Jing Mai Mountain (Sheng)Pu-er Tea - Ancient Tree - 2011

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
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Sold in
Bulk, Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by PrimeTieane
Average preparation
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From Tao Tea Leaf

Our Jing Mai tea is a raw Pu’er made from the first flush of the wild ancient trees on the hills of Jing Mai Mountain in Yunnan Province. This can be seen in the high number of buds visible in the cake. The high number of buds also makes this tea sweeter. The tea is surprisingly floral and sweet for a pu’er, it has the honey like sweetness and warmth you typically find in a green tea. Its aroma is pleasant and light, while its body is thick, coating the tongue with every sip.

Region: Jing Mai Mountain, Yunnan Province, China.

Other Names: Mao Cha

Steeping Guide:

Teaware: Glass or ceramic Gaiwan

Amount: 3g /1½ teaspoons

Temperature: 100°c (212°F)

Steeping Time: We suggest that you rinse your tea leaves before enjoying them, simply add water to the leaves and discard. This wakes them up and they are ready to go. For your first steep, we suggest a 30-50 second steep. For the second steep 10 seconds is best, simply add 5 seconds to each of your next steeps. This will allow you to experience the full range of tastes the leaves have to offer.

*These steeping directions are for a traditional Gong Fu style tea, if you are brewing this tea in a regular cup we recommend steeping for 2 – 3 minutes. This tea can be steeped 4 times.

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