A malty, savory black tea with the crisp sweetness of Jin Jun Mei and the buttery thickness of Dian Hong. . . .
This wild-picked budset tea provides a uniquely rich and savory cup. In early steepings, the malty profiles of barley and wheat are in the foreground, with the sweet creaminess of butter. These savory flavors feel somewhat like fresh-baked whole-grain toast with a touch of sweet cream butter melted on top. Yet the aftertaste betrays the fine budset quality of the tea through a smooth sweetness, as though a touch of honey was spread on the buttered toast.
In later steepings, the savory grain flavors are more subdued, replaced by an unexpected crisp flavor, and slight sparkling peppery texture. It may be a bit too metaphorical, but this tea almost tastes sunny in later steepings. There is a bright warmth, coupled with the brilliant red-orange of the tea in the cup that suggests morning sunlight.
ICED: Natural citrus sweetness, with notes of malted vanilla, croissant and toffee. Yunnan linen texture. Very refreshing.
Date of Picking:November, 2011
Location of Picking:Wild Tea Forests of Xishuangbanna, Yunnan Province
What Was Picked:Very small early buds from medium-sized tea trees, wild-harvested by local villagers
Sourcing Agent(s):Wang Yanxin
Western Brewing: Use two heaping teaspoons of leaves per cup of water. Steep in a brew basket or loose in a pot to give the leaves plenty of room to expand. If possible avoid tea balls or paper filter bags. Steep for one minute with filtered boiling water and remove leaves or pour off water. Save the leaves. Enjoy at least 4 infusions, increasing steep time with each infusion.
Gongfu Brewing: Use 4g of leaves for a medium gaiwan or yixing pot. Heat the gaiwan or pot with boiling water and pour out. Add leaves, rinse leaves with boiling water for less than a second. Use this steeping to heat cups and pour over yixing. Steep each round for 2-3 seconds, increasing time by 3 seconds each steeping after the third steeping. Enjoy at least 15 infusions.
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