TeaSide 0285 Sheng Pu-erh tea 2014

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Flowers, Forest Floor, Fruit Tree Flowers, Grapefruit, Loam, Petrichor
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Lion
Average preparation
195 °F / 90 °C 0 min, 15 sec 4 g 3 oz / 100 ml

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  • “I’m pretty excited to try this young sheng because the scent from within the bag they sent me a sample in is just awesome. Notes of plums, flowers, rain, and loam. I call myself a noob to Puerh,...” Read full tasting note
    92

From TeaSide

Growing Region: Chiang Rai Province of Thailand, 1500 meters above sea level.

This Sheng is made of raw materials from the garden that is new for me. Although the term “garden” is not appropriate. It is a wild mountain forest with many old tea trees. The leaves are collected from trees aged at least 300 years and maybe more. How many more — the farmers find difficulty in replying. Trees can be 500 or even 700 years old.

It is a small family tea manufacture, that can hardly be called a factory or plant. Very nice people, which is very important for me because I believe such things always affect the quality.

Mao cha is from spring 2014 harvest. Fried by hands only in wood fired oven (wok). Cake is manually pressed by stone.

Dry flavor: milk candy, sweet red apples, pears, tropical fruits.

Washed tea: Milk caramel moves to background. In the foreground appears fresh pears, plums, sweet mellow notes with some spicy tones (go back to them later).

Infusion: Smells like the same dry milk candies and pear caramels which are also in the foreground taste. Some strawberry gum is also in flavor. In the background are wood tartness and freshly cutted branch pungency, tree sap. Over brewing intensify wood tones, adds astringency but does not bring to bitterness. Aftertaste is powerful and long-lasting, with the same basic notes.

I’ve been pleasantly surprised that aroma passes into the taste so perfectly in such a young tea. It will be interesting to observe the aging of this Sheng.

State after drinking: Clarity, attentiveness, alertness.

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1 Tasting Note

92
306 tasting notes

I’m pretty excited to try this young sheng because the scent from within the bag they sent me a sample in is just awesome. Notes of plums, flowers, rain, and loam. I call myself a noob to Puerh, though that’s probably just in comparison to the fanatics. I have probably tried at least 50 kinds, so I mean, I don’t think that’s too few to get an impression of the nature of Puerh, but I will say, I don’t have a firm foothold in what I really like in Puerh, and I think over the last year it may be becoming evident that I’m more into the flavor of young cakes than aged ones. Hmm.

The aroma of the wet leaves after a hot rinse in my gongfu teapot is difficult to describe. It’s got a pretty strong smell of loam and stream water, and reminds me of a forest fresh with summer growth. Lots of leaves, hints of flowers and decaying fruit on the forest floor.

I did a really light first infusion but it already made me say “woooow!” out loud. It’s very floral, but not in a tone that I’m used to with tea. Reminds me of lilacs, fading into a subtle sweetness. The flavor lingers nicely, and the bitterness expected in young sheng is very subtle. There’s a really subtle peppery note in the finish and a lingering honey sweetness.

The next infusion is a bold yellow and the wet leaves still smell sweet and mild, floral. I swear I need to switch toothpastes because I brushed like an hour ago and still feel it is messing with my taste perception a little bit. Overall, this infusion has a rich and more bold flavor, a rich mouth-filling sweetness that to me doesn’t have a really distinct flavor. The bitterness in the finish is more prominent now, but it is a welcome type of bitterness.

The third infusion’s taste reminds me of grapefruit, but in a good way. I can’t stand grapefruit because of its acidity/bitterness, so I don’t really eat them, but I love the smell. I guess this tea tastes like what a grapefruit would (and should) taste like if wasn’t acrid. It has more of a floral than fruity tone to it though, so maybe grapefruit tree flowers, and maybe even a bit like lilac still. Again, there’s a prominent bitterness in the finish, but it is not a harsh kind.

I took some leaves out. Admittedly, I think I was brewing this a lot stronger than I prefer Sheng. On this fourth infusion the flavor is a lot less bold and a lot more sweet and subtle. We’re back to subtle fragrant flower bush territory with just a hint of bitterness.

I really like this tea, especially brewed lightly. It is very rewarding, sweet, and tasty when brewed that way. I would strongly consider purchasing this, but the price for a cake is a bit outside my budget, sadly.

Flavors: Flowers, Forest Floor, Fruit Tree Flowers, Grapefruit, Loam, Petrichor

Preparation
195 °F / 90 °C 0 min, 15 sec 4 g 3 OZ / 100 ML

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