One of Mike's favorite trips in Zhejiang Province in China is up Jin Shan. One leaves the heat and crowds and climbs up a curvy road. Up through the dark pines and pale bamboo trees, to arrive at the ochre walls of the Jin Shan Monastery. Here at this tiny village, locals make a tea that was developed by monks over the centuries. Light yet flavorful, the tea is beautiful with its twists of green and white.
Based upon his research, Mike believes that this area was the source of the teas that were transplanted from China to Japan, and which started the great tradition of tea in Japan.
Thin twists of dull green with lots of tips
The aroma is a haunting mixture of citrus notes from the tea with roast notes from the charcoal finish.
With all the tips, this is a light bodied tea
Light lemon notes blended in with the darker flavors from the production in hot woks and finished with light charcoal notes. It reminiscent of roasted vegetables like sorrel.