These sun-dried buds have all the complexity of sheng pu’er, with the floral citrus silkiness, and cleansing quality of a fine green. . . .
NOTE: This is a fresh spring 2013 harvest sealed at the source and air shipped overnight from Yunnan, stored under ideal refrigeration to give you the absolute most potent spring green tea experience possible. This fresh spring tea will be included in May's Tea of the Month Club.
Jingshan is a little-known mountain village in Yunnan province that has quietly been producing some of the best green tea out there. Anyone who enjoys the more delicate Chinese greens like Dragonwell will love these sun-dried fresh spring 2013 buds.
The aroma of the dry leaf is incredibly reminiscent of dried lychee fruit, with a sweetness that you can almost taste as you breathe in the aroma. The wet leaf has a much more lilac floral aroma.
The flavor of the early steepings are sweet and refreshing with a mouth-watering juiciness to the texture. The predominant flavors are citrus lime notes and a certain creamy grassiness that reminds us of matcha. The texture is sweet, juicy, and full bodied.
The later steepings continue to grow brighter and thicker in body. The aftertaste becomes even juicier with violet floral notes. More of the traditional silky Yunnan texture comes through in later steepings, along with hints of fresh sage. This tea brews up great hot or iced.
ICED: Flavor notes of lime, basil and aged basmati rice. Delicate florals. Linen texture, and mouthfeel reminiscent of rice milk.
Date of Picking:Spring 2013
Location of Picking:Jingshan Village, Southern Yunnan, near the Nandong scenic park
What Was Picked:Primarily downy bud material, picked and sun dried
Western Brewing: Use one teaspoon of leaves per cup of water. If possible, use a glass tea pot or brewing pitcher to enjoy the performance of the leaves as they unfurl and begin to dance around. Steep for 2 minutes with 175 degree water, or until most of the leaves have sunk to the bottom of the vessel. If you don’t have a thermometer, just wait for the smallest bubbles to start coming up, and the water will be ready. Enjoy at least 3 infusions
Gongfu Brewing: Do not heat your gaiwan. Add 4 grams of leaves for a medium gaiwan. Use 175 degree water. No need for a rinse. Steep for 3 seconds. Increase steep time after the third steeping by 3 seconds or to taste. Enjoy at least 6 infusions.
Jingshan Style: Boil water to 175 degrees, or until the smallest bubbles start rising to the surface. Fill a tempered glass cup or teapot 2/3 full with the water. Sprinkle 1TB of leaves per 8oz of water used in the vessel. Swirl lightly and watch the leaves slowly unfurl and sink. Drink right out of the cup, blowing the leaves to the side, and experience the tea first very light, and then stronger as it continues to steep.
For green tea, filtered water is preferred. Being lighter, and also more grassy, the tea has a tendency to get overwhelmed by hard water taste, or have bitter notes brought out.
Back Alley Jingshan Teahouse Brewing
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