Jingmai Tian Xiang (Spring 2017)

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea
Flavors
Flowers, Guava, Hay, Orchids, Stonefruits, Tobacco
Sold in
Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by Sheng Gut
Average preparation
200 °F / 93 °C 0 min, 15 sec 6 g 3 oz / 80 ml

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2 Tasting Notes View all

  • “quick rinse, smells sweet and strongly of GUAVA, of all things 7s: Still smelling guava, but mixed with something else now. Light sweet barnyard orchid guava? The infusion is very pale, and the...” Read full tasting note
  • “This tea begins very light, and then the astringency creeps up on you like some sort of ski-masked purse-snatcher. Three/four steeps in, and all of a sudden the sides of my tongue are numb and the...” Read full tasting note
    90

From Farmerleaf

This tea has a very powerful fragrance, somewhat reminding of lowly-oxidized oolongs. The bitterness is moderate, astringency is quite high. The tea soup is very active in the mouth and sweetness lingers after the session. This tea has somewhat more personality than the Jingmai Miyun, with the good and bad sides of it (respectively fragrance and astringency). Its robust mouthfeel makes it a good intermediate between our Miyun and Gulan produced in 2017. We wouldn’t recommend this tea to beginners but rather to tea lovers who want to jazz up their Jingmai experience.

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2 Tasting Notes

27 tasting notes

quick rinse, smells sweet and strongly of GUAVA, of all things

7s: Still smelling guava, but mixed with something else now. Light sweet barnyard orchid guava? The infusion is very pale, and the taste is, well, light sweet barnyard orchid guava. Truth in sniffs right there. Faint dryness after, just the barest pinching in of the cheeks, and after a delay the tightness fades out and cool breath fades in.

12s: The scent is now floral straw, the guava seems to be gone. There’s a brief roughness across the roof of my mouth with the sip, and then again with the pinched cheeks but now they’re kinda sticky (which has bothered me in other teas but for some reason I’m kinda into it this time). This time my cheeks stay a bit sticky even when after a delay the brief huigan comes in.

15s/17s: A bit of the guava has returned to the scent, and finally even hit the flavor a bit! The texture is a bit astringent from the start of the sip now, but the huigan is coming in sooner after and feels more floral. I wish it lasted longer. I think my lips are vibrating.

20s/26s/30s: Hay with slowly decreasing flowers. The texture is maybe a bit less sticky dry than before, instead getting just barely a bit fuzzy now. Feeling sort of little muscle twitches at various places around my body. Jumped up after each steep to do chores around the house. Definitely more of a bwee! tea than a sneepy tea.

40s: This is the first bitterness I’ve gotten from this tea. Not really sharp, a sort of floral scented front-loaded dull bitterness that’s fading into into slightly stickyfuzzy cheeks and oh hey the sweetness afterwards is going further down my throat now. Then it finally lingers for longer as sort of an airy floral note by the roof of my mouth.

50s/1min/80s/2min/5min: Floral hay, with vegetal bitterness getting a bit stronger each time (still fairly mild, though), and flowers in the huigan. Could go longer, but gonna stop now just because I’m hungry.

Flavors: Flowers, Guava, Hay

Preparation
200 °F / 93 °C 0 min, 15 sec 4 g 2 OZ / 60 ML

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90
8 tasting notes

This tea begins very light, and then the astringency creeps up on you like some sort of ski-masked purse-snatcher. Three/four steeps in, and all of a sudden the sides of my tongue are numb and the insides of my cheeks are dry and tingly, like I’d just eaten a Saltine Cracker. Farmer-Leaf self-describes this tea as having a “very active” and “robust” mouthfeel, and they’re not lying, in the best way possible. Complex mouthfeel is a front-runner for what makes puerh so unique, and this tea is a great example…
Link to full review: https://shenggut.wixsite.com/shenggut/single-post/2017/10/08/Farmerleaf-Jingmai-Tian-Xiang-Spring-2017

Flavors: Orchids, Stonefruits, Tobacco

Preparation
195 °F / 90 °C 0 min, 15 sec 7 g 3 OZ / 100 ML
Pu 'Eh?!

I have the 100g Spring 2017 Jingmai Tian Xiang and had it twice, and I got two different expreinces with it. I need to try it a few more times before making up my mind.

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