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This is a rare infusing-durable organic black tea with charming fruity fragrance and sweet taste. The taste will turn mellower as time goes on.
This Organic Jinhao Black Tea is made of mostly tea buds and tender leaves from the baihao tea bush, so that the taste is mainly soft and sweet. You may be surprised to smell the complex fruity fragrances in the dry leaves when opening the bag. This is the distinct feature of teas made from baihao tea bush. The new harvest tea is of soft and delicate sweet taste, however, the taste will convert to be mellower a few months later.
Located in mountainous area with elevations ranging from 500 - 1,200 m, Yaming Bai Hao tea garden covers a total area of 1,000 mu. Yaming tea garden is surrounded by woods and often shrouded in clouds and mist in the morning and at night. These advantageous natural conditions can help prevent the majority of harmful effects of UV rays to the growth of tea plants and obviously increase the contents of amino acid and chlorophyll accumulated in tea buds and leaves. To ensure tea quality, chemical fertilizers and pesticides are strictly forbidden to use in this garden. Based on this theory, Yaming tea garden was authorized to label its products as Organic in 2015.
China is the hometown of tea production while Guangxi is the birthplace of Bai Hao tea.
Bai Hao tea trees are commonly grown in high mountains in Guangxi province where the mountainous areas with altitudes of 800 - 1,500 m, giving the ideal homeland for Bai Hao teas. On average, the annual precipitation here is 1,500 - 2,000 mm and the annual average temperature is 16 - 23℃.
In Asia, it is said that Bai Hao tea tree is the only one versatile variety whose leaves are suitable for making all the six basic teas (green, white, black, yellow, oolong and pu-erh).
Bai Hao tea tree belongs to large-leaf species. The leaves of this species are very elastic, tender and yellowish green and give off a natural fresh scent. Bai Hao tea is rich in poly phenol, amino acid, pectin. One test shows that the contents of amino acid, poly phenol, caffeine and catechinic acid in spring Bai Hao tea (one bud with two leaves) account for 3.36%, 35.6%, 4.91% and 182.92 mg/g respectively.
In 1964, a larger number of wild Bai Hao tea trees have been found growing in Lingyun County, Guangxi province. The biggest one is 9.96 m high with a trunk diameter of 25 cm, its dense canopy has 6.38 m wide and the leaves of this tree reach up to 13.3 cm long and 4.7 cm wide.
List of awards won by Bai Hao tea
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You're reviewing: Organic Jinhao Golden Tip Black Tea
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One of the benefits of ordering tea from Teavivre is they allow you to select free samples of their teas with your order. This presents the opportunity to take other choices from their constantly growing lineup out for a spin. The description of this Jinhao Golden Tip Black Tea intrigued me because it advertised a possible wide range of flavors to be experienced. I also chose this one because black tea is my favorite due to higher caffeine content and (usually) more robust flavors than the less oxidized types. I opened the silver sample package and found long black and golden leaves inside. The aroma was rich and leathery like a lot of Chinese teas. I brewed the leaves at 195 degrees for five minutes. (I am unable to steep at the recommended 194 degrees since my automatic tea maker was not designed with this temperature selection. Close enough.) The final product had a golden brown color. The aroma had sweet and malty characteristics. My first sip had a fleeting flavor like English Breakfast tea. Then, out of the multitude of tastes noted for this tea, my palate was able to pull three out of the hat: malt, fruit, and bread. The flavor was blended so well that I had to truly focus my taste buds to dissect it into separate entities. The end result was also sweet, smooth, and hardy. With my first few sips, I thought I was experiencing just a tad of astringency. However, this sensation completely settled down before I was half way through my first cup. I believe Angel’s comment on the Teavivre website explains this part of the ride: “This is a rare infusing-durable organic black tea with charming fruity fragrance and sweet taste. The taste will turn mellower as time goes on.” All in all, I found this tea to be a unique and tasty blend. After my first few sips, I just sat back and enjoyed it.
I tried this as a sample, brewed gongfu style. This tea very much reminds me of an English Breakfast Tea, but smoother. I enjoyed the sample and I look forward to adding this tea to a future order.
This was a very fluffy and large leafed tea. The fuzzy golden curls gave off a baked bread aroma with sweet coco, cherry, and vanilla mixed together. The tones were very sweet and smooth. I warmed my gaiwan up and placed these inside. The aroma inside my gaiwan reminded me of angel food cake and cherry coke. The scent was sweet but "bite-y". I washed the leaves once and prepared for brewing. The drink was smooth and easy to sip on. The texture was thick on the tongue and had a sweet "breadiness" to it. The base was of soft wood along with caramel and resin on top. The next steeps cause the tea to get a bit maltier, but it still carried a good smooth taste. I liked this tea.
Thank you for the samples, Teavivre! Another solid black tea from Teavivre. The dry leaves are very unique -- they look like wild tea with HUGE, wiry leaves, tangled together in shades of black and gold. The scent of the dry leaves have a hay-in-the-field quality. The flavor is a little like that as well, with a medium flavor strength and starchiness (like sweet potatoes!) I've been really enjoying the sweet starchy aftertaste of black teas lately! The first time I had this tea, I didn't think I used enough leaves. But I think because the leaves are so huge (the biggest leaves I've ever seen in a tea) the tea has a lighter flavor from the big leaves, just like a CTC tea has a stronger flavor because of the tiny leaves. But stronger does not mean better. Since I probably used a teaspoon more on the second steep session, the steeps were richer in flavor, though still tough to pick out individual flavor notes each time. Simply a satisfying black tea. I think I used close to Teavivre's parameters minus a teaspoon. I wouldn't say this is the best black tea from Teavivre, but it is VERY hard to decide which is the worst. Steep #1 // half of a sample for a full mug// 12 minutes after boiling // 3 minute steep Steep #2 // just boiled // 4 minute steep
This tea has a fruity note. I like the second steep better and I find that 3 infusion is the most you can get out of this tea. I personally won't go beyond the third infusion.
This tea lingers on for many steeps, being similar to the second steep where the richness dominates over the sweetness for four more steeps, and then for the last three fruity sweetness returns. I really enjoyed this tea, and not just because I am obsessed with Hongcha or because it is from a region I don't explore very often! I enjoyed it because it has flavor notes I greatly enjoy and found its long lingering aftertaste to be delicious. Also, it behaves very well bowl steeping style, which is always a plus, brewing versatility is a wonderful thing. I seem to be saying it a lot lately, but this tea is a favorite and I want more!
These leaves are huge, a size I'm more accustomed to seeing in twisted oolongs. The flavour is fruity, fruity, fruity! I'm not familiar with longan fruit, but it tasted rather like a good lapsang with the smoke stripped away to me. There's just a note of dark cocoa and roastiness on the swallow. Good tea.
Beautiful extremely long curly leaves. Taste is of moderate strength, so use longer steep times and higher temperature.
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