2023 Spring Jingmai Gushu Raw Pu’er | Pu'er Tea


景迈古树生普: orchid, mineral, sweet, long lasting

Tea farm location: Jingmai Mountain, Pu’er County

Tea Master: Lao Ba, see blogpost https://www.chamoods.com/blogs/where-our-teas-come-from/visit-to-ethnic-yi-tea-farmer-lao-ba-in-jingmai-mountain-lan-cang.

This Ancient Tree Raw Pu’er tea is particular to Da Ping Zhan Gushu Forest, Jingmai Mountain, Yunnan province and the tea leaves are hand picked from trees that are around 300 years old. The ancient trees are lofty giants with big leaves, grown mysteriously in the forests. Their fascinating ecological environment makes the tea itself quite rich in trace elements and adds superb depth to its aroma and taste. The tea leaves are a dark greenish golden colour and will take on a golden, amber yellow hue after brewing.

We visited the farmer that owned that piece of Gushu forest and made this tea in Spring 2023 and brought these back. After some time of settling in the cake form, it has lost some of the fresh tea sharpness and starts the aging transformation process.

Characteristic of Pu'er from Jingmai mountain is compelling aromatic and strong mountainous charm. Orchid flavours are unique to Jingmai and the sweetness is obvious and long lasting.

This Pu’er tea is made entirely from the very first spring harvest, a plucking known as “First Flush”. It is regarded as yielding the finest quality among all four seasons, as the long winter allows high levels of glutamine and theanine to accumulate in the roots. It is one of the most rare and precious teas in our collection. Unfortunately, its scarcity is likely only to rise in the future, with climate change increasingly making itself felt in the region through frequent droughts.

Similar to other White Tea and Pu’er Tea, this Pu'er tea endures a post fermenting process that can go on for decades. Thus, if stored in appropriate condition, this tea could enhance in flavour and value over time.

floral, earthy, herbacious
orchid, Yunnan Olive, intensifies and changes during infusions, the depth start to come out since 2th-3rd brew
long-lasting and sweet tender aftertaste

suggested teaware: teapot / gaiwan
brewing method: 4g tea in 110ml/100°C water (could be brewed for more than 10 times)
brewing time:
the 1st-3rd time: 15s
the 4th-7th time: 20s
the 8th-10th time: +10s per extra time

The production process of Raw Pu’er is similar to that of green tea, except that with raw Pu’er it takes place at a much lower temperature. Stirred for fixation at a temperature of 85°C, the leaves attain a prominent aroma, which is subsequently locked in by the farmers, as they roll the leaves lightly by hand and lay them out to dry in the sun.

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