{"id":7935283232955,"title":"Spring 2024 Jingmai Black special processing","handle":"spring-2024-jingmai-black-special-processing","description":"

Processed in late March and early April, just a bit every day

Heavy oxidation, smoked half-intentionally

Natural tea garden material from both high and low elevations

This year's experiment had us gather tools around the tea factory and make use of what is typically left aside. All tea needs to be dried, and one source of energy is consistently wasted every day: the residual heat from the wok after cooking batches of Puerh tea.

After a good evening of tea processing, I was sitting by the hot wok, wood smoke coming out of the furnace, being highlighted by or bright spot. This gave me an idea.

Let's grab a handful of black tea and lay it on a flat bamboo basket. Put the basket on top of the hot wok, and let thermal radiation do its job. In no time, the basket was hot, but not burning. The bamboo basket darkened, but wouldn't burst into flames.

I wanted to make use of the smoke, and looked for ways of guiding it through the leaves. I tried a fancy set up using a fan and Bernoulli's principle, but it failed epically.

Every day, after processing Pu-erh tea, I would tweak and refine the production technique. I found the simplest solution for smoking the tea: using another bamboo basket to collect and guide the smoke through the set up, I could adjust the amount of smoke I needed by rotating the basket.

The result of this experiment is oddly satisfying, it is a rough tea with fire at its core. The smokey notes are not too prevalent, they add complexity to the fragrance, more akin to whiskey peat than ashtray smell.

A light roast characteristic results from the drying on hot bamboo.

Overall, this is a warming tea, not overly aggressive, with a complex fragrance and good endurance.

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Processed in late March and early April, just a bit every day

Heavy oxidation, smoked half-intentionally

Natural tea garden material from both high and low elevations

After a good evening of tea processing, I was sitting by the hot wok, wood smoke coming out of the furnace, being highlighted by or bright spot. This gave me an idea.

I wanted to make use of the smoke, and looked for ways of guiding it through the leaves. I tried a fancy set up using a fan and Bernoulli's principle, but it failed epically.

A light roast characteristic results from the drying on hot bamboo.

Overall, this is a warming tea, not overly aggressive, with a complex fragrance and good endurance.

Spring 2024 Jingmai Black special processing

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