Jingmai Sun-Dried "Three Aroma" Bai Mu Dan White Tea * Spring 2018

Tea type
White Tea
Ingredients
White Tea Leaves
Flavors
Carrot, Cedar, Celery, Coriander, Cucumber, Dandelion, Floral, Grass, Hay, Herbaceous, Honey, Malt, Marshmallow, Mineral, Mushrooms, Orange Zest, Peanut, Pear, Pine, Spearmint, Spinach, Straw, Sugarcane, Vegetal, Violet, Sweet, Bell Pepper, Broth, Nectar
Sold in
Bulk, Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
200 °F / 93 °C 0 min, 15 sec 4 g 20 oz / 582 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

4 Tasting Notes View all

  • “Okay, I have to start all over again on this one. Sometimes I really, really fucking hate Steepster. I went to post my review of this tea, and somehow this damned site ate everything I wrote and...” Read full tasting note
    88
  • “Holy heck, what a delectable tea! It’s a very complex sweet in that way white tea can be, I don’t even know if there’s a good way to describe it but it’s so darn tasty. I read on a blog (oolongowl...” Read full tasting note
    85
  • “Jingmai 3 Aroma is a vibrant, crisp vegetal, floral, and sweet white tea. It is delicate AF and doesn’t resteep that well as it is prone to getting very dry and bitter. Full review on Oolong Owl...” Read full tasting note
  • “I originally bought 50g of this tea, and after a week of recieving my order, it was all gone. I then ordered 300g more of it, and already consumed another 50g of it. This white is flavorful and...” Read full tasting note
    100

From Yunnan Sourcing

This is a Yun Kang #10 varietal tea growing in Jingmai area (Lancang County of Simao) that was picked an processed in early March. The tea is picked, wilted briefly and then sun-dried. There is no kill-green (pan frying) or rolling (cellular breaking), which gives this tea a natural sweetness and no real astringency. Sweet taste, and thick and creamy in the mouth, this tea is referring to as “three aromas” as it’s dry aroma, wet leaf aroma and cup aroma are all distinctive.

Fairly similar to Fuding Sun-Dried Bai Mu Dan in processing and aroma, but with a distinctive Yunnan character.

March 2018 Harvest

About Yunnan Sourcing View company

Company description not available.

4 Tasting Notes

88
906 tasting notes

Okay, I have to start all over again on this one. Sometimes I really, really fucking hate Steepster. I went to post my review of this tea, and somehow this damned site ate everything I wrote and replaced it with the text from my review of What-Cha’s Nepal Jun Chiyabari Hand-Rolled Tippy Oolong Tea. Anyway, this was one of my sipdowns from the end of the first week in February. I found it to be a very nice Yunnan Bai Mudan.

I prepared this tea gongfu style. After rinsing, I steeped 6 grams of loose leaf material in 4 ounces of 176 F water for 5 seconds. This infusion was followed by 18 additional infusions. Steep times for these infusions were as follows: 7 seconds, 9 seconds, 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, 5 minutes, 7 minutes, 10 minutes, and 15 minutes.

Prior to the rinse, the dry leaf material produced aromas of cedar, pine, hay, malt, and marshmallow. After the rinse, I detected new aromas of radish, roasted carrot, peanut, roasted turnip, and spinach. The first infusion brought a hint of dandelion to the nose. In the mouth, the tea liquor presented notes of cedar, pine, hay, malt, peanut, radish, and roasted turnip that were balanced by subtler impressions of roasted carrot, spinach, dandelion, celery, grass, straw, sugarcane, and marshmallow. The subsequent infusions brought out aromas of honey, chrysanthemum, spearmint, straw, orange zest, cucumber, basil, coriander, and pear as well as a stronger dandelion scent. Stronger and more immediately evident impressions of roasted carrot, dandelion, celery, grass, straw, and sugarcane came out in the mouth along with notes of cucumber, minerals, chrysanthemum, orange zest, basil, and coriander. I also picked up subtle notes of honey, spearmint, violet, pear, and mushroom. As the tea faded, the liquor emphasized notes of minerals, cucumber, orange zest, malt, sugarcane, roasted carrot, and coriander that were balanced by hints of violet, straw, mushroom, dandelion, pear, basil, celery, and marshmallow.

This was a very nice Yunnan Bai Mudan that struck an admirable balance between its grassier, more vegetal characteristics and its sweeter, fruitier, and more floral characteristics. At this point, I should note that I tend to associate Jingmai teas with sweet, floral, and/or fruity aromas and flavors, so it also did a good job of representing its terroir to me. My only real knocks were that it was a bit rough at first, and it struck me as being something for which I would have to be in the mood.

Flavors: Carrot, Cedar, Celery, Coriander, Cucumber, Dandelion, Floral, Grass, Hay, Herbaceous, Honey, Malt, Marshmallow, Mineral, Mushrooms, Orange Zest, Peanut, Pear, Pine, Spearmint, Spinach, Straw, Sugarcane, Vegetal, Violet

Preparation
6 g 4 OZ / 118 ML

Login or sign up to leave a comment.

85
14 tasting notes

Holy heck, what a delectable tea! It’s a very complex sweet in that way white tea can be, I don’t even know if there’s a good way to describe it but it’s so darn tasty. I read on a blog (oolongowl I believe) that whites can benefit from higher temperatures, and that has been confirmed with this tea at least. I used 203F water throughout my steepings and the liquor has a lovely mouthfeel to go along with the taste. I also seem to get a nice energy from this tea even though I haven’t seen many people report about qi in white teas. Regardless, I have 50g of this and I would not be shocked if I buy more. This is a great lift after a long day and a rough week; it’s snowing inside but I have my lovely teas to keep me warm :)

Flavors: Sweet, Vegetal

Preparation
205 °F / 96 °C 0 min, 30 sec 5 g 4 OZ / 120 ML

Login or sign up to leave a comment.

1271 tasting notes

Jingmai 3 Aroma is a vibrant, crisp vegetal, floral, and sweet white tea. It is delicate AF and doesn’t resteep that well as it is prone to getting very dry and bitter.

Full review on Oolong Owl http://oolongowl.com/2018-jingmai-sun-dried-three-aroma-bai-mu-dan-white-tea-from-yunnan-sourcing/

Preparation
200 °F / 93 °C 0 min, 15 sec 1 g 1 OZ / 18 ML

Login or sign up to leave a comment.

100
88 tasting notes

I originally bought 50g of this tea, and after a week of recieving my order, it was all gone. I then ordered 300g more of it, and already consumed another 50g of it. This white is flavorful and complex. It’s easy to brew and highly accesable. I have brewed this tea many times, and in the future, will contunue to. Once I run out of this tea, I’ll probably buy more if it to store for further aging.

You can read the rest of my review here…

https://www.theoolongdrunk.com/single-post/2018/06/04/Jingmai-Sun-Dried-Three-Aroma-Bai-Mu-Dan-White-Tea-Spring-2018-by-Yunnnan-Sourcing

Flavors: Bell Pepper, Broth, Floral, Nectar, Sugarcane

Preparation
190 °F / 87 °C 0 min, 15 sec 4 g 70 OZ / 2070 ML

Login or sign up to leave a comment.