The Bright One
Old tree teas are smoother, less astringent and have loads more subtle notes.
Jing Mai remains one of the classic Puerh regions and teas. One of the largest standing tea forests (Mang Jing) on the planet, it is a genuine flavour classic with its smooth and almost honey noted offerings.
Many within the Puerh world will say that by examining a tree or bush, one might know how a tea is. Mosses, spider webs and other growths all point to a ‘clean’ tree or host bush that hasn’t been sprayed.
Tucked to the far southwest of Yunnan, the region is a welcome zone of triumph and consistency with its teas. We’re now committed to offering teas from this area more often and we’re focusing on the older tree offerings which arrive with even more of the tell-tale Jing Mai notes: delicate honeyed notes with smooth, bitter-free depth.
It is a zone of rich indigenous history as well, with locals having lived side by side with their tea cousins for centuries. Wa, Lahu, Dai, and Hani peoples all occupy this mountainous region.
A portion of an ancient forest in southwestern Yunnan where tea trees are both the first and second layer of the forest canopy.
Jing Mai remains a favourite of many discerning Puerh drinkers of raw leaves because of the lack of any astringency whatsoever. Teas from Jing Mai, along with Lao Banzhang, Bing Dao, and Yiwu remain some of the most coveted of all the zones in southern Yunnan. Lighter edged, with more floral notes and touches of honey all contribute to the Jing Mai character. Harvested from trees that range from 100-150 years that rest between 1200 and 1400 metres in altitude the entire area is a tribute to how tea forests should be treated and revered.
Dai women hand sort tea leaves near Menghai.
Not commonly referred to but Yunnan clays are excellent for shaping tea vessels, such as the below gai-wan’s or flared cups.
Jing Mai’s leaves differ ever so slightly from leaves from the main zone of Puerh production near Menghai in that they are slightly smaller in size and in the fact that when produced well their flavour notes are expressed in soft depth rather than in outright strength. Despite the relative mellowness of Jing Mai this offering of older leaves will continue to give out bright infusions with minerality and depth.
All pan fried teas need care and the hands and heat of a master. With Jing Mai this is especially true because of the delicate flavour notes of the slightly smaller leaves.
We’re keen to get this Spring 2019 harvest out, as the Spring harvests are inevitably slightly harder to source because of demand and because of all the qualities that make a Spring offering special. Depth of flavour, attention to production, and a tendency to carry longer notes. It is one of our favourite teas offered thus far this year. We call it Liàng (亮) or ‘bright’ because of its nectar which is often referenced in the Puerh drinking circles of Yunnan.
Enjoy our this sheng offering.
Play and tinker with infusion times with this Jing Mai Sheng and play with the leaf amounts as it is a tea known for its soft floral depths and tangs of honey. This Sheng does not necessarily require a first rinse. This is a beautifully produced tea that has had a light touch during the pan frying and drying, to maintain the integrity of the subtleties of and old tree Jing Mai.
Use fully boiled water for infusing this Jing Mai ‘Bright’ offering.
If this is your first tea cake, here is a step-by-step guide on how to break and prepare a tea cake.
We recommend not less than 6 grams per serving with 8-12 recommended. Shorter infusion times with more leaves are the way in southern Yunnan’s Puerh cultivating regions and we’re in agreement that philosophy.
Don't be shy to ask me any questions about your tea leaves or anything related at firstname.lastname@example.org. You have my ears and I will get back in touch with you.