Jinggu "Da Jin Ya" Camellia Taliensis Black Tea

Tea type
Black Tea
Ingredients
Black Tea
Flavors
Apricot, Caramel, Dried Fruit, Malt
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Avery F.
Average preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 oz / 103 ml

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2 Tasting Notes View all

  • “Spring 2021 batch. Prepared in my Jian Shui gaiwan, and served in my porcelain tea cup via my glass cha hai. Filtered Santa Monica municipal water just off the boil throughout. Pure gold, large,...” Read full tasting note
  • “I tried the Spring 2020 version. It is a very attractive tea, with shiny, fuzzy, metallic golden leaves. The dry leaves smell like apricots. The brew smells like caramel and overripe apricots. The...” Read full tasting note
    65

From Yunnan Sourcing

A lovely tea from Yang Ta village in Jinggu county. Camellia Taliensis varietal tea leaves picked from 40 to 60 year old plantation bushes, and processed into this lovely and unique black tea. Through a process of frying, rolling, wilting and drying Mr. Lu (a Yang Ta local tea grower) has brought out all the subtle and complex nuances that this lovely varietal has to offer.

About Yunnan Sourcing View company

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2 Tasting Notes

73 tasting notes

Spring 2021 batch.

Prepared in my Jian Shui gaiwan, and served in my porcelain tea cup via my glass cha hai. Filtered Santa Monica municipal water just off the boil throughout.

Pure gold, large, straight, fuzzy leaves (buds?) – dry, it has a mild yet distinctive aroma. Hints of hay, beeswax, pencil shavings, and nectarine.

Butterscotch to hazy sunrise gradient in the glass.

Infused, gentle sweet aromatics suggest yam, light malt, and apricot. Low floral/spice (saffron?) notes as well.

Distinctive yet subtle flavor profile with hints of summer fruit, johnny cakes, and chestnut. Long quiet finish has a faint cocoa quality. Deep and smooth.

Notably rich mouth-feel, medium-thick, with very low bitterness throughout.

Subsequent to my purchase, I’ve read that this variety is endangered. While the vendor describes the source as a “plantation” (suggesting cultivated rather than wild plants), I’d want to know more about the tea’s conservation status before making future purchases.

Preparation
205 °F / 96 °C 0 min, 15 sec 8 g 5 OZ / 150 ML

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65
135 tasting notes

I tried the Spring 2020 version. It is a very attractive tea, with shiny, fuzzy, metallic golden leaves. The dry leaves smell like apricots. The brew smells like caramel and overripe apricots. The taste isn’t overly sweet; it’s somewhat malty, and very reminiscent of dried apricots.

Flavors: Apricot, Caramel, Dried Fruit, Malt

Preparation
205 °F / 96 °C 0 min, 15 sec 3 g 2 OZ / 55 ML

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