365 Challenge > Day 165 - Jingmai Sheng Pu-Erh 2019

I do love young sheng pu-erhs. This is because the balance between its aromatic flavours and pleasant astringency is not really matched by any other type of pu-erh tea or any tea in that matter. This one was particularly impressive with long hui gan and delicate floral notes and overall freshness.


However, I was not aware that 2019 was not a good year as far as pu-erh production was concerned. According to this resource, the Yunnan Meteorological Observatory gave an orange level warning (the worst) for drought in northwestern, central, and southern Yunnan. As a result, especially the spring crop was damaged, and as a result, prices were higher.

This pu-erh was from the Autumn harvest. In China, Autumn tea is considered better than summer tea but inferior to spring tea. However, for pu-erh teas, the Autumn harvest usually brings out more flagrancy (due to higher level of aromatic oils it entails).

This tea has been harvested in a tea garden in Jingmai where old (gushu) and younger trees co-exist. I thought that this tea had good energy with a well-balanced floral note and astringency.


Tea Profile:


Type: Puer (Dark)

Origin: Jingmai, Lancang, Yunnan

Harvest time: October 2019

Leave colour: Shades of dark green and brown

Liquor colour: Vibrant yellow

Tea aroma: Fragrant with floral and earthy notes

Tea taste: Refreshing and mild with a balanced astringency and lingering hui gan

Steeping/brewing: You can use around 100°C water temperature and steep 7 gr leaves for up to one minute in gongfu style or up to three minutes in Western-style. You can brew the leaves many times (until the taste is lost). To each infusion add additional time. Experiment for a result that suits your taste.

Shelf life: Up to 30 years and possibly more

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