I decided to visit the ancient tea forests of Jingmai mountain by sampling a 2009 Yunnan Sourcing Nostalgia bing. Due to the low compression, the leaves broke off intact, very pleasant sight. I used about 7 g to 100 mL of spring water.
The wet leaves produced a strong sweet, floral aroma with a touch of grassiness to it. The soup is a golden amber, remarkably clear. This is a clean tea. The soup itself has a sweet taste with some bitterness and astringency, a warming degree of astringency. The bitterness is not too overwhelming, although, many might think this tea needs a few more years.
Despite the bitterness and astringency (I personally enjoy some of this), this tea does have very nice Hui Gan and Qi!
Preparation
205 °F / 96 °C
0 min, 15 sec
