jing tea shop

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Recent Tasting Notes

100

Dribble.

I really love this stuff, Ba Xian has been one of my favourites for years, any grade is fine with me. Also Mi Lan, Ya Shi, Xing Ren,… you get the idea.

This one is mellow, such a mellow roast. Pale, creamy like korma paste (almond?), really nice aftertaste . White Magnolia flowery scents, which mixes with the creamy/oily to make a lovely aroma & and super thick zen cha qi. Slight honey sweetness, slight fruity something. Later steeps the dimension of the taste changes, it thins but that reveals the nutty presence of the oil still winding its way through the brew. yums.

Also this one is very forgiving, you still cant abuse it but it takes heat better than the younger bush that Jing offer.

I actually daydream of having Kilos of different single bush Oolong. I could drink them all day. I wish Oolong wasnt so expensive! Currently on the search for adequate all-day drinkers if anyone knows of some good ones (any fragrance).

Flavors: Almond, Cream, Flowers, Fruity, Honey, Thick

Daylon R Thomas

How does it compare to the one from Yunnan Sourcing?

Rasseru

I deleted my previous comments, ive just drank the YS one directly afterwards. Unfortunately for my wallet, the Jing Lao Cong is nicer. First off, the leaves are big & whole, while the YS isnt, it seems to me to be a totally different grade. There is a different depth of flavour and aroma in the Jing. Tastes more 3D, rounded, thick, soft, lush. This is in no way saying the YS is 2D or bad, it totally isnt – It has lots going on – butttttt… it hasnt got as much going for it as the Jing.

Rasseru

And on top of that the Lao Cong could take a lot of abuse and not oversteep and go icky. It is a lot more expensive though! There was a nice smell coming from the oxidisation process as well.

Rasseru

I have just realised that Lao Cong is picked in the autumn so this will be fresher than the YS which is spring, so maybe not a fair comparison

Daylon R Thomas

Wow, thank you for all the details! I was really tempted to get the YS or this one. I’m also tempted to get the Winter Da Wu Ye from Jing or YS. But I’m also tempted to get stuff from J-Tea. Anyway, I’m looking for the “perfect” Dan Cong and a daily drinker too (Which I’ll probably talk to Andrew and several people on here for suggestions).

Rasseru

The Mi Lan & Ya Shi are fantastic from Jing too.

Ive also had the Yu Lan (Not my fave) and the Xing Ren & Normal Ba Xian, the Xing Ren is nice but I reckon you can get better

Rasseru

Ive just looked and the three I really like are all the higher grade versions.. go figure.. But I always come back to buy more when my stock runs out :)

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100

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90

I asked when my last tea orders were harvested, got a bit of nice info from Jing:

’Dancong can be classified into 3 families: “baked”, “unbaked”, and the Lao Cong. The unbaked ones are the high fragrance teas like xing ren, ba xian, yulan, zhi lan… Those are better in winter because the aromatics are high and the tea taste is low.

The Lao Cong (old trees) and baked (song zhong dancong and milan) are only harvested in spring.’

Always nice to learn a bit more… On to the tea:

Woah! Wide leaves – chunky & nice looking. The aroma is creamy & thick & floral. I did my usual of 90c & let the liquid cool a bit to ~70c. The flavour is of flowers & very subtle thick milk or cream, full in the mouth with no bitterness or the nice nutty green notes you get from some other Dan Cong. Its exactly as described on the website – balanced, clear white flower, deep. Totally pleasant nose. It really is on the subtle side, but very good with it. A bit like the Yinzhen of Dan Cong, if that makes sense? Which is no bad thing at all. A perfect tea to have when you just want something totally pleasant. So pleasant I reckon you could possibly steep this for a long time and it would still hold up.

So I tried & a nice astringent huiguan appeared, still with all the nice flowery yum present before.. a bit more buttery than milky maybe.

Flavors: Butter, Cream, Flowers, Milk

Preparation
195 °F / 90 °C 3 min, 30 sec 3 tsp 10 OZ / 295 ML

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95

Spring 2015!

Wow, this stuff is so gorgeous.

Other reviews say fruit cocktail, and I agree. Glad to see that the difference in years dont change the quality of the tea. That makes me a happy bunny.

It has a thick mouthfeel, and crikey I just get lychee, lychee, lychee, even the pearlescence of lychee comes across, Lychee taste, aroma & feel but also with a lovely slightly toasted/oxidised Oolong loveliness & cream. dribble. I tried to add lychee as a flavour three times but steepster wouldnt allow me.

Short review as I had some a while ago now – I could drink this stuff all day long. Another winner.

