jing tea shop

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Recent Tasting Notes

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
455 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
455 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
455 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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drank Winter Ya Shi by jing tea shop
772 tasting notes

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86

WOW
My first Lion Mt dragonwell and I am stunned. Literally zero bitterness, all sweetness and the most complex flavor profile of any green tea, it changed in my mouth like a good oolong. The taste started out like sweet peas then slightly creamy then crisp almost lemon/lime like. Later steepings revealed a asparagus after taste that was superb. Just when I thought green tea was boring and 1 dimensional the tea that was described to me as the “chinese gyokuro” came along. This is truly my new favorite tea and i am already anxious that it is only obtainable late april early may yearly.

Flavors: Asparagus, Peas

Preparation
180 °F / 82 °C 3 min, 0 sec 5 g 8 OZ / 236 ML
DeliriumsFrogs

Sweet peas and creamy to crisp lemon/lime….then asparagus… Wow. This sounds fantastic. Absolutely fantastic.

Jiāng Luo

oops guess this was a qing ming harvest (30th march) not pre-qing ming but yeah I was about to give up on greens now I finally found one complex enough to try steeping in my gaiwan.

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This is not a sipdown. I realized I wanted something smokey with my dinner. It just seemed like it would add a nice dimension to the meal. Plus, I have this amazing box of teas from my swap with TeaExplorer, & I was dying to try one of them! So I’m trying this one! And before I say anything else, I want to say, “Thank you!”.

It’s quite tasty! Right now, I feel like the level of smoke is perfect on this cup. With some lapsangs, you have the BBQ thing going on, and the only thing you really get is lots of smoke. When I was a kid, we BBQed a lot, & no matter where I stood, the smoke was always in my face. My dad used to say, “Smoke follows Beauty.” :\
This is not one of THOSE teas. Sure, there’s smoke, & it’s at a realistic level, but there’s also a rich sweetness beneath that smoke, & I am truly loving this cup right now.

Nicole

Our family always followed that up with “and Beauty was a horse.” :P

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85

Űber rich for a brew that came from the same place as some of the pinnacle jasmine teas of china. I expected to pay
$’s for this but it was absolutely well worth the small batch to price rate. ༂

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Backlogging and based partially on memory but mostly on my notes

Experience buying from Jing Tea Shop http://steepster.com/places/2780-jing-tea-shop-on-line

I bought a sample of this with an order from them during the late spring of 2011. I brewed it up a couple of times since then.

It looked like any quality Tie Guan Yin I had ever seen pictures of in that it had dark green leaves rolled in tight balls; it smelled fresh and vegetal.

I did six steepings starting out at 187F and 30" and used slightly hotter water and added 15" for each successive one.

Flavor: my notes say it was good through the fifth steeping, but no notes on the sixth (except that I did one).

I believe this was my first TGY (so no rating), thus watching the leaves slowly unfurl through each steeping was quite an experience for me.

The only notes about the wet leaf: “Almost no pieces; nice, full, large, army-green colored leaves with serrated edges”. That’s all I have for now. I still have some, so I hope to update this at some later time.One a final note, I am very slowly starting to appreciate the wonder that is Oolong Tea!

Preparation
185 °F / 85 °C 0 min, 30 sec

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