Jing Tea
Edit CompanyRecent Tasting Notes
I used to drink a Golden Yunnan from a company called Silent Lion, which to my great distress has disappeared. That was gorgeous, a really deep flavour with a smoky edge. This is my first attempt at a replacement. It is drinkable but somehow the flavour never quite hits the mark.
Preparation
Had this at a cafe, and I tell you…the main difference between making tea at home and going out to a cafe is the preparation. They dumped boiling water on top of this, turning the liquor into a musky, dank, mustardy cup of gross. Maybe I’ll sample this on my own one day, but it’s highly unlikely.
Preparation
The syrupy mouthfeel is spot on, and there is a hint of sweetness to it. This tea is slightly toasted, I think, and it gives it a slight genmai-cha-like flavor that isn’t really my thing. It’s fine to drink this sample, but I won’t get it again.
Preparation
Sencha is a breakfast tea in Japan. After your first cup you will know why! A true ‘eye-opener’ which,from all the teas that I’ve ever drunk in the morning, this is coming the closest to coffee.
I would not suggest to drink it on a empty stormach as it could cause slight nausea.
Keep the brewing time under 1min, 30 sec for the first two brews. After you can go higher with the water temperature and extend the steeping time. But depends on the quality of the leafs. Some can take 5 brews. Others only 3.
Preparation
I really enjoyed my experience with this tea today! I was very careful to follow the instructions provided to me by a professional source and I made a great effort to adhere to ideal steeping and brewing procedures. The overall flavor of the tea was a bit better than when I was more negligent in my steeping and brewing. I was also pleased to discover that Jing provides quality Silver Needle buds. Yes, I found a leaf or two in the bag, but I won’t hold it against them. Haha.
Let’s talk aromas and flavors. Aroma: mostly earthy smells like hay and jasmine, but with some light sweet undertones. Flavor: like water (at first, of course), but the delicate sweetness comes through. The finish is not very strong, and why would it be? Everything about the flavor, body and liquor is light and subtle. In sum, it’s a very pleasant tea. However, I would not turn to this every morning. I need more poignant flavors to wake me up than Yin Zhen can provide. :)
Preparation
I steep mine at 3 as well- the flavor really pops! But 165? will have to try that. What’s your source?
Harney and Sons Guide to Tea.He actually recommends 175 for this tea, but he also mentions that white teas are generally good in water from 160-190 degrees. I shot for a lower temperature to avoid scorching the tea. Maybe those extra 10 degrees make a big difference in flavor, though. I don’’t know.
Oh ok. I normally do 180. I’ll try lowering the temp.
Let me know what you think. If it’s better higher, I’ll raise the temp a bit.
This is generally considered an exquisite white tea, from my understanding. I enjoy this tea most when I am not in the mood for anything too overwhelming (in terms of flavor and body). I definitely recommend this to anyone interested in experimenting with white teas. Tomorrow morning I plan to drink this tea “correctly” by implementing the ideal brewing and steeping procedures. I want to approach this tea properly in order to do it justice.
Preparation
This is probably the best green tea that I’ve ever tried, I hadn’t been able to find a decent example of this since I left Shanghai where I used to live. It is hand pressed on a hot wok to give it a gorgeous nutty complexity, with the vegetal strength of green tea coming through. Refreshing, complex and wholly satisfying, I’d recommend it to anyone!
