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Jingmai Gulan 2017 sheng puer
A gushu sheng puer from the spring of 2017. The favourite tea of Yubai, of which he is worthily proud. It’s incredibly sweet and gives you a generous 15-20 infusions.
The greatest raw materials compose this 100 gr sheng puer cake, selected from the ancient tea gardens of Jingmai mountain.
The area is located at 1600 meters high and is shaded by forests. The soil is sandy which would be great for growing grains and vegetables, which were planted here indeed long ago. Planting of tea bushes has begun from the 9th century.
At the time of the spring harvest a thick layer of leaves from fall still covers the ground, spreading smells of “typical forest leaf litter” for those coming around. The soil stands out by always staying rich in water and nutrients.
The tea is moderately astringent which leaves a ton of sweetness after its quickly gone. You can soon catch out the orchid smell which is so characteristic of Jingmai mountain. The tea is full-bodied and oily, hui gan arrives fast and stays for a long time in your mouth.
This post is also available in: Magyar
100 gr, 30 gr, 50 gr
|Terroir - Origin||
Da Ping Zhang – Jingmai-mountain – Yunnan – China