Jingmai was all the hype in 2015, and I think the craze is dying down some and moving into other areas. Personally, I think Jingmai is a good place for easy drinkers. This tea fits into that category. The leaves are loosely compressed and offer aromas of honey, hay, grass, floral, and light lemon. I warmed up my shibo and placed some inside. The scent opens into a sweet buffalo grass with candied fruits and tangy syrup. I washed the leaves once and prepared for brewing. The taste begins with a honey sweet thickness. The brew is intensely sugary sweet with a smooth sticky finish. I can note a light astringent tone present. The brew continues in this manner; however. there is no depth or complexity to the brew. The brew falters a bit and moves from sweet into woody and hay. The huigan ends once the transit takes place. The tea is somewhat bland and basic, IMO. I couldn’t feel any qi. This is a good easy drinker, but I don’t view it as anything more.


Flavors: Astringent, Floral, Grass, Hay, Honey, Lemon, Powdered Sugar, Sugar, Sugarcane, Sweet, Wood

Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

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Young and experienced Tea consumer. I’m continuously learning and developing knowledge about tea. If I have learned anything at all from the world of tea it is that I do not know anything about the world of tea. I enjoy good tea, and I try to acquire the best of the best. I usually brew gongfu but I’ve been known from time to time to resort back to western brewing.

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Tea Rating System:
I rate my teas based on the category they fall into (Puer, Red, Oolong, Darjeeing, Flushes, Yancha… etc.)
This means that I will rate a Oolong based on how it stands up as a quality Oolong. I try not to compare teas, rather I work to evaluate them on their craftsmanship, harvest, processing, and qi.

I am most strict with Shou and Sheng Puerh, only because of the vast expanse of various experiences, such as; region, vintage, production, processing, etc.


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