“Gongfu Sipdown (2346)! Thank you Togo for this sample! When the water hit the leaves the immediate aromas were that of fresh farmyard mud and cherry juices; it was so pleasant and intriguing!!...” Read full tasting note
“Here’s a tea that everyone into ripe pu’er should try imo. It is unlike any other one I’ve had. But it’s not just unique, it has a lot of qualities I look for in tea, which make it one of the best...” Read full tasting note
“Tea-side is a new name to me. A friend brought them to my attention and I decided to request some samples for review. Google seems to only sniff out their Russian website and the English one...” Read full tasting note
Origin: Thailand
Elevation: 1300 m
Fermented in: Feb 2018
This shou is made of 2010 mao cha from Thai 200-300-year-old trees.
The current batch is fermented in February 2018.
Ripe pu-erh made of aged material turns out to be soft. In the taste are sweet woody-nutty flavors complemented by fruit and lotus root notes. With aging, the woodiness is shifting to the barrel whiskey taste.
See also raw pu-erh tea 2010 “Dreaming Bird” made from the same material.
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