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Sun Dried Jingshan Green

Tea type
Green Tea
Ingredients
Not available
Flavors
Baked Bread, Earth, Fruit Tree Flowers, Peas
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Jason
Average preparation
175 °F / 79 °C 2 min, 15 sec 12 oz / 354 ml

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90 Tasting Notes View all

  • “My allergies are going haywire this morning - yesterday it was raining and today it's sunny. I just checked Weather.com and the pollen count is high today and will be for the rest of the week....” Read full tasting note
    90
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  • “I just realized this is my *999th* tasting note! What? Really? How did THAT happen? Of course, many of my notes are repeats of teas I've already reviewed, because once I find something I love, I...” Read full tasting note
    Terri HarpLady 2486 tasting notes
  • “Verdant green tea #3 for the evening. First infusion: Hmm, my nose isn't detecting any aroma. Maybe it's tired. Mmmm, this is clearly different from the other two. I almost got the sort of tea...” Read full tasting note
    93
    kittenna 2221 tasting notes
  • “Revisiting this tea this afternoon. This is one of the very best green teas that I've had. It is sweet and delicate and has a complexity all its own. I managed six infusions from these...” Read full tasting note
    95
    LiberTEAS 4227 tasting notes

From Verdant Tea

Jingshan is a little-known mountain village in Yunnan province that has quietly been producing some of the best green tea out there. Anyone who enjoys the more delicate Chinese greens like Dragonwell, will love these sun-dried fresh spring 2012 buds.

The aroma of the dry leaf is incredibly reminiscent of dried lychee fruit, with a sweetness that you can almost taste as you breathe in the aroma. The wet leaf has much darker more savory tones to the aroma, edging towards nutty.

The flavor of the first steeping is incredibly sweet and refreshing with a mouth-watering juiciness to the texture. The predominant flavors are citrus lime notes and a certain creamy grassiness that reminds us of matcha. The texture is far more sweet and juicy than last year’s harvest.

The second steeping goes in an interesting direction towards the more savory notes we got out of the aroma. There is a creamy nutty flavor like cashew. The darker elements paired with a crisp green flavor reminds us of fine genmaicha. More of the traditional silky Yunnan texture comes through in later steepings, along with hints of fresh sage. This tea brews up great hot or iced.

ICED: Flavor notes of lime, basil and aged basmati rice. Delicate florals. Linen texture, and mouthfeel reminiscent of rice milk.

About Verdant Tea View company

Company description not available.

90 Tasting Notes

88
164 tasting notes

Backlogging and based almost entirely on my notes

Experience buying from Verdant Tea http://steepster.com/places/2886-verdant-tea-online-minneapolis-minnesota

Date of Purchase/Amount of Leaf/Age of Leaf/Date of Steeping: I received a 15 grams sample of this from David in the fall of 2011; I believe it was harvested in the spring of that year; I steeped this on 12/10/2011.

Appearance and Aroma of dry leaf: All I remember here is that the appearance and aroma of the leaves reminded me of the best qualities of an expensive spring green tea I tried from a local Asian market months earlier.

Brewing guidelines: < no notes here, but I vaguely remember using most of the sample with six cups of H2O, and I probably steeped it loose in my glass six-cup Bodum, with stevia added >
……….1st: 165⁰F; 1’
……….2nd: 180⁰F; 1.5’ (“180F was intentional due to it being a sun-dried tea.”)
……….3rd: 185⁰F; 2’ (“Much later in the day.”)
……….4th: 188⁰F; 2.5’

Color and Aroma of tea liquor: Pale yellow color; < no notes on aroma >.

Flavor of tea liquor (by steeping):
1st:… mild, but good flavor;
2nd:.. a little more flavorful then the 1st (probably due to the higher temperature)
3rd:.. still good, but very mild
4th:… minor flavor

Appearance and Aroma of wet leaf: No notes here other than, “Leaves were on the top during all steepings.”

Blends well with: I tried blending the remaining amount of this sample with another green tea, but unfortunately it didn’t turn out well; my guess is that the other green tea had different brewing requirements. Needless to say, I make it a goal not to mix samples any more (I was bummed, as I really liked this tea)!

Value: This wonderful green tea is about as expensive as the other green teas Verdant Tea offers (as of 6/5/2012 it is on clearance, but I believe it is normally about $40 / 4 OZ); it’s too expensive for me at regular price, but I may decide to acquire some if I can get a ‘deal’ on it at some later date (i.e. during a sale) when the fresh stuff comes in, or possibly as part of a sampler pack.