I did short gongfu steeps at 90c, and grandpa stylee at the same temp.

Flavors: Cream, Lychee, Mango, Toasty

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95

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85
drank Tie Guan Yin AA by jing tea shop
117 tasting notes

Jing only have the AAA being sold, and this is the AA, after the leaves opened up I can see some are broken & not perfect ratio like the more expensive TGY, this was sent as a sampler from Jing.

EIther way, its a nice green oolong! It has a slightly stronger vegetal presence and a medium-strength aroma – in fact its pretty medium strengthed I think compared to some of the more pungent TGY ive had, but tastes nice and green. It is slightly clear in feel, not the thickest or creamiest ive had. But still very nice. Has a nice blend of fruit & umami taste, a flowery aroma & a quite lively cha qi – im tip-tapping this on the keyboard quite fast.

I am interested to know if the tea was from the 2014 or 2015 harvest as the website now has the 2015 harvest showing. I have put the question to Sebastien, as I am interested to see if this flavour is due to the slight aging of the leaf.

Either way I really like JingTeaShop, the tea was listed as one to go with steamed fish, and I completely agree, it has the umami edge which places it perfectly there.

I have been drinking gongfu and grandpa style

Flavors: Flowers, Green, Umami

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75

Re-reviewing this tea as I now have worked out how to steep it to my tastes, now, when using 1/2 the gaiwan full of leaf and flash steeping, the tea is making me happier.

Before, I was getting a watery liquor with a lot of charcoal.

with more leaf and flash steeps, the charcoal seems to have hit a ceiling and the body is now coming up to meet it, resulting in a much better cup.

It is still very dark chocolate, but nice dark chocolate instead of not.

also, it is easy to overbrew this one, resulting in bitter dark chocolate. again, with the flash steep method its still nice bitter dark chocolate rather than not.

Im finding it hard to get over the image of a burnt forest whenever I drink this. It still hasnt got the butter or oil of my other oolongs – really is somewhere on its own when my brain categorises it against my other wuyi or dancong. But it is very moreish. a slight sharpness and life bounces on my tongue during the huiguan, making me want to have another cup. – sometimes this sharpness is really forward if overbrewed

With a bit of time taking to get to know it, it is a nice tea for lovers of 80%+ dark chocolate, bitter chocolate & dark, burnt woods. its totally bold in this, a good horror novel tea perhaps?

Also, the price is very reasonable, maybe a good choice for someone who likes to age their tea, thus mellowing it a bit. – I dont have any experience with this, from what understand, this bold, sometimes slightly bitter-chocolate roast is the part that will mellow over time

Synaesthetic note: Blackened Burnt forest after rain

Flavors: Chocolate, Dark Chocolate, Dark Wood, Roasted

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 2 OZ / 60 ML

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90

Its a good Xing Ren. Almond aroma and taste, with a slick, oily texture. Thoughts of a dark forest, with bushes & trees. Oolong like this is my perfect horror novel tea :)

I like brewing western style, and as the liquid cools the tea takes on a more bushy form, almost gaining a jade oolong taste. its a nice mix, to start off dark brown, and end up greener. if you get my drift. It always has the almond oil thing going on though, so doesnt ever deviate completely from its nature, but nice to have these other thoughts going on, especially when reading the spooky stuff!

some hints of milk as an aftertaste lingering on my palette

id like to add that these woody tastes are really subtle thoughts, hidden in the oil. not as strong as something like an eight immortals, or other darker Oolongs i have tried, defo on the buttery/oily side of things.

Flavors: Almond, Butter, Dark Wood, Forest Floor, Green Wood, Milk, Vegetal, Wet wood

Preparation
205 °F / 96 °C 3 min, 0 sec 3 g 12 OZ / 354 ML

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90

Ok, JingTeaShop -

I absolutely love this tea. its my favourite of the famous dan congs, and my favourite of yours (so far – im still only tried small amount of your stock) really easy to brew – to experiment ive just brewed 3g/2 minutes in my gaiwan just to see how it would do and its, not great, but any others would have been horrid, and this is still drinkable.

to me its the most balanced of the dan congs i have tried with regards to roasty smoke, oily butter, flowery orchid. lovely stuff.

for $33 for 100g, this is now my go-to Oolong, which was the experiment, to see which cheaper ones would make up for the stuff i buy for a LOT LOT more in the UK. – so extra points because of how cheap it is compared to those. Just so good.

