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-
“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
“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
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.
Company description not available.
Jing Mai 2013 Spring ReserveTea Urchin
2012 Yunnan Sourcing Dragon of Jing Mai Ripe Cake 100gYunnan Sourcing
Jing Mai Moonlight WhiteLife In Teacup
Jing Mai Fermented PuerhJalamTeas
2009 Douji "Jing Mai"pu-erh.sk
2009 Douji "Jing Mai"深蒸し茶
Wild Monk Sheng Pu'er (2012)Mandala Tea
Yi Wu Shan Da Ye Sheng Bing Stone-Pressed (Yi Wu Mountain Green Puer Cake)Misty Peak Teas
Mandala "Wild Monk" Tea - Mao ChaMandala Tea
2009 Late-Winter Budset YabaoVerdant Tea
Imperial Dark - Bu Lang Gong Ting 2009Mandala Tea
2011 Menghai Dayi "100 year" tribute cakeMenghai Tea Factory (berylleb on ebay)
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!