Overall: It’s been over seven months since I brewed it up now, but I do remember thinking at that time that this was one of the best tasting green teas I had ever had. Although I have enjoyed tasting all of the green teas he carries, I think I liked this one the most. “It reminds me of a Teatrekker tea that tasted like artichokes. I like it!” Notes on 2nd steeping: “I think I should have done the first steeping hotter. Slight astringency (bite/dryness) here that was absent on the first steeping.” My understanding is that since sun-dried green teas are processed a little differently than the Chinese green tea processing methods normally used (basket or pan fired) it needs to be brewed a little differently. I think I would start at about 175F-180F the next time I brew this one up. I am hoping to be able to get my hands on some of this great Tea again sometime in the near future!

Preparation
165 °F / 73 °C 1 min, 0 sec

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79
1402 tasting notes

Thanks Mercuryhime for the sample!

After reading the reviews and finding that this is one of the ‘fancier’ teas, I whipped out my little gongfu pot for serious tea brewing business!

It was worth it. I steeped it three times, and I really enjoyed the buttery green flavours. I tastes a little sweet and a little citrusy as some of the reviewers have mentioned. Maybe I should have steeped it for longer but this feels like a delicate green, suitable for quiet reflection (as opposed to some of my flavoured blacks that are good when I’m juggling 5 things at once and want tea that comes to me, instead of me sitting down to enjoy it!)

Preparation
165 °F / 73 °C 0 min, 45 sec
Mercuryhime

So glad you enjoyed it! I do love this tea, but I feel like my tastes don’t really tend towards greens anymore. :( Might be good for stash busting if I did green days and oolongs days and so on.

Cavocorax

The problem I have with greens/oolongs is that these teas generally do well (or better) when you resteep them, so it takes A LONG TIME to sipdown. (And… of course for some people this is an advantage, but I have days where I just want to tidy things up, and get rid of odds/ends. So I could dedicate a day to greens or oolongs and only finish one off. Wah.). :P

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97
6770 tasting notes

Flat out! I LOVE THIS!
I’m backlogging a cuppa, too, but now I have a little more time to state my claims here…

This is incredibly CLEAN. It’s sweet and makes your mouth water. There are Sun-Dried flavors that pop out much like they would in a Sun-Dried Tomato for example. Very sweet and slightly tangy in a lovely way!

The aroma is comparable to sweet grass and sweet corn and I think it’s tremendous! WOW!

YUMMY YUMMY!!!!!

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81
1614 tasting notes

This is quite different than the green I started out with this morning. Where my morning tea had a strong vegetal flavor, this one has a bright, almost citrusy flavor to it, with just a little bit of sweetness thrown in to keep things interesting. It was much more mild than I was expecting, but that made it perfect for an end of the day drink before I switch over to herbals and try to get some sleep.

Preparation
175 °F / 79 °C 2 min, 0 sec

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87
119 tasting notes

Back logging in from my notes. I made this for me and my mom Western style. I will do a proper Gonfu one later. She thinks it’s ok, but she really isn’t a green tea person. Neither am I, but I am learning to appreciate it.

1st Steep
Cinnamony tasted with savory undertones and sweet grass flavor and crisp coolness of apples in the aftertaste.
cooled: more creamy and sweet.

2nd Steep
More nutty warm tones. A bit more savory with citrus tang zing. More crisp dry after taste then before. SIP: Wow I really taste lime in the after taste.

3rd Steep
Very light body, and BASIL. LOTS OF BASIL. It is a lot more Vegetal too. It seems to have a light citrus after taste. I really want to eat some Italian food with this. hmmmmm, garlic bread.
Fridge Cold: Nothing special, much better warm.

Overall: The first steep is ok, but the 2ond one is the best. Personally I would combine the 2ond and 3rd steep for the best experience.
***********
Specifics
Water: 2 cups per steep
Sweetner: none or just a few drops of light Agave
Brew Style: Western
Leaf: 2 tsp
Pot: Glass, with open top

Preparation
175 °F / 79 °C 2 min, 0 sec

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93
374 tasting notes

I just used up the last of my stock of this tea. Not to worry I ordered more as it is currently on sale! (Bad influence I know) I’m not usually a fan of green teas, but I am slowly finding out which ones I like and which I don’t. This is one I really enjoy a lot. It does have a bit of a veggie flavor to it, but in a good way. This is a really crisp cup of green tea. It also (at least for me) never gets bitter – which is a green tea turn off for me.

I also have to say the description here is pretty accurate the tea almost sparkles in the cup and it is very refreshing. I’ve also enjoyed it iced too. I scored three infusions of what little tea i had left…I sure hope my new order arrives this week! I highly suggest picking some up.

