Spring 2015 High Mountain Red Ai Lao Mountain Black Tea

Tea type
Black Tea
Black Tea
Chocolate, Malt
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Edit tea info Last updated by AllanK
Average preparation
205 °F / 96 °C 3 min, 0 sec 16 oz / 473 ml

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3 Tasting Notes

91 tasting notes

This is a pretty typical red tea with a couple of nice twists.
Nose, there are honey and slight malt notes, but with longer steeping there is also mushroom, earth, and red wine with a slight salty note.
Palate, honey, sugar, light brothy flavor, humus, it can be steeped for a very long time without any tannic notes or bitterness.

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84 tasting notes

Lovely leather, tobacco and mineral notes. Best with ample leaf and cooler temp.


195 °F / 90 °C

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1758 tasting notes

This tea is quite tasty. There is a slight bitterness to it, but subdued. There are notes of malt and chocolate to it, or at least the note people refer to as chocolate that is not really milk chocolate but more cocoa without the massive amount of sugar added. This was not an expensive tea, I think I paid around $10 for 100g. I think it is fairly typical of a good quality Yunnan tea. This may be a step below a Whispering Pines tea but the price differential makes it worth it to me.

I brewed this once in a 16oz Teavana Glass Perfect Tea Maker/Gravity Steeper with 3 tsp leaf and boiling water for 3 min.

Flavors: Chocolate, Malt

Boiling 3 min, 0 sec 3 tsp 16 OZ / 473 ML

Try cooler temps. And gongfu is much better for this tea.

Liquid Proust

I’ve done what boychik suggested for many of my red teas and the bitterness fades away which is awesome. The difference that 195f and boiling actually does… it surprises me each time.


I will eventually gongfu this tea and try it. We shall see. It’s not like it was undrinkable or something.

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