“I didn’t write any notes while drinking this one, but this has got to have the strongest fruit taste of any sheng I’ve tried! To me the flavor like a mix of apricot, guava paste, and grape juice...” Read full tasting note
“A good daily drink. Nothing too special from this cake though. A good sweetness after a slightly bitter few steeps near the beginning. Maybe apricot or peach notes, more dried than juicy. Slight...” Read full tasting note
“This was a beautiful tea! I was craving a decent Jingmai, and I remembered getting this. I broke off some generous chunks and stuck them in my yixing. The dry leaf was smoky and a deep hickory...” Read full tasting note
“From the sheng and shou TTB (10s, 20s, 30s, 40s, 60s steeps). 2 grams in 2 oz. Lovely nose: I think floral, but can understand people calling it apple or apricot. This is a very nice tea in a...” Read full tasting note
2014 Jingmai Raw 357g
Jingmai is in the extreme Southwest of Yunnan Province and home to some of the most famous stands of old wild pu’er. This cake is characteristic Jingmai – on the delicate side, and with an alluring dark sweetness. We broke out the aroma cups and noticed some molasses and graham cracker action, as opposed to the straight honey or floral impression of other cakes. This tea can satisfy those looking for a potent cup with a bit of astringency, but it has to be pushed with longer infusion times. It’s probably not going toe-to-toe with bold cakes that are just getting warmed up on the tenth infusion but it’s generous enough, very tasty, and quite the value at 357 grams (12.5 ounces).
The leaves were collected by a single family from trees 60 years and older in a small grove behind their home. They are growing naturally in a mixed cultivated/wild environment.
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