Jingmai Mountain is one of the main Pu-erh-producing regions in Yunnan province, China. The Jingmai region borders Burma (now Myanmar). It has the oldest and largest cultivated tea gardens in the world that are said to be from one to ten thousand years old. As you can see from the pictures and the video, the tea trees grow among other ancient huge trees, a fantastic ecological environment that makes the Jingmai tea very fragrant. 

This tea was sourced by Victoria on her Spring 2016 tea trip, from the famous Jing Mai Da Zai village. It is very fragrant, smooth, and mellow, great for those who are new to Pu-erh tea as well as for seasoned Pu-erh tea lovers. Unlike many other raw Pu-erh teas, there is very little bitterness. The dry leaves possess a strong honey sweet aroma. When it is brewing, it's distinct orchid floral notes rise up, and its buttery smoothness and strong hui gan provide a full mouthfeel. 

Despite the higher bulk shipping costs, we did not choose to have this tea pressed into cakes as we wanted to preserve its original form, called "Maocha", as an alternative for those Pu-erh fans who seek to widen their knowledge of this intriguing variety.

Tea name:  景迈毛茶

Additional Info

Origin:                     Jing Mai Da Zai village, Jing Mai, Yunnan province, China 

Harvest Time:         March 2016

Bush Varietal:         Yunnan Da Ye (large leaves)

Elevation:                1500m

Tasting Notes

Very fragrant, has orchid floral, refresh, full bodied, creamy, sweet and smooth, with a hint of dates, cantaloupe and shiitake.

Steeping Guide

210^oF, 4g for 6 oz of spring/filtered water, 0.5-1 minutes, 8 steepings. We advise against the use of tap water as well as purified water.

It is recommended to use the Gongfu brewing method in order to get the most out of this tea. Please click here for Gongfu brewing instructions.