True high-level Thai shu cha, unique in many ways is produced by Ming Lee in the mountains of Chiang Rai. This tea is entirely made up of old Doi Wawee trees (and not of intensive bush crops with which almost all modern fermented Puerh are produced), which gives it depth and an extraordinary length in the mouth.
This is a unique batch, coming from a single fermentation stack and not assembled, which gives it a distinct and particularly fruity character. The leaves were also not separated in grade after fermentation, as is the norm in China, but respect the original, fine picking of one bud and three leaves.
Kind: New fermented Puerh (shu)
Fermentation at the production: Fermented (shu cha)
Storage: Dry natural
Grade: 1 bud for 3 leaves
Producer: Ming Lee
Origin: Wawee ~ Chiang Rai ~ Thailand
Tasting notes A very good contemporary shu cha, which does not play on humidity or undergrowth but with radiant and luminous aromas, and which has real character. Thanks to moderate fermentation and picking three leaves for one bud, a beautiful fluidity is obtained which contrasts with the heaviness often encountered in contemporary shu cha. The aromas are generous, intense, and persistent, and create a particularly unique texture with hints of almond cream, and vanilla.
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