Jingmai Single Bush Ancient Tree Raw Pu-erh Cake Tea 2018

Rich and complex with long-lasting orchid fragrance

Ship from U.S. Warehouse (2-5 days delivery)
Jingmai Single Bush Ancient Tree Raw Pu-erh Cake Tea 2018

Rich and complex with long-lasting orchid fragrance

60% of 100

Jingmai Dazhai, Lancang County, Pu’er City, Yunnan Province, China

Harvest Time:

Early March - April 2, 2018

Produce Date:

April 6, 2018

Net weight:


Dry Leaf:  

Well-compressed cake with noticeable scent of pekoe, clear strips and fat buds & leaves

accompanied by unique high-mountain and wild charm.


The fragrance of nectar and faint orchid as well as strong high- mountain and wild charm


Bright yellow


Smooth and sweet, with mellow taste and full-bodies texture, carrying a unique

high-mountain & wild charm with long-lasting orchid fragrance; it offers a fast

huigan that coats the throat with sweetness and lingering aftertaste.

Tea Bush:

Yunnan large-leaf species - medium and small leaf varietal (more than 1300 years old)

Tea Garden:

Jingmai Mountain Ancient Tea Area (an altitude of around 1000-1700 meters)


Low caffeine (less than 20% of a cup of coffee)


Store in cool, dry place away from sunlight; keep ventilated

Shelf Life:

The aged the better

Angel's Comment:

The production is scarce. It made by the tea farmer themselves of Jingmai Guzhai, which has a strong high-mountain & wild charm followed by a particularly enduring orchid fragrance.

Why is it called as single bush ancient tree?

The single bush refers to the tea leaf picked from the oldest tree or several trees in a tea green, and the tea leaf picked and produced separately. Only the ancient tea tree is old enough and large enough, then it can be called as the single-plant tea. Generally speaking, merely the single plant can be elected from few trees in an ancient tea garden that is large as the old-growth forest. Their connotation is rich in material, so it also makes the taste of single-plant ancient tree tea more mellow and more aroma than ordinary ancient tree tea.

Pouring with boiling water, the aroma of the tea slowly fills the surrounding area. From the first infusion, when tea liquor entering into the mouth, its thickness can be felt at once, which gives a rich mouth-feel, smooth taste. Its sweetness spreads from the tip of the tongue to the entire mouth, which is noticeable and long lasting. Because Jingmai's tea trees grow with blending in forests, this single bush ancient tree has a very obvious high-mountain & wild charm. In addition, it also has an enduring orchid fragrance, which is very noticeable when smelling your empty Gaiwan or cup after brewing.

Relatively speaking, this single bush ancient tree has a short aging time, so the tea liquor will have a slightly astringent taste, but it will quickly turn into a lasting sweetness after drinking. Through the later aging, its aroma characteristics will be more obvious, there will be a new level every year and the saturation of the taste will increase.

Recommend Brewing Method

Cup Method

Chinese Gongfu Method

Teacup: 12oz / 355ml Gaiwan: 3.8oz / 110ml
203℉ / 95℃ 203℉ / 95℃
5g Tea 10g Tea
Brewing time: 5 - 8 mins 15 steeps: rinse, 15s, 25s, 35s, 45s, 55s, 55s, 60s, 70s,
90s, 120s, 150s, 180s, 210s, 240s, 270s
      Rinse time is around 5 seconds
Tea Garden

Jingmai Mountain Tea Area located in the southwestern edge of Yunnan Province has 10,000 acres of arbor ancient tea garden, which is the land of Millennium Tea Mountain of Pu-erh Tea. It has an altitude of around 1000-1700 meters with a quiet environment and no secular shackles, which is also an ancient tea garden in the world. The annual average temperature here is 21.2 degree centigrade. The mountain is shrouded in mist all the year round and the soil is fertile. The mountains below are surrounded by the clouds, with a pleasant ecological environment richly endowed by nature. That is the most suitable growing environment of tea trees.

Landscape of Jingmai Mountain

Jingmai Village

The millennial ancient tea tree grows naturally in the primeval forest and is in harmony with other plants. The dry branches and fallen leaves provides the natural organic fertilizer for the tea tree. Meanwhile, the diversity of animals and insects can eliminate pests and diseases of tea trees. Therefore, the ancient tea here never uses pesticides and fertilizers. Thus, a variety of organisms create the unique orchid fragrance of Jingmai pu-erh tea.

Jingmai Gu Cha Lin

The ancient tea branches here are covered with moss, vines, wild fungi and many parasites like on orchids. The most famous one is the "Pangxie Jiao", which is a pure wild parasite unique to Jingmai Mountain ancient tea tree. It is said that it can only be found on ancient tea trees for hundreds of years. According to research, it contains a variety of organic compounds and has high nutritional value.

Ancient Tea tree

Pang Xie Jiao

Pang Xie Jiao

The ancient tea trees grown in Jingmai are very tall, the leaves are at the branches and the tea trees are scattered. Therefore, it is not easy to pick. Usually, a proficient tea maker can take up to a few pounds of teas a day. In Jingmai ancient tea garden, it is often seen that aged women who are around 70 to 80 years old climbed the tree to pick teas.

Tea Picking

The roads in Jingmai Mountain are paved with stones instead of asphalt roads. It is said that this is the best way to maintain ecology and keep the essence of tea.

Tea Farmer

Tea is the symbol of Jingmai. People living here have lived for tea for thousands of years, and their descendants have followed tradition of planting, picking and producing tea. Xiaoyu, a Dai girl born in a family of tea farmers, has been dealing with tea along with her parents since she was a child. Therefore, she has also developed rich tea-making experience. The ancient tea tree of her family has been handed down from generation to generation. In line with the principle of making great tea, she continues the tea making process passed down by ancestors, which makes more people can know and understand the real Jingmai ancient tree tea.

Tea Farmer Xiao Yu


Pu’er City, formerly called Simao, is a prefecture-level city in the southern Yunnan province. The elevation here ranges between about 300 and 3400 meters above sea level, and the area has a vast range of ancient tea trees. This city was identified as the hometown of pu-erh tea, and is well-known as the ‘birthplace of tea’ in general, and the heartland for tea trees in the world. It has a rich variety of resources, which can generally be divided into three types: original wild ancient tea trees, and wild tree populations; transitive-type ancient trees; and cultivation-type ancient trees.

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

Map of Jingmai

Tea Bush

The medium and small leaf type ancient tea tree is a feature of Jingmai tea. Its leaves are not as large as other ancient tea trees, which makes the tea of Jingmai and the tea of other producing areas easier to distinguish.Yunnan has a unique advantage when it comes to geography, as its abundant rainfall and prime temperature are perfect for planting these types of large-leaf trees. The leaves from these trees are abundant in polyphenols, catechins, amino acids, and caffeine.

Da Bai Cha


Pu-erh tea is one of the oldest types of Chinese tea, with a history stretching back over 1,700 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 the earliest trading center for this tea. In its early history pu-erh was used as a bartering currency throughout southwest China, and there the famed Cha Ma Gu Dao - or Tea Horse Road - was built especially to transport this tea through the Himalayas to other countries and areas in Tibet.

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