From the heart of the ancient forests of Mount Jingmai, in southwestern Yunnan, our Jingmai Puer Shu Tea 2020 is born. This extraordinary tea is produced in one of the most fascinating regions of China, where tradition and nature intertwine in perfect balance. In 2023, the tea forests of Jingmai were officially recognized as a UNESCO World Heritage Site, a tribute to their cultural and environmental importance. A Thousand-Year-Old Story of Harmony and Care The tea forests of Jingmai stretch across more than 1200 hectares, encompassing 9 villages and extraordinary biodiversity. Here, since the 10th century, the Blang and Dai peoples have protected these lands, dedicating themselves with devotion to the sustainable cultivation of tea. Treating the ancient tea trees as revered ancestors, they have created a unique ecosystem where light, shade, and humidity coexist in perfect harmony, giving Jingmai teas a distinctive and unmistakable character. A Tea of Elegance and Complexity Jingmai Puer Shu is a tea that enchants the senses with its soft sweetness and refined aromatic notes. The compressed leaves reveal golden hues and a fragrance that evokes the damp undergrowth typical of the finest Puer Shu. But what makes this tea unique is its persistent date-like aroma, released with every sip and lingering even after the infusion has cooled. In the cup, the taste is full-bodied and velvety, with a timid bitter aftertaste that emerges in the huigan - the "return of flavor" - offering a complex and enveloping tasting experience. Place of origin Yunnan, China Preparation We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. With this preparation, you can use 5 grams of leaves in a gaiwan of about 150 ml to obtain multiple infusions with different flavors. After a quick rinse of the leaves in water at 100 °C, you can proceed with a first infusion of 20 seconds and then, keeping the water at the same temperature, increase the time by 5 seconds each time compared with the previous infusion (25-30...). This tea has a longevity of about 9 infusions. For a classic western-style preparation, we recommend 3 grams of leaves in a 200 ml cup with water at 100 °C for an infusion time of 2-3 minutes. The tea can be filtered for easier tasting, and the infusion times indicated above are purely indicative, so you can adjust them according to your personal taste. Store in a cool, dry place away from direct sunlight.
From the heart of the ancient forests of Mount Jingmai, in southwestern Yunnan, our Jingmai Puer Shu Tea 2020 is born. This extraordinary tea is produced in one of the most fascinating regions of China, where tradition and nature intertwine in perfect balance. In 2023, the tea forests of Jingmai were officially recognized as a UNESCO World Heritage Site, a tribute to their cultural and environmental importance. A Thousand-Year-Old Story of Harmony and Care The tea forests of Jingmai stretch across more than 1200 hectares, encompassing 9 villages and extraordinary biodiversity. Here, since the 10th century, the Blang and Dai peoples have protected these lands, dedicating themselves with devotion to the sustainable cultivation of tea. Treating the ancient tea trees as revered ancestors, they have created a unique ecosystem where light, shade, and humidity coexist in perfect harmony, giving Jingmai teas a distinctive and unmistakable character. A Tea of Elegance and Complexity Jingmai Puer Shu is a tea that enchants the senses with its soft sweetness and refined aromatic notes. The compressed leaves reveal golden hues and a fragrance that evokes the damp undergrowth typical of the finest Puer Shu. But what makes this tea unique is its persistent date-like aroma, released with every sip and lingering even after the infusion has cooled. In the cup, the taste is full-bodied and velvety, with a timid bitter aftertaste that emerges in the huigan - the "return of flavor" - offering a complex and enveloping tasting experience. Place of origin Yunnan, China Preparation We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. With this preparation, you can use 5 grams of leaves in a gaiwan of about 150 ml to obtain multiple infusions with different flavors. After a quick rinse of the leaves in water at 100 °C, you can proceed with a first infusion of 20 seconds and then, keeping the water at the same temperature, increase the time by 5 seconds each time compared with the previous infusion (25-30...). This tea has a longevity of about 9 infusions. For a classic western-style preparation, we recommend 3 grams of leaves in a 200 ml cup with water at 100 °C for an infusion time of 2-3 minutes. The tea can be filtered for easier tasting, and the infusion times indicated above are purely indicative, so you can adjust them according to your personal taste. Store in a cool, dry place away from direct sunlight.
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