Very light but still a little smoky. When I added a splash of milk it nearly overpowered it. Good but not usually what I go for.
“Very light but still a little smoky. When I added a splash of milk it nearly overpowered it. Good but not usually what I go for.” Read full tasting note
“Not a flavor I’m wild for. Almost anise like, but mild” Read full tasting note
“I have once had this and really it is tasty and healthy. I love to taste varieties and I got an opportunity to taste this when we went on a seminar conducted by our organization...” Read full tasting note
“Here’s another one of the Spring 2016 teas I have desperately been trying to finish. This was one of my first purchases from Whispering Pines Tea Company and I totally forgot I still had it. At...” Read full tasting note
About the Tea
Ailaoshan Black Tea is one of the most breathtaking teas I have had the chance to indulge in. This tea is grown at over 2000 meters above sea level and shrouded in warm mist nearly year-round. It is harvested from tea bushes that have been cultivated on the edge of one of the most diverse subtropical ecosystems in the world — The Ailao Mountains (Ailaoshan) Nature Preserve. This nature preserve is home to at least 550 plant species and 460 animal species, including the black gibbon and bengal tiger.
Harvested in mid-spring of each year, Ailaoshan Black Tea is carefully processed and carries a warm aroma of toasted cocoa and caramelized plum. At first taste, a range of fruit notes can be identified amongst the delicious cocoa and caramel undertones. The most noticible fruit note is that of caramelized plum, followed shortly by a mix of black currant and longan fruit. A savory quality is experienced at mid-sip as well as in the aftertaste, and salted caramel with a hint of roasted fruit lingers on past the last sip. This is a truly memorable cup of tea and will please any connoisseur of rare and extraordinary black teas!
How to brew the perfect cup:
Steep 1/2 tablespoon of leaves in 8 ounces of boiling water for 3 minutes.
2nd infusion: 5 minutes
3rd infusion: 8 minutes
Whispering Pines Tea Company is dedicated to bringing you the most original, pure, beautiful tea blends. We use only the highest quality ingredients available to create additive-free teas teas inspired by the pristine wilderness of Northern Michigan. Our main focus is on customer satisfaction and quality.
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I have once had this and really it is tasty and healthy. I love to taste varieties and I got an opportunity to taste this when we went on a seminar conducted by our organization http://www.buy-custom-essays-online.com/admission-essay-writing-services.html
Here’s another one of the Spring 2016 teas I have desperately been trying to finish. This was one of my first purchases from Whispering Pines Tea Company and I totally forgot I still had it. At first, I was a little concerned about the tea’s age, but after opening the pouch and catching a whiff of ridiculously herbal, woody tea leaves, my concern melted away. I found this tea to be an exceptionally balanced black tea with enough depth and complexity to keep one coming back for more.
I prepared this tea gongfu style. After a quick rinse, I steeped 6 grams of loose tea leaves in 4 ounces of 205 F water for 5 seconds. This infusion was chased by 14 additional infusions. Steep times for these infusions were as follows: 7 seconds, 10 seconds, 15 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, and 5 minutes.
Prior to the rinse, the dry tea leaves emitted aromas of malt, wood, roasted nuts, spice, and molasses. After the rinse, I began to catch hints of citrus, camphor, sweet potato, and leather. The first infusion produced an almost identical bouquet. In the mouth, I detected a mix of wood, nuts, leather, and malt underscored by hints of citrus, camphor, sweet potato, molasses, and spice. Subsequent infusions allowed the nut impressions to more clearly define themselves. They reminded me of a combination of roasted almond, roasted chestnut, and beechnut. The sweet potato, camphor, and molasses notes strengthened slightly, joined by notes of caramel, butter, pine, smoke, honey, minerals, and dark chocolate. The indistinct citrus impressions morphed into a clear orange presence, while the melange of spices also came into focus, resembling a mix of anise, black licorice, ginger, cinnamon, and black pepper. The later infusions were clean and smooth on the nose and in the mouth. I detected mild notes of malt, butter, leather, roasted nuts, and minerals underscored by lingering citrus, spice, pine, camphor, and honey tones.
Overall, this was an exceptionally refined Yunnan black tea. I could see what all the fuss was about and only wish that I had gotten to this one a little sooner. I guess that just means I’ll have to pick up a pouch of the 2017 harvest at some point in the near future.
Flavors: Almond, Anise, Black Pepper, Butter, Camphor, Chestnut, Cinnamon, Dark Chocolate, Ginger, Honey, Leather, Licorice, Malt, Mineral, Molasses, Orange, Pine, Roasted nuts, Smoke, Sweet Potatoes, Wood
I received this as a sample from Whispering Pines and loved the tea. Sad to say it is not available or I would have definitely bought more of this tea. Loved the malty rich flavor caramel flavor.
Flavors: Brown Toast, Candy, Caramel, Dried Fruit
This is the first tea that I’ve tried from this company, it came my way via the GCTTB. This tea smells more like a dark oolong than a black tea to me. It has the dried fruit flavour that reminds me of some of the darker Wuyi oolongs that I’ve tried. There’s some of the dried fruit notes in the flavour as well but overall the dominant flavour is more malty with a slight hint of cocoa.
Generously received this sample as a part of my WP order.
Unflavoured black tea is currently resides in the “unfavoured” pile, along with sheng puerh, flavoured green (“sencha”) tea, and honeybush. That’s not to say I dislike those guys, or that I don’t have all-time favourites residing in those categories, but they do get a low priority stamp.
This Ailaoshan black is smooth, has some great flavours, and I can easily drink a whole pot serving, as opposed to a single mug steep and/or a gongfu session. Still, drinking through my black teas right now is a bit of a chore. My most voluminous teas are currently (mostly Chinese) black and rooibos blends, and I’m so very done with all that.
Maybe my tastes will change in the winter. Maybe I need to mix up the black tea section with a little darjeeling. Oh, hum.
Flavors: Caramel, Chocolate, Malt, Pepper
Thank you Scheherazade for the sample!
I drank this one on the commute to work this week, I’d have loved to brew it Gong Fu but I was a little hesitant that the sample wouldn’t be quite enough leaf and my session would be a little week. And, in the end I ended up putting the rest of the sample in the GCTTB because Jillian had asked to try it, and I just had to take advantage of the chance to share a WP tea since everyone wants the chance to get to try them. Usually for good reason.
You’ll have to forgive my lazyness; I’ve built up a queue of posts this week and I’m feeling too tired to reword all of the jot notes into paragraphs, so these next few notes will likely just be copy and pasted jot notes for convenience/speed.
- Brisk/Astringent at first
- More of a round/clean flavour as it cooled
- Malt/Raisin/Honey top notes
- With some woody, cinnamon, and nut body notes
- Little bit of a sweeter marzipan finish?