2023 Spring Son La Raw Puerh from Vietnam

Tea type
Pu'erh (sheng) Blend
Ingredients
Not available
Flavors
Grassy, Hay, Hibiscus, Orchid, Peach
Sold in
Compressed
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by NYCJay
Average preparation
Boiling 6 g 3 oz / 100 ml

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  • “6g of leaves in a 100ml gaiwan. 5 second rinse followed by a 5 minute rest Stepping time started at 10 seconds and added 5 to 10 seconds per steep depending on previous cups strength. This puerh...” Read full tasting note
    85

From The Steeping Room

The 2023 Spring Son La Raw Puerh from Vietnam is expressively floral and fresh.  In fact, the floral notes on this tea really blew us away when we first tried it.  They’re captivating and, at this level, fairly unusual.  Notes of citrus emerge in later steeps with a crisp minerality and moderate astringency throughout.  The tea is quite clean, from older trees grown around 1800 meters.

Whole cake is approximately 370 grams.

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1 Tasting Note

85
1 tasting notes

6g of leaves in a 100ml gaiwan.
5 second rinse followed by a 5 minute rest
Stepping time started at 10 seconds and added 5 to 10 seconds per steep depending on previous cups strength.

This puerh is very different than any sheng I’ve had before and is delicious. Wet leaves smells like tart peach skins and dry grass clippings. First steepings are definitely floral and fruity on top of the typical sheng flavors. Orchid, plum, peach, hay and wood. It’s nuts.
Decent body and strength. Little astrengency or bitterness though I haven’t tried pushing it harder. The oolong like fruityness and florals begin to fade at around the 4th steep but remain noticeable throughout. Typically lasts for 6 to 8 steeps for me before needing 2 minutes, then I toss it.
This is almost an sheng puerh/ oolong crossover situation in the flavor and smell. It’s like a fresh sheng had a baby with a dan cong. Sometimes I can’t decide if I want an oolong or a sheng puerh. Now I don’t have to.
I treated it an 85 only because it’s an outlier to the typical sheng profile, but for my personal tastes, it’s easily in the mid 90s.

Flavors: Grassy, Hay, Hibiscus, Orchid, Peach

Preparation
Boiling 6 g 3 OZ / 100 ML
NYCJay

Update 9-7-24: This tea has settled in nicely after a couple months in my standard mylar bag with a 65% Boveda humidity pack per cake setup. This young sheng also has a fairly strong head cha qi and a full bodied flavor. I purchased a second cake to store when I had another discount cade.

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