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“Ai Lao Mountain is in the Zhenyuan area of Simao. The brick is composed of small spring leaves (mix of whole and pieces) which have become dark brown over almost thirteen years of aging. Produces...” Read full tasting note
2002 Fu Cha Ju Ailaoshan Xiao Zhuan Cha Raw 90g
This small brick comes from select wild arbot tea trees material in Ailao mountains. Fu Cha Ju wrap puerh products in plastic film (they named it "high-density organic bag"). Mr. Zhang who is the boss of Fu Cha Ju TF said this is very good way to balance maturation without the influence from external environment.
The smell of dry leaves is very intensive. Yellow-honey color tea soup, very clear. Floral and little herbal, rich and unique taste, prolonged and getting sweet aftertaste.
Since 100 years ago the family began to plant tea in Taiwan’s high mountain, four generations have carried on the tradition of handcrafting fine tea. 2004, Fu Cha Ju opened a shop in Kunming.
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Guan Zi Zai Tea FactoryAi Lao Mountain is in the Zhenyuan area of Simao. The brick is composed of small spring leaves (mix of whole and pieces) which have become dark brown over almost thirteen years of aging. Produces a pure liquor with a deep golden yellow hue indicating the richness and intensity of the flavor. Rich scents come forth. First sips – straw-like and a little tart; pleasant mouth sensation but not terribly full. The following steepings produce a richer, sweeter tea liquor. The flavors of grain and mushrooms emerge during steepings four through seven. Overall, clean and rounded, smooth, thick mouthfeel without astringency, aftertaste is sweet. A decent, fairly priced small brick ($15 for 90g brick) with nice age made from decent raw material.
I’m reading that this tea is aged in plastic film, which is something I’ve not come across before.
Mine came wrapped in rice paper. To clarify for others who might read your comment:
“(The) Fu Cha Ju (Tea Co.) wraps puerh products in plastic film (they named it “high-density organic bag”). Mr. Zhang who is the boss of Fu Cha Ju TF said this is very good way to balance maturation without the influence from external environment.