Next on the review agenda is the Pai Red Tea from Daokrajai Lanna Thai Teas. Many of the pertinent details of Daokrajai Lanna Thai Teas may be found in last evening’s review of the Jing Shuan Oolong. Scroll down a post to read more about Daokrajai.
Let the journey begin…
The dry leaves are a uniform black color with light brown stems. The leaves are small to medium sized fragments. There are a few seemingly bare stems in the mix. The fragments are rolled. The aroma has scents of hay and molasses.
Three grams of dry leaves were placed in a 5 ounce (150 ml) ceramic infusion cup. Purified spring water was heated to 205°F (96°C). The leaves were infused for three minutes.
The first infusion produced a liquor with a dark orange-red color, with a slight cloudiness, but still transparent. The aroma is floral, earthy (wood and hay), and winey (burgundy). The body is full, with a lively, bright, and almost oily texture. The taste is brisk, citrusy (lemon), winey (burgundy), woody, and lightly floral. The aftertaste is winey and floral.
The second infusion produced a liquor with a lighter orange-red color with no cloudiness. The aroma remains floral and earthy, with slightly less wine scent. The body lightened some to medium-full, and the texture remains lively and somewhat oily. The taste remains brisk, citrusy, woody, floral, with lighter notes of wine (burgundy). The aftertaste is more floral and citrusy than winey. Overall, this infusion was certainly lighter than the first infusion, but nothing worth complaining about. This was a tasteful infusion.
The third infusion produced a liquor with an orange-gold color. The aroma has lightened, but remains floral and earthy, with a light sweetness. The body has lightened to medium. The taste has lightened significantly. The brisk character has lightened quite a bit. This third infusion was quite light in every aspect, but still not difficult to drink and enjoy on some level. I do not expect a fourth infusion to be practical.
The infused leaves have a uniform dark copper color. The leaves are all small to medium sized fragments. There are a few bare stems in the mix. The aroma has earthy scents of wood, a light floral scent, and a touch of spice.
This Pai Red is a surprisingly complex tasting tea. The highly brisk character caught me off guard, and immediately sent a spark of alertness through my body. This tea has some common characteristics with a Keemun, like the winey and burgundy-like aroma and taste, but the citrusy, brisk, and somewhat oily texture make this tea highly unique. I may have to do a side by side comparison of the other sample packet of the Pai Red against the Hao Ya A that I have at home. I do like the brisk, lively character of the Pai Red. The first couple of sips truly opened my eyes and sent a wave of energy through me. It was quite the experience.
Cheers for another impressive product, Daokrajai Lanna Thai Teas. What sample shall be next?