Jing Mai Mountain, at an altitude of 1300 meters, is famous for its Pu'er tea. Jing Mai Mountain is located in the LanCang region and at the junction of Xishuang Banna, Pu'er City and Myanmar. According to the history, the basin of LanCang River is the birthplace of Pu'er tea, it is where Jing Mai Mountain is located.
Jingmai tea belongs to the big leaf arbor species. The whole tea garden covers an area of 28,000 acres and the actual tea area is about 12,000 acres. It has the most big leaf trees compared to rest of tea mountains in Yunnan.
Tea trees in Jing Mai mountain are old, mostly are ancient arbors, and generally are hundreds year-old tea trees. The tea trees in Jingmai Mountain are grown in the deep mountains, and have never been man-dwarfed. These hundreds year-old trees are covered with wild fungi and other parasitic plants.
The fragrance of Jingmai tea is very unique and assuming, not a calm feel that usually smelled, but the charm of wild. It may be because the tea trees are growing with other trees in the natural forest.
It is recommended to use bigger tea sets such as ceramic sets, Yixing Clay sets or gaiwan to brew pu’erh tea, to enjoy the quality and characteristic of pu’erh tea’s color, aroma and the taste. 90°c to 100°c of water temperature will be better.
For best tasting result, the pressed pu'erh tea should be pried to loose form and exposed in the air two weeks before brewing.
Ratio of tea and water: 1g:40ml (depending on personal taste)
The usual brewing method of raw pu’erh tea:
Prepare certain amount of tea leaves for certain number of people.
Rinse tea wares with hot boiling water.
Put the tea leaves into a teapot.
And then pour boiling water into it to wash off the dirt and impurities of tea, immediately drain off the water. In this case can improve the clarity of tea and also can fully release the true taste of pu'er tea.
Repeat last step to rinse tea again. (It is called "waken up tea")
First steep: Pour the hot water into tea pot and steep for ~20sec.
Transfer tea to a fair cup(tea pitcher) and ready to share.
Enjoy the aroma before tasting it.
*Gradually increase steeping time when tea is fading out