£8.00
Jing Mai Ancient Trees Raw Pu Erh is made from trees that grow wild in the high mountains of Jing Mai in Yunnan province. Some of these trees are hundreds of years old and are cultivated completely organically and bio-dynamically. The tea leaves undergo minimal processing with light steaming and then sundrying and sorting being the only processes applied.
We are very lucky to have some of this exquisite tea as most of the production of this small Dai tribe factory goes to be pressed into Beeng Cha or to be cooked and put into teabags.
| Where is it from?: |
Yunnan Province, China
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Brewing Instructions
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| 5g (3 tsp) |
100°C |
200ml | 1-2 mins |
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One for the light tea connoisseurs I feel. As a fan of various Chinese pu’erh teas I tried this on a whim; it does indeed have a very light taste of fennel. Quite a lot more tea than is usual is required to have a noticeable taste on the palate. Unusually for pu’erh tea the flavour doesn’t increase with further flushes but instead dissipates rapidly. If you are a tea explorer this is worth trying but be prepared to have only a few cups of tea per bag.
