Spring 2018 Jingmai Miyun from Farmerleaf

Spring 2018 Jingmai Miyun

Tea type
Pu'erh Tea
Ingredients
Not available
Flavors
Apple, Apricot, Astringent, Cinnamon, Citrusy, Dry Grass, Floral, Fruity, Honey, Mineral, Oats, Osmanthus, Peach, Sweet, Thick, Tobacco, Drying, Stonefruit, Citrus Zest, Hay
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by derk
Average preparation
205 °F / 96 °C 1 min, 45 sec 4 g 4 oz / 130 ml

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6 Tasting Notes View all

  • “wet leaves: rich toasty green like hojicha, plus a complex background of hay, violet. Liquor is smooth, coated mouth with green tea toasted feeling. lingering gritty aftertaste, simple and...” Read full tasting note
    65
  • “Rich and juicy, thick with a layered, honeyed mineral upfront sweetness. Balanced astringency and minimal bitterness. It reminds me a lot of oatmeal: notes of honey, apple, cinnamon, osmanthus,...” Read full tasting note
  • “And now a tea I am drinking while writing. That works best. I did 10 seconds rinse, then let leaves absorb the humidity for 10-15 minutes and then started with 10 seconds long steep. 1st steep, 10...” Read full tasting note
    88

From Farmerleaf

40-year-old natural tea garden leaves from the top of Jingmai Mountain
Picked from late February to early April 2018, first and second flush
Hand-processed in our tea factory
Available in 357g pu-erh tea cakes

This new edition of our classic ‘Miyun’ features a good balance between fragrance and mouthfeel. We used the same material as the 2017 edition: natural tea gardens for the higher grounds of Jingmai Mountain, located between 1500 and 1600m of altitude.

They grow on sandy soils which can’t hold water and nutrients well, it means the soils get dry quickly after the rain and the gardens are struggling to get their nutrients. Under these harsh conditions, they need to protect their leaves from the herbivorous insects, and they build up secondary compounds such as caffeine and polyphenols which act as repellants and chemical defenses. These secondary compounds make the fragrance and taste of tea, this is why tea tree growing under stress produce more of them and their leaves are of superiror quality. The water stress was especially noticeable in early March because we got very few rains during the late Winter. When under stress, not enough chlorophyll can be produced, therefore the edges of the leaves turn yellow.

We processed the leaves in a wok, using high temperature at the start and putting off the fire as the session goes in order to give a slow finish.

The tea has a floral fragrance, a slight bitterness and medium astringency. It is a good daily drinker that will keep you fresh and energized.

About Farmerleaf View company

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6 Tasting Notes

65
43 tasting notes

wet leaves: rich toasty green like hojicha, plus a complex background of hay, violet. Liquor is smooth, coated mouth with green tea toasted feeling. lingering gritty aftertaste, simple and pleasant.

after: cooked candied roots, sugarcane sweetness. Liquor stays thin compared to more expensive stuff. also aftertaste fades quickly to a memory of burned stevia.

Heartbeat accelerates , brain activity slows down and freezes while somehow keeping the anxiety high.
Preparation
3 g 2 OZ / 50 ML
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1615 tasting notes

Rich and juicy, thick with a layered, honeyed mineral upfront sweetness. Balanced astringency and minimal bitterness. It reminds me a lot of oatmeal: notes of honey, apple, cinnamon, osmanthus, citrus and tobacco tones, peaches and apricots, oats, dry grass. Floral, fruity and deep, not as sweet as some Yiwu teas. Lordy that is good! If only it weren’t so high in caffeine. Great Jingmai tea. Powerful, clean, tasty for only 20c/g.

Thank you, Martin :)

Flavors: Apple, Apricot, Astringent, Cinnamon, Citrusy, Dry Grass, Floral, Fruity, Honey, Mineral, Oats, Osmanthus, Peach, Sweet, Thick, Tobacco

3 comments
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Martin Bednář
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Glad that you like(d) it! I guess I need to retry it. It has been some time since I brewed it for last time!

Natethesnake
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I just got some 2020 Jingmai and Laos samples from them. I’m with you on the Jingmai being over caffeinated. The 2003 that EOT is selling now is quite good and the caffeine seems smoothed out a bit. Doubt I’ll cake it but worth sampling.

derk
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I like the flavors of Jingmai but not the jangly caffeination that makes me feel like I’m in a Bollywood film. I’d be interested in trying that 2003 EoT.

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88
1960 tasting notes

And now a tea I am drinking while writing. That works best.

I did 10 seconds rinse, then let leaves absorb the humidity for 10-15 minutes and then started with 10 seconds long steep.

1st steep, 10 seconds
What a nice mounthfeel. Smooth, almost velvety, with taste of stonefruits, again as I mentioned before, peaches and apricots. No bitterness, little astringency

2nd steep, 20 seconds
Brew is light green, in taste more astringency; but still very smooth. Taste more green, bit hay.

3rd steep, 30 seconds
Astringency withdrew, smooth taste. Again some fruits appear, bit woody. Tends to sween notes a bit.

4th steep, 40 seconds
Hmm, stonefruits! Maybe little bit citrusy.

5th steep, 50 seconds
Again astringency creeps a bit. Indeed citrusy with hints of floral notes.

And I will say goodbye to this tasting note as I don’t like long ones, but it keeps giving. Easydrinking sheng for simple and unexperienced puerh tea drinkers as I am. It is though very nice to drink puerh after long time. Or actually any tea in gaiwan.

Flavors: Apricot, Astringent, Citrus Zest, Hay, Peach, Stonefruit

Preparation
200 °F / 93 °C 0 min, 30 sec 5 tsp 3 OZ / 85 ML
1 comments
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Nattie
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I need to get my gaiwan out and have a long afternoon session. It’s been a while!

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