“I am dedicating my 300th note to this lovely young sheng. I had two gongfu sessions with a ceramic gaiwan, but this review is based on the third session with my Jian Shui pot. Did a 10 second...” Read full tasting note
“Admittedly, I am far from a pu head. I normally drink green teas and light oolongs. Cannot stomach black tea and the few times I’ve tasted puerh I spit it out because it tasted like dirt to...” Read full tasting note
“Pu’erh TTB 2015 Tea #8 I can’t even… This is the first tea I have on my Christmas list (yes it’s about that time to prepare it) Absolutely mind blown by the freshness of this pu’erh. It reminds me...” Read full tasting note
“Many thanks to Glenn and Lamu for the chance to sample this amazing sheng! After twice rinsing the 7 grams of leaf I was struck with an aroma like balsamic vinegar and sweet steamed spinach. In the...” Read full tasting note
The old growth tea forests of Jingmai ( pronounced ‘jing my’ ) are nothing short of idyllic. These ancient forests border Burma and hide smuggler trade routes still in use today. The biodiversity of the region and the nearly untainted old world methods and rituals of tea cultivation and harvesting make this area unique among world tea production. Large tea trees planted before Columbus discovered the Americas are commonplace.
This year we had the pleasure of meeting a tea farmer in Jingmai called "The Bulang Prince". He’s quite a unique character. He is young and highly educated for a tea farmer. He is passionately dedicated to perfecting his craft and has spent time traveling and learning from other tea farmers in Yunnan. He is a rare breed. He worked with roasting masters in Bingdao to polish his skills.
His ‘royal’ hands were responsible for roasting this tea. The material is good to begin with, but in his hands we felt it became something extra special. We decided to call this one "Midas Touch" because we feel he has the skill to turn his leaf into gold.
This tea is strong despite the young age. It has the beginnings of the honey aroma Jingmai is known for. This tea brews both gentle and strong at the same time. It can surprise you. Stick this on a shelf for 10 years and you will have a truly amazing tea!
•Prefecture: Simao
•Village: Mangjing / Manghong
•Tree Age: ~600 years old
•Elevation: 1300+m
•Wood Fired
•Hand Rolled
•Indoor Sun Dried
Brewing Instructions
Add 6-8 ounces of boiling water to 5-7 grams of leaf. Rinse once for 3 seconds. Steep quickly for 6 seconds. This tea is generous and can be resteeped many times. Add 10-15 seconds each re-steep.
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