China Yunnan Jingmai 'Unroasted' Oolong Tea

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Apricot, Camphor, Caramel, Cherry, Earth, Flowers, Fruity, Grass, Hay, Lemon, Lychee, Mineral, Mushrooms, Pear, Pine, Salty, Smoke, Wood, Green, Smooth, Thick
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
8 g 5 oz / 147 ml

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2 Tasting Notes View all

  • “This was another tea I forgot I had. While going through one of my tea totes last night, I stumbled upon it and thought to myself, “I should probably try this soon.” I then put it aside with the...” Read full tasting note
    81
  • “1 dragonball, 200F, western. I steeped this 3 or 4 times. Smooth, thick, dark fruit?, slightly sweet with a slightly green under taste. I had a hard time picking out what the dark fruit and green...” Read full tasting note

From What-Cha

A completely unique tea which is very much like a cross between an oolong and pu’erh. It features a sweet lingering floral taste with a gentle bitterness typically found in young pu’erh.

Produced from leaves which are usually destined for pu’erh cakes, the unique processing as an oolong offers the best of both worlds, by bringing out many of the pu’erh characteristics while rounding out the tea and making it perfect for immediate drinking.

Tasting Notes:
- Strong aroma
- Smooth sweet lingering taste
- Floral notes with gentle bitterness

Harvest: Spring 2016

Origin: Near Da Ping Zhang, Jingmai, Yunnan, China
Altitude: 1,500-1,600m
Organic: No
Tea Garden: Natural

Variety: Zhong Xiao Ye Zhong (Small/Medium leaf)
Tree Age: 5 to 70 years old

Sourced: Direct from the producers Yubai and William Osmont
Percentage of price going back to the farmer: 40%+

Brewing Advice:
- Heat water to roughly 90°C/194°F
- Use between half to one Dragon Ball per cup/small teapot
- Brew for 15-30 seconds

About What-Cha View company

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2 Tasting Notes

81
868 tasting notes

This was another tea I forgot I had. While going through one of my tea totes last night, I stumbled upon it and thought to myself, “I should probably try this soon.” I then put it aside with the intention of breaking it out within the next couple of days. Curiosity got the better of me, however, and I decided I just had to have it this morning. I found it to be an interesting, mellow oolong with a good deal of complexity and the expected young sheng brininess.

I prepared this tea gongfu style. Just out of curiosity, I measured the dragon ball prior to starting the session. I had expected it to weigh approximately 6 grams, but my scale showed right around 8. Not wanting to chance it in a smaller gaiwan, I broke out an unused 5 oz. easy gaiwan I had been meaning to try out sooner. After a 10 second rinse, I steeped the entire dragon ball in 5 ounces of 194 F water for 5 seconds. This infusion was chased by 16 additional infusions. Steep times for these infusions were as follows: 7 seconds, 10 seconds, 15 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, 5 minutes, 7 minutes, and 10 minutes.

Prior to the rinse, the dry dragon ball emitted interesting, somewhat funky aromas of stone fruits, smoke, wood, grass, camphor, and brine. The rinse brought out more fruitiness (I began to catch distinct impressions of longan and lychee) as well as honey and more intense smoke, grass, wood, and brine scents. The first infusion introduced hints of pine, wild mushroom, and apricot. In the mouth, I mostly detected a touch of fruitiness coupled with an odd blend of mushroom, honey, smoke, grass, camphor, and brine. Clearly, I didn’t infuse this long enough, but whatever. Subsequent infusions allowed the fruit notes to separate and develop. I definitely got longan, lychee, and apricot. Soon, I also began to pick up tart cherry, lemon, and Asian pear notes, maybe even a touch of something like jackfruit. I also got more intense wood, grass, honey, brine, and smoke. The pine showed up on the palate too. Impressions of earth, minerals, hay, spruce, malt, dried flowers, and birch also joined the party. The later infusions were dominated by minerals, malt, wood, mushroom, and camphor, though I could still detect hints of honey, dried flowers, grass, and stone fruits with just a touch of belatedly emerging caramel.

This was a complex, challenging, quirky tea, but it wasn’t particularly intense. It was very forgiving and even-tempered throughout the session, lacking the peaks and valleys I tend to get from the vast majority of the other teas I brew gongfu. I found it to be a tea worth trying, though I doubt I would be in any rush to return to it.

Flavors: Apricot, Camphor, Caramel, Cherry, Earth, Flowers, Fruity, Grass, Hay, Lemon, Lychee, Mineral, Mushrooms, Pear, Pine, Salty, Smoke, Wood

Preparation
8 g 5 OZ / 147 ML

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495 tasting notes

1 dragonball, 200F, western.
I steeped this 3 or 4 times. Smooth, thick, dark fruit?, slightly sweet with a slightly green under taste. I had a hard time picking out what the dark fruit and green underlayer reminded me of. It all came together in a pleasant cup of tea.
I want to try this grandpa style as it is a giant ball that looks like it could give flavor forever. I let the last steep go for 5 min or so and didn’t notice any off or odd flavors.

Flavors: Green, Smooth, Thick

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