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Unknown Jin Ya Xiao Beencha (P-JYXB-8) | ||
| Genre: Compressed Shu/Black/Cooked/Ripe | ||
| Factory: Unknown | ||
| Vendor: Silk Road Teas | ||
| Reviewed by Mike Petro on 08/02/2006 | ||
| Background | Sample received from the vendor | |
| Dry Leaf Appearence: | Black with gold leaf mixed throughout. | |
| Water to Leaf Ratio: | 5.5 gr of Leaf in 120 ml of water | |
| Brewing Method: | Gungfu in 120ml Yixing pot. No rinse. Used Shenandoah Mountain spring water at a full boil, the spring is about 20 miles from my home. | |
| Wet Leaf Appearence: | Chopped leaf, very chopped, so it is hard to examine the leaf. | |
| 1st Steep | 40s: Smooth, light, sweet - nicely so, grass, and did I say smooth.. | |
| 2nd Steep | 30s: Smooth, sweet, hay, very well rounded. No off notes at all. Will brew stronger next steep. | |
| 3rd Steep | 60s: Still light in flavor but the color is getting darker. Cooked notes are starting to emerge. Smooth and malty this time. | |
| 4th Steep | 120s: Starting to taste like a mixed puerh, cooked and raw combned. Quite tasty though. Has the cooked ting going on but it either has a touch of raw or it is a lighter fermented cooked puerh. | |
| Subsequent Steeps | The later steeps were all good and the tea lasted a solid 7 steeps. | |
| Conclusion | All in all a good, smooth, cooked puerh. I would recommend this one as a good starting point for someone exploring the genre. I persoanly dont care for puerhs where the leaf is chopped up like this, but the flavor of this one was good nonetheless. | |
| Sorry, no Photos | ||