Sep 29th, '10, 16:05
Posts: 668
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by rabbit » Sep 29th, '10, 16:05
I finally got around to drinking some pu. I steeped up a 2009 spring jinggu purple bud big tree sheng from
jkteashop. I don't know what it is about pu-erh tea, but the more I drink it the more I become an addict
I found this to be a wonderful smelling tea with a kind-of smokey aroma that has a hint of wildflowers and honey.
The taste was a little bitter at first, mellowing out into a subtle sweetness with a woody/earthy (for lack of a better word) aftertaste and quite a strong umami.
In closing, I'd say it's worth another cup, and with age I think it would be a wonderful tea.
-website photos
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Sep 29th, '10, 16:29
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by TwoPynts » Sep 29th, '10, 16:29
VERY NICE! 
Sep 29th, '10, 16:38
Posts: 644
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by nickE » Sep 29th, '10, 16:38
Lovely pics, interesting tea. I've never tried a purple bud.
Sep 29th, '10, 16:39
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Location: Rhode Island
by the_skua » Sep 29th, '10, 16:39
Sounds very nice. I still haven't been able to decide if the JK teas are worth their premium, but your thoughts seem to indicate it might be.
Sep 29th, '10, 16:45
Posts: 668
Joined: Feb 14th, '06, 22:09
Location: A briar patch.
by rabbit » Sep 29th, '10, 16:45
the_skua wrote:Sounds very nice. I still haven't been able to decide if the JK teas are worth their premium, but your thoughts seem to indicate it might be.
Well I haven't tried too many pu's, but I was happy with the service from JK tea, Jennifer was very helpful and quick to reply to any questions I had, even though they were at the tea expo.
I had some trouble with the ordering process and it charged me twice but they realized it before I did and asked if it was on purpose and then refunded the money promptly.
I am also very happy with the teaware that I got from them.
Sep 29th, '10, 16:49
Posts: 143
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Location: france
by alan logan » Sep 29th, '10, 16:49
this label is a very interesting one. 2009 jingggu wenshan is the one I liked the most. soft, flowery, mellow honey hints, delicate. I would really suggest sampling! Rabbit, you might also like it.
(the zhong zhai is comparatively less delicate, a little bit smoky but given the small price for a sample why not compare)
Sep 29th, '10, 17:05
Posts: 668
Joined: Feb 14th, '06, 22:09
Location: A briar patch.
by rabbit » Sep 29th, '10, 17:05
alan logan wrote:this label is a very interesting one. 2009 jingggu wenshan is the one I liked the most. soft, flowery, mellow honey hints, delicate. I would really suggest sampling! Rabbit, you might also like it.
(the zhong zhai is comparatively less delicate, a little bit smoky but given the small price for a sample why not compare)
I actually have some of that which I've yet to try! (woohoo!!!) You got me curious and I cracked open the sealed packaging... it smells heavenly!
Sep 29th, '10, 17:37
Posts: 143
Joined: May 3rd, '10, 17:09
Location: france
by alan logan » Sep 29th, '10, 17:37
if I may suggest,
> preheat well the gaiwan before putting the leaves and covering
> don't miss the smell of the under-lid and that of the heated leaves
> rinse with water reasonably hot, but not too hot. maybe you can pour the water in a recipient before pouring in the gaiwan so as to cool it a little bit (but around 90° is ok, you don't need to proceed like with green tea)
> same thing with the water for the first, second and third brews.
you can start with 20s or 30s brews, this would be ok for lets say 8 to 10 rounds (of course adjust to taste) later you can do 2 or 3 mn (it lasts quite a bit) or even more (according to your taste). Some like very very short brewing times, I find 10 or 15s to be too short, but of course it is up to you. I guess if you do as you did with the tuo cha it will be right.
if you smell the leaves when they have cooled, in case you wait a few mn between two rounds, you may notice a very flowery and somewhat powdery smell.
the comparison with your tuo cha is sure going to be very pleasant!
Sep 29th, '10, 17:45
Posts: 668
Joined: Feb 14th, '06, 22:09
Location: A briar patch.
by rabbit » Sep 29th, '10, 17:45
alan logan wrote:if I may suggest,
> preheat well the gaiwan before putting the leaves and covering
> don't miss the smell of the under-lid and that of the heated leaves
> rinse with water reasonably hot, but not too hot. maybe you can pour the water in a recipient before pouring in the gaiwan so as to cool it a little bit (but around 90° is ok, you don't need to proceed like with green tea)
> same thing with the water for the first, second and third brews.
you can start with 20s or 30s brews, this would be ok for lets say 8 to 10 rounds (of course adjust to taste) later you can do 2 or 3 mn (it lasts quite a bit) or even more (according to your taste). Some like very very short brewing times, I find 10 or 15s to be too short, but of course it is up to you. I guess if you do as you did with the tuo cha it will be right.
if you smell the leaves when they have cooled, in case you wait a few mn between two rounds, you may notice a very flowery and somewhat powdery smell.
the comparison with your tuo cha is sure going to be very pleasant!
Thanks so much for the advice!
Do you think a gaiwan has an advantage over a yixing pot? I've been using yixing for all of my steepings, never tried it in a gaiwan- although I see jktea recommends using one.
Sep 29th, '10, 17:58
Posts: 143
Joined: May 3rd, '10, 17:09
Location: france
by alan logan » Sep 29th, '10, 17:58
well, I never found a pot "superior" to a gaiwan as for young sheng cha. It does not seem to me that a pot does much ++ to young sheng cha (although pots made for dan cong do enhance them).
So I got used to gaiwan for these teas. But this would not be some kind of rule I think, and if the result was good with your pot there is no reason to not use it again with the wenshan jinggu.
If you have a gaiwan, you might give it a try and see what you prefer.
