Jing Mai Wild Raw Pu'er Tea 2008


$37.99 $42.99

Soft, sweet, rich and thick texture; Long-lasting aftertaste; Notes of mushroom and herb.

This Jing Mai tea has been through 10 years aging that the tea has become little brightly reddish. The taste is soft naturally sweet, rich and thick texture, long-lasting aftertaste. Has notes of mushroom and herb.
  • Tea Type: Raw Pu Erh Tea, ”sheng”
  • Origin: Jingmai, YunNan
  • ingredients: wild raw tea leaves
  • Manufacturer: Chun Hai
  • Production Year: 2008

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 primeval forest.


Brewing Guide

For best tasting result, the pressed pu erh tea should be pried to loose form and exposed in the air few days before brewing.

  • Tea ware recommended: Yixin Clay, Gaiwan, Ceramic teapot
  • Water Temperature: 195°F to 212°F
  • Tea leaves / water: 1g:50ml (depending on personal taste)


Common brewing steps of raw pu’erh tea:

  • Rinse tea wares with hot boiling water.
  • Put the tea leaves into a teapot.
  • 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 taste of pu erh tea.
  • First steep: fill hot water into tea pot and steep for about 45 sec.
  • Transfer tea to a tea pitcher and ready to share.

*Gradually increase steeping time when tea is fading out

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