First sheng from Farmerleaf.
Of all the Jingmai sheng I’ve tried in the past few weeks, this is the most subtle. The dry leaf aroma is bright and fruity-floral-honey, much stronger than the liquor fragrance which is something close to osmanthus but savory-musky. The profile is light-bodied (becoming medium with longer, later steeps) and oily, very clean, highly mineral with a very active salty mouthfeel. At first it is soothing then plenty of young woody astringency and soft, cactus-like bitterness emerge. Fresh, golden straw glinting in the sun with mild orchid florals — this isn’t giving me a headache like other perfumed Jingmai. Quiet honey-orchid-brown sugar aftertaste. It takes a few steeps, but a stevia returning sweetness presents at my sinuses before emerging from deeper in my throat as brown sugar. Mildly menthol cooling in the chest.
I don’t want to fault this tea for anything, but the caffeine content is much too high for me. The energy is soothing at first until the caffeine kicks in and I become scattered and shakey. Otherwise, this is a fantastic, subtle tea. I’d love to experience the development of this tea over the years. I’d highly recommend Spring 2018 Jingmai Gulan to more experienced drinkers.
Flavors: Apricot, Astringent, Bitter, Brown Sugar, Floral, Green Wood, Honey, Menthol, Mineral, Orchid, Osmanthus, Salty, Straw, White Grapes