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2024 “Jin Chun” Jingmai Mountain Gushu Shou Pu’er (2024 Spring)

2024 “Jin Chun” Jingmai Mountain Gushu Shou Pu’er (2024 Spring)

Menghai Da Zhuo Tea Co.

Type
Shou Pu'er
Origin
Jingmai Mountain, Pu'er, Yunnan Province, China
Cultivar
Camellia sinensis var. assamica (Yunnan large-leaf variety)
Elevation
1400 m
Steeping instructions
Water Temperature: 100˚C / 212˚F. Rinse: Rinse for 5 seconds before the first infusion. Gongfu style: 6g : 120-150ml. Steep 30s for 3 infusions, then adjusting the steeping time each round based on desired intensity. Western style: 6g : 600ml, 2min + 1min per infusion Boiling: 6g : 1200ml, 2min + 1min each time
Description
This tea is sourced from Jingmai Mountain’s core old-tree area, where ancient tea gardens grow interwoven with forest. The trees are not artificially dwarfed; they grow freely in a thriving ecosystem, which often translates into a distinctive “shan ye qi” (wild mountain energy), richer inner substance, and a more vivid aromatic profile. Fermented in 2024 using directed microbial fermentation and an off-ground, controlled process, the goal is purity and consistency: a clean environment, careful material selection, and precise control throughout fermentation. The result is a shou Pu’er that feels reassuringly clean and “easy on the body,” without sacrificing depth. The leaves are plump and dark, with visible golden tips. The liquor brews a bright, concentrated red, and even after ten-plus infusions, both color and flavor hold steady rather than fading quickly—retaining sweetness and body remarkably well. On the palate, it’s sweet, thick, and silky, with a dense, cushiony texture that feels both comforting and refreshing. This is the profile many drinkers love in Jingmai: sweetly aromatic, clean and highly drinkable, with a satisfying smoothness that keeps you reaching for the next sip. Overall, this Jingmai Mountain shou Pu’er offers excellent value as a daily drinker—equally suited for personal sessions, sharing, or setting aside for future aging (available as 357g cakes).

Shipped in January 2026

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