Junshan Yenzen

Juanshan Yenzen yellow tea, directly from China. This tea comes from Yiuyang county, Hunan. Hunan province is well known for her four famous teas- Gai Qiao Yin Feng, Changsa Jasmin, Wei shan cha and Junshan Yenzen. Junshan Yenzen is a rare kind of yellow tea because this tea is not only young buds but also only top quality young buds. They carefully chose few young buds from many buds to produce this tea. Buds tea are usually rare and this buds are nipped by hand to take the only finest part of the young buds. Very limited addition are produced and little amount leave mainland China. This year-2004, they won't produce anymore. Chairman Mao's favorite tea, no wonder communist leaders used to drink the best teas. Their is a story behind this tea- " long ago there was an ancient king he once drunk the tea and feel refreshed and easy. Other official told him because of the special water and tea leaf. Then the king was so glad that he made it as royal tea."(This part was published in Bangkok Post, I am repeating from my paper cutting collection) I like this yellow tea more then- Meng ding Huang Ya, Huoshan Huangya for it's delicate flavor. The most refreshing yellow tea, I ever had. I have encountered two different types of Junshan Yenzen. This one the blooming flower is removed from inside the buds and other kind was with blooming flower inside the bud. I think without blooming flower inside bud has more delicate flavor then the flower inside buds. Another great example of Chinese tea processing art. Some sellers market this tea with two different name but intentionally hide this true fact of Junshan Yenzen. They just don't want to say- without flowers the Junshan is considered as the second grade one. But officially good Junshan Yenzen should be without blooming flowers inside the buds which make this tea more rare and limited and off course exotic different delicate flavor. Name: Junshan Yenzen (yellow tea) Preparation:185 F/ Spring water from Iceland(Iceland spring)/ Gaiwan Pot/ Total infusion was 9 times/ Use the same leaves up to 5 times with perfect taste then added new leaves/ Because this tea was without flower inside so I decided to add some extra leaves- 1 and half tsp full. Dry Leaves: Very long silvery- greenish, downy tips. wet leaves: after 3rd steeping, all the buds fully unfurled- light green color. The leaves scattered around the Gaiwan pot- true indication of nipped loose buds. Taste: First striking point is- refreshing aroma, slightly smoky which comes from charcoal firing, very smooth, delicate, light complex aromatic flavor, medium body. I have to say- this is my most favorite yellow tea. Ripon Vienna,VA

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Ripon
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