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95
39 tasting notes

I was very impressed with this surprising new green offered by Verdant Tea when I had my initial chance to try it at Verdant’s last tasting. I’ve now brewed it at home twice. The first time was last Saturday night around 9:00pm when I needed a tea fix with special and very specific parameters: something light and enlivening, but also calming and cleansing.

I had slept for most of the day due to sleeplessness the previous night and a brief illness that washed over me in the late afternoon and broke in the evening. My body was feeling pretty good after I ate something and then arranged to attend a social dance, as my body was indicating a need to move. The Jing Shan struck me as the most suitable tea I had for the circumstances.

I brewed it in the traditional Jingshan style indicated by the steeping notes that came with my purchase. Heated water to 175F, poured 6-7oz into my small glass serving pitcher, and sprinkled just under 1 tablespoon of leaves on top. Really fun and beautiful to watch these leaves dance! Many of them float vertically. I waited a minute or so and took in the very fine fragrance of this tea. Then I started pouring off the tea by stages into one of my 2oz drinking cups, holding back the leaves with a spoon. First cup was very light, crisp, and refreshing. Where the first cup was a suggestion of what the flavor would become, the second cup was its perfect assertion. It called for my full attention without any sharpness, but rather with a certain equanimity that compels one to listen closely. Sinking into this flavor there’s a pleasant sensation that the tea is offering some kind of compliment you can’t help but smile at. The best comparison I can draw to it is eating a ripe sugarsnap pea pod that you’ve pulled fresh off the plant. There is also a subtle quality of the ocean in this, which strikes me as giving it more kinship to a good gyokuro than to other Chinese green teas. I took my sweet time enjoying those first two cups, and by the time I came to the dregs with my third cup the strength of the tea (about 2oz of water steeping a tablespoon of leaves for 5+ minutes) was nearing the edge of my preferred intensity. Still plenty good, but not the ideal of that second cup. The Jingshan style steeping would have you just drink the tea straight out of the glass that the leaves are in, letting it grow stronger as you drink it. For my part, I found that I would’ve rather liked this tea to maintain the state of that second cup from beginning to end.

Which leads me to describe the second brewing of Jing Shan I made this afternoon, and enjoyed moments ago. This time I decided to follow the Jingshan style steeping method to a point, but try to capture a full 8 ounces of the tea in the ideal state I described above. So I poured the hot water in a glass tumbler and added the outlined tablespoon of Jing Shan on top, timing it to steep for two minutes. Then I poured the tea through a strainer into my serving pitcher. The results were indeed excellent, and quite close to what I desired to achieve. In this brewing I tasted more clearly the note of asparagus mentioned by others, and found it delectable. I think for future brewing I will experiment with steep time until I land directly on the quality of that perfect cup I had in the first brewing, trying 1.5 and 2.5 minutes to gain some perspective. On another note, I steeped the leaves from this brewing a second time in the same way that I’ve just described, and am happy to report that the result remained very good. The flavor didn’t diminish much. I’m sure this tea could deliver a nice third steeping as well, but I’ve yet to try. At some point I will need to try preparing this tea Gongfu style through multiple infusions in a gaiwan, just to get a more comprehensive sense of it’s profile. Perhaps I will post results of these future experiments at a later time.

Preparation
175 °F / 79 °C 2 min, 0 sec
David Duckler

Thanks for the great steeping tips and wonderful description. Your image of a compliment that one cannot help but smile at will stick with me. I am going to try your hybrid steeping method in the next day or two and see how it goes for me. I am really happy that the humble but delicious Jingshan could have even a small part on speeding you to recovery. I am also going to think about the Gyokuro comparison. I have been drinking a lot of Japanese teas recently. I think I know what you mean. There is a certain texture or mouthfeel that distinguishes Gyokuro from fine sencha, and this Jingshan might share some of that mouthfeel.

About Jingshan Style Steeping: When the cup gets below about a third, you can fill it up with more water to dilute the intense stuff at the bottom. This can be an interesting balance when done right. Still, I also usually prefer to remove my tea from the water in some way to get an ideal steep. This Jingshan style is very “farmerly” in its rough honesty. Sometimes that is just right, but sometimes, precision is called for. It sort of depends on my mood.

Thanks again for the inspiring note!

Geoffrey

You’re welcome, David. I’ll look forward to hearing how it goes for you. I enjoyed your comment. I think I’m actually going to brew this one up again now. My teapot is already occupied with Big Red Robe, and my gaiwan has some Farmer’s Cooperative in it from last night that I’m not ready to discard yet. Glad to have a third option for brewing in such a situation!

