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2015 Jing Mai Shan GuShu Raw Pu-erh (2015 Spring)

2015 Jing Mai Shan GuShu Raw Pu-erh (2015 Spring)

MyTeaPal Club

Type
Sheng Pu'er
Origin
Jingmai Mountain, Pu'er, Yunnan Province, China
Cultivar
Da Ye Zhong (Large Leaf Variety)
Elevation
1300-1400m
Steeping instructions
Portion: Use one dragon ball (~8 grams) per serving. Halve with a tea knife if you prefer a lighter flavor. Water Temperature: Use boiling water at 100°C (212°F) for all steps. Vessel: A gaiwan is recommended over a teapot for faster pouring and better control. Rinse: Rinse for 30 seconds before the first infusion. Steeping: For the first three infusions, steep for 30s, 20s, and 10s. For subsequent infusions, use flash steeping, gradually increasing the time as the flavor lightens. Each dragon ball can last through 10 or more infusions.
Description
The 2015 Jing Mai Shan GuShu Raw Pu-erh is harvested from ancient tea trees over 100 years old, thriving at an elevation of about 1400 meters on Jingmai Mountain. This region, recognized as a UNESCO World Heritage site, is renowned for its ancient tea forests, cultivated by the Bulang and Dai peoples for over a millennium. This tea undergoes traditional processing—withered, pan-fried, rolled, sun-dried, and hand-rolled into dragon balls—ensuring that its natural qualities are preserved. Jingmai Pu-erh is celebrated for its balanced flavor, offering floral notes, gentle sweetness, and a crisp, refreshing finish. Naturally stored in Chengdu since 2015, this tea has matured to develop a refined complexity. The aging process enhances its depth, resulting in a smooth yet vibrant experience that reflects the pristine environment of its origin. Jingmai’s tea is known for its subtle yet distinct characteristics, making it a prized selection for those who appreciate the nuances of fine pu-erh.

Shipped in August 2024

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