I have a cake of the 2022 Jingmai Yi Shai. A very unique tea indeed. Like a warming white with the mouthfeel of a black tea, currently tasting a subtle spiciness that wasn't noticeable a year ago. Thanks for walking us through your approach for making this season's batch of tea from these leaves. Looking forward to this year's version!
Just tried my loose leaf reddened puerh from last year. Some of the high aromatics have dissipated and the tea has revealed a pleasent, mild sourness. The pungency has increased slightly and the minerality is a bit more obvious. I am enjoying this tea grandpa style more than gongfu, as I think that helps keep the flavour transparent. A great tea but not a daily drinker for me, but interesting to mix up the routine. Having autumn 2022 black now :)
looks pretty dry - did you ever cover leaves when they are nearing ideal withering point or before leaving them overnight? another option is to add moisture to the tea before/during the shaqing to make the cook more even and easier to manage.
Same Here, i have the Yi Shai cake and its a great tea to drink and the cake form is actually good for storage. maybe pressing it is a good idea. also-can it be aged? might be an interesting experiment to do
Sha Qing, aka kill green is this process. I am not the most educated on this, but to my limitted understanding it is essential the process of Cooking the tea in a dry wok to deactivate enzymes
I have a cake of the 2022 Jingmai Yi Shai. A very unique tea indeed. Like a warming white with the mouthfeel of a black tea, currently tasting a subtle spiciness that wasn't noticeable a year ago. Thanks for walking us through your approach for making this season's batch of tea from these leaves. Looking forward to this year's version!
Just tried my loose leaf reddened puerh from last year. Some of the high aromatics have dissipated and the tea has revealed a pleasent, mild sourness. The pungency has increased slightly and the minerality is a bit more obvious. I am enjoying this tea grandpa style more than gongfu, as I think that helps keep the flavour transparent.
A great tea but not a daily drinker for me, but interesting to mix up the routine. Having autumn 2022 black now :)
Would love to try that!
Can’t wait to try this
I'll try it!
looks pretty dry - did you ever cover leaves when they are nearing ideal withering point or before leaving them overnight? another option is to add moisture to the tea before/during the shaqing to make the cook more even and easier to manage.
Thanks for sharing! Hope to try it soon 😊
When will it be on the store?
Same Here, i have the Yi Shai cake and its a great tea to drink and the cake form is actually good for storage. maybe pressing it is a good idea. also-can it be aged? might be an interesting experiment to do
Sold out already? Poor me 😢
What is satching?
Sha-Xing = Kill Green
Basically deactivating the enzymes in the leaves by cooking them in the wok.
Sha Qing, aka kill green is this process. I am not the most educated on this, but to my limitted understanding it is essential the process of Cooking the tea in a dry wok to deactivate enzymes
Lütfen Türkçe dil desteği ekleyin altyazılara :)