“Drank this one all day! It started out somewhat astringent, which I enjoyed but I think perhaps others might not appreciate. It was good, as almost all of my TeaUrchin shengs have been, but...” Read full tasting note
“Another lovely tea from Tea Urchin. The first three steeps were quite bitter and acidic, and the flavor seemed kind of flat. But on the fourth, it opened up. Just a little fruitiness and honey...” Read full tasting note
This Jing Mai cake is made from tall, ancient tea trees growing in Da Ping Zhai tea garden, on top of the mountain at 1,700m above sea level. These gushu leaves were picked & hand processed by Bulang villagers in early April, after a week of constant sunshine. This period of excellent weather means this batch of tea is exceptionally tasty. It has that characteristic Jingmai astringency in the mouth, which comes from adaptation to the high elevation, with a deep hay & floral aroma, and a gentle huigan. These cakes were stone pressed & wrapped in Yiwu by Tea Urchin. The cover depicts Belle & Eugene trying not to fall off the mountain whilst tea picking.
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