Bai Lin Jin Zhen

Tea type
Black 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 Sergey Gryzhin
Average preparation
Boiling 5 min, 0 sec

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2 Tasting Notes View all

  • “This reminds me of the Japanese black teas I've tried - it's got a sour taste to it with a strong woody note. But it doesn't sparkle like the Japanese black teas did. Instead, it's kind of muddy,...” Read full tasting note
    65
    aug3zimm 911 tasting notes
  • “Tippy and peppery, but not in the same league a good Golden Yunnan. Bit of a medicine-ish taste. [Update] I tried this again with a bit more leaf and for 5 minutes, came out much better- bolder...” Read full tasting note
    85
    joelberry 14 tasting notes

From TeaSpring

Bai Lin black tea is one of Fu Jian province’s three famous Gongfu teas (the two others are Zheng He and Tan Yang). This is also one of the oldest black teas in the world and one of the earliest teas to be exported to foreign countries. The highest grade of Bai Lin black tea is called Bai Lin Jin Zhen. Jin Zhen means “Golden Needle” – a well-deserved name that was given due to the beautiful color of its tea leaves, as well as its overall quality. Only tea leaves picked from early spring season in Tai Mu Shan area are made into Bai Lin Jin Zhen.
Other names:
Golden Needle Congou, Bai Lin Jin Zhen Gongfu, Bai Lin Jin Zhen Congou

Taste:
Bai Lin Jin Zhen is a smooth and mellow tea with a hint of subtle peppery taste and fragrance. This tea blends very well with sweetened milk for added flavor and extra smoothness.

Appearance:
This tea is made entirely of young, downy tea buds with needle-like shape. When infused, the “golden needles” open up into full-sized, beautiful red bud leaves.

Origin:
Fu Ding, Fujian Province

Harvest Period:
Spring 2011

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2 Tasting Notes

65
911 tasting notes

This reminds me of the Japanese black teas I’ve tried – it’s got a sour taste to it with a strong woody note. But it doesn’t sparkle like the Japanese black teas did. Instead, it’s kind of muddy, like typical Chinese tea characteristics are trying to poke through but are dulled by the tart-plum taste. It balances out a bit as it cools, feeling more underripe sour fruity dessert-ish but it still just misses the boat for me.

It does shine a little more when brewed in larger volume. It has less sour/tacky notes (though they are still there at the end of the sip, just a tad) and more warm, fuzzy Yunnan-ish notes. It’s still not a tea I’m going to adore, but a 12oz cup is much tastier than an 8oz cup. That requires that I give the tea a little bump in ratings, but it’s still not all that shiny for me.

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85
14 tasting notes

Tippy and peppery, but not in the same league a good Golden Yunnan. Bit of a medicine-ish taste.

[Update] I tried this again with a bit more leaf and for 5 minutes, came out much better- bolder and more interesting taste. Upped the rating to 85/100.

Note, I am brewing this Western Style, I will have to do another review for Gong Fu.

Preparation
Boiling 5 min, 0 sec

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