“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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