Spring 2014 "High Mountain Red" Ai Lao Mountain Black Tea

A Black Tea from


79 / 100

Calculated from 9 Ratings
Tea type
Black Tea
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Earth, Fruity, Plums, Wet Earth, Baked Bread, Dried Fruit, Floral, Herbs, Molasses, Raisins, Tangy, Caramel, Honey, Smooth, Sweet, Thick
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Loose Leaf
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Typical Preparation
Use 7 oz / 221 ml of water
Set water temperature to 205 °F / 96 °C
Use 3 g of tea
Steep for 3 min, 30 sec
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18 Tasting Notes View all

“Having never tried this tea before, I went in with the assumption it was another black yunnan. I expected deep rich and malty; what I got was more like an wulong. I’d been brewing this a lot at...” Read full tasting note
“Additional notes: I steeped this exactly like the 2017 harvest to see if there were any differences. Last year I bought teas from YS and had to buy this exact harvest because the same tea that I...” Read full tasting note
“This one is pretty earthy. Kinda too earthy for me, to be honest :( Earth isn’t the main flavor though, the main flavor is like fruity. Mainly getting plum notes, which was rather unexpected!...” Read full tasting note
“Another from my dearest tea sister Terri This one has notes in it that remind me a bit of an oolong while still falling on that sort of bready kinda of tea. this one isn’t my favourite but it’s...” Read full tasting note


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!

March 2014 harvest!

About Yunnan Sourcing

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