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“This was the last tea I tried from my recent order from Bannacha. I somehow did not expect much from it. Man was I surprised! I brewed this and removed the gaiwan lid and I was blown away by the...” Read full tasting note
Harvested in January 2013 in some of the highest
natural tea gardens of Jingmai mountain. Tea grows
very slowly in winter, the result is a lot of small and furry buds, few stems and contrasted leaves. Low yields often give great results, and this tea confirms the rule.
Processed perfectly by Yubai, it brews a golden yellow liquor, which means a tea is not too red nor too green. Therefore, it is balanced between body and fragrance.
Closer to spring than Autumn tea, it features the typical Jingmai fragrance: flowers and honey. Almost no bitterness and a very mild astringency, the mouth feeling is very comfortable, and is followed after a few minutes some freshness in the throat. The Chaqi is relaxing, it is not an aggressive tea but it has a load of complexity.
Perfect for beginners or for an easygoing tea session.
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This was the last tea I tried from my recent order from Bannacha. I somehow did not expect much from it. Man was I surprised! I brewed this and removed the gaiwan lid and I was blown away by the aroma. Just as beautiful as the aroma was the sweet liquor that brought a smile to my face. This is an absolutely gorgeous tea! I ordered samples of this and the Autumn 2012 Lao Man E, a 2012 Autumn Xiao Yang Chun, and a larger sample of the 2012 Gu Yun. These will all be purchased in cake form and I can recommend them all without hesitation.
This sounds lovely! Another tea-site for me to peruse :)
Yes Terri. William has some very nice Sheng..