2013 Ai Lao Mountain Wild Arbor sheng pu-erh

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Not available
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Javan
Average preparation
Boiling 0 min, 15 sec 5 g 2 oz / 50 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

0 Want it Want it

7 Own it Own it

1 Tasting Note View all

  • “2/3/2014 gaiwan all day tea 5g/small gaiwan/boiling or near water. Lovely generous sample size – 25g! That gives me plenty of leeway to play with this tea in my wee gaiwan. Today was a...” Read full tasting note
    81

From Yunnan Sourcing

2013 Yunnan Sourcing “Ai Lao Mountain” Wild Arbor Pu-erh tea cake

Entirely first flush of spring 2013 material from high altitude Ai Lao mountain. The Ai Lao mountains peak out at about 3200 meters, making them second only to Wu Liang Shan as the highest mountains in Simao prefecture. The Ai Lao mountain range is in the county of Jingdong which borders Chu Xiong prefecture. This tea is grown in the area of Ai Lao known as Wang Jia village (王家村) at an altitude of 2200 meters making this some of the highest altitude pu-erh in existance. Due to the high altitude most of the tea trees in this area are a naturally occurring hybrid of large and small leaf (sinensis and var. assamica). The trees are healthy 200 year old trees growing naturally on steep hillsides and ridges. These tea gardens are arguably some of the remotest tea gardens in all of Yunnan. Lack of roads and access has kept the environment of this area in good condition, mao cha prices are significantly lower than comparable Banna teas, making this an affordable yet.

The tea itself is aromatic with hints of orchid aroma (兰香), and a strong mouth-feel. This tea (in its young age) is more subtle than the Wu Liang Lan Xiang cake with less bitterness and a stronger aroma. The leaves are fatter and more burly than the Wu Liang tea. It features lots of hairy buds that make it somewhat resemble its close neighbor Jinggu mountain teas. Honey and grass essences are present in this thick soupy tea!

This tea was compressed in a small tea factory near Kunming where stone presses were used. Low temperature “baking” was used to dry these cakes after the compression process thus preserving their integrity! The cakes are wrapped in Dai Minority hand-made paper and then bundled into bamboo leaf “tongs” with seven cakes per tong.

In total just 170 kilograms of this tea has been produced

Net Weight: 400 grams per cake (7 cakes per bamboo leaf tong)
Compression date: April, 2013
Harvest time: Late March 2013
Harvest Area: Wang Jia village of Jingdong county, Simao Prefecture
Total Production amount: 110 kilograms

About Yunnan Sourcing View company

Company description not available.

1 Tasting Note

81
114 tasting notes

2/3/2014 gaiwan all day tea 5g/small gaiwan/boiling or near water.

Lovely generous sample size – 25g! That gives me plenty of leeway to play with this tea in my wee gaiwan. Today was a straightforward ‘brew occasionally on and off through the day after rinsing once’. I’m on the sixth infusion, and I think I’ll still be drinking this tea tomorrow. I’m enjoying it tremendously.

The aroma of the dry leaf is non descript – the wet leaf is full of peach and dried fruit deepening to a peach schnapps and citrus aroma as the day goes on.

The liquor is a pellucid pale gold – a ‘summers first green is gold’ kind of color. In the mouth the first thing I taste is a kind of searing slightly smoky clear bitter, which captures the mouths full attention hard and fast and then does a neat kind of transformation into a dried peach leather tingly sweetness.

Preparation
Boiling 0 min, 15 sec 5 g 2 OZ / 50 ML
AnnaEA

This tea did not like sitting overnight. Steep 9 this morning was a sad little shadow of yesterday’s brews.

mrmopar

8 steeps is pretty good though.

AnnaEA

True. I’m into this tea for a bing when my next YS order goes. Maybe two, one for current drinking, one for keeping awhile.

Login or sign up to leave a comment.