Stone pressed Jingmai from natural tea gardens (Shengtaiyuan) among the highest in Jingmai (a candidate for World Heritage Site), using one bud and 2 leaves from trees that are 30 to 50 years old. Standard tea plantations used to predominate in Jingmai, but in recent years they admirably decided to eliminate about 80% of the tea bushes to leave the remaining ones sufficient space to grow and planted other trees to ensure good biodiversity and stabilize the soil, without the use of fertilizers or pesticides, thus converting them into natural tea gardens which one day will become ancient tea gardens. To reduce bitterness a special processing technique was used to make “redder” tea, letting the fresh leaves oxidate a little before doing a low temperature Sha Qing, for this reason you’ll find it’s leaves a little more yellow and red. This aims to keep fragrance while give a redder, fuller body and sweeter character to the tea. This puerh tea is very fragrant, with light kougan and only slight bitterness and astringency that turns refreshing and keeps you cool in summer. This tea is pressed into 100gr. cakes.
Origin: Jingmai, Yunnan, China
Harvest: Spring, 2015
Color of liquor: shiny yellow
Aroma: cooked veggies, minty, tobacco, bamboo, green apple skin, coriander
Flavor: light, sweet, honeysuckle, mineral
Temperature: 90-100º c
Steeping Time: 30sec; 1min; 1,5min…