Produced from 60 year old trees, growing within the Wuyi Scenic Reserve (Zhenyan), this tea has been completely hand-made by Master Huang's studio & under his supervision. The leaves have had a medium charcoal roast and medium oxidation, producing a tea that is full and rich in the mouth, with a good balance of roast with sweet, fruit-like overtones.
Jing Suo Shi can be translated as Golden Key, referring to the golden tints of the leaves hanging like the teeth of a key from the stem.
Nov 2011 - There is still a slight edge to the roast remaining. This will balance and settle over the coming months. Despite this, this is a lovely tea to drink now, with a full, rich mouthfeel.
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Excellent flavour and qi Review by Andrew
The aroma is deep but reserved. The taste is deeply fruity and woody with a creamy finish and thick flavour. The aftertaste combines fruitiness with a pleasant astringency and is brighter and cooler than the flavour, and the tea progresses from darker and deeper flavours initially to a lighter and more refreshing character after several infusions. The very pleasant qi is consistently strong, relaxing and deep. (Posted on 04/02/2012)
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Another good yancha Review by RC
As the description states, the roast is noticeable for the first few steepings. This should fade after another 6 to 12 months. The aroma from pouring the dry leaf into a heated teapot is incredible. This is probably one of the most fragrant yancha I've had. The taste of the tea is great as well - a fruitiness which lingers in your mouth long after each sip. It is rather durable as well. This tea is great now and will probably be even better in 6 to 12 months. (Posted on 11/12/2011)