2014 Jingmai Raw

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Almond, Floral, Fruity, Mineral, Apricot, Dried Fruit, Peach, Sweet, Brown Sugar, Caramel, Dark Wood, Salt, Smoke, Bitter
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by DigniTea
Average preparation
200 °F / 93 °C 0 min, 15 sec 7 g 4 oz / 125 ml

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8 Tasting Notes View all

  • “I didn’t write any notes while drinking this one, but this has got to have the strongest fruit taste of any sheng I’ve tried! To me the flavor like a mix of apricot, guava paste, and grape juice...” Read full tasting note
    90
  • “A good daily drink. Nothing too special from this cake though. A good sweetness after a slightly bitter few steeps near the beginning. Maybe apricot or peach notes, more dried than juicy. Slight...” Read full tasting note
    78
  • “This was a beautiful tea! I was craving a decent Jingmai, and I remembered getting this. I broke off some generous chunks and stuck them in my yixing. The dry leaf was smoky and a deep hickory...” Read full tasting note
    88
  • “From the sheng and shou TTB (10s, 20s, 30s, 40s, 60s steeps). 2 grams in 2 oz. Lovely nose: I think floral, but can understand people calling it apple or apricot. This is a very nice tea in a...” Read full tasting note
    86

From Mandala Tea

2014 Jingmai Raw 357g
Jingmai is in the extreme Southwest of Yunnan Province and home to some of the most famous stands of old wild pu’er. This cake is characteristic Jingmai – on the delicate side, and with an alluring dark sweetness. We broke out the aroma cups and noticed some molasses and graham cracker action, as opposed to the straight honey or floral impression of other cakes. This tea can satisfy those looking for a potent cup with a bit of astringency, but it has to be pushed with longer infusion times. It’s probably not going toe-to-toe with bold cakes that are just getting warmed up on the tenth infusion but it’s generous enough, very tasty, and quite the value at 357 grams (12.5 ounces).

The leaves were collected by a single family from trees 60 years and older in a small grove behind their home. They are growing naturally in a mixed cultivated/wild environment.

About Mandala Tea View company

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8 Tasting Notes

90
317 tasting notes

I didn’t write any notes while drinking this one, but this has got to have the strongest fruit taste of any sheng I’ve tried! To me the flavor like a mix of apricot, guava paste, and grape juice with some general floral, mineral and “sheng-y” notes. I don’t know how it would age, but it’s super mellow and enjoyable now

Flavors: Almond, Floral, Fruity, Mineral

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 5 OZ / 150 ML
Kirkoneill1988

i shall try this someday

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78
199 tasting notes

A good daily drink. Nothing too special from this cake though. A good sweetness after a slightly bitter few steeps near the beginning. Maybe apricot or peach notes, more dried than juicy. Slight astringency after the sixth steep, but a pleasant experience.

Flavors: Apricot, Dried Fruit, Peach, Sweet

Haveteawilltravel

I’m drinking that right now :)

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88
506 tasting notes

This was a beautiful tea! I was craving a decent Jingmai, and I remembered getting this. I broke off some generous chunks and stuck them in my yixing. The dry leaf was smoky and a deep hickory scent. This gorgeous leaf consists of long dark green tendrils. Its slightly compressed which is a good sign. I warmed up the leaf and gave them a whiff. There was a sweet brown sugar barbeque aroma rising from my teapot. I eagerly began brewing. The steeped leaves carried the same smoky tone, but it was like roasted greens. The flavor was just as tasteful. I could take in dark wood and sea salt caramel. This was a full bodied and aromatic brew. The only problem was that this tea tapered off rather quickly. It made for a short gongfu session. Nonetheless, it was very enjoyable. There was a prominent lasting huigan and the qi was quite potent. I am very happy to have more of this to share.

https://instagram.com/p/44xji_TGQo/?taken-by=haveteawilltravel

Flavors: Brown Sugar, Caramel, Dark Wood, Salt, Smoke

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 OZ / 100 ML
Garret

This is from the same producer of the Hu’s Village that you are enjoying so much. Much younger trees, however. Enjoy!

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86
316 tasting notes

From the sheng and shou TTB (10s, 20s, 30s, 40s, 60s steeps). 2 grams in 2 oz.

Lovely nose: I think floral, but can understand people calling it apple or apricot. This is a very nice tea in a light style: slightly acidic with layers of light flavors. Good cha qi. As it cools, there is a darker edge. 2nd steep: Mild, slightly grassy aroma. The taste starts woody, but an undercurrent develops that starts like citrus but quickly becomes a different kind of fruit. It’s hard to separate the taste from the qi: I think I’d enjoy just about anything when I feel this good.

