Yin Jun Mei Souchong

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Black Tea
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  • “Spent the whole day outside in the cold yesterday, participating in the Christmas Bird Count. Want something warm and comforting to eat and drink to warm me bones… Very lightly smoked Zheng Shan...” Read full tasting note

From TeaSpring

The highest grade of Lapsang Souchong is called Jun Mei or Beautiful Eyebrow (in English) because the processed tea leaf resembles an eyebrow. Jun Mei can be further categorized into Gold (Jin) and Silver (Yin) grade; we are carrying the latter. What is special about Jun Mei Souchong is that unlike other Lapsang Souchong, it is processed using tender, full tea leaves and buds harvested in early spring before the Qing Ming festival.
This tea is also known as Zheng Shan Souchong. Zheng Shan means “Original Mountain” and only tea leaves picked from Wuyi (Tong Mu Guan) harvest area can be called as “Zheng Shan”. These tea leaves have a special characteristics in that they have a subtle hint of a sweet fruit in China called “longan”.

Other names:
Jun Mei Black Tea, Yin Jun Mei Lapsang Souchong

The fragrance of Yin Jun Mei Lapsang Souchong are smoky (pine) as any good Lapsang should be, yet the taste has distinct fruity sweet notes underneath the smoky nature of the tea. As this tea ages, the smoky nature will slowly subside while the fruity sweetness of this tea becomes stronger.

Yin Jun Mei Souchong tea leaves are carefully rolled and when infused, they unfurl into young one-bud one-leaf tea leaves. Clear orange color infusion.

Wu Yi Shan, Fujian Province

Harvest Period:
Spring ’09 (Ming Qian Cha)

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1 Tasting Note

93 tasting notes

Spent the whole day outside in the cold yesterday, participating in the Christmas Bird Count. Want something warm and comforting to eat and drink to warm me bones… Very lightly smoked Zheng Shan Xiao Zhong and homemade stew with old vine Zin making up half the broth? Yes please.

Sorry ’bout the skeletal nature of the post – I want to finish the tea so I can eat my stew.

Brewed in a very heavy, glazed ceramic gaiwan.
Used 5g per 150ml boiling water for first three infusions: 2min, 2.5min, 3min.
Used 125ml for fourth and fifth infusions: 4min-95C, 5.5min-85C.
No rinse of leaves employed. Stopped at fifth, could’ve pushed a sixth at maybe a 7 min steep with boiling water.

Fragrance — cocoa and oak wood with a faint hint of pine charcoal
Wet Leaf Aroma — more natural cocoa powder, turned acacia wood after rinsing/washing with hot water.

1st infusion — deep brownish orange liquor. Baked wheat bread, prune, pile of raked leaves (Japanese Maple), slight Cyprus resin in aftertaste, Juniper berry + Lychee lingering fruit to lightly charred (and chard + rhubarb vegetal note) aftertaste.
2nd — Same as 1st, more rhubarb spice, bit more resin and body, woody sweetness. Bit of prune in mid-to-aftertaste. Faintly mineral. Hint of baked apples in nose.
3rd — Less tacky, more savory, grape leaves enter picture. Woody, more of the longan note versus lychee/prune.
4th — Slightly underdone chocolate chip oatmeal cookies out of the oven! Light, but decent body, somewhat crisp, and soothing. Eggy.
5th — Orange, transparent liquor. Orange oil in aroma and flavor. Dry and crisp. Meh-okay body, but not a lot of flavor. Good expression of WuYi mineral quality in aftertaste. Would still buy a cheaper tea that tastes like this as something to drink absentmindedly while watching a movie or sommat.

Overall Impression — in all aspects halfway between Golden Monkey and a golden Keemun. Tacky and smooth. Oak wood prevails throughout. Yummilicious.

Time for stew!

Boiling 2 min, 0 sec

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