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Puerh Tea

Ai Lao Mountains Raw Puerh 2021

Grapefruit, Citrus Peel, Hops From Zhenyuan County, Yunnan, China Crafted by Tea Maker Mrs Feng

This fruity and distinctive compressed tea cake is produced from the leaves of half century old tea trees grown in the wilds of the Ai Lao mountains. You'll find notes of apricot, incense wood and a tangy, refreshing bite reminiscent of fruit peel. A great introduction to the raw puerh category.

1 cake: 100g

Helpful Add-Ons
  1. Small Uplift Tea Tray

Ai Lao Mountains Raw Puerh 2021

In the wilderness of the Ai Lao Mountains, surrounded on all sides by dense forest, lies Mrs Feng’s tea garden. Planted in the 1960’s, the tea bushes here have grown into large tea trees with thick, flavourful leaves used exclusively to produce puerh – the prized tea of Yunnan province. The leaves are fired by hand over a wood fire and sun-dried to ensure a mellow texture, before being stone-pressed into tea cakes. This is a traditional method, commonly used to store and age puerh tea. To make this tea, carefully prise apart some loose leaves from the cake and infuse them Gong Fu style to reveal the tea's engaging and zesty flavour.

  • Cultivar - Camellia sinensis var. assamica 'Da Ye Zhong'
  • Picked - Spring 2020
  • Oxidisation level - 5%

Tasting notes

  • What to Look For

    Long mottled green leaves layered with flashes of silvery buds compresed into a small disc.

  • Aroma

    Rich and warming aromas of grapefruit, incense wood and a subtle spice.

  • In the Cup

    A golden yellow infusion with a greenish tint.

  • Taste

    Distinctive notes of dried apricot with a light citrus peel bitterness and a long lasting taste of mineral-rock in the finish.

Origin

In the wilderness of the Ai Lao Mountains, surrounded on all sides by dense forest, lies Mrs Feng’s tea garden. Planted in the 1960’s, the tea bushes here have grown into large tea trees with thick, flavourful leaves used exclusively to produce puerh – the prized tea of Yunnan province. The leaves are fired by hand over a wood fire and sun-dried to ensure a mellow texture, before being stone-pressed into tea cakes. This is a traditional method, commonly used to store and age puerh tea. To make this tea, carefully prise apart some loose leaves from the cake and infuse them Gong Fu style to reveal the tea's engaging and zesty flavour.
  • Cultivar - Camellia sinensis var. assamica 'Da Ye Zhong'
  • Picked - Spring 2020
  • Oxidisation level - 5%

Origin

Tasting notes

  • What to Look For

    Long mottled green leaves layered with flashes of silvery buds compresed into a small disc.

  • Aroma

    Rich and warming aromas of grapefruit, incense wood and a subtle spice.

  • In the Cup

    A golden yellow infusion with a greenish tint.

  • Taste

    Distinctive notes of dried apricot with a light citrus peel bitterness and a long lasting taste of mineral-rock in the finish.

The perfect cup

  • Measure 6g or 1tbsp per 125ml
  • Heat water to 100°C
  • Infuse tea for 40 seconds for the 1st infusion,
    20 seconds for the 2nd, then add 10 seconds
    incrementally for each subsequent infusion.
  • You can re-infuse this tea up to 7 times

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