The last in a series of seven teas that Scott made this year. I was honestly postponing trying this tea because neither the look or the aroma of the dry leaf appeals to me very much, I can smell the tart, green traits that tell my stomach to get ready for a little turmoil. I wonder if in time these thin, sour teas become more sweet and have a fuller body or if I,m always going to need Imodium after drinking them? Anybody with more experience with these teas feel free to fill me in. Grown at 2200 meters these wild arbor trees average about 200 years of age. Handmade, stone pressed and low temp. baking to dry the finished cakes. Ai Lao Jue Se is a more affordable cousin of the Wu Liang Lan Xiang, I think the cakes are priced at $20.00 each. The dry leaf is a flat dull green with some brown and red, leaf size really varies, small baby leaves and big chunks. The aroma is tart and floral, maybe a slight citrus coming into play. The teas flavor reflects the aroma but with more astringency than either sweetness or bitterness, puckery, thin and tart. Brews a perfectly clear bright yellow cup with fairly good durability. I don't really want to go into a lengthy, in depth description of this tea because for one, there,s not that much to say about it and two, I,m just not that into it. I just felt like I had an obligation to finish up this series of teas. It,s worth the extra money to get the Wu Liang Lan Xiang, it,s a much better tea. Much fuller rounder flavors that are nicely balanced. Sorry Scott but you cant win em all.
Today I'm drinking a Puerh that is a lot like this one you've described here: tart as sour with a hint of citrus. I must confess I don't find it a bad experience, just different.ReplyDelete