2018 Yunnan Sourcing "Jing Mai Mountain" Ripe Pu-erh Tea Cake

(drank in 2019) Has a “dry” flavor (think autumn leaves and dry wood, rather than mushrooms or wet soil) that I associate with Jingmai shou, with a cinnamon-like sweetness to it. Very well balanced and pleasant to drink, but neither flavor nor texture are particularly strong.

Orange and grapefruit aroma, with some honey behind. The profile of this tea is on the sweet and fruity side of things, with a bit of floral component, not surprising for Jingmai. Nicely clean and complex shu. Moderate endurance. Subtle, sweet, and with decent complexity. A very solid, enjoyable ferment.

All of the shou blends from Scott I have tried have been great and this one is no exception. Nevertheless, I find it a bit less agreeable in terms of its profile and especially the texture.

In terms of aromas, it is quite an interesting one. It starts sweet and fruity, reminiscent of blueberries and dried fruit. Later the smell becomes more woody and earthy with notes of celery and thyme/oregano. In the empty cup, I can also detect traces of aromas like those of wax and cotton candy, which is a bit strange I admit.

The mouthfeel was quite watery the first time I tried this tea. Now it is better, but still medium to light bodied and rather milky. First infusion tastes somewhat tart, but later ones are more balanced. It is quite a savoury tea, complemented by mild bitterness and decayed wood flavours. The aftertaste is a little spicy with a strong wood flavour in the mouth. On the other hand, I get more floral notes and a cooling sensation in the throat.

If a woody shou with floral notes and milky texture sounds like your jam, try this one out.