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Jun Shan Yin Zhen (2009), Yellow Tea
This very special batch of traditionally made yellow tea was harvested in March 2009 during the Ming Qian season. Jun Shan Yin Zhen (Jun Shan Silver Needle) takes its name from its origin, the Jun Shan Island in Hunan, China’s Lake Dong Ding area. Jun Shan Yin Zhen appears showy with olive drab, yellowish and silvery with needle-shaped buds. For a fresh and tender spring tea, it appears surprisingly aged and oxidized, due to the traditional method of processing yellow tea, which involves unique withering, frying and smothering stages before final processing. Yellow tea has many similarities to small leaf green tea, but it's actually a separate category of oxidized tea, rich in Theaflavin and oxidized tea polyphenols with yellow pigments. Authentic yellow tea is produced in very small quantities so we are only able to offer this tea for a very limited time.
Jun Shan Yin Zhen has a rich and distinctive mouth feel found only in Yellow Tea. It has a light astringency that is well balanced by its slightly sweet finish. The aroma and lingering flavors suggest peanut, slow roasted sweet potato, dried porcini mushrooms, pumpkin seed and temple incense. One serving is good for 3 to 4 infusions.
Use a small guywan, or a Ho-hin. Add 5–6 grams or about 3 tablespoons of Jun Shan Yin Zhen to 5–6 ounces of water. Add 180˚F–190˚F water. Infuse the first infusion for 4 minutes, the second for 4 minutes, the third for 5 minutes. Infuse subsequent infusions for at least 5 minutes. / Ingredients: Yellow Tea. / Origin:
Hunan, China
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