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Jin Kong Que (Golden Peacock) Organic Black Tea

Tea type
Black Tea
Ingredients
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Flavors
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Caffeine
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Edit tea info Last updated by chadao
Average preparation
195 °F / 90 °C 2 min, 0 sec 4 g 16 oz / 473 ml

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3 Tasting Notes View all

  • “So one morning, I think,"Hmmm..." I don't know what to try! Green tea doesn't sound good, and I'm not in the mood to pull out my gongfu ware for a rock oolong. What, oh what, should I have this...” Read full tasting note
    94
    chadao 45 tasting notes
  • “Recently tried this when I went to Seven Cups of Tea. They were out of the Keemun I wanted to try, so on the suggestion of the lovely lady at the store I tried this one. I really loved this one...” Read full tasting note
    87
    junes_flame 46 tasting notes

From Seven Cups

Jing Mai, in Yunnan province, is the largest cultivated ancient tea tree area, with about 2000 acres of tea trees planted in the rainforest and surrounded by wildflowers. Three minority groups live there – the Bu Lang, Dai (Thai), and Hani. Each group has a very unique culture, but they all share a great respect for tea. They plant tea trees all over the mountain, and around the houses in their villages, at elevations from 1400 to 1600 meters (4600-5250 feet). The tea bushes in this area grow fewer tea buds than those in other areas, but they are larger and the quality of the tea is better due to the good soil and natural, pollution-free environment. The people of Jing Mai have a long history of producing puer tea, and have only started producing black tea in the last few decades.

Our Jin Kong Que (Golden Peacock) comes from the Dai people in Jing Mai, who cherish the peacock as their lucky animal. This tea is harvested in early April with a picking standard of one bud to one leaf. The family that produces Golden Peacock raises peacocks in their yard, and this tea was made to bring prosperity to their family and their village. This handmade black tea has a rich, sweet flavor and a roasted yam aroma, without even a hint of bitterness.

Origin: Jing Mai, Yunnan Province, China
Tea Bush: Yunnan Big Leaves Tea Tree
Tea Master: Hu Tao
Harvest Time: early April
Picking Standard: one bud, one tender leaf

Brewing Guidelines
Brewing vessel: 12 oz. glass, porcelain, or yi xing clay pot
Amount: 1.5 Tbs of tea leaves
Water: boiling water, preferably filtered
Infusion: 1st infusion at least 3 minutes. The leaves are good for 6 infusions. Add a little more time for each subsequent infusion.

About Seven Cups View company

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3 Tasting Notes

94
45 tasting notes

So one morning, I think,“Hmmm…” I don’t know what to try! Green tea doesn’t sound good, and I’m not in the mood to pull out my gongfu ware for a rock oolong. What, oh what, should I have this morning?"

I go to my tea shelf and sort through all my teas. My eyes see this Golden Peacock black, and I think to myself, “Yes, that’s the ticket!” So I get my 16oz kyusu pot (large, I know) and, while waiting for the water to boil, put a generous dose of two tablespoons into the pot. A couple minutes later, I add the water, cover the pot, and…… well….. I completely forget about it. Heaven forbid that that this should happen with such an expensive tea ($12 for 50g, considering I used 2 generous tablespoons, really adds up)!

Three hours later, I’m sitting at the kitchen table with my roommate when I realize my mistake. I utter a few choice four-letter words, explain my mistake to the roommie, and rush to pour out the brew, praying to the guanyin that it is not totally ruined. From behind me, I hear my roommate say, “I’ll try a sip of that.” So, I pour myself a cup, and then I pour a spot for my roommie to try, warily handing the cup to him. I watch him take a sip. To my surprise, he says, “This is really good tea!” I take a sip for myself. I am totally astounded! Yes, the flavor is strong. No, there is no hint of bitterness. My mouth is bombarded with flavors of malt, rye bread, umami mushrooms, and even roasted peaches. Praise the guanyin (or rather, praise the masterful producers who grew and processed these leaves), the tea is delicious!

So after I finish this delightful brew, do I throw out the leaves, thinking that they have given their all? Heavens, no! I fill up my water kettle, let it boil, and pray for another flavorful brew. I give this steep a good ten minutes, pour out the brew, and take a sip, expecting nothing special. What do you know, there’s actually flavor!!! And not just flavor: sweet fried yams with caramelized sugar, vanilla, and a hint of cinnamon. Good Lord, talk about a durable tea!

The next day, I have another brew. Fifteen minutes this time. I am blessed with yet another cup full of peaches, honey, and malty chocolate. I decide to save the leaves for one more brew(three hours again), which I am enjoying right now. As I write this, I am in a true state of tea-vana, enjoying the fourth steeping of this amazingly resilient and flavorful tea, amazed that people have the power to create such an amazing work of art and pleasure.

Should I go for one more steeping?

Bonnie

I’d like to imagine that tea was discovered in such a lightening bolt manner as this. Some wonderful leaves sitting for hours waiting for a brave soul to decide to taste and see. Steep the leaves again….what have you got to lose! You have more than retrieved your $12 worth of pleasure out of just these previous steepings it appears. GO FOR IT! What a wonderful accident!

chadao

You were right Bonnie. If I hadn’t taken your advice, I would never have enjoyed yet another pot of full-flavored tea :D

Spoonvonstup

Love it! Did you go for that next steeping?

chadao

Indeed. And it was sweet as ever :D

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87
46 tasting notes

Recently tried this when I went to Seven Cups of Tea. They were out of the Keemun I wanted to try, so on the suggestion of the lovely lady at the store I tried this one. I really loved this one and bought some to bring home. This tea stands up to many many brews. I brewed three tiny pots and then two large to go cups and there is still flavor; I just give slightly more brew time each time. Their is a lovely round umami feel to this one despite being a black tea. I catch bits of sweet potato, apricot, malt and fig with just a bit of nice tannin astringency. The smell of the brewed leaves is sweet and just a tad fruity with some maltiness. The woman mentioned that this is the perfect tea in between the fruit and spice and I believe her! The label mentions you can brew it six times.

Preparation
195 °F / 90 °C 2 min, 0 sec 4 g 16 OZ / 473 ML

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