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“Reasonably loosely compressed, attractive dark purple leaves, the tea brews a bit more copper colored than typical young shengs, and has an enjoyable smooth quality (in comparison to other purple...” Read full tasting note
“I got this in the mail today and couldn’t wait to try it! The cake was definitely darker in color than the usual Sheng, and it was pretty loosely compressed. Most of Jalam’s raw puerhs are loosely...” Read full tasting note
A return to what we’ve wanted to offer up again, as this month we have a Nan Nuo Purple Leaf that Jeff has sourced with the right quality-flavour lines. Although a different mountain region from our last offering (Bada Mountain) this Zi Ye (Purple Leaf) is great quality and offers up a single source example of what the purple leaf is all about: no bitterness, long nutty tannin notes, and smooth finishing. The coloring of the leaves is caused by the flavonoid Anthocyanin, which is an antioxidant compound and pigment which develops in high temperatures during the growth of a tea bush or tree . Discover this Purple Leaf tea even further with Jeff:
http://www.jalamteas.com/pages/purple-leaf
Tasting Notes – Long flavor-notes that are highlighted with a tannin base without astringency or bitterness this is a tea to play with in terms of infusion times and strength. Considered something of a medicine by locals because of the antioxidant strength of the presence of Anthocyanin, this offering is a great regular tonic for the body first thing in the morning. The leaves will appear almost as an indigo shade at times and the brew is a slightly more copper-brown than a straight ‘green’ Puerh (depending on the age).
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The Chinese Tea ShopReasonably loosely compressed, attractive dark purple leaves, the tea brews a bit more copper colored than typical young shengs, and has an enjoyable smooth quality (in comparison to other purple leaf sheng I’ve had). Quite flavorful and an enjoyable cup.
I got this in the mail today and couldn’t wait to try it! The cake was definitely darker in color than the usual Sheng, and it was pretty loosely compressed. Most of Jalam’s raw puerhs are loosely compressed and I appreciate that…makes it easier to break apart.
This tea brews up to a nice yellow color. I brewed 7g in my little Jian Shui pot, and I think maybe it could have used more leaf. In the early steeps, it had a nice thickness to it. The texture was also buttery. Taste-wise, it was more savory in the beginning and then changed to a delicious sweetness later. I also detected a dried berry note. I really enjoyed it and will definitely enjoy the rest of this cake!
Well hello stranger!
Hello there mrmopar. I’ve been in lurker mode, while awaiting some of these young shengs to age awhile. There seems to be lots of puerh activity on the threads!
I understand, I have been through a few rough days that has gotten me behind. I need to get back after it when all stuff is over around here.