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
Preparation
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burnt sugar? :O i never taste that in any puerh before. what is burnt sienna?
I think it is the way I express myself as English is not my mother tongue although today it is my main language. Burnt sugar is the white sugar that gets burnt literally for desserts like the French creme caramel. It tends to be not as sweet as caramel.
Burnt sienna is a reddish brown. Often I use typical colour names as one of my hobbies used to be (and hopefully it will become again when I retire from work) painting.
very interesting :D
burnt sugar? :O i never taste that in any puerh before. what is burnt sienna?
I think it is the way I express myself as English is not my mother tongue although today it is my main language. Burnt sugar is the white sugar that gets burnt literally for desserts like the French creme caramel. It tends to be not as sweet as caramel.
Burnt sienna is a reddish brown. Often I use typical colour names as one of my hobbies used to be (and hopefully it will become again when I retire from work) painting.
very interesting :D