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Jingmai Zui Qian Qiu Ancient Tree Raw Pu-erh Cake Tea 2017

Prominent honey and orchid aroma, sweet & smooth

$84.00
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Jingmai Zui Qian Qiu Ancient Tree Raw Pu-erh Cake Tea 2017

Prominent honey and orchid aroma, sweet & smooth

Rating:
80% of 100
Categories:
TeaPu-erh
Summary
Origin:

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

Harvest Time:

September, 2017- October, 2017

Produce Date:

October 10, 2017

Net weight:

357g

Dry Leaf:  

Well-compressed round cake with clear strips and noticeable scent of tea.

Aroma: 

Honey aroma and prominent orchid fragrance

Liquor: 

Bright yellow

Taste: 

Sweet in the mouth, mellow and smooth in taste, with low bitterness

and pleasant honey aroma and prominent orchid fragrance.

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)

Caffeine:

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

Storage:

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

Shelf Life:

The aged the better

Angel's Comment:

Autumn tea of ancient tree with sufficiently smooth, sweet and fragrant taste.

This Jingmai raw pu-erh cake is an autumn tea. It is also known as rice flower tea, as the tea shares a harvest season with rice. Due to the autumn’s low precipitation and dry climate, the tea has a particularly admirable preservation ability, and the aroma of the raw leaves can be maintained the best.

 

When first brewed, the unique orchid fragrance of Jingmai tea leaves comes out with its honey-like sweetness in the bright, clear tea liquid. The main taste is that of this sweetness, which carries from the first to final infusion: the sweetness gives way to a more expected tea flavor in later steeps, however.

 

This tea is notably sweeter than the Jingmai Single Bush Ancient Tree Raw Pu-erh Cake Tea 2018 and Jingmai Ancient Tree Raw Pu-erh Cake Tea 2018

Recommend Brewing Method

Cup Method

Chinese Gongfu Method

Teacup: 12oz / 355ml Gaiwan: 3.8oz / 110ml
203℉ / 95℃ 203℉ / 95℃
5g Tea 8g Tea
Brewing time: 5 - 8 mins 11 steeps: rinse, 20s, 30s, 35s, 45s, 55s, 65s, 75s, 85s,
100s, 115s, 150s
      Rinse time is around 5 seconds
Tea Garden

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

Jingmai Village

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.

Jingmai Gu Cha Lin

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.

Ancient Tea tree

Pang Xie Jiao

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.

Tea Picking

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

Tea Farmer

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.

Tea Farmer Xiao Yu

Origin

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.

Map of Jingmai

Tea Bush

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.

Da Bai Cha

History

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.

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