Junshan Yin Zhen
In the book Dream of the Red Chamber, Miaoyu used the snow on the winter sweet flowers from previous year to brew Lao Jun Mei (老君眉), This “Lao Jun Mei” is Junshan Yin Zhen.
Tender green like the heart of lotus seeds
Junshan Yin Zhen has strong and sturdy tea buds that are uniform in shape. The buds are orange and covered with silver tea fuzz, winning it the nickname Jin Xiang Yu (金镶玉). It’s tea buds are needle shaped and therefore called Junshan Yin Zhen.
Use a glass tumbler and boiling water to brew Junshan Yin Zhen when drinking the tea. You will see every tea bud stand straight up in the water, sometimes floating up to the surface, sometimes lingering in the middle of the glass, sometimes gradually sinking to the bottom of the tumbler.
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Da Ye Qing
$8.00 – $29.00
Dry Leaf: Butter cookies, sweet, hints of fresh straw
Liquor Colour: Light yellow-gold
Liquor Aroma: Gentle meadow grasses and flowers
Flavor: Hints of butter cookie and meadowy freshness
Mouthfeel: Clean and bright
Gaiwan Lid: Field of hay, light floral
Other: Refreshing, gentle crispness
Da ye qing delivers a nearly perfect yellow tea experience while still being accessible to both the taste buds and the pocketbook. The leaf aroma starts off with freshly cooked butter cookies mingled with hints of straw and plenty of sweetness. The buttery cookie sweet roastiness flows into the liquor as well, evident in every sip and paradoxically combined with a refreshing, clean, crispness. Da Ye Qing truly teases the intersection of freshness and oxidation with it’s clean, bright mouthfeel and a somehow warming but simultaneously refreshing profile. The brewed leaf gives off a scent of sweet yams being steamed and the gaiwan lid teases us with fields of hay and a lilting floral note. Don’t miss out on this rare yellow tea treat!
Deqing, Guangdong Province.
3g/150ml at 90°C for 1 ½ min. 4 – 6 infusions.
Sealed well in a cool, dry, dark location.
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The look of dry leaves: made entirely with buds, covered in tea fuzz, bright and brilliant in color.
Junshan Yin Zhen has a high and elegant aroma, sweet, brisk and rich in taste with orange liquor color.
Huoshan Huang Ya
Huoshan Huang Ya is the first tea in Anhui history. It was first recorded in book The Records of the Grand Historian (史记) in the West Han Dynasty. The plucking season is usually a few days before Guyu Day (谷雨). It uses one bud and one or two leaves, and there are 5 phases to make the tea.
A Royal Tribute Tea
Huoshan Huang Ya hails from Dabie Shan, in the Huoshan Mountains in Anhui Province. It is a premium tea with a long reputation. From the Tang Dynasty to the Qing Dynasty, Huoshan Huang Ya was a royal tribute tea. In The Records of the Grand Historian, Sima Qian wrote ‘there’s Huang Ya in the Shouchun Mountains’. ‘Boil and drink it, after a long time, become immortals’. Li Zhao of Tang Dynasty says in his book Guo Shi Bu (国史补), Huang Ya was listed as one of the 14 royal tribute teas.
Look of dry leaves: straight with slight curves on the tip, looks like a sparrow’s tongue. Uniformed, each leaf forms its own cluster. Tender green with fuzz.
Huoshan Huang Ya has bright, clear yellowish green liquor. The aroma is gentle and lingering, taste is rich, xian (umami), and thick with strong return sweet.