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High mountain tea grow at 2000 meters on Ai Lao Shan in Zhenyuan area of Simao. Picked and processed only from the first flush of spring this black tea is lightly oxidized and processed similiar to Taiwanese black tea or Wu Yi Rock tea. There is a still a greenish tinge left to the leaves! The brewed tea is rich and thick with hints of dried Longan fruit with a protracted mouth feeling!
Mid-March 2012 harvest!
Today I short steeped this three times. Overall it had a light, mellow, refreshing quality and a “typical” black tea flavour.
Normally I prepare this western style, which is better for a stronger flavour. My husband enjoys taking this tea to work, along with the other black teas we ordered from YS.
Steep parameters:
100ml gaiwan, 5g, rinse + 3 steeps (30s, 45s, 1m)
