Jingmai Mountain Pu’er Tea: Jingmai Mountain is one of China’s six major tea mountains, and its area of ancient tea trees is considered the largest among tea mountains. The ten-thousand-mu ancient tea gardens in Jingmai consist of arborescent millennial tea trees. The tea leaves are of excellent quality, with plump and tender tea bodies, full white tips, and softness.
The Pu’er tea made from the fresh tender buds and leaves of these ancient tea trees, processed using special techniques, is characterized by a high fragrance, strong character, rich taste, full aroma, and exceptional shape, texture, color, fragrance, taste, aroma, and charm. It has health benefits such as lowering cholesterol and blood lipids, warming the stomach, tonifying the kidneys, reducing blood pressure, quenching thirst, sobering up, relieving fatigue, and calming the mind. Regular consumption can beautify skin, improve fitness, aid digestion, assist in weight loss, enhance nutrition, promote metabolism, strengthen immunity, and provide anti-aging effects.
Characteristics: 1. Dry tea fragrance: When smelling the tea cake, there is a very distinct orchid aroma. This level of intensity can only be produced by high-quality wild teas like Qianjiazai wild tea.2. The tea soup is prominent and lasting. In authentic Jingmai tea, one can taste the orchid fragrance in the tea soup, which can last for more than ten infusions.3. Lingering aroma at the bottom of the cup. Aroma at the bottom of the cup is the most direct expression of the wild charm of ancient arbor tea mountains. Since Jingmai tea grows mixed in the wild, the mountain aroma is strong, and the fragrance at the bottom of the cup is strong and lasting, still detectable after more than ten infusions.The aroma is the greatest advantage of Jingmai tea and is also the main reason why people love it.
Brewing Method:1. Prepare the utensils: a 175ml white porcelain gaiwan, a fairness cup, tasting cups, and a kettle.2. Prepare the tea: 7 grams of Jingmai Mountain Ancient Tree Tea.3. Brewing:This Jingmai Mountain tea is made from carefully selected one bud-one leaf or one bud-two leaves, which are relatively tender. The water temperature for brewing should be 1-2°C lower than usual, maintaining 92–95°C.① Warm the cups: Pour boiling water into the gaiwan, tasting cups, and fairness cup to rinse and warm them.② Add the tea: Put the prepared 7 grams of Jingmai Mountain tea into the 175ml white porcelain gaiwan.③ Rinse the tea: Pour 92°C hot water over the tea leaves in the gaiwan to rinse the tea quickly, then immediately pour out the water.For infusions 1–4: use 92°C water, pour in a high swirling motion, and immediately pour out the tea.For infusions 5–8: use 95°C water, pour at a fixed point with a high motion, steep each infusion for 10–20 seconds, then pour out.After the 8th infusion: use water above 95°C, pour at a fixed point with gentle low pouring, steep each infusion for 30 seconds to 1 minute, then pour out.After the 12th infusion: each infusion can be steeped for over 1 minute; the tea is generally good for around 15 infusions.④ Serve tea: Pour the tea into tasting cups and enjoy the tea.
AYM Pu’er
Black Tea Puerh Tea is harvested directly from the source, supplied directly from the tea plant to Europe, simple, easy to store and easier to brew.Coffee lovers will love YM’s tea!
