Monsieur Lafleur 2022 Jingmai Raw Puer
$3.50 – $120.00
- How to Brew (Dragon Balls)
- Additional information
- Reviews (5)
Drinking this tea is floral equivalent of inhaling wasabi. We said floral though, so that means it’s a good thing, unless wasabi-burn is something you’re into (no judgement).
This tea is pure, unbridled Jingmai character: Floral, rough, and in your face. Using small tree material, this tea might lack the sophisticated mouthfeel and texture of gushu, but it makes up for it in terms of value and flavour.
This is the 4th and final year of this tea as we know it. While it may carry on in name, the material we’ve sourced for this tea is spoken for going forward. An increasingly common situation with small farmers in popular areas, this farmer has signed a contract with a much larger company. While we’ll seek out a suitable replacement for 2023, this will be the last production using the OG material.
Picking period: Pre-March 30
Many of our samples for spring 2021 are in dragon ball form. While these balls will perform the same as the cake, they can be slightly trickier to brew. Here’s how we do it:
Martin Ödman –
I actually sneezed when inhaling the post-rinse wet leaf aroma! In this price range this tea puts up a fight, but it wouldn’t last a round in the ring pitted against BLT sheng cakes that cost just 10$ more. It has floral notes, some bitterness that depletes fast, some discordant and rushy energy. But while these things are nice on their own, they don’t really come together in a coherent package in my cup and body. There is a lack of mouthfeel and the texture is rough and thin, I can only describe the tea as feeling a bit “empty”. It has low stamina. I would pick up Sunny Side Up over this any day if I was looking for a budget sheng, but for me this price range is awkward because I would choose Lao Man E huang pian for a true budget tea (as long as you don’t mind the charity donation) or pay more for a decent sheng.
@cozinhacomcha (verified owner) –
Um chá realmente sutil, até demais. As notas aromáticas e gustativas até tentam expressar um aroma floral e vegetal, migrando quase para legumes cozidos, mas é quase imperceptível. Não apresenta amargor ou adstringência significativa, mas também é carente de outros sabores, necessitando de muito mais tempo e temperatura de infusão do que outros chás para expressar algo.
Quando aplicado um maior tempo de infusão e temperatura, se mostra mais expressivo, com as notas vegetais e uma certa mineralidade ganhando destaques, mantendo uma certa pungência na língua.
Não é um chá ruim, somente menos expressivo e complexo, talvez o tempo de envelhecimento traga algo mais significativo, vamos aguardar….
Alexandra Verville-Paris (verified owner) –
If you ever need an intense energy and awakening
//Smell : Very perfumed, floral, feel like summer, zesty?, sweet, herbaceous, tart
//Texture: Medium to thick liquor, the first sips seem to evaporate in the mouth, activity on the palate and the cheeks
//Taste : Smooth, sugary, a bit of hay, cream flavoured with flowers
//Body sensation: Excitement, urgent need to move around, heat production, sweat
Sugar sweetness at the back of the throat, watermelon (& melon in general), green stems in the cup. After a few steeps the florals pick up and take the lead with some light astringency, a dense body, and a clean, almost tropical breeziness. This sheng is like vibrant fresh air.
Rosy (verified owner) –
“Floral equivalent of inhaling wasabi” is the perfect description. I think this tea will benefit from some more oxidation (like most puerh) to soften the rough edges. If ever a tea was perfect for an outdoor, early springtime session, it’s this one!