These sun-dried buds have all the complexity of sheng pu’er, with the cleansing quality of a fine green. . . .
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 Autumn 2013 buds.
The aroma of the dry leaf is reminiscent of dried lychee fruit or even pineapple, with a sweetness that you can almost taste underscored by subtle savories of sweet toasted nuts. 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.
The later steepings continue to grow brighter and thicker as the aftertaste becomes even juicier with floral notes of rose water. More of the traditional silky Yunnan texture comes through in later steepings, along with hints of refreshing celery. Longer steepings bring out the more savory aspects of this tea, and intensify the texture with more pronounced warm, numbing spice of coriander or anise. Citrus aftertastes of lime linger long after your last sip.
We love sharing the light and lovely tea as a delicate counterbalance to the rich and savory Laoshan Green. Mellow and well-balanced, it’s a great tea to enjoy in traditional Jingshan style, free floating in a tumblr all day.
ICED: Flavor notes of lime, basil and aged basmati rice. Delicate florals. Linen texture, and mouthfeel reminiscent of rice milk.
Date of Picking:Autumn 2013
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.
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