Jing Mai Mountain (Sheng)Pu-er Tea - Ancient Tree - 2011

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Bitter, Camphor, Flowers, Meat, Peppercorn, Smoke, Sweet
Sold in
Bulk, Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by PrimeTieane
Average preparation
Boiling 8 g 5 oz / 140 ml

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  • “I’m tapping out. Between the pandemic and the weather it’s just too much. This week’s heat wave will reach a whopping 36 Celsius and I have half the mind to make up a bed in the chest freezer and...” Read full tasting note
    80

From Tao Tea Leaf

Our Jing Mai tea is a raw Pu’er made from the first flush of the wild ancient trees on the hills of Jing Mai Mountain in Yunnan Province. This can be seen in the high number of buds visible in the cake. The high number of buds also makes this tea sweeter. The tea is surprisingly floral and sweet for a pu’er, it has the honey like sweetness and warmth you typically find in a green tea. Its aroma is pleasant and light, while its body is thick, coating the tongue with every sip.

Region: Jing Mai Mountain, Yunnan Province, China.

Other Names: Mao Cha

Steeping Guide:

Teaware: Glass or ceramic Gaiwan

Amount: 3g /1½ teaspoons

Temperature: 100°c (212°F)

Steeping Time: We suggest that you rinse your tea leaves before enjoying them, simply add water to the leaves and discard. This wakes them up and they are ready to go. For your first steep, we suggest a 30-50 second steep. For the second steep 10 seconds is best, simply add 5 seconds to each of your next steeps. This will allow you to experience the full range of tastes the leaves have to offer.

*These steeping directions are for a traditional Gong Fu style tea, if you are brewing this tea in a regular cup we recommend steeping for 2 – 3 minutes. This tea can be steeped 4 times.

About Tao Tea Leaf View company

Company description not available.

1 Tasting Note

80
45 tasting notes

I’m tapping out. Between the pandemic and the weather it’s just too much. This week’s heat wave will reach a whopping 36 Celsius and I have half the mind to make up a bed in the chest freezer and hibernate through it… Somehow I am still managing to drink hot tea today, but I’ll be making a big batch of cold brew iced tea after work.

I’ve chosen to dive into another loose leaf sheng that I purchased locally. Was frankly wary of the “ancient tree” advertising (rolling my eyes over here), but thankfully it’s not that expensive and surprised me with how enjoyable it actually is.

The wash and first infusion produced some lovely camphor and subdued sweet floral notes. Initially there is a bit of bitterness too, but as this is still somewhat young I think it’s actually quite pleasant (aged by my local shop since 2011). After a few pots these leaves really seem to give themselves fully with less bitterness and more of a rich smoky/meatiness that mixes pleasantly with that soft floral character. I also noticed an enjoyable spicy/peppercorn sensation on the sides of the tongue when I aerate via slurping. The liquor is juicy and thick, deep caramel in colour, leaving a lovely sweet aftertaste throughout the session. Despite the rich profile, I would say this is overall quite a light sheng!

This is now the second loose leaf pu-erh I’ve tried from this store and I really am satisfied. Both are quite good and I think the owner must have good sourcing sensibilities because I have never been impressed by uncompressed pu-erhs before. Would love to keep trying what else he has kicking around, I wish I could go into the shop and chat in person. Maybe one day soon (hopefully!)

Flavors: Bitter, Camphor, Flowers, Meat, Peppercorn, Smoke, Sweet

Preparation
Boiling 8 g 5 OZ / 140 ML

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