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“Well, I’m back…Sort of. Allergy season kicked my ass this year, then I had a cold, and on top of all that I am still on a medication that has the potential to affect my sense of smell (but only...” Read full tasting note
“’Spensive. Worth it.” Read full tasting note
“Actually, this is called Jin Jun Mei not Mai. This kind of tea was developed in 2005. The tea leaves are collected by professional tea pickers from less than a hundred wild tea tree near the top...” Read full tasting note
A Spring harvest red tea, plucked in before Qing-Ming festival early April. A new Supreme grade red yan cha (rock grown) varital produce from wild tree grown at 1500M above sea level in Wuyi Nature Reserve. Created in 2005 to replicate the early Qing-Dynasty tribute red tea, it requires 60,000 to 70,000 buds to produces a pound of this rarities. Unfortunately, 90% of Jin Jun Mei on the market is fake because of this labour intense production.
This red tea’s early March harvest yields delicate buds with golden hairs.
Dry Leaf Aroma: Raisin bread, baker’s chocolate
Wet Leaf Aroma: Cinnamon and honey notes
Body: The full-bodied cup brims with notes of oriental spices and ripe persimmon. The lovely, terra cotta hue deepens with the first several steeps. Delicate tea oils give a satin-like sheen to the surface of liquor and adds richness to the soft composition. The tart, citrus edge that balances the round flavors develops into an intense perfume with every exhalation.
Finish: Strong florals and citrus
Qi: Warm and relaxing
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Tea RunnersWell, I’m back…Sort of. Allergy season kicked my ass this year, then I had a cold, and on top of all that I am still on a medication that has the potential to affect my sense of smell (but only for two more months).
I decided to delete my (bad) rating on this one. I recently tried another of Mandarin Tea Room’s teas, and it had to have been one of the best if not the very best tea I’ve ever had. I now trust that when I tasted this, there was something wrong with my palate and not the tea! I also wish I’d had the patience to brew this gong fu style, but I was just starting to drink tea again after having months with an impaired sense of smell.
Actually, this is called Jin Jun Mei not Mai.
This kind of tea was developed in 2005. The tea leaves are collected by professional tea pickers from less than a hundred wild tea tree near the top of Wu Yi mountain. And the baking method is based on traditional Zheng Shan Xiao Zhong. Because of its low producing, it is amazingly expensive. In China, one kilo gram of authentic Jin jun Mei costs at least 3,000 dollars. Many of the Jin Jun Mei sold on the market are mixed with other kind of black tea, such as Zheng Shan Xiao Zhong
At the first three steep, you can taste subtle smell of fruit. That is the unique feature of this kind of tea.