9/10

Top stuff

Flavors: Butter, Leather, Orchid, Smoke, Wood

Preparation
195 °F / 90 °C 0 min, 45 sec 3 g 3 OZ / 100 ML

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85

Gongfu style for 15secs

First steep not much going on really!

second steep and the leaves havent even unfurled – this one for 30 secs – milky aroma & quite a ‘hard water’ taste? like there isnt much of a jade oil thing going on. Slight vegetal taste, and a tiny aroma of sweetness, like candy floss.

Astringency started to appear, and a smell that reminds me of greeness & kale.

3rd steep much the same but less flavour.

Its more reasonable at $35/100g than my other Jade Oolongs, and compared to the other ‘Iron goddess’ I have tried which was heaped with so much Jasmine it made me feel sick, this one is a lot better. It doesnt seem to have the magic taste that my Da Yu Lings have (but they are a lot more expensive), but it has a nice head feeling, so im happy.

and happy that I can try other Iron Goddess now without worry about the added jasmine!

edit* did a much longer steep and managed to extract some jade magic out of this one. I like it!

Flavors: Cotton Candy, Kale, Milk, Vegetal

Preparation
195 °F / 90 °C 0 min, 30 sec 3 g 3 OZ / 100 ML
Equusfell

Haha, I just realized how absurd some of our tea descriptions sound out of context. Only a tea lover would see the flavors ‘kale’, ‘milk’, and ‘cotton candy’ together and think “I gotta get me some of that!”

Rasseru

haha you are so right :)

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99
drank Lao Cong Ya Shi by jing tea shop
117 tasting notes

Aha! The famous duck shit aroma. I had read about Ya Shi being not very nice, and actually bought this one by accident, just using the description on the website.

Im glad I did, for two reasons -

One: its very interesting, (read: totally lovely)

Two: Made me realise how nicely kinaesthetic tea is to me. I struggle to think of what the flavours & aromas are sometimes, I don’t have the breadth of knowledge of smell that some of the reviewers here have (Amanda Wilson im looking at you). But I do have a kinaesthetic way of thinking about sound, taste & aroma, by way of colours generally in day-to-day life. And this one I just couldn’t describe apart from it is just so goddamn purple. with black & white stripes.

Imagine a lovely oily Dan Cong, but wearing a stripey gown made out of purple & black velvet, with silky white trim. That is how the aroma smells. Maybe its because I dont know the flower (maybe? definitely). But because ive got no point of reference I just get a burst of colour information thats bloody marvellous. The oil is rich, full, delicious, with a silky fuzzy aroma, that when i exhale through my nose, reminds me of something else thats also delicious. AND then its the aroma of the steeped leaves that really floors me again. I am just inhaling it over and over again, then sipping on the oily liquor. Its really that nice. Inhale – beautiful sweet, rich, aroma of purple velvet, sip – gorgeous oily liquor of silky creamy something, exhale – delicious something or other. It really feels like an old tree Oolong that’s mastered it’s craft.

There emanates a creamy aroma present from the liquor in the second & third steeps, and a gorgeous mellow chaqi cloud thats enveloped my head with an almost caramel feeling. I absolutely love the huiguan you get from certain Dancong. Grapes, astringency, more grapes, then i sit down and realise how nice the feeling is. “purple haze, all in my brain” comes into my head. It even selects good music to play. haha.

Later steeps lost their vibrancy which was a shame, but I kept going because I just wanted to rinse the chaqi to see where it would go, and in doing so I oversteeped and made it bitter. Only five seconds too much, but it was enough. Grapes huiguan became grapes with pips huiguan. (well, not that bad but you get the idea) and after that the sweetness was lost and I finished.

So yeah, I really like this one. You need to brew it correctly. I generally have Allan K’s 5,5,7,10,15,30 in my head as a starting point, and try to adjust, but alas I wanted too much than it was willing to give, turning the 15 into 20, using water too close to boiling and ruining it a bit…. Booooo…. Or, maybe quack?

Still, that first few steeps were totally gorgeous, and for me, who usually gets images of recognisable things like plants, places, foods & drinks from tea aroma, its like absorbing a piece of abstract modern art. A big swooshy purple thing that swooshes into your brain. SO good.

Preparation
200 °F / 93 °C 0 min, 15 sec 4 g 2 OZ / 60 ML
BigDaddy

Great review

Rasseru

I really like it. It’s the perfect tea for when you are in the zone and want something vibrant & magical & with some oomph. Probably not the first cup of the morning. It was late & i had been drinking da Hong pao for a couple of sessions & it just sat so well on top of that. Its that kind of tea.

TeaExplorer

It’s been over a year since I’ve ordered from Jing. May need to try this!

