Si Mao Tuo Cha 2003 Spring from Tea Urchin

Si Mao Tuo Cha 2003 Spring

Tea type
Pu'erh Tea
Ingredients
Not available
Flavors
Apricot, Bitter, Citrus, Forest Floor, Herbs, Honey, Hot Hay, Leather, Milk, Mint, Nutty, Perfume, Raisins, Rose, Smoke, Sweet, Wood
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by derk
Average preparation
Boiling 0 min, 15 sec 7 g 4 oz / 110 ml

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  • “Breaking into a Simao tuocha raw from Tea Urchin, Spring 2003. The paper has printing and branding but I can’t read it. Received as a freebie when I bought some cakes last year. Haven’t seen it for...” Read full tasting note

From Tea Urchin

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1 Tasting Note

1637 tasting notes

Breaking into a Simao tuocha raw from Tea Urchin, Spring 2003. The paper has printing and branding but I can’t read it. Received as a freebie when I bought some cakes last year. Haven’t seen it for sale on their site, though this is probably it: https://puerh-blog.translate.goog/teanotes/2003-simao-spring-toucha-tu?x_tr_sl=de&x_tr_tl=en&_xtrhl=en-US

The first several cups have been all creamy fluff and whispers and silk. The tea just disappears. Instant mouthfeel association with the 2005 Changtai Yun Pu Zhi Dian from Crimson Lotus. Mellow, aged tonal taste with nuttiness, leather?, apricot with herbs and perfume. A big punch of bitterness disappears quickly after the swallow. Kind of a milky honey huigan. Woody incense smoke and rose perfume aftertaste. Warming before a light minty cooling appears later. Small healthy leaf, lots of buds, more brown than green.

Good freebie, I’m very appreciative :)

Flavors: Apricot, Bitter, Citrus, Forest Floor, Herbs, Honey, Hot Hay, Leather, Milk, Mint, Nutty, Perfume, Raisins, Rose, Smoke, Sweet, Wood

Preparation
Boiling 0 min, 15 sec 7 g 4 OZ / 110 ML
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