2016 "Lord of the Forest" 1000-year-old trees Myanmar Ye Sheng Pu-erh Tea

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Cucumber, Floral, Flowers, Fruity, Grass, Herbaceous, Herbs, Parsley, Peach, Vegetal
Sold in
Bulk
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 oz / 100 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

0 Want it Want it

1 Own it Own it

2 Tasting Notes View all

  • “Gongfu Sipdown (1470)! Just wrapping this session right now – thank you Togo for sharing the sample! This is very unique & pleasant with more syrupy and red fruit forward first steeps that...” Read full tasting note
    85
  • “I rarely drink tea that I have troubles finishing a session of, but this one is one of them. It just underscores my experience with Ye Sheng varietals processed into raw pu-erh , which has been...” Read full tasting note
    61

From Tea Side

Origin: Myanmar
Harvest: Spring 2016
Elevation: 1500 m
Trees’ age: >1000 y.o

Wild pu-erh tea from Myanmar, 1500 m. Ancient tea trees, more than 1000 years old.

There is no need to write that it’s a rare tea. Some Taiwanese tea houses redeem all this mao cha immediately after production and it does not arrive to tea market outside Myanmar and Taiwan.

Taste is unique but in classic Ye-Sheng tea style. Dry leaves aroma has unusual notes of grape wine. Tastes like no other wild pu-erhs we know.

There are notes of wine, berry jam, plum, grapes and cut wildflowers. The finish has light and beautiful fresh peach.

Cha Qi effect: calm, contemplation, tranquility.

About Tea Side View company

Company description not available.

2 Tasting Notes

85
11791 tasting notes

Gongfu Sipdown (1470)!

Just wrapping this session right now – thank you Togo for sharing the sample!

This is very unique & pleasant with more syrupy and red fruit forward first steeps that progress into something a little more thick and jammy with undertones of dried chamomile flowers, prunes, parsley & distinct notes of pipe tobacco in the finish. Normally I would likely be turned off by a tea that has such a distinct chamomile note, as it’s not a type of tea I typically enjoy – however I think the really dynamic melange of sweeter fruity notes and that interesting tobacco note are both more than enough to make up for the one flavour I’m picking out of this session that isn’t landing with me.

All in all, I think I got a very solid eight or nine steeps before the flavour decline into spent leaf – most of them stacked two steeps at a time since I was using a pitcher/cup set much bigger than the pot I brewed in. One of the perks to working from home is deskside gongfu sessions, and this was a very splendid one!

Photos: https://www.instagram.com/p/CTC4tofgNR6/

Song Pairing: https://www.youtube.com/watch?v=x3mdyIbeXEY

Login or sign up to leave a comment.

61
684 tasting notes

I rarely drink tea that I have troubles finishing a session of, but this one is one of them. It just underscores my experience with Ye Sheng varietals processed into raw pu-erh , which has been lukewarm at best.

The main take-aways for me are that the tea is light bodied and has an overwhelming chamomile character. Since I don’t like chamomile tea (after drinking too much of it one year of my life), the taste profile didn’t sit well with me.

Other than that, there are notes of wood, cucumber, and fermented stonefruits in the dry leaf aroma. After the rinse, on the other hand, the tea smells very sweet, fruity and floral (but not flowery, more like marsh vegetation). The taste a very herbaceous character as I already mentioned. There are also notes of grass, alpine flowers, cucumber, parsnip and white peach.

Flavors: Cucumber, Floral, Flowers, Fruity, Grass, Herbaceous, Herbs, Parsley, Peach, Vegetal

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

Login or sign up to leave a comment.