Rasseru

I dont know if its anything to do with it being a Lao Cong, as its the first I have tried. either way its good.

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99
drank Lao Cong Ya Shi by jing tea shop
117 tasting notes

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99
drank Lao Cong Ya Shi by jing tea shop
117 tasting notes

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85

Decided to take a break from my daily morning puerh ritual and brew me some Dancong. It must be well over a year since I had any oolong at all so I searched my cupbord and found this one hiding in the corner, still wrapped up in a foil bag. For me Jing Tea Shop is my “go to” place for oolongs, especially Dancong. Their Milan AAA is delightful (I still have half a bag left from their 2012 Spring press) and I remember this one also being excellent. The Song Zhong Dancong is definitely one of their pricier teas…I remember paying about $50 for a 50 gram bag.

Anyway, I decided to steep 6 grams in my 130ml yixing to see how things have come along. Here are my notes…

Strong, fruity aroma from the dry leaves…still smells good. I don’t bother rinsing the leaves but do my first proper steep at roughly 10 seconds. Before sipping I smell the wet leaves…VERY fruity, acidic citrus aromas, zesty lemon? Sipping the first steep I am reminded why I always bought Dancong from Jing…it is excellent. Nice and smooth, great balance of sweet honey and citrus fruitiness, slight nutty textures, mild “dry mouth” affect that brings out more complex flavours that end up dancing on your tongue and at the back of the throat, VERY long finish.

Several steeps go by and it is more of the same…massive bursts of fruits…beginning to feel some nice energy coming from this, not really calming but more aggressive in nature. I think it’s strongest characteristic is its long finish, as all the complex flavours keep your mouth and tongue “entertained” for ages. Monitoring steeping times I feel is rather important because if you steep for too long the fruity tones negates all the returning sweetness. Good durability in this one as well…you can steep multiple times which yield the same excellent results.

So, this is an excellent example of a Dancong done right. It is just as good as I remember it to be. However, there is a slight sting in the tale. I love puerh too much now that other teas become a little insignificant. It certainly made a nice change, but come this evening I will be going back to drinking the tea that completely changed my way of thinking on what tea really is all about. In my opinion nothing will beat the joy of drinking a great, high quality puerh. It’s the little things that matter…the ritual of carefully breaking apart a cake or tuo, the differing contrasts between sheng and shu, wet and dry storage, differences between young and aged, and also the transformation that happens when a puerh suprises you after aging it for a while. I am simply addicted to puerh!

Flavors: Citrus, Fruity, Sweet

Preparation
0 min, 15 sec 6 g 4 OZ / 130 ML
boychik

i love JTS. Everyhting i tried from them was high quality. and you cant beat $5 flat ship. i love Puerh but its nice to have some DHP or Dancong for a change. I dont know if you tried but i have very good experience with Tao Tea Leaf.

Terri HarpLady

Its been awhile since I visited the Dancongs in my cupboard. After reading your review, I think I hear them calling my name :)

DarkStar

Hey Boychik thanks for the tip regarding Tao Tea Leaf. I will need to check them out. Hey Terri yeah get the good stuff out and do some dancing with the Dancong :)By the way if anyone is interested in doing a tea swap for some of the Milan AAA 2012 that I have let me know. I got quite a bit of it left…at least 50 grams. The Song Zhong Dancong I could only do 6 grams of as I hardly have any left :(

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88

Received as a sample from Jing Tea Shop with an order of some assorted (mostly white) teas.

Amber color. Very smoky, earthy, peaty. Maybe I didn’t steep it for long enough, but it doesn’t seem as heavy as most black teas. Complex and very interesting. Unfortunately, doesn’t re-steep very well.

Flavors: Clay, Earth, Peat, Smoke, Tobacco

Preparation
205 °F / 96 °C 4 g 9 OZ / 266 ML

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95

No notes yet. Add one?

Preparation
180 °F / 82 °C 0 min, 15 sec 4 g 5 OZ / 140 ML

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INFORMATION
Origine: Fu Jian Province
Harvesting area: Inner Wu Yi
Harvesting: ~ 600 meters above sea level
Plantation altitude: Spring 2012
Tea varietal: Shui Xian
MORE
This Wu Yi Shui Xian was heavily fermented and baked with hard wood charcoal thus making it a oolong tea that can be stored for a few years.
TASTING
Eye: Light amber
Nose: Toasty, flowery, touch of acidity and sweetness
Mouth: Medium thick tea liquor, mild acidity, flowery, good freshness, long and sweet aftertaste

I copied most recent info on this tea sample i got.

