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.
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