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10 Saturation
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9 Aftertaste
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8 Aroma
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9 Effect
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8 Balance
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8 Body
When dry, the tea's aroma is very delicate and subtle. It smells of nuts and prunes. The aroma features a subtle, balanced smoky note, which adds a touch of zest to the overall experience. In a warm teapot, the aroma of camphor and smoked meats comes to the fore. The rinsed tea leaves are strongly scented with camphor oil, with hints of homemade gooseberry, apple, and redcurrant compote.
The infusion is very sweet, even slightly sugary, viscous and rich. The flavors include wild honey, dates, prunes, camphor, and caramel. This sheng pu-erh can already be called a fully aged pu-erh. It doesn't irritate the stomach, drinks easily, has an incredibly pleasant and rich taste, and leaves a wonderful feeling. This pu-erh can withstand numerous steepings; only after the sixth steeping did its flavor barely begin to fade. The sweetness gradually gives way to a slight astringency, the flavor of wild honey and dates dissipating into hints of prunes and pears.
The infusion's color is deep, iridescent, cognac-amber. For brewing this ancient and wild sheng pu'er, it's best to use a teapot made of the famous Yixing clay, as it will reveal all facets of its flavor and aroma.
The aftertaste is sweet, delicate, and caramel-like. Its effect is quite long-lasting.
An incredibly powerful pu-erh. This tea is definitely not for every day, but for special, ceremonial occasions. It seems to abruptly stop a person, putting them into a deep state where there is no room for unnecessary thoughts or unnecessary movements. Wild sheng pu-erh from 2007 relaxes the body, clears the mind, and inspires creativity. The cha qi flows through the body in waves, warming it. An hour after drinking, the tea energizes, making you want to do something, like clean the house, rearrange the furniture, or engage in creative work.
This tea is perfect for lovers of old shengs with excellent flavor and powerful potency. It offers a perfect balance of flavor and effect, and the fact that it's harvested from a wild tree makes it truly unique.
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Name in Chinese
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大叶普洱 |
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Pinyin
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dàyè pǔ'ěr |
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Translation
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Large-leaf pu-erh |
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Country
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China |
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Provinces
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Yunnan (云南) |
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Raw material production date
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spring 2007 |
- Reviews
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Pu-erh is one of the most unique types of tea, which only gets better with age. Many people, when they first encounter this tea, wondered: why is pu-erh more often found in pressed form (cakes, bricks, tochas), and not in loose form? The reasons for this are related to both history and the practical aspects of storing and fermenting tea. Despite modern technologies that allow the production of loose pu-erh, the shape of pressed cakes remains unchanged. And pu-erh is more often found on sale in pressed form, for example, in the form of cakes or bricks, and loose pu-erh is less common. We will talk about the reasons for pressing pu-erh into cakes in this article.
Puer is a unique Chinese tea that is distinguished by its depth of taste, complexity of aromas and versatility of aftertaste. Its taste characteristics are formed under the influence of many factors, from growing conditions to the brewing method. Let's look at the main ones.
