Spring 2018 Jingmai Gulan

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea
Flavors
Apricot, Astringent, Bitter, Brown Sugar, Floral, Green Wood, Honey, Menthol, Mineral, Orchid, Osmanthus, Salty, Straw, White Grapes, Bamboo, Bok Choy, Cactus Flowers, Coconut, Grass, Marshmallow
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Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by derk
Average preparation
Boiling 0 min, 15 sec 9 g 6 oz / 165 ml

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3 Tasting Notes View all

  • “First sheng from Farmerleaf. Of all the Jingmai sheng I’ve tried in the past few weeks, this is the most subtle. The dry leaf aroma is bright and fruity-floral-honey, much stronger than the liquor...” Read full tasting note
  • “Incredible example of Jingmai tea. Mouthfeel is light but full bodied. I taste well balanced flavors in here. From my experience with other teas, this is noticeably old tree material. The brew...” Read full tasting note
    84
  • “Obtained through Sheng TTB#3 The dry smell of the dry leaf is extremely strong and sweet and thick. Its what I imagine snorting icing is like. Steeped for about 11 steeps, opening with a thick...” Read full tasting note

From Farmerleaf

This new edition of our flagship cake is a blend of several ancient tea gardens located on the main plateau at the top of Jingmai Mountain.We sourced teas from our own tea gardens as well as family relatives’, we waited until the end of the tea making run to taste each of the batches and blend them to make our final products.

The plateau has an average altitude of 1600m and is covered by a large semi-opened forest. Tall trees give shade to the tea trees. The soil is sandy, improper for cereal or vegetable cultivation, tea gardens were established several centuries ago in that location, some sources mention tea production and trade as early as the 9th Century. Since the terrain is relatively flat, a thick layer of autumn leaves accumulates on the ground. In the most shaded parts, the soil is dark and smells very good, a sign of a high concentration of organic matter, which binds the few clay available and greatly improves the water and nutrient retention capability of the soil.

The tea has a medium bitterness which disappear quickly and brings plenty of lingering sweetness. The orchid fragrance, typical of Jingmai tea, is easily noticeable. The soup is full-bodied and oily. The Huigan comes early in the session and stays in your throat for a long time. It can be brewed for ten to twenty strong infusions.

About Farmerleaf View company

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3 Tasting Notes

704 tasting notes

First sheng from Farmerleaf.

Of all the Jingmai sheng I’ve tried in the past few weeks, this is the most subtle. The dry leaf aroma is bright and fruity-floral-honey, much stronger than the liquor fragrance which is something close to osmanthus but savory-musky. The profile is light-bodied (becoming medium with longer, later steeps) and oily, very clean, highly mineral with a very active salty mouthfeel. At first it is soothing then plenty of young woody astringency and soft, cactus-like bitterness emerge. Fresh, golden straw glinting in the sun with mild orchid florals — this isn’t giving me a headache like other perfumed Jingmai. Quiet honey-orchid-brown sugar aftertaste. It takes a few steeps, but a stevia returning sweetness presents at my sinuses before emerging from deeper in my throat as brown sugar. Mildly menthol cooling in the chest.

I don’t want to fault this tea for anything, but the caffeine content is much too high for me. The energy is soothing at first until the caffeine kicks in and I become scattered and shakey. Otherwise, this is a fantastic, subtle tea. I’d love to experience the development of this tea over the years. I’d highly recommend Spring 2018 Jingmai Gulan to more experienced drinkers.

Flavors: Apricot, Astringent, Bitter, Brown Sugar, Floral, Green Wood, Honey, Menthol, Mineral, Orchid, Osmanthus, Salty, Straw, White Grapes

Preparation
Boiling 7 g 4 OZ / 110 ML
derk

I just read a review of this tea by somebody named Francesco on Farmerleaf’s website. Francesco’s experience is so similar to mine. Who are you Francesco? Let’s drink other puerh and compare.

derk

I bet this is a common tea-head confession: I’ve been background thinking all day about how this tea made me feel.

Bollywood films.

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84
5 tasting notes

Incredible example of Jingmai tea. Mouthfeel is light but full bodied. I taste well balanced flavors in here. From my experience with other teas, this is noticeably old tree material. The brew carries forth slow and steady cha qi and at its climax is floral and elevated with orchid flower notes. I described the taste of this tea to a friend while we were drinking: “This tea tastes like a bitter tree leaf that was dipped in orchid flower essence water mixed with coconut oil and then shaken off.” Great job Farmerleaf I’m continually impressed.

Flavors: Bamboo, Bok Choy, Cactus Flowers, Coconut, Grass, Marshmallow, Orchid

Preparation
Boiling 0 min, 15 sec 10 g 7 OZ / 220 ML

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61 tasting notes

Obtained through Sheng TTB#3 The dry smell of the dry leaf is extremely strong and sweet and thick. Its what I imagine snorting icing is like.

Steeped for about 11 steeps, opening with a thick texture and an almost painful chemical sweetness which was odd, hadn’t had that in a sheng before. It ALMOST has a huigan but not quite there yet, I think this needs more time. By middle steeps develops some up front bitterness to counterbalance the sweetness, And steeps out very sweet. Not unpleasant, and overall very enjoyable, but I think needs to rest a little longer before I can truly evaluate if this is worth the price.

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