Jingmai Ancient Tree Raw Pu-erh Cake Tea 2024

This Jingmai Pu-erh tea was picked in early spring 2024. The low temperatures of early spring slow the growth of tea trees, allowing the buds and leaves to accumulate ample nutrients, resulting in full buds and thick leaves. Moreover, after the winter dormancy, the concentration of nutrients in the tea trees, including amino acids such as theanine, significantly increases, making the tea broth fresher and more refreshing.

Once warmed, the dry tea exudes a rich honey and floral aroma, with a strong essence of the wild. The fragrance clings not only to the walls of the cup but also merges into the tea itself, with layers of orchid and honey aromas intertwining. The orchid scent lingers for more than ten infusions, spreading and unfolding in the mouth. The taste is sweet, with a slight initial bitterness, but it is strongly refreshing and sweet aftertaste.

	Cup Method		Chinese Gongfu Method
	Teacup: 12oz / 355ml		Gaiwan: 3.8oz / 110ml
	203℉ / 95℃		203℉ / 95℃
	5g Tea		8g Tea
	Brewing time: 3 - 5 mins		12 steeps: rinse, 10s, 10s, 10s, 10s, 15s, 20s, 25s, 30s, 40s, 50s, 80s, 120s
			Rinse time is around 5 seconds

The Jingmai Mountain Tea Area is located along the southwestern edge of Yunnan Province. It covers 10,000 acres of ancient arbor tea trees, and is the Millennium Tea Mountain of Pu-erh Tea. At an altitude of 1000-1700m above sea level the garden enjoys a calm, quiet environment, constantly enshrouded in mist and with fertile soil: the ecological environment here is of the highest quality for growing tea.

Landscape of Jingmai Mountain

The ancient trees grow naturally in the surrounding forest, still in their ecosystem with the other plants found here. The dry branches and fallen leaves along the earth protect the organic fertilizer rich in the soil, and the diversity of animals and insects helps to eliminate pests and diseases that might plague other tea gardens. As a result, this tea garden never needs to use pesticides or fertilizers: the unique orchid fragrance of Jingmai pu-erh comes from this beautiful natural interaction.

Moss, vines, wild fungi, and other things blanket the ancient tree branches here. The most famous is the Pangxie Jiao, a wild parasite unique to Jingmai Mountain ancient tea trees. It is said that it can only be found on tea trees of multiple hundreds of years of age, and that it contains a huge variety of organic compounds with high nutritional value.

Pang Xie Jiao

The trees growing here are very tall due to their age, and as such, the leaves are scattered throughout the canopy and difficult to pick: a skilled tea maker can harvest a few pounds each day. Usually the leaves here are picked by old women, 70-80 years of age.

In order to help preserve the natural environment here, the roads of the mountain are paved with stones instead of asphalt.

Tea is the symbol of Jingmai. People here have lived alongside it for thousands of years, with their descendants faithfully following the traditions of planting, picking, and producing tea. Xiaoyu, a Dai girl born to a family of tea farmers, has handled the plant since she was a child; over the years as a result she has acquired a rich tea-making experience. The ancient trees of her family have been passed down along generations.

Holding to the traditional principles of making top-quality tea, she continues the processes passed down from her ancestors so that more people can know and understand the inherent quality of Jingmai ancient tea trees.

Pu’er City, formerly known as Simao, is a prefecture-level city in southern Yunnan province. The elevation here ranges between 300 and 3400m above sea level, and the entire area is home to a vast range of ancient tea trees. This city was identified as the original hometown of pu-erh, as well as the birthplace of tea as a whole. It houses a rich variety of resources, divided into three general types: original wild ancient tea trees and populations; transitive-type trees; and cultivation-type trees.

These trees grow mainly in high altitudes within ancient forests, with all of the region’s natural ecosystems well-protected to ensure and maintain quality. According to the 2007 satellite survey results, these resources cover more than 100mu in Pu’er City.

A feature of Jingmai tea is its medium- and small-leaf types. They are easier to distinguish from other varieties of tea due to this size difference. Yunnan has a unique advantage in its geography, in that its abundant rainfall and prime temperature are perfect for planting these types of trees. The leaves from these trees are abundant in polyphenols, catechins, amino acids, and caffeine.

Pu-erh is one of the oldest types of tea in China with a history stretching back over 1700 years to the Eastern Han Dynasty, when the tea was called Jing Cha. It is named after the town of Pu’er in Yunnan province, which was originally the early trading center for this tea. In early history pu-erh was used as a bartering currency in southwest China, with the famed Cha Ma Gu Dao, the Tea Horse Road, being built for the purpose of transporting this tea through the Himalayas to other countries and areas in Tibet.