Country of Origin: China
Leaf Appearance: varied shades of green, loosely compressed
Ingredients: puerh tea
Steep time: 30 seconds
Water Temperature: 212 degrees
Preparation Method: porcelain gaiwan
Jalam Teas was and still is a huge part of my discovery of puerh. Getting to taste around each of the mountains and different harvest seasons has really helped me to grasp the terroir and culture of Yunnan. Each month’s mini cake is accompanied by a postcard featuring beautiful photography. The back of each card includes detailed information about the tea, where it came from and the ethnic minority tribe that produces it. This tea wasn’t as sweet as the Yiwu that preceded it but it was still very mellow. Notes of straw ended in an almost floral aftertaste with hints of camphor. I tend to be a bit heavy handed with the amount of leaves that I use and that didn’t negatively affect this tea at all. The dry leaves were not very tightly compressed so I was able to see each individual bud and tip. I couldn’t resist a late night photo shoot with this beauty.