Autumnal pu-erh is something I really like. It has more balanced energy but it usually displays pleasant flowery flavors.

This Jingmai pu-erh comes from the natural garden where trees of different age grow.

Taste profile: typical Jingmai flowery sweetness, exotic fruits.

Refreshing, vibrant, full of life.

Balanced bitterness.

Origin: Jingmai, Lancang, Yunnan, China.

Vintage/Harvest: October 2019 (pressed in spring 2020)*

*stamp on the wrapper by mistake shows the date of picking, not pressing the tea, sorry.

Tea vartietal: Camellia Sinensis var Assamica

Tea trees age: from big trees-dashu (few decades old) to gushu trees of 200 years old and more. 



Temperature of water and amount of leaves: 100 C 7-8g/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 10-15 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.

Additional information


200g cake, 30 g, 50 g, 100 g


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