2016 'Jingmai Shengtai' Raw Puerh Cake

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Apple, Caramel, Floral, Mushrooms, Salty, Bitter Melon, Clay, Wet Earth, Fruity, Sweet
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Rob
Average preparation
205 °F / 96 °C 0 min, 15 sec 8 g 5 oz / 137 ml

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2 Tasting Notes View all

  • “Thus far in my puerh journey, my nose seems to enjoy it more than my tastebuds do. I love the fresh earthy aroma of sheng but the flavor tends to get overpowered by bitterness. This tea...” Read full tasting note
    72
  • “This is my very first real very young pu’erh I’ve had. I’ve had some aged raw and ripe pu’erh before, but those didn’t appeal to me that much. So, I thought I would get some raw pu’erh and since I...” Read full tasting note
    90

From What-Cha

A sweet and fruity young sheng with low bitterness, perfect for daily drinking and those newer to pu’erh.

Harvest Date: Autumn, October 2016
Tree Age: 40 years
Origin: Jingmai, Yunnan, China
Producer: William Osmont
Cake Weight: 100g

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2 Tasting Notes

72
413 tasting notes

Thus far in my puerh journey, my nose seems to enjoy it more than my tastebuds do. I love the fresh earthy aroma of sheng but the flavor tends to get overpowered by bitterness. This tea epitomizes that experience. It has a wonderful sweet clay smell with floral and grassy notes. It’s mellower than most puerh teas and produces a nice golden amber liquor. Early steeps are soft and full of sweet fruity tones. A bitter melon flavor mixed with fresh dirt emerges around the 3rd steep. The sweetness peters out fairly quickly giving way to strong astringency that was too tannic for me. This would be a winner if only the initial taste could extend further than just a couple of steeps.

Flavors: Bitter Melon, Clay, Wet Earth

Preparation
200 °F / 93 °C 0 min, 15 sec 8 g 4 OZ / 120 ML

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90
8 tasting notes

This is my very first real very young pu’erh I’ve had. I’ve had some aged raw and ripe pu’erh before, but those didn’t appeal to me that much. So, I thought I would get some raw pu’erh and since I needed some more tea I could use for daily drinking, I got an entire cake. The cake is quite loose and can therefore be broken apart without too much work. The smell is very floral, sweet anf fruity and so is the tea’s taste. I managed to get it up to 15 steeps without the flavour changing to a very bad one. The only thing that was added from steep to steep was the astringency. The tea, after a couple of steeps, started to dry my mouth out a bit, but I believe this is to be expected from young pu’erh. The astringency isn’t too bad though.

Flavors: Floral, Fruity, Sweet

Preparation
205 °F / 96 °C 0 min, 30 sec 10 g 6 OZ / 180 ML

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