2018 "Idle Buffalo" Purple Myanmar Ripe Pu-erh Tea

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Apple, Bamboo, Bitter, Butter, Chestnut, Cranberry, Creamy, Dried Fruit, Earth, Honey, Leather, Malt, Red Apple, Sour, Soybean, Sugar, Sweet, Vegetables, Wood, Yeast
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
Boiling 0 min, 30 sec 7 g 5 oz / 150 ml

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2 Tasting Notes View all

  • “Gongfu Sipdown (1546)! This was from my tea swap with Togo and it’s really hitting the spot this morning. While not necessarily as thick and robust as I generally lean, the notes of syrupy raisins,...” Read full tasting note
  • “An unusual shou, but not one I would be too eager to recommend unfortunately. If you are looking for a shake up to your standard shou and like savoury notes, this is definitely a good option. The...” Read full tasting note
    77

From Tea Side

Origin: Myanmar
Fermented in: November 2018

small batch of this craft shu pu-erh was made from the material from 100-200-year-old Myanmar purple trees, harvested in 2013. I fermented this tea in Chiangmai, in November 2018.

Tea turned out to be very distinctive in taste – notes of leather, wood, and mixed fruit. It is brewed into a black, dense infusion and has good stamina.

Recommended for collectors who are tired of the standard taste of factory-made ripe pu-erhs.

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2 Tasting Notes

12149 tasting notes

Gongfu Sipdown (1546)!

This was from my tea swap with Togo and it’s really hitting the spot this morning. While not necessarily as thick and robust as I generally lean, the notes of syrupy raisins, leather, molasses, and baked quince that I’m getting from the early infusions are very inviting and almost playful. I read a couple reviews that described getting tastes of mead, and I don’t know if I necessarily agree because the sweetness level isn’t that high – but I can see the groundwork for the comparison. Later steeps are a bit more woody and lean harder into the baked/cooked fruit notes. It’s so different from my regular shou pu’erh and, while that obviously makes it really interesting to me, it’s making me really think if this would be the type of tea I would gravitate back towards were this not a single session worth tea sample and sipdown…

Photos: https://www.instagram.com/p/CWgI2xxL0q8/

Song Pairing: https://www.youtube.com/watch?v=zxRIJOyT4gw&ab_channel=EllenWinter

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77
712 tasting notes

An unusual shou, but not one I would be too eager to recommend unfortunately. If you are looking for a shake up to your standard shou and like savoury notes, this is definitely a good option.

The aroma is maybe the most unique and funky. When dry, leaves exude scents of red cabbage, chestnut, and malt. After the rinse (or two), I get further notes of butter, cranberries, leather, red apples, and mead / dark honey.

The taste is sweet and savoury with a little bit sour and bitter aftertaste. There are flavours of dried fruit, yeast, bamboo, soybean, sugar, earth, and leather. The soup is generally very cloudy and the mouthfeel lighter and more airy than most shou. It does get somewhat creamy in the middle of the session and a bit chalky towards the end.

Flavors: Apple, Bamboo, Bitter, Butter, Chestnut, Cranberry, Creamy, Dried Fruit, Earth, Honey, Leather, Malt, Red Apple, Sour, Soybean, Sugar, Sweet, Vegetables, Wood, Yeast

Preparation
Boiling 0 min, 30 sec 7 g 5 OZ / 150 ML

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