Tea type
Black Tea
Ingredients
Not available
Flavors
Astringent, Bitter, Black Pepper, Caramel, Cinnamon, Dates, Floral, Honey, Malt, Orange, Orange Blossom, Orange Zest, Pepper, Peppercorn, Raisins, Stonefruits, Sweet Potatoes, Citrus
Sold in
Not available
Caffeine
Not available
Certification
Organic
Edit tea info Last updated by _christine_
Average preparation
200 °F / 93 °C 2 min, 45 sec 8 oz / 236 ml

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10 Tasting Notes View all

  • “To celebrate our 5th anniversary married together, I prepared one of my husband’s (and mine) favourite teas: Jin Die. Drinking from the first steep, I’m greeted with the familiar flavours of Jin...” Read full tasting note
    99
  • “Thanks to Dorothy for sending me this Jin Die, I believe my first tea from Camellia Sinesis. I decided to use my whole sample (about 2 tsp?) in the gaiwan this morning. I love these beautiful hand...” Read full tasting note
    88
  • “I can’t think of anything else in the world that shares its sumptuous hue…except perhaps the vitrinous waters of a brook lined with bright Zisha clay, the vermillion colors slowly swirling over the...” Read full tasting note
    93
  • “Gong Fu! So recently I decided to treat myself a get a few new Gaiwans from Camellia Sinensis, as well as some other teaware from both Bitterleaf and Teaware House. I’ve bought a lot of Western...” Read full tasting note

From Camellia Sinensis

(from the Camellia Sinensis website):
This tea from Hunan Province is grown without chemical fertilizers or pesticides and is made solely from lovely rolled golden-hued buds. The result is a surprising liquor that is both silky and aromatic. Rich aromas of caramel and mild spices harmonize well with subtle vegetable notes (corn, tomato, and artichoke hearts) to create a balanced and particularly admirable vintage.

About Camellia Sinensis View company

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10 Tasting Notes

99
326 tasting notes

To celebrate our 5th anniversary married together, I prepared one of my husband’s (and mine) favourite teas: Jin Die.

Drinking from the first steep, I’m greeted with the familiar flavours of Jin Die: deep rich, earthy tea body, cinnamon, spices, tomato (not like SML), the liquor ends on a smooth-velvety feeling. An odd characteristic also makes it’s appearance here, the flavour of ripe puerh. It’s not something I expect from black tea, but I quite like it!

The second steep is much the same with some chocolate and pepper showing up.

As I keep drinking through the steeps, the flavour just keeps intensifying. Fifth steep brought out some caramel flavour, and was our favourite steep.

In each resteep the flavour started to weaken very gradually. I could taste the puerh flavour up until about the 9th, and much of the spice notes stayed up until the 15th.

I ended on the 16th steep because I really couldn’t drink anymore tea. It didn’t even have the taste of my water, just really weak, earthy, fuzzy, slightly sweet tea. The liquor had a yellow-amber colour, which is still pretty dark for so many resteeps I think.

Overall, I have always found Jin Die to be an amazing black tea, but this short steeping experience has heightened my enjoyment of it. As of writing this review, it’s my best black tea resteeper (Ying De Hong Cha from Jing Tea Shop had 14, Yunnan Dian Hong golden tips from Teavivre had 12). My husband isn’t obsessed with tea like I am, and he doesn’t always remember the flavour or names of our teas (especially if they are foreign), but Jin Die has left a powerful impression on him and it quickly became one of our favourites.

See previous tasting notes for more of my thoughts on this tea

100ml gaiwan, 2tsp, 16 steeps (30s, +15s resteeps)
Up’d rating slightly

Preparation
195 °F / 90 °C 0 min, 30 sec
TeaBrat

Happy Anniversary!

Indigobloom

Congrats on 5 years!!! :)

Ninavampi

Yay! 5 year Anniversary! Congrats! : )

Dorothy

Thanks everyone! :)

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88
2815 tasting notes

Thanks to Dorothy for sending me this Jin Die, I believe my first tea from Camellia Sinesis.

I decided to use my whole sample (about 2 tsp?) in the gaiwan this morning. I love these beautiful hand rolled leaves.

