Spring 2018 Jingmai Miyun

wet leaves: rich toasty green like hojicha, plus a complex background of hay, violet. Liquor is smooth, coated mouth with green tea toasted feeling. lingering gritty aftertaste, simple and pleasant.

after: cooked candied roots, sugarcane sweetness. Liquor stays thin compared to more expensive stuff. also aftertaste fades quickly to a memory of burned stevia.

Heartbeat accelerates , brain activity slows down and freezes while somehow keeping the anxiety high.

Rich and juicy, thick with a layered, honeyed mineral upfront sweetness. Balanced astringency and minimal bitterness. It reminds me a lot of oatmeal: notes of honey, apple, cinnamon, osmanthus, citrus and tobacco tones, peaches and apricots, oats, dry grass. Floral, fruity and deep, not as sweet as some Yiwu teas. Lordy that is good! If only it weren’t so high in caffeine. Great Jingmai tea. Powerful, clean, tasty for only 20c/g.

Thank you, Martin :)

And now a tea I am drinking while writing. That works best.

I did 10 seconds rinse, then let leaves absorb the humidity for 10-15 minutes and then started with 10 seconds long steep.

1st steep, 10 seconds
What a nice mounthfeel. Smooth, almost velvety, with taste of stonefruits, again as I mentioned before, peaches and apricots. No bitterness, little astringency

2nd steep, 20 seconds
Brew is light green, in taste more astringency; but still very smooth. Taste more green, bit hay.

3rd steep, 30 seconds
Astringency withdrew, smooth taste. Again some fruits appear, bit woody. Tends to sween notes a bit.

4th steep, 40 seconds
Hmm, stonefruits! Maybe little bit citrusy.

5th steep, 50 seconds
Again astringency creeps a bit. Indeed citrusy with hints of floral notes.

And I will say goodbye to this tasting note as I don’t like long ones, but it keeps giving. Easydrinking sheng for simple and unexperienced puerh tea drinkers as I am. It is though very nice to drink puerh after long time. Or actually any tea in gaiwan.