2010 Spring Imperial Yunnan Jinggu Black Tea

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Black Tea
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  • “First of all, thank you everybody who commented or liked yesterday’s post. I still haven’t quite wrapped my head around it all yet, which as the boyf fiancé(!!! I shall have to learn to spell this...” Read full tasting note

From JK Tea Shop

Yunnan black tea is well-known for its high freshness and sweetness. For such high quality, it has little or no astringency at all. What it has is sweetness, mellowness, smoothness. Besides, this black tea is made by the big white tea tree in Jinggu, that is why its infusion times are more than other same grades of black tea from Yunnan. Big white tea tree variety in Jinggu is one of the special tea trees variety in Yunnan, whose characteristics are its buds full of silver hairs. This black tea is extremely fresh and sweet; after a cat nap, if drinking this black tea, is a wonderful experience and feeling of full of energy.

Tea tree: Big white tea trees of Jinggu, Yunnan

Harvest time: 2010 spring

Picking standard: One bud

Shape: Tight, plump bud

Dried tea color: golden color full of tea hair

Aroma: freshness, high sweetness

Tea soup color: bright orange color

Taste: fresh, sweet, delicate & mellow, long aftertaste

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1 Tasting Note

1353 tasting notes

First of all, thank you everybody who commented or liked yesterday’s post. I still haven’t quite wrapped my head around it all yet, which as the boyf fiancé(!!! I shall have to learn to spell this word now) said, nothing has actually really changed, but everybody is suddenly very excited.

Second, is it really six days since I last went through the recent posts page??? O.o I forgot to pay attention to how many pages it actually went back, but it was many! Okay, granted, I could have just caught up with the dashboard instead of going through all posts, but these days somehow reading the dashboard instead of the all recent posts feels a bit like reading the summary instead of bothering with the whole novel. It’s cheating and I’m obsessive-compulsive. The problem here, I expect, is probably especially the latter. :p

Thirdly, the thing about catching up with recent posts, especially when there are many, is that it’s inspiring! It makes me want to drink tea, which isn’t a bad thing at all. It also makes me want to drink tea to post about, tea I’ve never had before, which makes it all rather more complicated, because I can’t write a post at the same time as catching up on other people’s posts. I’ve tried it, it doesn’t work. One or the other always ends up being neglected and I find myself with half a post and cup of cold tea which wasn’t supposed to be cold.

In other words, I now get to compose a post based on some quickly taken down keywords. It will therefore likely be short and to the point and not very interesting. (‘To the point’ she says, having just written all of the above…)

I was given this tea by ssajami in our recent exchange (return package should be in transit) and as it was a shared pot I used the whole thing in one go. Very suitable amount of leaf for that too, as it turned out. I wasn’t sure about that at first, I thought I might have used too much, but otherwise it would have been a ridiculously small amount to save.

The aroma was extremely sweet. I thought it was very caramel-y with only a very small bit of that hay thing I normally associate Yunnans with.

Flavour-wise it was the same thing. Very sweet, very caramel-y and with no hint of either pseudo-smoke, pepper or spicy hay to be found, except a very small amount of the latter buried deep deep underneath all that caramel.

As the cup cooled a bit and the flavour developed some more, it was completely opposite. At that point the spicy hay that I’m more familiar with dominated the flavour, and it was the caramel buried deep underneath.

The weird thing was, though, that at the very bottom of the cup when it had cooled even more, the flavour turned itself upside down again, once more resembling the first impression.

Tempted to quote commercials and say, ‘because first impressions last’ here, but I shan’t.

All in all a very nice cup that I was pleased to get to sample.


I wandered on over to your account to read some of your reviews to see how you describe the classic Yunnan black flavor (somewhere along the way I picked up that you like Yunnan blacks, and I judge you are great at describing flavors in tea), and I discovered your wonderful news. Congratulations!

I recently tried the DenRen’s Golden Champion. This is my second Yunnan black I have ever had, and I have to say I really enjoyed this last one. I think this may be my favorite black tea. It sounds like there can be many hidden things within a Yunnan black for me to discover with each new one!.


Thank you. :)

I’m quite ambivalent about Yunnan blacks, really. I don’t actually dislike any Chinese black that I’ve tried (unlike certain Indians), but this is definitely one that I need to be more in the mood for, or the hay notes will overpower me. Consequently, when you compare the ratings I’ve given to Yunnans in the past, they can be all over the place. That said, yes, this was definitely a very awesome one, I was very surprised by all that caramel.

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