Jinggu "Assamica Big Tree" Black Tea * Spring 2017

Tea type
Black Tea
Ingredients
Black Tea Leaves
Flavors
Almond, Anise, Apricot, Baked Bread, Black Pepper, Butter, Camphor, Caramel, Cedar, Cherry, Chocolate, Cream, Earth, Malt, Marshmallow, Mineral, Molasses, Orange Zest, Peanut, Pecan, Pine, Plums, Raisins, Smoke, Sugarcane, Vanilla, Clay, Milk, Wood
Sold in
Bulk, Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
200 °F / 93 °C 0 min, 15 sec 8 g 5 oz / 139 ml

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3 Tasting Notes View all

  • “This was another of my recent sipdowns. It was also the most recent spring 2017 black tea to be finished by me. At this point, I only have one pouch of spring 2017 black tea left to finish, 100...” Read full tasting note
    90
  • “This has a really nice flavor profile – thick caramel and marshmallow sweetness with pecan nuttiness, with roasted nut and slight campfire smokiness. There are notes of chocolate and even slight...” Read full tasting note
    90
  • “The leaves are really big and fat with lots of golden fur. Opening the bag I get a really strong chocolaty, woody aroma. Brews a golden orange, and WOW chocolate! It’s super chocolaty, almost...” Read full tasting note
    94

From Yunnan Sourcing

Nice Yunnan Assamica Black Tea from naturally growing tea trees aged 30 to 70 years of age growing naturally near Bai Ni Shui Village in Jinggu county of Simao province. These tea trees have been used for Pu-erh production in the past, but this year the owner (tea grower) decided to enlist help from a neighbor to produce some black tea. The result is a lovely robust black tea.

The taste is a pungent dried fruit sweetness, with some bitterness and some dark chocolate notes.

About Yunnan Sourcing View company

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3 Tasting Notes

90
943 tasting notes

This was another of my recent sipdowns. It was also the most recent spring 2017 black tea to be finished by me. At this point, I only have one pouch of spring 2017 black tea left to finish, 100 grams of Yunnan Black Gold that I bought specifically to age. Anyway, this was an excellent Yunnan black tea. Like the others I have tried this month, the extended time in storage did not seem to have affected it much if at all.

I prepared this tea gongfu style. After a quick rinse, I steeped 6 grams of loose tea leaves in 4 ounces of 195 F water for 5 seconds. This infusion was followed by 17 additional infusions. Steep times for these infusions were as follows: 7 seconds, 9 seconds, 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, 5 minutes, 7 minutes, and 10 minutes.

Prior to the rinse, the dry tea leaves produced aromas of smoke, malt, cedar, pine, and molasses. After the rinse, I detected new aromas of roasted peanut and roasted almond. The first infusion brought out a baked bread aroma as well as a subtle sugarcane scent. In the mouth, the tea liquor presented notes of smoke, malt, cream, butter, baked bread, roasted almond, cedar, and pine that were chased by subtler notes of molasses, raisin, sugarcane, plum, and roasted peanut. The subsequent infusions introduced aromas of cream, butter, raisin, caramel, marshmallow, anise, vanilla, sweet cherry, chocolate, roasted pecan, and orange zest. Notes of minerals, caramel, anise, marshmallow, vanilla, sweet cherry, stewed apricot, chocolate, roasted pecan, and orange zest appeared in the mouth alongside hints of earth, camphor, and black pepper. As the tea faded, the liquor settled and emphasized notes of minerals, malt, baked bread, cream, smoke, raisin, caramel, chocolate, and marshmallow that were balanced by hints of camphor, anise, sweet cherry, sugarcane, butter, roasted almond, and vanilla.

This was one of the more interesting Yunnan black teas I have tried. Generally, I expect Yunnan assamicas to be very assertive and robust in the mouth, but this tea was gentler and sweeter. Its age may have had something to do with that, but I think a good deal of it was just inherent. I also appreciated that I could immediately pick out the characteristics imparted by the Jinggu terroir. I have long felt that Jinggu teas have some very unique properties, specifically a pleasant and lively mouthfeel and fresh, earthy, uniquely sweet, and herbal aroma and flavor characteristics, and such properties were on clear display in this tea. Overall, I would recommend this tea or a more recent version of it to people who are established fans of Jinggu teas and/or those who are interested in getting a feel for the characteristics of the Jinggu terroir.

Flavors: Almond, Anise, Apricot, Baked Bread, Black Pepper, Butter, Camphor, Caramel, Cedar, Cherry, Chocolate, Cream, Earth, Malt, Marshmallow, Mineral, Molasses, Orange Zest, Peanut, Pecan, Pine, Plums, Raisins, Smoke, Sugarcane, Vanilla

Preparation
195 °F / 90 °C 6 g 4 OZ / 118 ML

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90
167 tasting notes

This has a really nice flavor profile – thick caramel and marshmallow sweetness with pecan nuttiness, with roasted nut and slight campfire smokiness. There are notes of chocolate and even slight waxy fruitiness that carry along as secondary notes throughout.

The balance and complexity are outstanding. Later steeps develop minerality and syrupy fruitiness that reminded me of the syrupiness in Trappist ales.

I tend to brew things hard, but I got three infusions with the flavors above, with another two or three that tended towards more mineral flavors. Overall, this is a re-purchase for me.
*
Dry leaf – caramel, milk chocolate, praline, honey roasted peanuts, some peanut shell, hint of waxy red fruit (mulberry), hints of white pepper

smell – dark/burnt caramel, roasted pecan, marshmallow sweetness, waxy red fruit, hints of campfire, chocolate digestive biscuit and graham cracker

taste – dark caramel, roasted pecan, burnt marshmallow, substantial wet-rock minerality in aftertaste (almost Wu Yi like), some mulberry notes in aftertaste, bits of cocoa and chocolate appear throughout, especially in arrival and then again in aftertaste

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94
318 tasting notes

The leaves are really big and fat with lots of golden fur. Opening the bag I get a really strong chocolaty, woody aroma. Brews a golden orange, and WOW chocolate! It’s super chocolaty, almost artificial tasting. Combined with the milky/creamy texture, this tea reminds me of chocolate milk made with Hershey’s chocolate syrup. Subsequent infusions reveal other flavors, particularly dry wood and dank red clay. Borrowing a flavor note from Denny on TeaDB, there’s something here that reminds me a bit of pencil shavings.

This tea is really rich, the mouthfeel is almost like an Irish stout. Personally I prefer teas that aren’t so thick in the mouth, but that said this is still an awesome brew. Chocolate lovers beware, this may be your new favorite!

Flavors: Chocolate, Clay, Milk, Mineral, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 9 g 5 OZ / 160 ML

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