Lighter in flavour and in tones, a great morning tonic.
Our latest offering, named for a quality that is often used to describe teas from the Jing Mai area, “Wéimiào” or “subtle” or “gentle” is one of our softest and least intense Shengs. Jing Mai teas typically are known for some florals and honey notes, and though mild they do carry forward their flavours with long notes.
Important when purchasing a tea is to be able to peer into the cake’s ‘layers’ to ensure that what is on the exterior of the cake is in fact what is in the cake. Fakes will often coat the outside of a cake with the finest leaves while within is another story.
Near the border with Myanmar, the region’s ancient forests of tea trees hold slightly smaller leaves than in the region further east in the Menghai and Bulang Mountain areas. Softer tones with a little more identifiable florals come out. Like with Yiwu (which also generally has a slightly different varietal with smaller leaves) the tones are softer than some of the other offerings we’ve sourced, like Naka, Bulang, and Meng Song.
Though the region is ethnically rich with Lahu, Wa, Hani, and Bulang populating the mountain regions it is the Dai people who have created this fragrant tea.
Though beautiful, these tea gardens are not where the tea forests of Jing Mai are. Forests are literally that, where canopies of tea trees and bushes lie in unequal wild lines.
This is a very late Spring 2019 offering carrying with it all of the benefits of a Spring harvest, though the later harvest gives it just a little more width in flavour than the more Subtle depth with a floral and honey tone comes through. Harvested from trees approximately 100 years old we’ve been fortunate this year to get our hands and cups into so much Jing Mai tea this year. It is part of our attempt to get more of this flavour profile out. Jing Mai, when produced well, is one of the profiles of Sheng Puerh that rates highly amongst local drinkers.
Besides the famed Puerh teas, Yunnan is also known for its ‘red’ classics, sometimes called Yunnan Gold.
Menghai region tends towards bigger leaves and thicker, more powerful Sheng Puerhs. Yiwu and Bing Dao have slightly smaller leaves and more delicate and particular tones, while Jing Mai is usually associated with some slight sweet honey notes, though the use of the descriptor “sweet” should be considered in the tea related sense of having an after-tone that isn’t at all astringent.
The ethnic population of southern Yunnan in some cases still treat their tea forests and bushes in the animists’ way of being worthy of respect and worship.
Dai producers, as opposed to Hani or Lahu tea producers, tend to fry their teas in a way that retains more of what we like in our teas. Very gentle heating at very low temperatures allow for the leaves to retain their characteristic floral tones. A tea to tinker with as well if one wants to ramp up the strength of the infusion.
Enjoy our this sheng offering.
Play and tinker with infusion times with this Wéimiào 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 require a first rinse. This is a late Spring harvest so has more immediate flavour notes rather than the more subtle flavour of an early harvest.
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. Fully boiled good quality water is highly recommended
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