Jing Mai 2012 Spring

Tea type
Pu-erh Tea
Ingredients
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Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Charles Thomas Draper
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2 Tasting Notes View all

  • “Drank this one all day! It started out somewhat astringent, which I enjoyed but I think perhaps others might not appreciate. It was good, as almost all of my TeaUrchin shengs have been, but...” Read full tasting note
    79
    paradigmamnesia 912 tasting notes
  • “Another lovely tea from Tea Urchin. The first three steeps were quite bitter and acidic, and the flavor seemed kind of flat. But on the fourth, it opened up. Just a little fruitiness and honey...” Read full tasting note
    85
    Rdeitz 95 tasting notes

From Tea Urchin

This Jing Mai cake is made from tall, ancient tea trees growing in Da Ping Zhai tea garden, on top of the mountain at 1,700m above sea level. These gushu leaves were picked & hand processed by Bulang villagers in early April, after a week of constant sunshine. This period of excellent weather means this batch of tea is exceptionally tasty. It has that characteristic Jingmai astringency in the mouth, which comes from adaptation to the high elevation, with a deep hay & floral aroma, and a gentle huigan. These cakes were stone pressed & wrapped in Yiwu by Tea Urchin. The cover depicts Belle & Eugene trying not to fall off the mountain whilst tea picking.

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2 Tasting Notes

79
912 tasting notes

Drank this one all day! It started out somewhat astringent, which I enjoyed but I think perhaps others might not appreciate. It was good, as almost all of my TeaUrchin shengs have been, but definitely not my favorite of the bunch. I give it a B-

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85
95 tasting notes

Another lovely tea from Tea Urchin. The first three steeps were quite bitter and acidic, and the flavor seemed kind of flat. But on the fourth, it opened up. Just a little fruitiness and honey sweetness. It held up very well to a good 10 infusions before turning a bit bitter again. The energy is strong and stable, not too flighty. For those of us getting into the pu erh thing, I think we are trying to guess about whether a tea like this will age well, lose the bitterness, and evolve into something wonderful. So it is a bit of a gamble when we lack the experience to tell what flavors will develop into. I think I am going to take a chance on this one and order a cake. At the very least, like all teas I’ve tried from Tea Urchin, it wreaks of high quality. In another few years, at least, I will hopefully see how this one ages and add it to my experience!

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