1993 Thai Aged Raw Pu-erh Tea

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
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Loose Leaf
Caffeine
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Certification
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Edit tea info Last updated by Togo
Average preparation
Boiling 0 min, 15 sec 7 g 5 oz / 150 ml

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  • “Compared to the other aged tea I got from Tea Side, 1988 Yuen Neun, this loose pu-erh is much cheaper. It did, however, also leave a weaker impression on me and it yields about 25% less tea overall...” Read full tasting note
    81

From Tea Side

Origin: Thailand
Harvest: 1993
Elevation: 1200 m

Loose-leaf 1993 aged raw (sheng) pu-erh tea from Chiang Rai province, northern Thailand.

Classic old tea of dry or semi-dry storage, which Malaysia or Thailand can boast. Momently gives a dense dark-ruby infusion while brewed (see fast steeps on the photo). In the taste, there are hazelnuts, sweet spicy wood notes, and dried fruits. Feels soft, oily and silky on the throat. Deep taste and the long, rich oily aftertaste leaves no doubt that the tea is made from very old trees material, there is even no need to look at the leaves, even though the leaves impress with their beauty.

Its Cha Qi deserves special attention. If you have some puer experience, you’ll be guaranteed to get drunk. By its power, this tea can compete with the best samples of Lao Ban Zhang pu-erhs. The effect is deep, sedative. The body boundaries dissolve into oily emptiness, the movements become soft, and the mind calms down.

This tea pleases with its great re-steeping ability. 7 grams confidently hold two liters of water. Make a 1,5-hour break, put aside matters and enjoy the tea. Don’t plan anything serious for later.

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1 Tasting Note

81
684 tasting notes

Compared to the other aged tea I got from Tea Side, 1988 Yuen Neun, this loose pu-erh is much cheaper. It did, however, also leave a weaker impression on me and it yields about 25% less tea overall too.

Dry leaf aroma is reminiscent of nuts, old books and bamboo. After the rinse,a string earthy note of peat emerges, coupled with a cooling eucalyptus wood scent.

The taste is also somewhat peaty with notes of fresh soil, plant roots, old dry wood and pine early on. The third steep has an interesting sweet vegetal flavour that remains fairly isolated in the context of the whole session. In the middle, I can taste cola, dry earth, fermented grains, black beans and yeast. It is still very much an earthy tea with a kombucha-like acidity at times. Towards the end, there is more nuttiness, a bit like hazelnuts I’d say.

The aftertaste is nutty throughout though and a little bit drying too. There are additional notes of root vegetables, betel nut, black cherry, milk, dark chocolate, and licorice root to be found after swallowing.

Texture of the tea is somewhere between creamy and colloidal, and fairly thick at its peak. However, it is not quite what I would call a full bodied tea. The cha qi was nice and definitely noticeable, but not out of this world. I found it to be a calming and a little meditative tea, with an occasional spine tingling as well.

Preparation
Boiling 0 min, 15 sec 7 g 5 OZ / 150 ML

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