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365 Teas Challenge > Day 211 - Shu Pu-erh from Jingmai 2012

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.

A piece of compressed shu pu-erh

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.

Tea Profile:

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.

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