheng set-up.

I kinda wish this was pressed so I could age this great material..

Compared with Chinese pu'ers, the infusion is very rich orange, and the taste is very mature. Saturated, even with some density, infusion, sweet, with a very bright taste, fruits, and spicy berries. Easy to brew, first I brewed it with boiling water, and It did not kill me with the bitterness in response. A little bit of tartness appears with 3-4 steeps, a delicious aftertaste. Tried this pu-erh several times, the impression is not very straightforward. This tea seemed to me kind of unbalanced, "noisy". Not as a choral polyphony, but as the noise of a street crowd.

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