2016 Gipsy Crow Raw Pu-erh

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Astringent, Bitter, Compost, Cut Grass, Floral, Grain, Grass, Honey, Mineral, Peat, Red Apple, Roasted Barley, Roasted Nuts, Sour, Stonefruit, Sugarcane, Sweet, Tart, White Wine, Winter Honey, Yeast
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Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Valerii Levitanus
Average preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 oz / 100 ml

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2 Tasting Notes View all

  • “Gongfu Sipdown (1429)! Sipping down a neglected tea sample that I got from theweekendsessions a few summers back w/ the first volume of “The Last Man” – one of the last major Brian K. Vaughan comic...” Read full tasting note
    78
  • “This is the first Thai pu-erh I’ve ever tried so I am curious how it compares with its Yunnan cousins. Thanks for the free sample Tea Side! It has aged much more than the 3 year old shengs I would...” Read full tasting note
    86

From Tea Side

Origin: Thailand
Harvest: Spring 2016
Elevation: 1300 m
Trees’ age: 300 y.o.

Old trees raw pu-erh tea. The age of the trees is 300 years, more or less. Chiang Rai, Thailand.

Sweet red apples, dried apricots, and bitter herbs form the main taste of this sheng pu-erh.

Beautiful, exquisite, but cunning tea – every time brewed turns out different.

Has a long, fruity aftertaste. Invigorating tea. Brings to life and collects your thoughts.

About Tea Side View company

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2 Tasting Notes

78
12459 tasting notes

Gongfu Sipdown (1429)!

Sipping down a neglected tea sample that I got from theweekendsessions a few summers back w/ the first volume of “The Last Man” – one of the last major Brian K. Vaughan comic series I’ve not dug into yet!! This Thailand origin sheng is really interesting – from the first rinse the leaves have such a fragrant and sweet peach aroma with undertones of herbaceous smoke. Early steeps mirror this, with mediun bodied syrupy overripe peach notes and slight smoky undertones coming through before sliding into a more medicinal herb forward cup profile with those stonefruit notes stepping to the back of the sip! The aftertaste is hard to nail down – maybe slightly bitter peach skins with rosemary butter!? Definitely some elements I like a lot, but a few that are resonating less strongly – mostly the finish. I am glad I tried it, though!!

Photos: https://www.instagram.com/p/CQUAaWsA99e/

Song Pairing: https://www.youtube.com/watch?v=g_tghL1skg&abchannel=TESSELBANDTESSELBAND

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86
746 tasting notes

This is the first Thai pu-erh I’ve ever tried so I am curious how it compares with its Yunnan cousins. Thanks for the free sample Tea Side! It has aged much more than the 3 year old shengs I would normally drink – ones stored either in Kunming or Canada. In fact, I would classify it as semi-aged at this point.

I feel like the tea shines in its flavours rather than the aroma or the texture. Nevertheless, the smell reminds me of musk, grass compost, peat and stonefruit pits, the latter making it somewhat similar to a bunch of Dan Cong oolong fragrances. In the empty cup, furthermore, there was a strong beeswax scent.

Honey is a note that keeps coming back in this session, it is one of the most dominant flavours as well. The taste is quite well balanced with a bitter, tart, and sweet element pulling against each other. It is nuanced and the notes are not very well-defined, but there are notes of grass, red apple, barley, and roasted nuts among others. On top of that, the aftertaste displays flavours reminiscent of white wine, yeast, and sugarcane. It is long and evolving, and often fairly sour, unusually so for a sheng. In the second half of the session, there is also a very nice persistent minerality coupled with a numbing sensation.

The body is medium to light and the texture somewhat bubbly with an above average astringency. Cha qi is not very noticeable at first. Soon enough, a throat and chest warming sensation appears that spreads throughout the body. Rather than being aggressive, the energy of the tea is creeping and relaxing, but ultimately quite strong and heady as well.

Overall, Gipsy Crow reminded me the most of Menghai county shengs. If you are after a flavourful, fruity and balanced sheng with lighter body, this is a great choice.

Flavors: Astringent, Bitter, Compost, Cut Grass, Floral, Grain, Grass, Honey, Mineral, Peat, Red Apple, Roasted Barley, Roasted Nuts, Sour, Stonefruit, Sugarcane, Sweet, Tart, White Wine, Winter Honey, Yeast

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 OZ / 100 ML

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