1st steep: 60 seconds. The tea liquor is quite dark, I was surprised. I am picking up lots of interesting flavors here: cinnamon, tobacco, dark chocolate. I’m beginning to wonder if I should have steeped it for slightly less time so…

2nd steep: 30 seconds. Very interesting, I am starting to get some of the tomato-y notes people have described. I think I prefer my black teas to be a bit on the sweeter side if I am going to drink them plain. Perhaps I am weird this morning but it reminds me slightly of an assam.

3rd Steep: 10 seconds. This is my favorite steep so far! I guess this tea was meant to be a very short steeper? I’m picking up on some caramel type notes with a bit of pepper throughout.

Okay, since I’m short on time this morning I think I will resteep this again as a latte – don’t judge me. tee hee!

Thanks for letting me try this one, Dorothy! Very intriguing. I did enjoy it.

Preparation
205 °F / 96 °C 1 min, 0 sec
Dorothy

Glad you liked it.

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93
17 tasting notes

I can’t think of anything else in the world that shares its sumptuous hue…except perhaps the vitrinous waters of a brook lined with bright Zisha clay, the vermillion colors slowly swirling over the vibrant roots of river reeds…
Always changing…no brew has been the same. Watching the honeyed coils of buds melt open in the cup, one witnesses the miracle of late winter’s opening unto spring. The taste bespeaks of the manes of wild horses, dark dens made of willow, and all those grateful moments when one welcomes and greets the warming…
A tea of thanks. I brewed this tea for my mother and I as we celebrated her birthday today.

Traveling Shrine

P.S. Like Bi Lo Chun, this tea is saturated with the fluffy “keefy” dust of the hairy tips, but in this case, it is a stunning bright orange powder!

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5573 tasting notes

Gong Fu!

So recently I decided to treat myself a get a few new Gaiwans from Camellia Sinensis, as well as some other teaware from both Bitterleaf and Teaware House. I’ve bought a lot of Western style teaware this year from DAVIDsTEA but not a lot of traditional stuff for Gong Fu, and I think getting some shiny new pieces could really help me get back into Gong Fu brewing on a more regular basis…

Along with my two Gaiwans, CS also sent along a sample of this tea! Jin Die is completely new to me altogether, so I thought it’d be something nice to explore today. Besides, it’s almost as if CS is going “New Gaiwan? Break it in with this tea”. I can’t argue with that, right? So here are my stream of consciousness notes from the session:

Dry aroma of the leave is very sweet; coming off as notes of caramel/cocoa and lots of fruity undertones. Stonefruit in particular, but orange/fresh citrus too. Really inviting and aromatic! Leaf if visually stunning as well; very golden, and delightfully pretty little curls.

Steep 1/Five Seconds:
- Really sweet right off the bat!
- Top notes of caramel/malt/sweet potato
- Body and finish are fruitier: strong orange notes, hints of stonefruit in a generic way
- Actually almost a candied orange peel kind of flavour?
- Orange zest/candied orange lingers well after the swallow

Steep 2/Seven Seconds:
- Aroma of the dry leaf is INSANE! Very sweet, fragrant with tons of citrus/orange
- Top notes still largely malt dominated
- Also notes of sweet rolls, honey, caramel, sweet potato
- Body is SUPER fruit heavy: a mix of full bodied orange, raisin, dates
- Also Grand Marnier liquor (which I know is orange too, but still…)
- SMOOOOTTTHHHHH

Steep 3/Ten Seconds
- I’ve started snacking on plain, unsalted/flavoured pecans in between infusions
- This adds a different sort of sweetness to the top of the sips; pleasantly nutty addition
- And almost a “maple” quality
- LOTS of malt to the top of this infusion, sort of ‘spilling’ out into the body too
- Less of the honey/caramel sweetness of the first two infusions
- Body of the sip is equal parts malt/raisin/stonefruit
- And then TONS of orange that coats the whole surface of my mouth
- And lingers for such a beautifully long time

Steep 4/Fifteen Seconds
- A little bit tannic at the start of the sip
- This small degree of bite/astringency is the first I’ve experienced thus far
- Otherwise the flavour profile remains the same from last infusion
- Though perhaps a hint more raisin-like taste in the finish

Steep 5/Fifteen Seconds
- Less tannic/astringent, and less malt notes as well
- In fact, this is pretty much only the fruitier notes I’ve experienced
- In the same proportions as the last infusion, though
- And then a hint of complimentary nuttiness from the pecans I’m snacking on

