Jing Mai Bing Cha, 2003
This greener, semi-cooked Pu-Erh comes from Jing Mai Mountain in southern Yunnan, where tea is wild-crafted from several-hundred-year-old tea trees. The mature leaves are sun-withered, hand-kneaded, wood-fired, wok-roasted, steamed and then shaped into round cakes by putting the leaves into cloth bags and placing the bags under a stone mold upon which the tea-makers stand, applying their weight in a rotational motion to achieve the desired circular shape of the tea cake. The flavor is bittersweet and brings to mind breathing in the air close to a river nestled in a forest. This tea is intended for several steepings, with the “heart” of the tea’s character usually apparent somewhere around the 3rd or 4th steeping.