2014 TEASIDE 0380 Raw Pu-erh Tea Loose-leaf
2014 “TEASIDE 0380” Raw Pu-erh Tea Loose

2014 “TEASIDE 0380” Raw Pu-erh Tea Loose

Origin: Thailand
Harvest: 2014
Elevation: 1300 m
Trees' age: 200-300 y.o.
Availability: In Stock
Reward Points on purchase: 5 Details

High-quality pu-erh tea material from 200-300-year-old tea trees. Chiang Rai Province in the north of Thailand, 1300 meters above sea level.

Even such a short aging evidently affects the taste. This raw pu-erh turned out amazingly sweet and powerful. It requires careful brewing but is not too exacting. Very intense taste, dominated by apples, strawberries, and sweet dried fruits. Gentle aftertaste. Sweet and very strong sheng.

Riping with years will gain menthol, the taste of prunes and raisins. The tea fills with tenderness, lightness, gentleness.

But sheng pu-erh is sheng pu-erh, you will definitely get a portion of cheerfulness.

We don’t press this pu-erh in cakes anymore due to the small amount left and sell loose leaf only.

Reviews (4)

Brief (few seconds) steeps in 90 Celsius water.
Liquor is almost-clear with a dark golden hue in look.
Taste is noticeably fruity sweet of burnt ripen fruit, with just a slightest hint of bitterness.
Not a long finish on the aftertaste, which has a faint floral note.
Mouthfeel is somewhat dry and sticky, encouraging salivation.
Wet leaves are with hues of olive green and pale copper, giving off a sugary aroma of burnt fruit.
For some reason this tea makes me feel mellow, and it withstands many infusions as well.

Has similarities to the 0175 raw-
Both are high quality gushu, with strong taste, a lot of re-steeps, and very strong qi.
Both will be very familiar to those who are acquainted with tea-side’s aged and semi-aged teas, because of the plummy notes and the aroma.
The fruit notes are so strong the I have to prepare this tea with muting clays.. This is extremely uncommon with the young Sheng I have, but definitely Not a Con.

It’s a shame that they won’t press these loose Shengs anymore, since I feel they will age beautifully, and loose form takes a LOT more space..

The aroma of the dry leaves is very interesting, the main profile is the sweetness of Thai dried fruits (longan, coconut), the background is the typical Sheng notes of grandma's village house inner porch.
4.5 gr per 150ml, 1 minute - 3 minutes - 5 minutes. (I always drink sheng pu’ers this way)
1 infusion. The aroma of the first infusion replicates the aroma of the dry leaf. In the taste, there is a light sugar sweetness (if more precisely, sugar melted in a spoon over the gas, turned into caramel), with allusions to lemonade “Dushes” with sheng base, pleasant and unusual.
2 infusion. The aroma is the same, some medicinal bitterness on a palate.
3 infusion - the aroma subsides, the bitterness is weaker.
In the aftertaste, there is a slight bitterness in the mouth, along with dryness. I feel like I want to drink something.
The steeped leaves are neat, a "tissue paper" thickness, I need to be very careful to unfold the leaves and not to damage.

It has a bright fruity aroma with hints of honey and baked fruit. And when the leaf was rinsed, the space was filled with the aroma of black currant - sweet, high and saturated.
He conquered the crowd, striking with his powerful, captivating and taking away to distant worlds energy ... Everyone could make his own special trip!
This tea is for special events, for sacraments, when the edges of one's own ego, time and space are blurred ... Impressive tea!

Ivan Polousov, "Live tea house", Novosibirsk

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