I have returned from my little hiatus! My birthday was all sorts of awesome, good company, good food, mind-boggling awesome presents, and of course good tea. I still feel a little overwhelmed, basking in the afterglow of a wonderful couple of days, but it is time to return to a semblance of normalcy. On non-birthday news, it is frigid! A very chilly day, meaning it is time to break out the toast hand warmers, delightfully plushie kawaii toasts with heating elements in them, they were a Christmas gift from my sister from another mother, and I always get excited for the cold because it means I can wear incredibly cute toasts on my hands.
Today I am going to do something a little different, I have reviewed a lot of Eco-Cha’s teas, but I always present them Gongfu style, but that is not the only way I drink it. In fact, bowl style (or Grandpa steeping, both names technically work) is fast becoming my favorite way to drink Jin Xuan, and so with that, why not take a look at the Spring 2015 Jin Xuan brewed up bowl style, time to show off how versatile these leaves can be. Also it shows off how huge they can get when really soaked and given lots of room to move around. Before I can drench the leaves in water, I need to give them a good sniffing, and what a joy that is because these leaves are very pleasantly aromatic. Notes if sweet custard, freshly baked pastry (kinda reminds me of a croissant because it is also very buttery) and a delicate touch of toasted sesame seeds. There is also a delicate undertone of fresh growth and woodiness with a distant hint of wildflowers.
Now that I have finally pulled my nose out of the leaves, it is time to steep! For Jin Xuan grandpa style I tend to use 190° water, it can take hotter but it tends to be more savory than sweet that way, and tends to finish quicker. The aroma that comes out of my bowl as I want the leaves dance around is quite yummy, buttery and sweet with rich notes of pastry and sesame seeds, and of course the familiar Jin Xuan custard and spicy lily notes that I adore so much. My first draining of the bowl starts light and sweet, with a creamy mouth. The taste is a blend of buttery pasty and sweet custard, similar to sesame seed custard with a gentle floral and green finish.
The more the leaves unfurl the stronger the tea gets, several bowls later a really unique thing I have only experienced with grandpa style Jin Xuan happens, it gets salty. Not salty as in, someone trolled me and poured salt on my tea, salty in the way that I just licked a rock and it has that mineral salt taste. It is earthy and blends wonderfully with the now quite strong green notes and buttery thickness. This is very distinct, I have had plenty of oolongs give me a mineral slate note, but only bowl style Jin Xuan gives me that saltiness and I absolutely love it, even if the first time I encountered it really surprised me. I got many refills of the tea, it is a tea that is perfect for those days where I want the oolong but either I am lounging in bed, out and about using my travel steeper, or busy painting/writing and don’t want to split my focus between what I am doing and gongfu cha. This is a tea you can spend the whole day with, easily.
For blog and sexy leaf photos: http://ramblingbutterflythoughts.blogspot.com/2015/11/eco-cha-jin-xuan-oolong-tea-spring-2015.html