This tea is great. Toasty, roasty, sweet, stone fruit notes, raw nuts(cashew?) and some cannabis. Long lingering sweet aftertaste.
Gongfu method
6g 100ml gaiwan 195F
rinse/pause/5/10/10/10/15/20sec etc

Preparation
195 °F / 90 °C 0 min, 15 sec 6 g 3 OZ / 100 ML
Sarsonator

Sounds good. I love cashews!!!!

Stephanie

heck yeah, this one sounds fab

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drank Rou Gui A by jing tea shop
464 tasting notes

Another tea from my recent order Jing Tea Shop. Spring 2012
I like this tea. its not as complex as Mi Lan Dancong. But i shouldn’t even compare them.
It seems like its medium roast. dont think this tea is old. thru reading TeaDB i found it gets better after a year
http://teadb.org/wuyi-oolong-compendium/
Anyway, this tea is yummy. its rich with dried fruits with cinnamon( very nice ,not overwhelming). Gongfu method 6g 100ml gaiwan 200F
Many short steeps of 5/10/15sec.
I cant say its my fav because its the only one i tried. i would like to compare it to other Rou Gui.

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 3 OZ / 100 ML
Cwyn

I think I’ve read that article about 10 times and still need to read it more times, so much info packed in it.

boychik

Agree. The guys are awesome. Looking forward for more episodes and articles from them

apt

some people will recommend waiting up to 3 years before consuming. Essence of Tea says to wait 3yrs. I think 2 is enough.

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Spring 2014
I’m so impressed with this tea. Unfortunately due to my inexperience with Dancong
I probably won’t be able to do the proper review.
I’ll try to do what I can. It’s incredible. It’s like fruit cocktail (. I’m not even able to pinpoint every one). Lychee, mango, pineapple, maybe cherry. Some raw nuts. Around 4th steep some bitterness creeped. But nothing offensive. And loooong sweet aftertaste lingering in my mouth.
Gongfu 6g 100ml 195F
Many 5/10/15 secs
Highly recommended, thanks apt!

Preparation
0 min, 15 sec 6 g 3 OZ / 100 ML
apt

one of my favorites! glad to hear you liked it

boychik

I think I’m going to order more of it. I just want to finish tasting others

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I was smitten today. This tea is like nothing I tried in my life.
4g 100ml 195F
Rinse/10/15/15/20/30 etc
Leaves are long. Maybe like an inch on average and some longer
Smells intoxicating. I’m very new to this type of tea so it’s hard to describe all the notes. Overall it’s like drinking semi sweet champaign .
So glad I ordered from JTS. Thank you apt for recommending

Preparation
0 min, 15 sec 4 g 3 OZ / 100 ML
Nicole

Smitten? Oh my.

apt

try it with 6-7g for 100ml, Dancongs are better with a bit more leaf. Glad you liked it, tell me how the AAA compares!

boychik

Will try. Thanks;)

Stephanie

I luuuuuv dancong

mj

I’m happy you found a tea that impressed you so much :)

boychik

I want to try AAA today . I hope I will be able to find the difference.

boychik

Thank you mj, this tea is unique to me

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drank Dan Cong Red Tea by jing tea shop
464 tasting notes

Revisited. This tea is delicious. in my previous note i used 4g, this time 5g. thats my ratio nowdays 5g for 100ml. as previously mentioned its citrusy, longan, grapes and raw nuts. Still love it. i would restock at some point
http://instagram.com/p/xkTybEhwr7/

http://instagram.com/p/xkVaTvBwvj/

Preparation
200 °F / 93 °C 0 min, 15 sec 5 g 3 OZ / 100 ML
Stephanie

Sounds amazing

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drank Dan Cong Red Tea by jing tea shop
464 tasting notes

I got my order today. I was so excited because I got 3 tea packages after “starvation” mode.
This tea. It’s very complex,changing from one steep to another.
Gongfu method
4g 100 ml gaiwan 205F
10/15/20/20/30 etc
The leaves are midnight black, very thin and very long like Daddy long legs. Scale to the rescue.
First steep was pale yellow, longan or grapes, juicy and some raw nuts,maybe cashew?
Second steep was totally different. Smelled like brownie, tasted like brownie with some faint cherry note
Later steeps were more citrusy, like grapefruit, longan came back with more cherry note pronounced. Some steeps were kinda floral in Darjeeling way.
This tea was quite an experience. Rich, multifaceted , satisfying
Thank you apt for suggesting me Jing Tea Shop. I’m very excited to try new teas.

Preparation
0 min, 15 sec 4 g 3 OZ / 100 ML
apt

wow! sounds like some of this is being added to my next JTS order.

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