2016 “Chasing Spring” Raw Pu-erh Tea from Tea Side

2016 “Chasing Spring” Raw Pu-erh Tea

Tea type
Pu'erh Tea
Ingredients
Not available
Flavors
Alcohol, Apple, Apricot, Bitter, Chocolate, Cloves, Cranberry, Dried Fruit, Floral, Flowers, Fruity, Grass, Herbaceous, Herbs, Malt, Sage, Sweet, Wood
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Bulk
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
200 °F / 93 °C 0 min, 15 sec 8 g 4 oz / 130 ml

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  • “An interesting tea that combines the refreshing bitterness of young sheng with heavier fruity sweetness and woody notes. It is by no means something I would drink every day, but there are times...” Read full tasting note
    86

From Tea Side

Origin: Thailand
Harvest: Spring 2016
Trees’ age: 300-700 y.o.

“A night magical spring forest promises some unusual moods. The red wolf is chasing spring.”

We put this tea into Sheng Pu-erh section, however, there is some compromise here. The material was processed with deviations from the norms for pu-erh maocha production. The leaves were oxidized more strongly, in oolong style; but heating and final drying on the sun were made according to the classical technology for further pressing and storing.

The tea has been stored in our dry warehouse since spring 2016. It has interestingly changed since then and we decided to release these cakes in a small experimental edition.

Material from ancient trees, 300-700 years old, sweet-leaf variety.

Aroma: sweet dark plum, apples, fruit caramel, wood sap, cinnamon.

Flavor: fruit caramel, sweet red apples, plum, dried apricots, wood sap, and chocolate.

Aftertaste is fruity-woody, with light notes of chocolate.

The cover designed by a Russian artist from St. Petersburg, Irina Verner

About Tea Side View company

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1 Tasting Note

86
Recommended
999 tasting notes

An interesting tea that combines the refreshing bitterness of young sheng with heavier fruity sweetness and woody notes. It is by no means something I would drink every day, but there are times when it just fits perfectly.

The aroma has a base layer of woody, malty and grassy floral scents. Beyond that, there are nuances that are a bit hard to pinpoint. Some fairly unusual associations come to mind, such as PVC, human semen and cloves.

Taste is pungent and likewise multilayered. It is bitter, sweet, woody, but also herbaceous with a refreshingly juicy quality to it and a cooling, astringent aftertaste. Specific flavours include cranberry, chocolate, apple, fermented fruits and dried apricots. These are complemented by sage flower note and further dried fruit in the aftertaste.

The texture is reasonably airy, but the main sensation is mouth-numbing, which I guess makes the tea feel lighter than it actually is. The cha qi is somewhat energizing overall.

Flavors: Alcohol, Apple, Apricot, Bitter, Chocolate, Cloves, Cranberry, Dried Fruit, Floral, Flowers, Fruity, Grass, Herbaceous, Herbs, Malt, Sage, Sweet, Wood

Preparation
200 °F / 93 °C 0 min, 15 sec 8 g 4 OZ / 130 ML
1 comments
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I appreciate your unabashed description of the aroma!

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