Jin Mu Dan

A mediocre Yancha. I got the 2021 harvest of this tea from my recent OWT order, and it is just about mediocre, maybe on the better side of it. Potent wet leaf aroma and a decent steep longevity, with a nice liquor and decent texture. This tea was just about bang average in everything else, and it noticeably lacked any cha-qi, and potency and character in flavour. It also lacks a noticeable “yan yun” that I like in yanchas.

This tea is heavily roasted, but it is less austere and dry than a typical Da Hong Pao (my measuring stick for roasted Wuyi oolongs). It is more desert-like with floral sweetness and some minerals. The strongest point is the lovely fragrance of osmanthus and orchids.

A solid choice for those liking roasted oolongs or just as a change of pace for the rest of us.

I have thought I have drank this tea earlier, but there was written 6 grams from derk, and when I weighted it, it was exactly 6 grams from year 2018. So, no previous session. Thank you! And as I saw others making 6 grams per 100 ml approximately, I decided use all the tea in one session as well. So, technically not a sipdown for me, but one tea down anyway.

The leaves doesn’t need any rinse, but I made one mostly to let the humidity absorb to the leaves a bit and it woke up wonderful osmanthus aroma, combined with roasty notes and something reminiscent of dark chocolate. Quite interesting in my opinion, but truly wonderful.

First steep I made, as usual , 10 seconds long. Holy… this is mineral. But then roasty notes tame it down, with kind of creamy aftertaste with again, the osmanthus (and other) flowers? I still have some flowers of osmanthus somewhere buried, and I recall it being similar as this aftertaste. It is as well very smooth and indeed enjoyable cup, and I am already looking forward to next steeps.

Second, I did 5 seconds increment, so 15 seconds. Based on the colour of brew it seems it will be a thick one, smell going off the cup seems thick as well. It is! But the roasty notes started to be stronger, and there is some backbone I couldn’t put my finger on. Kind of refreshing… and floral/vegetal but not in green oolong/green tea style. The thickness of this tea is nice and interesting saying that with the second session. I feel a bit “tea high” — I can’t much express myself what it is like, just I want to write and dream.

As third steep, I have decided to keep same steeping parameters.
This time it is again 50/50 with mineral notes. That backbone is weaker, but still there. It is a bit stronger with osmanthus flavours; again a thick, full-bodied flavour. Not drying at all, though it sometimes seems like.

Another steep with 5 seconds increment. So.. 20 seconds.
It becomes lighter, more floral and maybe hints of fruity notes? It was drystored, in airproof pouch… more experienced personnel needed! It reminds me pears a wee bit. Sometimes they are a bit too mineral, and this tea isn’t that mineral, but that combination with roasty notes. Well… I am just confused about this tea. Why it is that complex? It is same plant as many teas I drank and… still learning how it can be different. Quite sweet as well.

Certainly it slowly goes towards sweet side of flavour spectrum. So, enjoy more vegetal (but still mineral) notes with sweet florals and somehow more easydrinking cups.

6th steep, no signs of this tea going bland. Oh, maybe this one is bland. As I am noticing just very sweet liquor of this tea, maybe I need to push it a bit than 30 seconds steep. The leaves aren’t that fragrant as wel. Maybe it is indeed time to call it done? I have water for one or two more steeps. While the latter => 8th will be with less water. But so good tea! Certainly a cultivar I need more experience with. An exceptional oolong. That’s for sure.

Let’s push it. I won’t count the time, but I will steep it for long. I think… it is around 2-3 minutes. Yep, it is over. Very similar to previous one, with more roasty base. And moreover I spilled it on myself. Ahh! Just a bit; but it always annoys me.

Dang. I hit the backspace key a few times and I was backed out of my tasting note. I’ve received one 2018 Jin Mu Dan freebie in each of my past three orders from Old Ways Tea. It’s a good tea and a great complement to an overcast morning; the coastal fog has been rolling in and out daily for the past week.

I stored my previous packets of this in a non-airtight tin to let the roast air out. The most recent freebie I left in its original packaging unopened. This tasting note is basically a storage note. The difference in storage seems pretty pronounced, with this round being much more roasty and floral (peony and osmanthus) compared to the fruitier and creamier attributes of the tin-stored leaf. That is all.

Welcome, fog. You and yancha have been missed.

Gongfu Sipdown (602)!

I’ve hit that ‘wall’ that I always hit when writing tasting notes on the weekends; it’s just what happens when you’re 30+ tasting notes in and those tasting notes generally also happen to be multiple paragraphs long…

This was a freebie sample that I received when I ordered my sampler from Old Ways Tea a while back; and I’ve had some good sample success as of late because I think I actually enjoyed this sample the most out of everything I’ve tried from this company!?

Here’s what I wrote on instagram:

Heavy roast, with smoky grilled nuts (peanuts), charcoal, dark chocolate, mineral, cinnamon, and tree bark notes. Perhaps a hint of leather? Introduction of poached peach notes mid session. ONly started to notice a hint of heady floral notes in the finish of the sip pretty late into the session.

Honestly, it doesn’t surprise me at all that my favourite sample from OWT that I’ve tried so far has been the one that, arguably, has the strongest roast. That deeply fits inline with my favour preferences…

Photos: https://www.instagram.com/p/BxDgTTNHgFf/

Song Pairing: https://www.youtube.com/watch?v=1bjD1tarzr4