We only processed 15kg of this tea. We used our preferred processing method for autumn tea: a long sha qing with a high temperature start and a colder finish, all the while preserving the steam throughout the session. Each batch takes about half an hour to process. This method gives a vibrant tea and more sweetness than a short cooking. The leaves turn yellow as the chlorophyll is degraded, just like when stir-frying vegetables in a pan. The drawback is we get more yellow flakes than usual, but it's a worthy trade-off in our opinion because we avoid having red stems in the tea.
We hope you'll enjoy this limited production, as usual for an autumn Jingmai, it features a special fragrance, heavy sweetness and a touch of bitterness if you push the leaves. You'll get a good amount of lingering sweetness after the session and a calming body feel.