Once again, this Spring we visited William and Yubai, our dear friends in Jingmai who have been producing our Puerh for the last 7 years. William loves to experiment, so after a long day of puerh making we decided to make a pair of special red teas. I won’t go into specific details about the unusual production procedure we played with. The raw material, however, is the same in both cases, fresh earty spring harvest from the natural tea gardens, where agro-chemicals are not used and trees are roughly 50 years old. These are large-leaf varietal tea trees that are traditionally used for making Puerh. 1 bud and 3 leaves were picked for this tea but it differs from our Jingmai Dian hong in that this tea was very slowly dried at very low temperature on the wok that is usually used for the shaqing or kill-green phase. The result is a wonderful, nutty red tea with Puerh tea mouth feeling! You’ll find it very interesting to compare this tea with our Jingmai Red Sun-Dried Dian Hong.
Origin: Jingmai, Yunnan, China
Harvest:: April, 2018
Color of liquor: copper-orange
Aroma: nutty, roasted almonds, soy sauce, dark chocolate
Flavor: round, roasted cocoa, chocolate, pleasant bitter-sweetness
Temperature: 100º c
Steeping Time: 1min; 80sec; 1,5min; 2,5min