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“This tea is quite good! When I started with tea, I found that I enjoyed the darker and more predictable tastes of ripe puer. Aswell, I didn’t have patience for bitterness. Only now, am I finding my...” Read full tasting note
Growing Region: For this Sheng Pu-erh we use Mao Cha harvested in 2005 from 300-400 years old tea trees at an elevation of approx. 1500 meters, province of Chiang Rai, Thailand.
Pressing: Manual by hands, stone.
Taste: Very steady, thick and soft. There are not bright notes, but the tea surprises with its soft, smooth and velvety taste. The flavour has not many semitones, it is all distinctly apple-nutty, with notes of wood bark. Better brew this Sheng with boiling water. If you like thick walnut pu-erhs, this Sheng is for you. Adjusting the time of exposure you can choose the most pleasant density of the infusion. Fans of strong Sheng Pu-erh can indulge in experiments and draw a nice lightly tart smack. The aftertaste is unobtrusive but very noble: still the same dried apples and nuts, but with savour of raisins.
State after drinking: easiness, thoughtful and calm.
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Yunnan SourcingThis tea is quite good! When I started with tea, I found that I enjoyed the darker and more predictable tastes of ripe puer. Aswell, I didn’t have patience for bitterness. Only now, am I finding my way back to raws, and really appreciating what they have to offer, but I think it’ll be a little bit before I turn to young raws as a daily drinker, though I’m getting there.
This tea is wonderfull, I’ve never tasted a puer from anywhere other than China, so this was a welcomed change. It doesn’t taste too different to a chinese raw, but I would have had to have drank raw puer for years before I could tell you the actual differences in taste and mouthfeel that I found. However, what I can tell you was that it was a very good tea.
I was reading while drinking this, so I don’t remember many specifics, however, this is a very fruity puer, light, and with a little bit of bitterness. The bitterness in this tea is not unpleasant at all, it’s there and noticable, but works well with the flavours in the tea. The specific fruits, hmm… i’d say a tiny bit of pineapple, mellon as sort of a base note, and just a hint of stone fruits.
This tea was wonderful, and I’m so happy to finally have time to drink tea once more. School is out until the first of january, and since I finished my semester it’s a break without worry, so I’ll deffinately be taking lots of time to catch up on tea and reading, haha.
