This raw (sheng) wet storage pu-erh tea has been aging since 1980. It was made from Thai old tea trees material, Chiang Rai province. Thai storage all the way long including wet period.
Exterior of the tea is excellent. Old school is easily detected – the leaves are one to one. Instantly brews into black liquor, but at the same time, the infusion is surprisingly transparent. The taste is solid, perfectly smooth and soft.
There are three main notes: camphor and sweet hazelnut flavor on a spicy wood background. It is interesting when wet storage of Hong Kong produces camphor, it feels often pushy. But here camphor flavor is very soft. Tea has acquired deep sweetness and, despite its age, it’s very tasty and easy to drink. The cover of gaiwan gives a light aroma of buckwheat and wheat.
6 grams of dry tea for a half liter of water. The Cha Qi here is very different from the one of old 1993 raw pu-erh of the same master but dry storage. “Covers” softer and gentler, you don’t feel such “swagger”. The tea strongly warms up the body, calms and collects your thoughts.
So the age of tea does matter. This is real Сhinese-Thai medicine.