Good for 3-4 Gonfu sessions. Multiple steeps each time.
Wild Tree Purple Moonlight from Jinggu
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This is a unique tea to be sure. It's made from Wild Tree Purple varietal tea (Ye Sheng Cha) growing in Jinggu county. The tea grows wild and is only harvested in March. The tea was processed using the same technique used for Yue Guang Bai, the tea wilts briefly before being put into a long wind tunnel tube, where the action of air movement gradually halts the oxidation of the tea. The taste is something unique too. There is alot of complexity, with notes of fruit, flower, sugarcane, and a kind of bitterness that fades quickly. With even a few months of age the bitterness will transform into fruit sweetness with a long lasting after-taste. The tea soup is yellow, and is thick and soupy. April Harvest Hong Ni Tang Village mountainous area in Jing Gu County of Simao
Tea Sommelier's Note:
Jason D.
Verified Reviewer
5.0 star rating
Wild Tree Purple Sunset White Tea That's a better name in my opinion. The spirit is strong in this tea. My new favourite “Ye Sheng” tea! The dry leaves have an incredibly strong and complex aroma. It is a mix of medicinal, herbal and spicy – lies somewhere close to sage, eucalyptus or tea tree oil. Wet leaves’ smell is even more multilayered.
I can smell some grass, roast lamb, sand, wood and honey among many other fleeting scents.The taste is delicate, crisp and refreshing. It has the characteristic savoury and woody bitterness of the varietal. Other than that I noticed flavours reminiscent of fruits, dumplings, potatoes, flowers, spinach. In the protracted aftertaste, many more aspects come to the fore – thyme, cannabis, minerals, parsnip, plant roots, sourdough bread, black currant and others. There is a very noticeable huigan too.
Body is medium to full, with a thick velvety liquor that induces a slightly tingling sensation on the back of my tongue. For a white tea, the cha qi is significant too, quite caffeine like, but a bit more heady.All in all, this is a tea that, along with the Feng Qing Hong Cha, suits the characteristics of this varietal the most I think. I definitely want to have a good amount of it in my cupboard.Flavors: Baked Bread, Bitter, Black Currant, Cannabis, Eucalyptus, Floral, Fruity, Grass, Herbs, Honey, Meat, Medicinal, Oak, Potato, Sage, Sand, Spicy, Spinach, Thick, Thyme, Umami
High in antioxidants and reduces tea cravings for a period of time. Needs to have an exhibition in an experiential art museum.
