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.

100g tea cake  - 2019 first grade raw (Sheng) pu-erh teacake from Jingmai. Hand-picked during Springtime in Jingmai this tea is among the most famous in Yunnan, China. Traditionally withered, cooked, hand-rolled, sun-dried and stone-pressed. Flavour profile: Honey, orchid
100g tea cake  - 2019 first grade raw (Sheng) pu-erh teacake from Jingmai. Hand-picked during Springtime in Jingmai this tea is among the most famous in Yunnan, China. Traditionally withered, cooked, hand-rolled, sun-dried and stone-pressed. Flavour profile: Honey, orchid
Jingmai gardens
Jingmai gardens

Jingmai gardens

€41,99

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.

Brewing recommendations: 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.