Jingmai 'nutty' shu puer

Jingmai 'nutty' shu puer is a lighter (light-medium) fermented shu puer that subtly crosses genre boundaries: it retains the soft, caressing sweetness and velvety texture of shu puer, while the cup often brings a nutty , fruity, "sheng" fresh feeling . If you're looking for something cleaner, more elegant than the very dark, "oily-black" shu, you've come to the right place.

Origin & production

• Raw material: 2025 spring leaves from natural tea gardens (Jingmai).
• Fermentation: June 2025, immediately after the maocha is finished.
• Item: from a small producer, with a distinctly "gentle" fermentation direction, with an old sheng puer character.

The fermentation character is moderately light : the wet leaves look more "maochish", less "decomposed", and the cup doesn't want to slam a cellar door on you - it opens gently and keeps you clean.

What does this mean in practice? A thicker, more active sipping sensation (a rarer treasure in shu), but the tea doesn't play on endless stamina: about 5 really strong pours in real gongfu – in return, each pour is pleasant and round. It can be extended even further with longer steeping or brewing.

Flavor profile – what to expect?

• Texture: light, fruity, nutty sip, lively mouthfeel.
• Main notes: soft sweetness + fruitiness (more of a dried fruit direction).
• Subtle details: sweet-spicy nuances (e.g. licorice), hints of prunes, some salty-umami nuttiness.
• Aftertaste: refreshing, slightly "cooler" mouthfeel, sometimes more reminiscent of a sheng-like character.

• Interestingly, this shu It consists of lighter-colored leaves and is perhaps “halfway” between sheng and shu – which is why it is especially exciting for those who like the freshness of sheng.
• clean, pleasant fermentation character and not at all the "fishy-mushroomy" line.
• The color of the tea is a refreshing sight, tending towards reddish brown.

Preparation

1) Asian / Gongfu (recommended)

• Dosage: 5–7 g / 100–120 ml
• Water: 95–100 °C
• Wake-up: 1 quick wake-up (5–10 seconds), then pour immediately.
• Push-ups: start with 10–15 seconds, then gradually increase (15–20–25… seconds)

The leaves open easily, so short increments give the most beautiful, clean curve - it is worth treating this style with "sheng logic".

2) Western (larger tea making tool)

• Dosage: 3–4 g / 300 ml
• Water: 95–100 °C
• Soaking time: 3–4 minutes (if you like it milder: 2:30)
• Re-casting: 1–2x still works well, with a slightly longer time