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“Hm, not 100% sure this is the same tea (sample was labeled as 2011 Jingmai Gushu, but ancient gardens sounds pretty close to the same idea and I don’t see Jingmai Gushu for sale on their website),...” Read full tasting note
“The aromas of smoke, wood and just a hint of smoke greet me as I begin preparing the last of my Farmerleaf samples. Nice, clear gold liquor, and the first steep has a lingering throat feel and soft...” Read full tasting note
This Pu-erh tea cake has a special place in our heart. That was the first production made by Yubai in 2011, the beginning of her tea making journey. The years have passed, she has acquired experience and refined her processing skills since then. The wok temperature for frying tea leaves was too low by our current standards. Hence, the tea had a redder aspect than our more recent productions.
Despite being unremarkable right after its production, time has made wonders on this tea. Six years of aging have gifted this tea with plenty of refinement. It is a gentle one, slowly coating the mouth and delivering a comfortable freshness. The fragrance is in its middle-age, still showing signs of its origin while displaying clear storage aromas: hints of wet autumnal forests, mushrooms and moss back by a fruity sweetness. It is an enjoyable tea for beginners because this cake is a smooth semi-aged pu-erh tea exempt of aggressiveness.
Puer city is a great place to store Pu-erh tea. Its location in the middle south of Yunnan coupled with its middle altitude (1200m) is a fine compromise between clearly wet Xishuangbanna storage and overly dry Kunming. The Pu-erh tea leaves were stored in their loose form (maocha) until 2014, at which time they were pressed into cakes.
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Hm, not 100% sure this is the same tea (sample was labeled as 2011 Jingmai Gushu, but ancient gardens sounds pretty close to the same idea and I don’t see Jingmai Gushu for sale on their website), but we’ll stick it here all the same. Tried this out in my new mini gaiwan, little over 4g in a 60ml porcelain gaiwan, preheated, 205 F water, yada, yada, yada.
This is a quite sweet, stone/slate tasting tea, with a bit of metallic milk taste that is really weird when contrasted with the astringency present throughout, but not in an unpleasant way, just a confused combination of flavor processing way. It opens up quite pillowy and thick feeling, which gets cut into a very clean taste and feel by the astringency which grows significantly throughout (but not to the point of being overwhelming).
The throat coating on this one is strong and the huigan builds up a very strong sweetness by the end game steeps (around 7-9), while the upfront flavor becomes thinner and softer around the same time.
Overall, this tea is quite sweet and has almost no bitterness, although there is a fair amount of astringency throughout the ~10 steeps I got out of this. Energy-wise, I got a pretty zoned/focused vibe from this tea, although nothing super strong. The flavor profile is quite agreeable, not as citrusy as the other Jingmai I’ve tried, but nothing too offending and there’s depth and some fun texture to go along with it as well. The aftertaste is quite nice, with a surprisingly deep honey thing on steep 7 that I really enjoyed but didn’t reappear, unfortunately, and I’m still not a fan of astringent tea.
Flavors: Honey, Limestone, Milk, Mineral, Sweet
The aromas of smoke, wood and just a hint of smoke greet me as I begin preparing the last of my Farmerleaf samples. Nice, clear gold liquor, and the first steep has a lingering throat feel and soft woody taste with a hint of sweetness.
It was getting a bit late in the day by the time I was drinking this, so I continued with these leaves into the next day, and they kept on giving with a steady, pleasant flavor. I would definitely agree with the description of this tea’s middle age being clear, and it is definitely a friendly tea that I will be spending some more time with soon!
Flavors: Smooth, Sweet, Wood
