"Jinya" refers to "golden buds", which, as may be seen below, are well-represented in this cake's blend. I am usually a touch skeptical of such cakes, being milky and smooth, but not entirely great after periods of aging - but you never know.
It is a fluffy, wispy cake. It is so loose and fluffy, in fact, that merely stroking the surface of the bing causes leaves to fall from it like autumnal blossoms, with a correspondent cloud of fur pluming up into the air.
It is very easy to remove leaves: I could simply shake the cake a little, and receive enough for a session. You have to admit, chunya [pure bud] leaves do look pretty, as pictured below.
This has a yellow-brown soup, and packs a considerably punch, surprisingly. Perhaps we can thank the Banzhang (or Banzhang-area) leaves for that.
As with all furry, chunya cakes, it is exceptionally smooth, especially in the first infusions. I sometimes wonder if this is the effect of all that fur. It is sweet, and so very delicate.
It is the perfect cake for a hot summer day. Unfortunately, this being England, it's cold and raining. C'est la vie.
At 100 RMB via Taobao, this isn't a cheap cake (relative to mainland prices), and this is probably accounted for the double premium of being both chunya and being from Banzhang.
It lasts well, unlike its peers in this genre, and has plenty of wildflowers - almost lavender - in the background that remind me of my family home in East Anglia. A charming session, with thanks to Keng both for this cake and for his munificence in providing so much good tea for us.