This Yancha has it all - brimming with bright fruits, rich in biscuity warmth and redolent in that bourbon barrel punch. The sweet finish rings in the mouth like a proper Rock tea!
This is a Jin Mu Dan cultivar Rock Oolong which is a relatively new one. Its origin is a little unclear, some say that it is 40 years old while others claim tha it was created in the early 2000's by the 'Fujian Tea and Research Institute' by crossing the Huang Dan and Huang Guan Yin varieties. Given the estimated 32 years of age of these bushes it seems that first claim is more likely.
Tasting our way through samples of Jin Mu Dan has been a real joy. The cultivar makes an incredible Black Tea and it always exhibits a sweet, bright yet creamy character. Yet it could be considered a little bit too gentle in mouthfeel and taste for most of the samples that we taste.
Not this tea.
Cookie Fruit Barrel is Jin Mu Dan taken to the max - fruits, creams and confection are all there as expected but then there is a power-finish of kirsch soaked woods and a mad mouthfeel that shows off the plant's age and terroir.
The tea has been medium roasted to create a poised balance between bright and deep aromatics. The roast provides concentration and depth without covering over the profie of this delicious cultivar.
So, imagine, sitting in a varnished wooden lodge, munching on some spiced biscuits draped in cherry jam and spiked with a little dram of kirsch.
We only have 15kg of this batch but we are already begging the producer to unlock some more of his collection. I have literally drunk this tea every day for about a week so I imagine that it will disappear quickly (get a pouch).
If you would like to try the Black tea version of Jin Mu Dan then grab some Fig Butter Black.