Steep 6/Eighteen Seconds
- Steeped leaf smells like orange, honey, sweet potato, bread, and cinnamon
- In that order
- Infusion is less pleasant; very astringent/bitter which is disappointing
- And feels like it’s coming out of nowhere?
- Almost has a finish that tastes like the pithy part of an orange – bitter!
- Also a little peppery in the body and finish

Steep 7/Twenty Seconds
- Even more bitter/pithy tasting than the last infusion!
- Literally took a sip for my cup and did that kind of choking/gagging thing
- The one people in sitcoms do when they eat/drink something gross
- Only nice thing is that the finish is a little sweeter with floral orange notes
- The rest is TRASH
- Dumped it…

Steep 8/Twenty Seconds
- Still a little bitter/peppery but better; didn’t feel the need to dump this one
- Otherwise the same as last

Steep 9/Twenty-Five Seconds
- It’s not bad, but it’s kind of boring now?
- Not really bitter/astringent though but the present flavours are dull/flat
- Orange, malt, cinnamon, black pepper, raisin
- Yeah, calling this one as my last steep even though it’s not totally brewed out yet

Honestly, I’m probably never going to be a twenty steep kind of person. I just hit a point during my session where I either don’t like enough of the infusions back to back that I don’t want to continue brewing or I simply get bored. Today, it’s a little bit of both?

I also skimmed CS’s website description of this one and I found it very interesting they described it as vegetal ’cause at no point during this session did I really associate the flavour profile with those sort of notes. The closest I think you could get would be the peppery quality I experienced late into the session, but for me I was definitely thinking something more inline with like black pepper…

I don’t know where I want to rate this one overall; I greatly enjoyed the start of the session but the end of it wasn’t so great. I think that probably averages out to a just sort of mediocre session? I’m gonna hold off on rating though until I get a chance to revisit this one either Gong Fu again or just Western style. This session was a pretty nice way to kill a few hours of the afternoon though! Just very relaxing overall.

Flavors: Astringent, Bitter, Black Pepper, Caramel, Cinnamon, Dates, Floral, Honey, Malt, Orange, Orange Blossom, Orange Zest, Pepper, Peppercorn, Raisins, Stonefruits, Sweet Potatoes

Sakura Sushi

Thanks for this! I still haven’t opened mine up yet, so I’ll be referring to your review when I do!

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100
257 tasting notes

From Hunan Province, China.
The dry leaves are little twisted loose golden thread balls with highlights of black. They smell like malt and honey.
I tried the liquor at 3 minutes at this brew temp and it wasn’t strong enough so I kept it in for 4:30. This created a dark brown/golden liquor with scents of caramel sugar, dates, brown sugar cake.
The brewed leaves are chocolate brown perfectly unrolled needles/bud looking leaves. Fantastic!!
The flavor is smooth malt, dates, honey. Very delicious. There are subtle subtle vegetable notes as Camellia Sinensis suggests in their tasting notes. They say corn, tomato, and artichoke hearts. I can taste a tiny tiny bit of acid tomato and starch corn. This is a really balanced and complex tea. Wonderful.
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7/20/14
Tried a bit of this Gong Fu style today,,,,this tea gives LOTS of steepings!!! Used 190F water with short steeps,,,,6-4-6-8-8-10-10 created a deep, rich, auburn light mahogany liquor with notes of crème brûlée sugar top that has been really torched so it’s not super sweet, dates, a touch of smoke. Very delicious and rich.
__________________________________________________________________________
7/29/14
Tried this one Western style this morning and put it up against a cup of Yunnan Sourcing’s Black Gold Bi Luo Chun from Spring of 2014. They are different size snails and the one from YS has larger snails.
This tea is bright and citrus focused when brewed this way but it is well balanced with the subtle malt and sweet notes. The YS snails had more of a focus on smoke and malt.
I found that the two size snails have completely different flavors which of course they would. It is cool to see how the different size in leaves and rolling can bring out such different flavors!

Flavors: Caramel, Citrus, Dates, Honey, Malt

Preparation
190 °F / 87 °C 4 min, 0 sec 1 tsp 8 OZ / 236 ML

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84
5 tasting notes

Simplement savoureux, une très belle découverte.
Offre un réconfort lors des jours pluvieux et froid de l’automne

Preparation
195 °F / 90 °C 3 min, 0 sec

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