The old growth tea forests of Jingmai ( pronounced ‘jing my’ ) are nothing short of idyllic. These ancient forests border Burma and hide smuggler trade routes still in use today. The biodiversity of the region and the nearly untainted old world methods and rituals of tea cultivation and harvesting make this area unique among world tea production. Large tea trees planted before Columbus discovered the Americas are commonplace.
While in Kunming this year we had access to some very high quality, amazing maocha from Jingmai. We took what we had and experimented with blending it. The source material is largely from 2014, but also some as old as 2009. The material contains some very old trees and while largely Spring has some Autumn as well.
Our final blend came out much better than we could have hoped. This is a fantastic tea that is ready to be drank now. It simply drips with honey sweetness. The flavor is thick in the mouth and the aftertaste long lasting.
This tea is in very limited supply. We pressed less than 2kg of this tea. We are only making five 200g cakes available for sale at this time. One sold before we left China, so there are only 4 left.
Add 6-8 ounces of boiling water to 5-7 grams of leaf. Rinse once for 3 seconds. Steep quickly for 6 seconds. This tea is generous and can be resteeped many times. Add 10-15 seconds each re-steep