The Jing Mu Dan is less know rock oolong which is emerging recently in China. The name of this tea translates into golden peony and its origin is quite complex because it comes from the hybridization of two camelia’s cultivar quite unusual for the Wuyi mountains area. The two precursors of this oolong, in fact, are the Tie Guan Yin and the Huang Jin Gui which are mostly located and produced in the Anxi region (always in the Fujian like the Wuyi mountains). So, after the hybridization of the two cultivar mentioned before, the result is bring to the Wuyi area where the plant can benefit of the rocky soil to give a more deeper characterization to its flavor.
Instead of other yancha this tea doesn’t start with the typical roasted feature but it presents immediately a certain dried fruit sweetness plus a light floral scent. The body of this tea will turn out really pleasant while the aftertaste will show off the interaction between the roast impact on the leaves and the accentuated mineral feature of the tea.
Place of origin
Wuyi Sahn, Fujian – China
After the harvest the leaves wither under the sunlight for a certain period of time before going on bamboo trays indoor. Here it’s where the oxidation process begin thanks to the tea master who rolled the tea leaves on the trays. When the leaves have the desire oxidation level (here there is an oxidation level around the 60%) the leaves go into an oven heated up by coal where the enzymes related to the oxidation process are deactivated. After this phase the leaves are mechanical rolled in their final form before going into a series of roasting period where the product is dried a bit more and consolidate its flavors.
We invite you to brew this tea in the traditional Chinese style (gong fu cha) in order to extract more from your leaves. Following this preparation you could use 6 grams of leaves (about 4 teaspoons) in a gaiwan of 100 ml so you can obtains more infusions with different flavors. After a brief rinse of the leaves in a 100°C water you can go with a first infusion of 5 seconds and, after that, at the same water temperature, you can do multiple infusion adding 10 seconds every steeping time (5 – 15 – 25 …)
These leaves could be steep about 6 times.
To prepare the tea in the western style we suggest 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with 100°C water for a steeping time of one minute and an half.
The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.
We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.