Juanshan Yenzen yellow tea, directly from China. This tea comes from
Yiuyang county, Hunan. Hunan province is well known for her four
famous teas- Gai Qiao Yin Feng, Changsa Jasmin, Wei shan cha and
Junshan Yenzen.

Junshan Yenzen is a rare kind of yellow tea because this tea is not
only young buds but also only top quality young buds. They carefully
chose few young buds from many buds to produce this tea. Buds tea are
usually rare and this buds are nipped by hand to take the only finest
part of the young buds. Very limited addition are produced and little
amount leave mainland China. This year-2004, they won't produce
anymore. Chairman Mao's favorite tea, no wonder communist leaders used
to drink the best teas. Their is a story behind this tea- " long ago
there was an ancient king he once drunk the tea and feel refreshed and
easy. Other official told him because of the special water and tea
leaf. Then the king was so glad that he made it as royal tea."(This
part was published in Bangkok Post, I am repeating from my paper
cutting collection)

I like this yellow tea more then- Meng ding Huang Ya, Huoshan Huangya
for it's delicate flavor. The most refreshing yellow tea, I ever had.

I have encountered two different types of Junshan Yenzen. This one the
blooming flower is removed from inside the buds and other kind was
with blooming flower inside the bud. I think without blooming flower
inside bud has more delicate flavor then the flower inside buds.
Another great example of Chinese tea processing art. Some sellers
market this tea with two different name but intentionally hide this
true fact of Junshan Yenzen. They just don't want to say- without
flowers the Junshan is considered as the second grade one. But
officially good Junshan Yenzen should be without blooming flowers
inside the buds which make this tea more rare and limited and off
course exotic different delicate flavor.

Name: Junshan Yenzen (yellow tea)

Preparation:185 F/ Spring water from Iceland(Iceland spring)/ Gaiwan
Pot/ Total infusion was 9 times/ Use the same leaves up to 5 times
with perfect taste then added new leaves/ Because this tea was without
flower inside so I decided to add some extra leaves- 1 and half tsp
full.

Dry Leaves: Very long silvery- greenish, downy tips.

wet leaves: after 3rd steeping, all the buds fully unfurled- light
green color. The leaves scattered around the Gaiwan pot- true
indication of nipped loose buds.

Taste: First striking point is- refreshing aroma, slightly smoky which
comes from charcoal firing, very smooth, delicate, light complex
aromatic flavor, medium body.

I have to say- this is my most favorite yellow tea.

Ripon
Vienna,VA