2006 Jingmai QiaoMu/Arbor Pu-erh Tea Brick (50g)

Tea type
Green Pu-erh Blend
Ingredients
Not available
Flavors
Camphor, Caramel, Eucalyptus, Peach, Peas, Vanilla
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by mrmopar
Average preparation
Boiling 0 min, 15 sec 4 g 4 oz / 125 ml

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  • “This little tea surprised me. A very smooth and sweet little brick. Zero bitterness. I added these to an old order about a year or so ago from Puerhshop Canada just to sort of pad out the costs...” Read full tasting note
    85

From PuerhShop.com

A great valued, premium small tea brick is made with JingMai big tree/Qiaomu/Arbor material.

Jingmai is one of the most well preserved large wild organic tea growing regions. It is situated at about 5,000 feet above sea level and inhibits some ancient tea trees up to 50 feet high, largely due to the area’s fertile soil, good climate, no pollutant and remoteness from modern cities.

Jingmai became a hot spot for tea hunters in the last few years.

Pu-erh Tea Cake 50g
Vintage 2006
Premium class
Raw/Green
Loose tea leaves
Caffeine: Moderate

About PuerhShop.com View company

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1 Tasting Note

85
25 tasting notes

This little tea surprised me. A very smooth and sweet little brick. Zero bitterness.

I added these to an old order about a year or so ago from Puerhshop Canada just to sort of pad out the costs (it’s only a couple of bucks for a little 50g brick so I got a bunch). I noticed it was a bit on the dry side when it arrived so I just lined the wall of my puerh container with these little guys.

Compression isn’t super tight so it’s quite easy to break up.

I placed the dry leaves into a steaming pot and they have a slight green-wood and camphor/vanilla note which is promising.

What you get is clean, simple and sweet. It loses the sweetness a bit after steep 3, and heads into the milder sort of ‘sweet pea’ territory.

There’s zero detectable storage funk. Clean.

The scent from the first few steeps and the pitcher is close to the crispy caramel on a creme brûlée. Along with the hints of vanilla custard. A little of a eucalyptus or camphor note, but this fades toward vanilla and sugar pretty quickly.

I’ve brewed this in a few pots. Right now, it’s in a larger (130ml) Qing Hui Ni pot – and it’s fairly plain and sugary. I tried it in a smaller Zhuni (90ml) earlier and the eucalyptus/camphor note was stronger but there was probably a higher leaf ratio.

I get a bit of a numb tongue afterwards.

Would definitely recommend it. Extremely good bang for the buck.

I’ve put 85 because it’s just got one main note (definitely not complex flavour combo) and it doesn’t infuse much past the 4th infusion. But what it does have is very nice.

Flavors: Camphor, Caramel, Eucalyptus, Peach, Peas, Vanilla

Preparation
Boiling 0 min, 15 sec 4 g 4 OZ / 125 ML

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