2009 XIAO JIN YA (ripe)
China - Menghai county, Xishuangbanna, Yunnan province
* Temporarily out of stock.
A lovely small, ripe, top quality Pu erh tea cake from the Menghai area in South West Yunnan. The area has superb tea growing conditions, rich fertile soils, a sub-tropical climate, and plenty of light and water to produce a subtle, smooth, rich tasting tea. The little golden buds and leaves are hand picked from 100 year old trees in the ancient tea forest under a natural ecological environment free from pesticides and fertilisers.
After picking, the leaves and buds are air dried, pan fried, fermented, steamed and pressed in moulds in the traditional way. Because of the high percentage of buds the appearance of the cake is gorgeous and the aftertaste is lighter than compared to tea made of full grown leaves.
We recommend using between 5g to 8g per serving. Traditionally the first infusion rinses the tea and is discarded. Pu erh does not require a long infusion time, no more than five seconds for each brewing. Break off pieces from the tea cake using a letter opener or similar shaped knife, before infusing in a Gaiwan or teapot.
To enjoy this superb Pu erh at its best, we suggest to brew with boiling water in a teapot or gaiwan and pour the water through the buds and leaves which will last for 6 - 8 brews.
- Name:
- 2009 LITTLE GOLDEN BUDS (ripe)
- Chinese Name:
- 小金芽 XIAO JIN YA
- Origin:
- Menghai county, Xisuhangbanna, Yunnan province
- Harvest:
- Autumn 2009
- Pressed:
- 2010 - Gao Shan Yuan Tea Factory, Menghai Town
- Picking standard:
- Little golden buds
- Dried tea colour:
- Golden brown
- Aroma:
- Ripe, nutty, woody
- Liquor:
- Chestnut brown
- Taste:
- Subtle, smooth, rich, silky, sweet aftertaste
- Time of day:
- Anytime
- Brewing:
- Multiple, 6x and more - to taste
Brew the perfect cup of
XIAO JIN YA
- 5 - 8 g / 300 ml
- 100 °C
- 3 - 5 minutes
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* Temporarily out of stock.
A lovely small, ripe, top quality Pu erh tea cake from the Menghai area in South West Yunnan. The area has superb tea growing conditions, rich fertile soils, a sub-tropical climate, and plenty of light and water to produce a subtle, smooth, rich tasting tea. The little golden buds and leaves are hand picked from 100 year old trees in the ancient tea forest under a natural ecological environment free from pesticides and fertilisers.
After picking, the leaves and buds are air dried, pan fried, fermented, steamed and pressed in moulds in the traditional way. Because of the high percentage of buds the appearance of the cake is gorgeous and the aftertaste is lighter than compared to tea made of full grown leaves.
We recommend using between 5g to 8g per serving. Traditionally the first infusion rinses the tea and is discarded. Pu erh does not require a long infusion time, no more than five seconds for each brewing. Break off pieces from the tea cake using a letter opener or similar shaped knife, before infusing in a Gaiwan or teapot.
To enjoy this superb Pu erh at its best, we suggest to brew with boiling water in a teapot or gaiwan and pour the water through the buds and leaves which will last for 6 - 8 brews.