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90
124 tasting notes

I guess I’m in a green tea mood (it seems to go well with creative projects. Good green tea that is!)
First infusion:
This has a nice umami kind of nature to the scent of the liquor. The flavor is pretty light and bright with a little bit of astringency. I can see where other people would get a citrus flavor – to me there is an element of orange or lemon rind or zest that I think makes the astringency seem more forward than it is.
There’s an interesting sweet fruit-like aftertaste.
Second infusion: Went to a bonfire, got completely distracted, so I can’t comment. I’ll have to brew this again to see if the flavor changes!

Preparation
175 °F / 79 °C 2 min, 0 sec
TheTeaFairy

sorry, bluekitty, I just noticed I must have « unfollow» you by mistake!

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99
32 tasting notes

I never thought I’d find a green tea that would shake my obsession with senchas at large. What. A. Tea. Bravo, Verdant!

I had this tea tonight on a whim. The sample was sitting in my tea box, waiting to be tried, but I was pretty sure I was going to end up making another batch of my much-beloved SA matcha before bed. For whatever reason, I decided to dig through the tea box instead. This was the first little bag I pulled out after a blind rummage.

On opening the bag, I took a deep whiff and instantly picked out the citrus the description talks about. Wet, they smell distinctly green. A bit toasty, maybe? Or at least what I tend to attribute to senchas as toasty.

It brews up light, definitely, but not as light as the yabao. A clear, light yellow-green. Very pretty to watch the colour seep out from the Breville basket. (Don’t judge! I’m waiting on some new tea ware I just ordered! Including a gaiwan that will get some HEAVY use, I promise.) The liquor itself is indeed vegetal in scent, reminiscent, again, of sencha. At any rate, the scent seems intensely interesting to my pet rats, who keep trying to shove their heads into the mug whenever I put it down.

Hot, it tastes beautifully vegetal, but sweet. At the same time, there’s a distinct note of effervescence that only grows as the tea cools. And then, after you sip, the notes turn into a beautiful citrus flavour that lingers pretty much indefinitely.

I had a hard time placing the citrus. The description says lime, but that’s not quite it to me. Lemon isn’t it either, as the note isn’t quite as sharp as all that. I kept thinking of having breakfast on weekends when I was growing up, and I could not figure why. Then I remembered our grapefruit tree. It wasn’t much, but the grapefruits had a distinct sweetness and character that I have yet to find in any commercial offering. Sweet, but not overpoweringly. Tart and sour, but only perfectly so. THAT is what the tea’s aftertaste is to me – grapefruits from my youth. I miss that little tree – it was battered by hurricane Georges and finally succumbed in the ensuing tornados it caused.

As the tea cools, the grapefruit note starts to make itself known DURING the sip. It’s even more sparkly, just gorgeous. I could drink this forever. I’m getting more after my sample runs out.

Preparation
175 °F / 79 °C 3 min, 0 sec
David Duckler

Thank you for the image of the grapefruits. I think it is fitting. The thought of grapefruit will linger on my next tasting of this one. Great note!

smartkitty

Thanks! I’m glad you found the grapefruits to be apt. :)

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96
52 tasting notes

I’ve been waiting for the right time to try this tea and this evening seems just right. I had a long day at work and I’m still breaking in my new work shoes so my feet are killing me. On the way home I noticed how the leaves on all the trees are starting to change colors. Every year I try to notice the exact day that the leaves start changing, but fall always creeps up on me. It seems like one day it’s summer then the next day all the leaves have already started changing. Does it happen overnight? It feels like it…

The one thing that always gets me about fall is the dampness in the air – even if it hasn’t rained it’s got a damp quality about it. It sort of smells like green tea outside – damp and grassy, leaves everywhere. Refreshing. I don’t know if that makes sense or not, but refreshing is what I need tonight.

This cup of tea smells perfectly refreshing. It smells like buttery string beans. Mmmm the vegetal notes are so amazing here – not at all bitter or overpowering. I’m really enjoying the buttery smoothness and the sweet aftertaste. It’s sweet in a way that is so right. Totally unwinding right now. I’m so happy that I was able to snatch some of this because it’s sold out now. I only wish I’d gotten more…

Preparation
175 °F / 79 °C 2 min, 0 sec
Bonnie

I love your review. I was driving today and loving the Rocky Mountain Fall too. The sun seems brilliant in a different way that makes everything look better.

Mrnixonpants

Fall is a magical time of year – I love it but the impending doom of winter sort of makes it a sad time of year as well. So it’s magical in a tragic sort of way.

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