These classic sun-dried buds are sweet, balanced and cleansing, opening up with the complexity of old-growth Yunnan . . .
The new Spring 2014 harvest has arrived!
Jingshan Green is strikingly classic – its flavor, texture aftertaste and aroma align well with the Chinese ideal. This gold standard of a green tea is warm, sweet, crisp, vegetal and refreshing. We drink this tea to be reminded of the beautiful simplicity of fresh young leaf picked in the early days of spring. Under the crisp first impression, this tea opens up with all the complexity of old growth Yunnan.
The aroma of the dry leaf is sweet and nutty, slightly savory like buttery wheat crackers with a hint of vegetal spice. The wet leaf has a much more vegetal, green aroma like sweet steamed edamame.
The flavor of the early steepings are sweet and refreshing with a mouth-watering juiciness to the texture. The predominant flavors are light, sweet and mellow vegetals like sweet grass or aloe. In the creamy body, there is a teasing hint of savory oat or sweet pea. The texture is sweet, juicy, and full bodied, a result of the down on these young spring buds.
More of the traditional linen Yunnan texture comes through in later steepings, along with hints of edamame. Longer steepings bring out the more nutty, creamy aspects of this tea, and intensify the texture with more pronounced vegetal celery sweetness.
Gift Tin Packaging example below
Date of Picking:Spring 2014
Location of Picking:Jingshan Village, Southern Yunnan, near the Nandong scenic park
What Was Picked:Primarily bud material, hand picked and sun dried
Western Brewing: Use 4g of tea (1T) in 6-8oz of fresh-boiled (175°F) filtered or spring water. Steep for 30 seconds in a brew basket or equivalent. Enjoy many infusions. Add 10-15 seconds with each steeping, or to taste.
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.
Iced Tea (Cold Brewing)
Use about 4 grams of tea for every 12oz of water. Combine with room temperature water in a covered vessel and refrigerate for 8-12 hours. Enjoy!
Iced Tea (Flash Chilled)
Use 1TB (5 grams) of tea in a 6-8oz vessel. Steep for 30 seconds with filtered water at 175 degrees. Fill a martini shaker (or equivalent) with ice, then add brewed tea and shake until well-chilled (usually 10-30 seconds). Pour out through martini-shaker top over fresh ice in a new glass and serve.
Back Alley Jingshan Teahouse Brewing
"Instead of the usual gaiwan, the waitress brought a short glass, poured hot water and sprinkled the tea leaves on top, telling me to wait for the tea to start dancing around...The Business of Importing from Family Farms
"The business that wants to import the most obscure and intriguing teas must pay for air express courier service (which can be more expensive than just flying to China and bringing back luggage bags full of tea!)...The True Health Benefits of Tea
"The most powerful health benefit of tea is completely overlooked by modern science: tea asks of us a few moments out of our day to prepare and appreciate it...