Jingmai Ancient Tree Loose Leaf Sheng Puerh Tea No.2
Jingmai Mountain is one of the main puer-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. Mang Jing is a village in Jing Mai area. 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 and true organic.
I found this tea on my Spring 2016 tea trip. I was personally involved in this tea, from the picking of the fresh leaves to its making by tea master Ai, a rising star tea master. This tea is very smooth and mellow, great for those who are new to puerh tea as well as for puerh tea lovers. Unlike many other raw puerh teas, there is no bitterness, instead the liquor is very sweet almost like drinking mountain spring water. Jingmai tea is known for its orchid aroma and a sweet, satisfying taste. The orchid aroma will become more pronounced after several years of aging. This tea truly exhibits the best of Jingmai puer tea character, a great value worth every penny of it.
We didn't have it pressed into cakes as we wanted to best preserve the true original form of the puer tea, even resulting in much greater shipping cost due to its bulk volume than pressed cakes.
Origin: Jing Mai, Yunnan province, China
Harvest Time: March 2016
Elevation: 1500 meter
Tea Master: Mr. Ai as show in the picture
Bush Varietal: Yunnan Da Ye (large leaf)
It has strong orchid floral, refresh, full bodied, sweet and smooth, with a hint of dates and shiitake. It gets sweeter towards the end.
210oF, 4g for 6 oz of spring/filtered w ater, 1 minutes, 6 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.