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

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Alcohol, Apple, Astringent, Bark, Bitter, Cut Grass, Dandelion, Floral, Honey, Medicinal, Metallic, Mineral, Orchid, Raspberry, Roast Nuts, Salt, Straw, Sweet, Warm Grass, Umami, Vegetal, White Wine
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Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 oz / 90 ml

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2 Tasting Notes View all

  • “Here’s a tea to remind one of the immense variety found in this plant and raw pu’er specifically. This Jing Mai is really quite different from anything I’ve had but it reminds me a bit of W2T’s If...” Read full tasting note
    89
  • “I’m not usually a fan of Jingmai teas but this one is a winner. Floral, oily, powerful energy and $.25 a gram make this great bang for the buck. Oh yeah and I got over a dozen steeps.” Read full tasting note

From Yunnan Sourcing

Although this is a 2018 pressing the tea itself is 2016 Spring harvested tea from Jing Mai Mountain area of Lancang County. Harvested in 2016 and then stored in Menghai for two years as mao cha (loose leaf raw pu-erh), this tea has lost most of it’s very young green character.

The light aging as mao cha combined with the medium leaf Jing Mai varietal gives this tea a fruity sweet character, strong aroma and full body. This is one of those teas that should be experienced as words don’t do it justice at all!

80 kilograms in total pressed
250 Grams per cake (7 Cakes per bamboo leaf tong)
Wrapper Illustration by Jake Knapp

About Yunnan Sourcing View company

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2 Tasting Notes

89
700 tasting notes

Here’s a tea to remind one of the immense variety found in this plant and raw pu’er specifically. This Jing Mai is really quite different from anything I’ve had but it reminds me a bit of W2T’s If You’re Reading This (but it’s more floral) and some Dan Cong oolongs (but it’s more vegetal). The complexity of the tea and its uniqueness mean that you shouldn’t expect anything close to a complete description of its character from this note. As Scott says, this is a tea that should be experienced first hand.

Among the aromatics present, none were particularly dominant, but I could smell honey, decaying grass, roasted nuts, raisins, and there is a sort of metallic tinge to the aroma. Later on in the session, I get a scent of vomit and decaying apples.

The taste truly escapes any words I can attach to it. It has medium to strong bitterness and a very herbaceous, mineral character. There is a fruity sweetness and juiciness (raspberries and apples), medicinal notes (think cough syrup), strong umami and savoury backbone, floral fragrance (orchid and dandelion) that dances on the back of my tongue and gets somewhat overwhelming in late steeps, and other aspects including notes of bog and tree bark.

The bitterness fades fairly quickly and leaves a numbing sensation, especially on the sides of the mouth. The aftertaste is very long, floral and metallic with notes of sweet grass, straw, white wine, and blood, among others. Within about an hour after drinking I get a kind of a dong ding like aftertaste!

The liquor has a medium body with a decent astringency, while I would describe the mouthfeel as oily and active. Completing the experience is a strong, grounding cha qi, that is of the mind numbing and dreamy kind.

Song pairing: https://www.youtube.com/watch?v=j6ljyqDB15o

Flavors: Alcohol, Apple, Astringent, Bark, Bitter, Cut Grass, Dandelion, Floral, Honey, Medicinal, Metallic, Mineral, Orchid, Raspberry, Roast Nuts, Salt, Straw, Sweet, Warm Grass, Umami, Vegetal, White Wine

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 OZ / 90 ML

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107 tasting notes

I’m not usually a fan of Jingmai teas but this one is a winner. Floral, oily, powerful energy and $.25 a gram make this great bang for the buck. Oh yeah and I got over a dozen steeps.

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