- 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 tree leaves which grow deep in the forest away from pollutants. The old, tall trees receive diffuse and less directed sun which helps maintain needed nutrients and minerals. Jing Mai Mountain is situated in Lan Cang County.
Post-fermented and processed by a Xishuangbanna Meng Hai factory, the tea leaves undergo steaming, pressing, and other techniques, and hand-pressed into stone molds containing their signature divot. The dried tea cakes are then naturally fermented for several years in a controlled humidity environment. The finished discs are stacked seven-high in wrappers as tradition method. After several years of storage, they develop a mellow and smooth earthy taste.
Steeping Guidelines:
- 6g or 1.5Tbsp | 6oz. @ 205˚F | 1 minute
- May be re-steeped multiple times.
- Use a porcelain or YiXing teapot.
- Drain completely and serve.
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.
