Jingmai Raw Pu'er from 2017

This tea is from the Da Ping Zhang region of Jingmai, (100g)  full of old trees growing very slowly, picked in the first spring harvest. So smooth and floral and crisp after tasting this I had to stop drinking tea and switch to water. The floral bits will start to fade in the first few years but it's so complex you can drink this now when it's young or save it for several years and lord it over your friends.

Brewing tips: Rinse 5 grams tea for a few seconds with water (90°C / 190°F), and discard the rinse, then add more water to brew, and after 5 to 10 seconds pour the tea into a separate cup to drink. By pouring off the tea you can reuse the leaves for subsequent rounds, by adding more water and gradually increasing the steeping time.

What's the deal with Pu'er?

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