2014/2009 Jingmai Shu

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Chocolate, Dark Chocolate, Vanilla
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Martin Bednář
Average preparation
205 °F / 96 °C 0 min, 45 sec 6 g 3 oz / 85 ml

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  • “Decided to brew pu-erh in gaiwan again, I need to calm down and this somehow works well to me. Not just tea, but sitting and enjoying the cuppa. I prepared 5 grams in 85 ml gaiwan, boiling water in...” Read full tasting note
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From Farmerleaf

Explore an entirely different world with this ripe Pu-erh tea (a.k.a. Shu Cha). As opposed to raw Pu-erh (Sheng Cha), this tea was artificially “aged” through a fermentation process. This results in a much darker tea soup than raw Pu-erh and can be considered as a different tea family.

This tea is made of autumn 2014 natural tea garden material from Jingmai mountain complemented by spring 2009 leaves from Bulang Shan for more punch. We had them pressed in fall 2016.

The resulting brew is quite aggressive, as far as ripe Pu-erh goes. Some medicinal bitterness can be felt through the session. It is not one of those fragrant and delicate ones, here, the soup is ultra thick and will coat your mouth throughout the session, just like a good old Irish stout!

This is an ideal tea to keep you warm during the long winter of the Northern countries. In Gongfu style, it will sustain at least twelve infusions; in a mug, you can brew it three or four times. A very robust Shu Pu-erh.

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2 Tasting Notes

81
650 tasting notes

Decided to brew pu-erh in gaiwan again, I need to calm down and this somehow works well to me. Not just tea, but sitting and enjoying the cuppa.

I prepared 5 grams in 85 ml gaiwan, boiling water in thermos. Quick rinse (10 seconds), letting humidity for 5 minutes to entry the chunk of tea.

First steep was ten seconds long and it brewed so dark… bit oily brew. The taste was quite boring, typical shu flavour, woody, no notes of chocolate I noticed last time.
Second one was with 5 seconds extra, brewed even darker, the taste is nice and mellow, but again that typical shu, without any complexity. I haven’t reached that soup is ultra thick and will coat your mouth throughout the session, just like a good old Irish stout! yet too. But it looks like that for sure. Some sweet notes bit reminding vanilla appears.

Third one, 25 seconds. It’s not that dark! Dark mahogany colour right now, clear.
Indeed some sweet notes are there. Not sure about the vanilla, but sweet. What is sweet, but somehow mild? Not sugary sweet? Is it that notes of chocolates I noticed other day?

Another. 30 seconds.
Smooth shu. There are no rough notes. Decent.

45 seconds. I am drinking it somehow fast. Do I hurry? Noo! Why then? Anyway, it’s so nice, mellow, easydrinking.

Another 45 seconds long steep. Did I bite dark chocolate? No, it is just a tea.

Praying for justice and calm heads in US, I hope that methods of police will change too. I don’t consider normal kneeing on someone’s neck. Moreover when he was trying to breath. I don’t say that riots will solve anything, but honestly I am not surprised. What else they can do? Should they remain silent? I am afraid that is what they want.

Flavors: Chocolate, Dark Chocolate, Vanilla

Preparation
205 °F / 96 °C 0 min, 30 sec 5 g 3 OZ / 85 ML
Nattie

What happened to George Floyd was unforgiveable. My heart breaks for everyone affected. ):

ashmanra

You are right, Martin, that was not normal or just. It is so, so sad. As Nattie said, heartbreaking.

Martin Bednář

There are reasons to riot, for sure. It is not first, nor last (I am afraid) of those situations. As I said, I don’t understand that method at all. Kneeing on the neck sounds pretty brutal to me.

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