Raw sheng puerh made by Ai Gong, stone pressed from anicent Mangjing tea gardens (Guchayuan), 15km from Jingmai village, forming part of the same mountain but with 200meters less elevation and very different character. It was harvested using one bud and 3 leaves from trees that average 200-250 years but includes trees that are 400-800 years old. Mangjing tea is more aggresive and bitter than Jingmai. This bitterness is powerful at first but rapidly transforms into sweetness. Its strongest point is its mouthfeeling, fresh and with long lasting camphor taste that makes you salivate and want to drink more. Fortunately this tea handles many infusions and quenches your thirst! This puerh tea is very fragrant, with strong huigan and body feeling kougan and slight astringency that turns refreshing and keeps you cool in summer. The is a harmonious tea that is also great for puerh beginners who want to get a grasp of what Raw Pu-erh tea can offer. Jingmai is a candidate to become a World Heritage Site, therefore, the farmers make great efforts to keep a natural environment in the tea gardens, and to use good agricultural practices. We have this tea both pressed into 150gram cakes and as loose Mao Cha. If you order a lesser amount you will receive the loose leaf Mao Cha unless you specify otherwise.
Origin: Mangjing, Jingmai, Yunnan, China
Harvest: Spring, 2014
Color of liquor: golden yellow
Aroma: anise, straw, menthol, leather, intense
Flavor: intense, magnolia, apple sauce, vegetal, camphor, bitter-sweet
Steeping time: 30 sec; 1min; 1,5min