Jing Mai Early Spring Ancient Tree Green Puer Cake 2011 357g

Jing Mai Early Spring Ancient Tree Green Puer Cake 2011 357g

Jing Mai is situated along the Lin Cang (Mekong) river, between Xi Shuang Ba Na, Puer City and the Burmese border. It is mountainous and thickly forested with a perrenial “cloud ocean” surrounding its peaks. Jing Mai’s elevation reaches as high as 1662 meters above Sea level.  In its lower regions, terraced tea gardens were developed by the government in this area in the 60s. The rich biodiversity of the area is especially evident in the early summer months when the air if thick with the fragrance of flowers.

There is a 1,300 year history of growing tea in Jing Mai, primarily grown by the Bulang, Dai, and Wa ethnic groups. All of the villages throughout the mountains  share tea as their livelihood and work in cooperation. The Bulang people in particular, are known for using the image of an opening tea bud as the carving that adorns their architecture.

Every year these villagers will plant new tea bushes from seeds for future generations which will become yielding bushes within three years. These efforts to propagate new tea bushes year after year is vital to supplement the trees that naturally die or are slowed in their growth. This is method of agriculture is a far cry from the large commercial tea fields of uniform bushes growing in a line without other plants nearby. As a result, depending on where their seeds are sown and how the contours of the forest develop around them, these tea bushes yield and grow differently. We encountered a two or three hundred year old tea bush that was less than four meters tall, caught in the shade of a mammoth and much younger camphor tree, competing for its nutrients.

This green cake is  selected from mao cha from 100-200 year old tea trees which is naturally grown within the wildflowers and trees of the forest. When the bush yields in the spring and the forest is blooming, it absorbs a complex aroma. Being from old trees, this tea yields rich and complex flavors.

Due to the prolonged drought in Yunnan, Jing Mai’s tea has become more and more rare. This is a good tea to enjoy now or keep as a collectable.


Region: Jing Mai, Yunnan Province, China

Weight per piece: 357 grams

How to store: Store in a dark, well ventilated area with less than 70% humidity. Less than 25 degrees C or 77 degrees F. Store in the paper or fabric, not plastic. Keep away from odors and fragrances.

How to infuse: Any cup, pot, or gaiwan made of porcelain, glass, Yixing clay, iron, or other material will work.

Brewing Guidelines: 1st infusion -- Loosen and gently break off about 5 grams of tea from the brick for approx. 12 ounces water. Use boiling water (212 degrees F) and infuse for 2 minutes. 2nd infusion -- Boiling water, infuse for 2 minutes 3rd infusion -- Boiling water, infuse for 3-5 minutes 4th to 7th (or more) infusions -- Boiling water, infuse for 5 minutes Infusions: 7 or more times

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