81

In order to remove the tea, I had to peel the bamboo shell away from the tea. There was quite a bit of bamboo dust caked on the outside of the tea, and it looked like an insect had previously burrowed tunnels throughout the inner wall of the bamboo- perhaps that was the cause of the dust.

Leaf Quality:
After removing as much bamboo dust as I could, I split the cylindrical tea into little cakes and separated the leaves from each other. There were a little bit of “Jin Hua” or “Golden Flowers” growing on the leaves, but the fungus was scarce. The brewed leaves smelled earthy, woody, mossy, and had a slight hint of baking flour aroma.

Brewed Tea:
The brewed tea was dark brown with a slight reddish hue, and smelled nutty. It tasted earthy, woody, and sweetly grassy. Each sip left a long lasting nutty aftertaste. The tea was very mild
Second Steeping
This steeping was very earthy and nutty. The flavor reminded me of mild pu-erh. The aftertaste this time was sweet and mossy. Each sip was silky smooth and the liquor was surprisingly clear given the bamboo dust that was previously caked on.
Third Steeping
This brew was the mildest. It tasted malty along with the woodiness and earthiness from the earlier brews. It wasn’t as sweet, and the nutty aftertaste had returned. The grassy notes were completely gone.

I decided to brush off any remaining bamboo dust from the rest of the dry tea and stored it in a separate container for further aging.

K S

Jin Hua – you are a brave one.

Scharp

Thanks. The Golden Flowers fungus does make me a bit weary, but most of the dark teas I’ve tried in the past week have been covered with it.

Login or sign up to leave a comment.

People who liked this

Comments

K S

Jin Hua – you are a brave one.

Scharp

Thanks. The Golden Flowers fungus does make me a bit weary, but most of the dark teas I’ve tried in the past week have been covered with it.

Login or sign up to leave a comment.

Profile

Bio

Jared Sharp
I love drinking and reviewing tea. Green, Oolong, Black, White, Yellow, Dark, Pu-erh… It’s all great. In particular, my favorites are Taiping Hou Kui, and Aged Teas.

I’m currently in California, and started my interest in tea at a very young age. Ever since, I’ve looked for exotic, rare, and even newly-developed teas to try.

It doesn’t end there: I’ll try just about any tea new to me that crosses my path.

I typically brew tea in a traditional manner (different teas require different steeping times and water temperatures, ect…). Whichever directions are on the packaging or website, I tend to follow as well.

I’m also building a private collection of Pu-Erh teas and teas good for Aging. Hopefully, they’ll turn out nice.

Companies: If you are looking for a reviewer for tea, I would be happy to sample any of the teas you offer.

Message me for Sample swapping.

Location

California

Following These People