Thanking the generosity of Terre de Ciel in France I have obtained samples of their Jingmai teas of which this is one of them.
The tea leaves required two rinses to remove the slight storage aroma. The liquor is firstly deep yellowish orange turning in later steepings to a combination of burnt sienna to which it was added a bit of Indian yellow.
The leaves are of a burnt umber colour with burnt sienna twigs after the two rinses. Both the wet leaves and to a less extent the liquor have a burnt sugar aroma together with the typical orchid aroma of gushu pu’er teas.
Comparing to the 2006 version of this tea unsurprisingly it is less rounded off on the taste but it has no bitterness and very little astringency if at all. It has, also without surprise, more caffeine than the 2006 tea.
The first three steeping times were 5 seconds each.
Flavors: Burnt Sugar, Caramel