2015 Gao Jia Shan "Ben Se Ju" Tian Jian Tea of Hunan

Tea type
Tea
Ingredients
Not available
Flavors
Caramel, Coconut, Coffee, Floral, Sweet, Vegetal, Wood, Cocoa, Earth, Smoke, Tea, Chocolate, Fruity, Round, Spices, Thick, Sour, Bell Pepper, Mineral, Umami, Camphor, Char, Honey, Perfume, Pine, Pleasantly Sour, Sugar
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Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Yunnan Sourcing
Average preparation
205 °F / 96 °C 0 min, 30 sec 5 g 4 oz / 127 ml

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From Yunnan Sourcing

This is from the Gao Jia Mountain area of Hunan. This is wild tea picked in April then processed over a period of two months undergoing multiple low temperature roastings. The result is a Tian Jian tea that resembles a Wu Yi oolong in many respects. The taste is incredibly thick and complex. There is no smokiness or peaty tastes like many other Tian Jian.

The leaves are full and range from medium to large (compared to other Tian Jian). It’s not a graded tea, it’s a very natural oolong style picking where the maturity of the leaves and buds are individually decided upon by the picker (yes… hand-picked).

You can purchase this tea in a 1 kilogram basket or in lesser quantities. Ideally if you plan to age this tea (and I do recommend aging some if you have th resources) it would be good to age in the basket.

Vintage: Spring 2015 harvest
Area: Gao Jia Mountain in Hunan Province

http://yunnansourcing.com/en/3864-2015-gao-jia-shan-ben-se-wu-tian-jian-tea-of-hunan.html

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18 Tasting Notes

35 tasting notes

Dry leaf has a somewhat fruity smell. Wet leaf reminds me somewhat of dried apricots.

First steep liquid is golden yellow.

The taste starts out fruity and sweet. On later steeps some smokiness comes in as well as some sourness.

Preparation
205 °F / 96 °C 5 g 5 OZ / 150 ML

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23 tasting notes

From Dark Matter, Labeled 2015 Go Ji Shan Ben Se Wu Yunnan Sourcing. I’m pretty sure that is this tea?
Notes to self:
- First steep fruity, a tiny bit of smoke. Some sourness, flash
- Smells smokier on the second steep, still only a little bit of smoke and earth, candy like fruitiness, like a Jolly Rancher 5sec
- Smoke is predominant flavor, also fresh wood. Fruit gone :-( 10 sec
- same as last 10 sec
- same as above but more earth 5 sec
- earth, slight sour, earth, old fruit with no sweetness, still tasty
- same as above
Flavor mostly gone after this
Worth buying and drinking again
Thick body throughout 2.5g 40ml? 110ml Giawan a little less than half full. Slightly more than just enough to cover the leaves 195F on average. try to do more flash steeps next time

Preparation
195 °F / 90 °C 0 min, 15 sec 2 g 1 OZ / 40 ML

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557 tasting notes

Not sure how to describe this one, its interesting and changes for steep to steep, kinda simple but complex too. Some mineral notes, Slight smokey notes, I get notes of bell pepper and umami, almost a savory tea to me, thick like a broth. kinda spicy, kinda floral at times.
Pretty good tea.

Flavors: Bell Pepper, Floral, Mineral, Smoke, Umami

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493 tasting notes

This is the sample came thru AllanK – thanks so much for sharing!
i was very excited to try it. The leaf material is good, long twisted leaves. Dry they smell of Fujian teas, that unforgettable rye bread, caraway seed, touch of chocolate .

6g/80ml Yixing pot 205F
rinse/short steeps 3/5/5/7/7/10sec etc

The soup is thick yellow color and very aromatic.
the tea is complex, changing with every steep. I’d say its a cross of Jin Jan Mei and medium roasted Yancha. some mineral notes emerged. some florals but not strong.

Zero smoke or peat. Someone mentioned smoke, now im thinking, its so subtle, almost not detectable to me. And its spicyyyy. Some astringency. Slight, not unpleasant.

If you lower the temp you may avoid this and spicyness too i believe but i will stick with off boil. Long lingering aftertaste. Yum, very enjoyable,very interesting.

Im so glad i was able to try it. Thanks Allan ;)

And thank you YS for sourcing it

https://instagram.com/p/BELzQEMBwj-/

https://instagram.com/p/BEL0bKDhwmV/

https://instagram.com/p/BEL18t-Bwpl/

https://instagram.com/p/BEL5iuwhwgx/

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 80 ML
AllanK

So far this is the best tian jian I have tried.

MadHatterTeaDrunk

Like hot pepper spicy?

boychik

Yes. It actually gave just the right kick. This tea isn’t boring ;)

boychik

Allan, It’s my only 2nd Tian Jian I’ve ever tried, thanks to you. I have to agree I like it way better

MadHatterTeaDrunk

I’ll have to look into this….

Kirkoneill1988

i shall try this tea someday!

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88
338 tasting notes

Wow. This is really interesting..

to me it starts very much like an perfumed light roast rock oolong if you count the aroma from the steeped leaves.. The flash steep wasnt too strong tasting, then a minute later I got hit with a really odd aftertaste. A bit medicinal or like pine needles or something..

second steep, wow. what a crazy flavour.. its thick, sweet, (very slight) smokey, sour, medicinal, fresh pine.. fruit.. lots and lots going on. You can really sip this and its still strong explosions of flavour..
second steep, smells like an oolong, but taste wise there is this really sweeter-than-sour taste like pine needles or something like that. An interesting tea thats for sure. Nice and thick, a lot of honey sweetness taste by the third.
By the fifth I get a slight burnt sugar taste, with the honey and the slight roast.

after that it developed into a sweeter tea, with a raw/sheng leaf aroma, almost perfume-like. still quite thick..

ive had to stop at about ten steeps because its late and i’ve had a few too many.

interesting tea, lots going on here. Maybe it would pair with, or be best at a certain time or with a certain food. Im not sure – recommended to try!

Flavors: Camphor, Char, Fruity, Honey, Perfume, Pine, Pleasantly Sour, Smoke, Sour, Sugar, Sweet

Preparation
200 °F / 93 °C 0 min, 15 sec

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1758 tasting notes

This is an interesting and very complex tea. I don’t know exactly how to describe it. It had a bit of a mediciny taste to it. It was somewhat unpleasant at first but this taste didn’t last. It improved over the ten steeps I gave it and became something if not incredible, enjoyable. The best way I can describe it as a sort of cross between an green oolong and a sheng puerh, having a bit of each and a whole different dimension as well.

I steeped this ten times in a 120ml gaiwan with 7.1g leaf and boiling water. I gave it a 10 second rinse and a 10 minute rest. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, and 1 min. I think it would have gone a few more steeps.

Preparation
Boiling 7 g 4 OZ / 120 ML

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