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“Strong mineral flavor on the first steep. I can’t really go into any further detail from there. The second steep was more earthy and slightly floral. However, the mineral flavor still lingered...” Read full tasting note
“Updated: 5 August 2016 This tea is very much improved after three years storage in a yixing clay jar and the tea leaves were much easier to separate from the clumps. The first steeping after...” Read full tasting note
This is a blended raw Pu-erh tea recipe from JK Tea Shop. They carefully select the finest bush and old tea tree Maocha from Jinggu to create this recipe. It possesses a sweet taste without any bitterness; soft liquid is very similiar to Yiwu’s taste. Like many other Jinggu region teas, as it ages, the tea Chaqi will become stronger and stronger and its taste will become thicker and thicker.
High-end tea, stone-pressing and worthy of long-term storage or private collection.
Tea material: 50% tea bush and 50% old trees.
Harvest time: 2009 spring
Fermentation: Raw
Picking standard: One bud with two leaves
Shape: Tight, fat, plump.
Dried tea color: dark yellowish green color
Aroma: floral aroma mixed with some honey.
Tea soup color: yellowish-green color
Taste: flowery and honey taste; long-lasting sweet aftertaste.
Brewing vessel: Recommend Gaiwan
Brewing guildline:
Gaiwan: 8 grams per time (180ml Gaiwan); the first several infusion should be 92-95C degree or 190F for about 10 seconds; then the later infusions should be about 15 seconds.
Note: pour the water around the edge of Gaiwan to avoid burning the tender tea buds; don’t pour the hot water on the tea leaves directly.
Infusion numbers using a Gaiwan: at least 15 times
N.W: 357g/cake
Company description not available.
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Taiwan SourcingStrong mineral flavor on the first steep. I can’t really go into any further detail from there. The second steep was more earthy and slightly floral. However, the mineral flavor still lingered but not as strong as the first steep. Not my favorite but I think I will just need to work with this one a bit until I find its sweet spot.
Added Notes (Hubby): Earthy woody notes with a background mineral note. Mostly gets a strong hay flavor.
Okay, I’ve gone from not really caring for this tea at all to really enjoying it now that it has aged some. I think I need to find a few more yixing jars so that I can lay in some sheng pu-erh for aging, since I certainly can’t afford the aged stuff.
Initial review: First infusion has a very strong mineral, grassy taste (think Timothy hay, if you’re familiar) with a very grassy scent. The second infusion is still mineral and grassy but it also has a floral scent and taste. Subsequent infusions lose the mineral taste, but continue to have as much of a taste and scent of Timothy hay as well as the floral scent and taste. The finish on this tea is slightly sweet, but I did not note any scent or taste of honey. In all honesty, I’ve had plain green tea from various large chain tea companies that was just as good at nothing approaching the price of this Spring 2009 Taste of Jinggu Mountain; to say that I’m disappointed with this purchase is an understatement. I would have been much happier spending the extra $20 to buy a 2003 Yiwu Puqing Hao Green Pu-erh Tea Cake from Puerhshop.com but I wanted to try other teas as well. I guess I’ll chalk this one up to ‘live and learn’ and do my best to buy a sample of a tea before I invest in an entire bing/tuo/brick.
A note on the tea cake itself: I know bings are supposed to be tightly packed to allow for storage but this particular bing was so tightly packed one could use it as a discus at a track meet! I was very careful when I tried to pry off a few pieces of this cake and used a pu-erh knife but there was just no separating it without breaking the leaves into tiny flakes in the process. I decided to go ahead and separate this cake and put the tea into a new yixing clay jar to allow it to get some air to age and wound up with as much powder and tiny flakes of leaves as I did small chunks of tea. I was completely unable to separate the center of the cake and will try to use a nail to break it up later; the darn thing could have been used by Wayne Gretzky for hockey practice it was so solid. I just hope a few years in a nice yixing jar will make this tea worth the trouble.
Flavors: Grass
Humm I have never heard of this JAS eTea but those are my initials – I must try!
Check them out. So far I’m rather impressed.
I love JAS eTea – that’s where I got my easy Gaiwan. Love them.
Agree with your review completely. This particular tea does much better after it’s been broken up and aged for a couple of years in a yixing clay jar. It’s actually quite good after that!