On day one of our black tea production run, we sourced a mature grade (1 bud/3 leaves) from the natural tea gardens of Jingmai Mountain. We laid the leaves on bamboo mats and let them wither for 30 hours. They were then rolled for an hour with pressure progressively applied down to a medium level.
The batch was piled in a large basket, with a thickness of about 30cm, and left to oxidize overnight. The leaves were sun-dried on the next day.
This is the sweetest of the experimental batches, probably due to the lower bud to leaves ratio. It has a very welcoming opening fragrance, quite penetrative and reminding of red fruits. Light sourness and almost no astringency, this black tea is on the softer side. The aftertaste is refreshing and the leaves have good endurance.
Simply smitten by this #1 2021 experimental black tea - i really hope that you can make more next season and make it a keeper! The very faint fragrance of the dried leaf morphes into an interesting as if a wide slice of an aroma that is self rounded and fruity with some almost rosehip tones in aroma. The soup itself is light and all encompassing at once and the colour is clear and cleanly copper gold. The first brew is quite energetic and the second one is as remarkable. Just love this tea. It is flavorful and a bit flowery but it is not a "darjeeling", it is bold and beautiful, but it is not an oolong, it is umami to the brim but is not a green, it is like compassionate dragon in charge of its strength but is not a pu-erh. Please keep producing it!
I got to taste #’s 1, 4 & 5 Farmer Leaf Experimental Autumn Black Tea!
Smooth! They compare favorably against MF Yunnan D’or. I my order of preference between them is: 5, 1 then 4