Tea type
Black Tea
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Edit tea info Last updated by Dorothy
Average preparation
Boiling 4 min, 0 sec 6 oz / 177 ml

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3 Tasting Notes View all

From Yunnan Sourcing

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!

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3 Tasting Notes

328 tasting notes

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)

205 °F / 96 °C

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127 tasting notes

Back log, received as a sample. Reminded me of a taiwanese hong yue(tai cha #18) but less complex and less sweetness. Basically a poorman’s red jade.

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255 tasting notes

Similar to Taiwanese black tea, this tea is smooth and sweet with no astringency. A bit of fruit comes through in the sip (but it is rather subtle). Very nice small dark leaves and all seem to be whole without tears. Brewed western style and I was able to enjoy two nice cups but the second was definitely weaker in both color and flavor. Good as an everyday tea staple but I think I prefer a bolder morning tea. Nonetheless, I enjoy it enough to feel that I’ll definitely pick up the 2014 harvest which is now available.

Boiling 4 min, 0 sec 1 tsp 6 OZ / 177 ML

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