2015 Hong Kong Dry Storage Raw Jingmai Maocha (50g)

Description

This maocha was purchased in person in Kunming in early 2016! When young, this tea had powerful cha qi and a robust Jingmai flavor with good huigan. This tea has changed drastically in the last two years! The dry leaf is much darker and there is not much aroma to the dry leaf anymore. Once the water hits it, however, the aroma is still unmistakably Jingmai.

This tea has oxidized and aged beautifully. This is not always the case with maocha or even pu erh from single origin trees, but the larger leaf grade used for this maocha has held up wonderfully. These leaves are huge! Hong Kong aged sheng maocha is something very rare and not something any of my vendors carry.

The robust flavor has mellowed significantly, and the liquor now goes down much easier. The huigan and flavor both linger on the palate for a long time: I was lucky to find this material, and it was the only maocha I found good enough to take home after a long sampling session!

There is lots of complexity and longevity here. I got eight infusions and could have gone much longer, but I quit because I couldn't handle anymore caffeine! There are even fresh milk and raisin notes to this sheng. I only have 300 grams of this tea in 50 gram portions at this time, so if you want some, don't hesitate!

Brewing suggestion: Full boil, with water of low hardness (15-35 mg/L, with 1-3mg/L of magnesium). Rinse twice, and start with 10-15 second infusions for the first two or three infusions, then add 10-15 seconds to each successive infusion. If the liquor is too weak, add more time.

Please note: No volume discounts are available on this tea! I only have a total of 300 grams at this time!

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2015 Hong Kong Dry Storage Raw Jingmai Maocha (50g)

Description

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