Jingmai Mountain is famous for its ancient tea trees and pricy sheng pu-erhs. It is only several kilometres away from the China-Burma border, and it has an altitude of 1600 meters.
I wrote about sheng pu-erhs from Jingmai before, and so did my guest blogger Alexandra. But this is the first shu pu-erh I am reviewing from Jingmai.
The pu-erh was compressed tightly, and it took about 3 steepings to break it down. The second and third steepings were a little faint in aromas and taste but starting from the fourth steeping, I really enjoyed this tea. I thought there was something delicate about its taste. It was not as ‘earthy’ as some shu pu-erhs could, I also tasted woody and dried red fruit flavours. Having almost no astringency made this tea unique. Perhaps the only criticism I have is that it was missing a pleasant hui gan. But as far as cooked pu-erhs are concerned, it was one of the smoothest ones I have ever had. Given that this tea is already very mellow, I wonder what time will make to it. There is only one way to find out.
Type: Pu-erh (Dark)
Origin: Jingmai Mountain, Yunnan, China
Harvest time: 2012
Leaf colour: Tones of dark brown with some lighter brown tips
Liquor colour: Dark cupper
Tea aroma: Earthy and woody
Tea taste: Smooth and delicate with woody, earthy and red fruits notes
Steeping/brewing: Place 5 g of this tea in a 100 ml gaiwan and pour water at 100°C. Rinse the first two steepings after three and five seconds. Infuse the leaves for 15 sec for the third steeping and add 5 sec to each consecutive steeping.
Shelf life: Can be aged for up to 30 years or more.