2018 "Raspberry black pine" Ripe Pu-erh Tea, loose

Origin: Thailand
Elevation: 1200 m
Fermented in: September 2018
Availability: In Stock
$17.00
-+
Reward Points on purchase: 5 Details

Craft Shou (Ripe) Pu-erh made of spring 2016 material from Thai 300-500-year-old trees. Chiang Rai province, northern Thailand, 1300 meters above sea level.

Fermented in September 2018.

The dry tea smells milky, raspberry and conifer with hints of salinity. In the taste is an interesting interweaving of coniferous oily tones with raspberries and dairy. Since the 3-4 infusion sweet woodiness and almonds appear. Aftertaste with pine and walnut tones, slight bitterness.

Reviews (3)

Your shu puerh sample you send is amazing... havent had shu in a while cause i got bored but this one just takes it to another level...
Very potent if i can say that, smooth but very strong, love the tingly feel in the mouth and strong body reaction, even only after the 2nd brew i can already feel alittle drunk...
will for sure get some of this for myself.

I do love shou pu-erhs, but this one is really hot. Very pleasant. Soft, with an incredible and with completely untypical for "average" shou richness of the taste, absolutely terrific gourmet tea. After that example, no one can say that shou pu-erhs are simple taste teas :)

5g \ 90ml Gaiwan.
The smell of preheated gaiwan is “anthill” cake, milk, cottage cheese, fried pike perch.
Infusion of dark color, thick and pure by taste. It is easy-drinking, with mineral, broth aftertaste, nourishing. In general, the shou itself is rich and dense. While drinking, the memories of a recent trip to the Karelian forest arose: we brewed shou, drank it with milk. It was hearty and tasty. Now with this tea I feel the same effect, but without milk added.
There is absolutely no tartness and bitterness. Heavy. Very dense. The aftertaste is oily. The fragrance is composed, woody. From steeping to steeping, it goes very smoothly, literally unchanged. It feels never-ending. I wonder, what will happen in the final. Aftertaste is blooming: mineral water, sugar, umami like of chicken broth.
Summary: dense, nourishing, soft and smooth. I was even a little surprised by the density. Finished quickly and without transformation, just came to naught. Need to note the leaf, it practically did not steam out, and it remained to lie on the bottom of the gaiwan (a good indicator, it speaks of a small amount of moisture in a live leaf and delicate processing). The shou itself left several thoughts. Personally for me, it is very dense, even and smooth. Perhaps, It will gain some sharpness and taste diversity after storing for 6-12 month. I think this tea has not said everything yet.

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