12 Tasting Notes

drank JINGMAI 2006 by Terre de Ciel
12 tasting notes

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Crème brûlée on wheels (leaves)

Starting from the tea leaves aroma, either when dry or after a flash rinse, of orchids or even wild flowers to the smoothness, burnt sugar caramel like taste and medium to high density of its liquor there is no end to positive adjectives I could add to describe this beautiful looking tea. One of the best young YiWu raw pu’er teas I have sipped.

Flavors: Caramel, Creamy, Sweet

195 °F / 90 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

You make this sound sooooo good haha. Burnt sugar sounds like a “waffle hut” caramelized waffle

Rui A.

It is actually quite yummy. A group of us had a great session with it and everyone agreed that it was a sweet and well rounded off young raw pu’er.


I need to pull my Peacock cake out again soon.

Rui A.

I actually have not touched the peacock cake yet. Must also do it soon.

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In March 2013 we were in HK when I first tried a pu’er tea. I still recall being a 19 year old Imperial loose leaf tea, after that it was uphill from there.

Mostly I drink sheng rather than shou because of the fear of the creation of kidney stones but once a month I spoil myself with a shou session.



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