From the heart of the ancient forests of Jingmai mountain, in the southwest of Yunnan, comes our Shu Jingmai Puer Tea 2020. 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 significance. A Millennia-Old Tale of Harmony and Care. The Jingmai tea forests extend over more than 1200 hectares, welcoming 9 villages and extraordinary biodiversity. Here, since the 10th century, the Blang and Dai populations have cherished this land, dedicating themselves with devotion to the sustainable cultivation of tea. Treating the ancient tea trees like 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. The Jingmai Puer Shu is a tea that delights the senses with its soft sweetness and refined aromatic notes. The pressed leaves reveal golden hues and a scent that evokes the humid underbrush, typical of the finest Puer Shu. What makes this tea unique is its persistent fragrance of dates, which is released with every sip and lingers even after the infusion cools. In the cup, the taste is rich 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 fully enjoy these leaves. Following 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 to a first infusion of 20 seconds, and then, keeping the water at the same temperature, you can proceed by increasing each time the time by 5 seconds compared to the previous infusion (25-30 …). This tea has a longevity of about 9 infusions. For a classic preparation according to Western style, 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 greater ease during tasting and the infusion times indicated above are purely indicative, so you can also adjust based on your personal taste. It is recommended to store in a cool, dry place away from direct sunlight.
Price VAT included
From the heart of the ancient forests of Jingmai mountain, in the southwest of Yunnan, comes our Shu Jingmai Puer Tea 2020. 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 significance. A Millennia-Old Tale of Harmony and Care. The Jingmai tea forests extend over more than 1200 hectares, welcoming 9 villages and extraordinary biodiversity. Here, since the 10th century, the Blang and Dai populations have cherished this land, dedicating themselves with devotion to the sustainable cultivation of tea. Treating the ancient tea trees like 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. The Jingmai Puer Shu is a tea that delights the senses with its soft sweetness and refined aromatic notes. The pressed leaves reveal golden hues and a scent that evokes the humid underbrush, typical of the finest Puer Shu. What makes this tea unique is its persistent fragrance of dates, which is released with every sip and lingers even after the infusion cools. In the cup, the taste is rich 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 fully enjoy these leaves. Following 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 to a first infusion of 20 seconds, and then, keeping the water at the same temperature, you can proceed by increasing each time the time by 5 seconds compared to the previous infusion (25-30 …). This tea has a longevity of about 9 infusions. For a classic preparation according to Western style, 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 greater ease during tasting and the infusion times indicated above are purely indicative, so you can also adjust based on your personal taste. It is recommended to store in a cool, dry place away from direct sunlight.
