tag:blogger.com,1999:blog-4661249909570434867.post5335788951199354437..comments2024-02-10T07:41:42.101+08:00Comments on travelling teapot: 2005 Ai Lao Shan Raw Pu erh 357gwilsonhttp://www.blogger.com/profile/02559674803593116554noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4661249909570434867.post-37483064820434634802011-09-08T15:03:29.691+08:002011-09-08T15:03:29.691+08:00Scott's 2002 Ai Lao mini-cake is also good...i...Scott's 2002 Ai Lao mini-cake is also good...if you let it air out (very smoky for such an old tea). I haven't tried the one you mentioned, but I will now :) Mr. Urchin, oolongized puer...interesting. I would love a taste of that, as well ;)FamilyAndTeahttps://www.blogger.com/profile/05154021944898098824noreply@blogger.comtag:blogger.com,1999:blog-4661249909570434867.post-91469593125259113022011-09-07T00:05:13.735+08:002011-09-07T00:05:13.735+08:00Hi Wilson, I have an Ai Lao Shan cake that had an ...Hi Wilson, I have an Ai Lao Shan cake that had an additional processing step called "yao qing" - basically shaking the withered leaves to bruise them before frying into maocha. This step comes from oolong tea production process and is not usually used in puer production. On top of that, the fried leaves are dried at night instead of under direct sunlight, making for an interesting puer with oolong influences. I will share a sample with you!Anonymoushttps://www.blogger.com/profile/10202258567472354099noreply@blogger.com