2016 Tea Side 0201 Ripe Pu-erh tea

Origin: Thailand
Elevation: 1200 m
Fermented in: September 2016
Availability: In Stock
$17.00
-+

Experimental 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 2016.

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

Reviews (2)

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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