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16.24$63.00$

This spring sheng pu-erh comes from quite famous part of Fengqing county, Jingxiu village which is well known area with one of the oldest cultivated tea trees in China (some of them are over 3000 years old). Tea was produced from 200-300 years old trees by local family. It’s hard to tell you about this tea, you need to experience this! Jingxiu Sheng is made from beautiful bright  and strong leaves with high amount of shiny buds. Taste is super fruity (black currant and some tangy notes) with moderate bitterness and long lasting, VERY sweet aftertaste. I am more than sure you all will love it. Jingxiu raw pu-erh is so bright and green cause the shaqing (killing green) process was made immediately just after the harvest so the leaves show very low level of oxidation. Tea was then only dried and was waiting for pressing. 

Origin: Jing Xiu, Fengqing county, Lincang prefecture, Yunnan, China.

Vintage: April 2018

Tea vartietal: Camellia Sinensis var. Assamica

Tea trees age: 200-300 year old. 

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Product Description

Temperature of water and amount of leaves: 100 C 7g/100ml.
Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, rinse the tea for 5-10 seconds using boiling water and afterwards pour out all the water from your pot. The process of rinsing tea leaves is often defined as a waking the tea and is very important for quality of next brewings. Main aim of waking the tea is to remove caffeine and eventual pollution from old tea aged for many years. First drinkable infusion should be very short- not more than 10-20 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.

Additional Information

Weight

200g cake, 50 g

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