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“For an experimental cultivar this is over the top unctuous. Song’s description is in itself so spot on the only thing I can add is that the mouthfeel is heavy, like light maple syrup and with good...” Read full tasting note
Gold Peony Twisted Leaf is an experimental tea using a new cultivar called Jin Mu Dan (Gold Peony) and crafting it into a high-oxidized mid-fired Wuyi-style yancha. It is one of four teas we produced in collaboration with an organic tea producer in northern Fujian province. The same producer crafted the Qing Mu Dan and Yellow Petal Guanyins when we first launched Song Tea in 2013.
The base tea is a cultivar originally developed by the Wuyi Tea Research Institute less than a decade ago. Originally intended for rolled oolongs, we commissioned four different styles of tea from its leaves: a white, two styles of oolongs and a red tea.
The leaves for this tea were handpicked in late April 2014. The raw tea was picked as single leaves, then withered, bruised and allowed to slowly oxidize past 50% over the course of two days. This longer oxidation breaks the tender leaves, but creates pronounced honeyed notes that enhance the cultivar’s innate floral character. Once the optimal oxidation level is reached, the tea is tumble dried and then slowly baked to further develop sweetness.
This tea is intensely aromatic with a complex nose redolent of peach, jasmine and wildflower honey. Brewing reveals rich orange red liquor with range, depth and an incredibly persistent finish.
5 grams 150 ml 205° F 2 min
This tea’s high oxidation creates honey notes without bite or astringency, making it a very forgiving tea. This means it is very accommodating to a wide range of preparation styles. Shorter steeps will yield a mild and sweeter tea with honeyed notes, while higher temperature longer steeps accentuate the natural aromatics of the cultivar.
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For an experimental cultivar this is over the top unctuous. Song’s description is in itself so spot on the only thing I can add is that the mouthfeel is heavy, like light maple syrup and with good rock notes coming in later infusion. I brewed this in a standard gaiwan and the color is off the chain golden. The medium roast and high oxidation make this a very clean tea drinking experience. Glad I skipped the urge to only buy a small amount and got a big bag. My friends I served it to had an other world tea, for sure.
