I had ordered a cake each of Bannacha’s JingMai and MangJing pressings about a month back after a ridiculous sum of time browsing the cakes for sale on his site –three months or more, as I have said before in a post, I have purchase commitment issues.
Unbelievably, despite how anxious I was to receive the cakes on top of a mistyped zip code, I have still not had the pleasure of a first run with either of these teas.
I encountered a bit of a distraction.
(This tea was made by a friend of mine who has recently acquired an abandoned tea garden in a remote place around Xiao Jinggu. The tea garden is pesticide free and a great care and each tea tree has plenty of room to grow a solid root system. The garden is so remote that the leaves have to be processed on the premises in a small workshop. –Bannacha product description)
It was a surprise to realize upon checking my note-book that I had not previously encountered a JingGu puerh. So, a bit of a first date here… well, second really.
Its’ yielded broths were generous in the mouth, possessed of sweet grass, meadow and floral notes that had presented in both the dry leaf, and cup nosing. The tea was thick in body. As intakes of liquor were held suspended in the mouth, it suggested pushing its dense sweetness into the tongue and increasingly soaking the teeth.
The tea was impressively bright, fresh and full throughout the session, though restrained in its subtle changes. It was not eager to rush its evolutions, nor declare them. It reminded me of Phill Niblock compositions where his use of “close ratio tones” produce “overtone patterns” as he noted in a Rob Forman authored article published in the Weekly Dig. A blink of an eye would have resulted in a missed fluctuation.
Its aromatics progressively sank into the throat and chest, influencing the exhaled breaths.
What impressed me most about this tea was how elegantly it both rested in the mouth physically, and sank into body throughout the session. It was soothing, relaxing, near to hypnotic. I would happily drink through a cake of this tea in a single month as it is now, aging-schmaging.
As William notes in his product description, “It is certain, this tea was made with great care.” There are lovely teas, and then there are LOVELY teas. This Jing Gu most certainly falls into this latter category.