Ai Lao Mountain Jade Needle White Tea Autumn 2014

Tea type
White Tea
Ingredients
White Tea Leaves
Flavors
Cocoa, Jasmine, Malt, Nutty, Spinach, Broth, Chicken Soup, Floral, Rose, Spices, Vegetal, Fruity, Hay
Sold in
Bulk, Loose Leaf
Caffeine
Low
Certification
Not available
Edit tea info Last updated by Casey
Average preparation
180 °F / 82 °C 0 min, 30 sec 5 oz / 135 ml

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2 Tasting Notes View all

  • “Backlog 18 June 2016 I had started writing notes on the review last weekend. However, I must’ve become distracted as I often do whilst in the middle of the session…Although, according to these...” Read full tasting note
    85
  • “Brewed gong-fu, 180F short steeps. Long slender whole leaves. Rinse leaves a fruity, nutty, slightly vegetal and floral smell, very wonderfull smell. Pale yellow, straw-colored liquor. Taste...” Read full tasting note
    83

From Yunnan Sourcing

A unique varietal of white tea grown in the high altitude mountains of Ai Lao range in the eastern part of Jing Dong County (Simao Prefecture).

The tea processing is something in-between white and green tea. It has a strong think aroma and hints of sugarcane and wheatgrass.

The leaves are extremely fine and due to expert processing the small hairs on the leaf have been preserved.

Autumn 2014 harvest.

About Yunnan Sourcing View company

Company description not available.

2 Tasting Notes

85
342 tasting notes

Backlog 18 June 2016

I had started writing notes on the review last weekend. However, I must’ve become distracted as I often do whilst in the middle of the session…Although, according to these notes, the time was several minutes after a shu pu-erh session, so I’m guessing that I was pretty ‘tea drunk’ during this session (there are pictures in the review notebook alongside the notes).

Anyway, let us move on.

The dry leaf: Smells of a metallic, chocolate, and nuts (odd mix of aromas for a white tea). It is a light green/brown color. The tips of the leaf are slightly brown/black; with a slight hue of silver along the leaf.

I used a slightly higher temperature of water for this tea, for whatever reason. It seemed to work well with the leaf, so I kept it at 200 F. I used 5 grams of the leaf for 150 ml of water.

First steep: 15 s. There seems to be a slight malty and nutty taste on the tongue. The liquor is ‘clear/light green,’ so the flavor is surprising compared to its color. I’m reminded of a black tea that is less bold.

Second steep: 25 s. The physical leaf is opening up—it has a green-ish hue—reminds me of a raw pu-erh. There is more of a vegatal aroma, but the flavor is still malty & nutty. There appears to be a hint of jasmine, too.

Third steep: Malty vegatal flavors. I jotted down, “tastes like Spring rather than Autumn….fresh leaf quality…like spinach, perhaps.”

Unfortunately, that is all I had noted. Apparently, I had traced the wet leaf onto the paper & made some doodles of eating some sort of food out of as bowl. Ha-ha.

Good tea, though.

https://www.instagram.com/p/BG17CQcg-7h/?taken-by=s.g_sanders1

Flavors: Cocoa, Jasmine, Malt, Nutty, Spinach

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83
14 tasting notes

Brewed gong-fu, 180F short steeps. Long slender whole leaves. Rinse leaves a fruity, nutty, slightly vegetal and floral smell, very wonderfull smell. Pale yellow, straw-colored liquor. Taste reflects the smell very well- taste is subtle, but good and with complexity. Comforting hay-like taste as well. I haven’t tasted a ton of different whites but this makes sense to me to be an autumn picking. Later steeping gives almost a chocolately flavor that is maybe a deeper version of what I called hay. Smell is still my favorite aspect of this tea. Two thumbs up.

Flavors: Floral, Fruity, Hay, Nutty, Vegetal

Preparation
180 °F / 82 °C 0 min, 15 sec

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