4th, 5th steeps: I was just about set to buy this, but suddenly the taste just went away!. Bland. 6th(2m): Soapy.

I don’t know what happened. I was really enjoying this tea, but it just quit on me. It is probably a fair value just based on the first three steeps, but the disappointment from the later steeps kind of put me off. I gave it a fairly high rating because the first three steeps were really pleasant. You have to enjoy the lighter style of pu-erh; if you like power, look elsewhere.

Preparation
200 °F / 93 °C
mrmopar

Jingmai can be a light alsmost “citrus” note to it sometimes. I have on locked away in the pumidor and I will be interested to see how it is a few years from now.

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661 tasting notes

Backlog

Had this tea awhile ago and I remember it being really rough with bitterness in the first few steeps. It did not appeal to me at all. Around steep #5 it mellowed out. The bitterness was gone and it was a strong apricot taste. I didn’t try too many steeps after that. Next time I have this I think I will start drinking it at Steep 5 and see where it goes from there. It just kept getting better!

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85
188 tasting notes

Another gift sample from “PUG”. Used a 100 ml Jingdezhen gaiwan, thin walled so not to over heat the leaf. One rinse then let it rest with the gaiwan lid on to allow for leaf expansion. The first 4 steeps were basically 5 seconds and then gradually added 5-10 second until the 15th steep then 30-40 seconds. 25 steeps and it started to peter out.
The aroma was not that big for me. New sneakers, hay a bit of pine nut. The flavor profile was also not that large. The pine nut and hay predominate for me ultra smooth with a slight astringency. Later the sweetness comes out to caress just when the astringency picks up, offering a nice balance. This is a good tea, but not showy or flashy, and when you have so many flashy showy shengs out there this one can get lost on your palate. I would brew this one for nubes who are expanding from greens to the pu erh world like my brother-in-law. Again not a bad tea just not a shiny jewel.

Preparation
180 °F / 82 °C 0 min, 15 sec 10 g 3 OZ / 100 ML

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493 tasting notes

I got home to a wonderful package fr AllanK.
I had to have this tea right away. So my usual gongfu parameters for sheng
5g 100ml porcelain gaiwan 200F
Rinse/ 3/3/5/5/7/10sec etc
This sheng is very creamy. Like fruity cream of wheat. I really liked first 5 steeps. Then it got a little more bitter and astringent . Also some sour notes creeped up. Nothing major, nothing unpleasant . I just wish it stayed the same as first steeps. I really enjoyed those.

http://instagram.com/p/wCvh-_hwuC/

http://instagram.com/p/wC2ArvBwsp/

AllanK

I’m glad you liked it. Did you find it strong?

boychik

Hard to say if its strong or not. I think you used more leaves and higher temp. I still want to try it @ 195F.

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88
1758 tasting notes

This tea is good and this tea is strong. There were definite notes of apricots in this tea and it was sweet. I drank the first three steeps without sugar and it had apricot and sweet notes, maybe even stonefruits but I am not sure. There may have been a little smoke in there too. It was slightly bitter through the first four steeps and then the bitternessa became first noticeably dulled and eventually gone. The tea had a pleasant aftertaste throughout eight steeps. I must stress again that this was a strong tea. It never got as sweet as the 2014 Wild Monk, its character was a bit potent. It was an enjoyable tea session though and a rare afternoon one for me.

I steeped this eight times in a 150ml gaiwan with 7g leaf and boiling water. I gave it one rinse and let it rest for 10 min. I am not sure this really did anything but it couldn’t hurt. I steeped it for 10 sec, 10 sec, 15 sec, 20 sec, 30 sec, 1 min, 2 min, and 4 min. EVen after eight steeps this was strong tea. I would guess that if I wanted to continue I would get another seven steeps out of it.

Flavors: Apricot, Bitter, Sweet

Preparation
Boiling 0 min, 15 sec 7 g 5 OZ / 150 ML
boychik

sounds great. great you enjoyed it because i was curious. You are the first reviewer !

AllanK

It was good, very strong, would probably gone 15 or more steeps on only 7g of puerh.

AllanK

Would you like a sample?

Ubacat

I picked up a one ounce sample with my last order but haven’t gotten around to trying it yet. I’m surprised it’s that strong for such a young sheng. Now I’m curious to try it! How was the cha qi?

AllanK

I didn’t notice strong cha qi, but I have never been sure I understand cha qi. It was a relaxing tea but I did not notice a strong effect.

boychik

I would love to get a sample fr you Allan. Thank you do much

mrmopar

I have this in the cart already. Glad you reviewed it thanks Allan.

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