Origin: Jingmai, Yunnan, China
Harvest time: spring 2018
Jingmai Mountain is located on the southwestern border of Yunnan Province, in Lancang County, in Pu’er City. A few hours of travel separates Mount Nannuo from Jingmai, but the taste of Shu pu-erh produced in this ancient mountain is warm and very familiar.
Jingmai has gained popularity as the god of a great variety of wild and ancient tea trees, but what fascinated us was its complexity of flavor and beautiful golden hues in the pressed leaves. Their aroma has a softness reminiscent of Nannuo shu pu-erh. Jingmai also has a slightly bitter aftertaste. This excellent quality releases an intense date scent, which remains in the cup even when the heat of the infusion disappears.
They are stone-pressed to allow for the best aging during aging.
Preparation – kettle:
- 5 g tea
- 200 ml of water
- Temp. 90°C
- Overflows 4-5: (10s and pour out the water), 1 min, 1.5 min, 2 min, 2.5 min, 3 min
Preparation – gaiwan
- 4 g tea
- 120 ml water
- temp. 100°C
- Pour over 8: (10s and pour out the water), first pour 15s, extend the next for 5-10s
