- Elevation: Variable, 1400-1600 Meters
- Varietal: Pu-erh large leaf
- Oxidation: 100% + Fermented
- Production: Shu fermentation
This pu-erh is made with 50-100 year old Ancient Tree leaves which grow deep in the forest away from pollutants. The ancient tall trees receives diffuse and less directed sun which helps maintain needed nutrients and minerals. Jing Mai Mountain is situated in Lan Cang County of Si Mao prefecture.
Post-fermented and processed by a Xishuangbanna Meng Hai factory, the leaves are sun-dried, steamed and hand-pressed into stone molds containing their signature divot. Dried cakes are fermented and aged in controlled humidity for one year. The finished discs are stacked seven-high in wrappers as has been the tradition for over 2000 years. The result is an earthy and smooth tea.
- 4g or 1t | 8oz. @ 205˚F | 1 minute
- You may re-infuse 7 or more times
2/21 Tasting Notes: Extremely well rounded. The front of the tea is sweet, reminiscent of dried Turkish apricots. The body is very smooth, and dense, without being overwhelming. The finish has strong earth, petricore flavor that reminds of shilajit.