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This pu-erh tea is from a remote and abandoned tea mountain in Jinggu county. This tea mountain is called Cloud Mountain and is located in the west of Jinggu county. The road to this tea mountain is only accessible by 4WD vehicle and only in dry season.
This tea mountain was once cultivated by Wai minority around 400 hundred years ago but due to the unconvenience living condition this place was abandoned a hundred years ago. Only three years ago this mountain with its wild-growing tea was re-discovered.
During each harvest seasons the tea makers stay in this tea mountain for around two months to make Maocha. All food like rice, vegetables etc. needs to be carried to the camp for this periode.
Like many of Jinggu’s old tree, the new harvest tastes quite common compared to Menghai’s tea – until you mature it. This is the misterious part of Jinggu tea. It’s probably the climate, the soil, or the varietal. However, as the tea matures, the Chaqi becomes stronger and stronger, its taste is thicker and thicker.
Harvest: Spring 2011
Pressed: 2011
Typ: Sheng
Taste: Sweet and honey-like aroma with low astrigency and also a bit earthy
Origin: Cloud Mountain, Jinggu, China.
Preparation: Appx. 3g per tea pot, temperatur 100°C. Rinse the tea leaves bevor infusing with boiling water.
Tip: This tea is ideal to mature a few years.
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