This is a special production we made during our Autumn 2018 production run in Jingmai. We selected three batches based on their tasting profile. The leaves comes from tea gardens located on Da Ping Zhang, the relatively flat area that tops Jingmai Mountain at an altitude of 1600m.
This tea is not as fragrant as our standard Autumn 2018 Jingmai Gushu, but it has a better body and Cha Qi. It is a more powerful tea overall and will give you a good Huigan.
We stored it for a few months before making it available for sale and the tea seems to be aging well. Only 20 cakes available.
Beauty and purity
This Autumn tea is of exceptional quality. The cake is absolutely gorgeous with beautiful, spindly leaves and silver buds. The dry leaf isn't particularly strong aromatically, and the aroma of wet leaves after a rinse is wonderfully pungent with hints of floral high notes, though it is subtle in aroma as written in the description. The musk-like pungency is wonderful, and like that of Spring-picked pu'er. In fact I pick up almost no evidence of the "Autumn aroma" that I've come to expect, just a bit of a twist on the pungent and floral fragrance. This tea, rather, reminds me of the Spring Weng Bo and Mang Guo pu'er teas from Farmer-Leaf in that the tea has more subtle aromatic complexity but carries plenty of flavor, thick body, produces excellent feelings in the mouth and throat (sparkling/tingling sensation), and results in a relaxed but stimulated state of mind.
The processing is impeccable, as usual from Farmer-Leaf. The leaves have been cared for and properly fired to produce and ultra-clean pu'er tea. If last year's Autumn tea is any indication, then this tea will gain complexity over the next year without loss of the clean aroma and flavor. I'll have to slow myself down, though, because this is very nice to drink now. I'd buy a second cake, but with only 20 pressed I feel that I should give others a chance at this one. It is also interesting to compare this Autumn Da Ping Zhang with the Autumn Gushu, which is also fantastic.
Michel E Samson
Having ten years of experience tasting pu-ehr tea of all kinds, including some of the best Yi Wu and Bulang, I would say that this tea has a lot going for it. Probably will age very well, Hope that William will be able to produce more eventually.