For centuries, countless caravans of mules laden with bamboo-leaf-wrapped stacks of pressed pu-erh tea followed the 2.500km of Ancient Tea Horse Roads from Pu’er city to Central Tibet.
Flavour profile : Honey, orchid
This is a 1st grade raw (Sheng) pu-erh from Jingmai
2019 - Spring harvest
Traditionally withered, cooked, hand-rolled, sun-dried and stone-pressed.
Packaging : 100g tea cake
Complex and balanced, Jingmai tea is among the most famous in Yunnan. Its characteristic aromas of honey and orchid offer a beautiful harmony on the palate: a touch of bitterness then smoothness, and a sweet aftertaste.
The tea artisans’ packaging guarantees the quality, the origin and the authenticity of the tea cake.
4g - 2 to 5mn - 100°C
- Using a pu-erh knife, a paring knife or with your hands, gently loosen leaves from the edges of the cake.
- First rinse the leaves with temperate spring water; this will prepare the leaves for infusion.
- Pour freshly boiled spring water over the already damp leaves.
- Infuse as long as desired, from a few seconds to several minutes.
This tea can easily undergo multiple infusions; for each successive service, it is common practice to gradually increase tea steeping time so as to experience new flavours every time.