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Jing Mai 2012 Spring

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This Jing Mai cake is made from tall, ancient tea trees growing in Da Ping Zhang tea garden, on top of the mountain at 1,700m above sea level. These gushu leaves were hand picked & processed by Blang villagers in early April, after a week of constant sunshine. Due to the excellent weather this batch of tea is exceptionally tasty. It has that characteristic Jingmai astringency in the mouth, which comes from adaptation to the high elevation, with a deep hay & floral aroma, and a gentle huigan. These cakes were stone pressed & wrapped in Yiwu by Tea Urchin. The cover depicts Belle & Eugene trying not to fall off the mountain whilst tea picking. You can read about our Jingmai tea sourcing adventure on our blog.
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Steeping Instructions: We recommend 7g of tea leaves in a 100ml brewing vessel. Use boiling hot water. This tea can be re-infused at least 10 times.
Buy together with our excellent small batch, 2013 jingpin rendition of this tea - 2013 Spring Jingmai Da Ping Zhang Reserve for a vertical tasting. You may also be interested in comparing this tea against the 2009 Jingmai by Che Ma Xuan which gives some idea of how Jingmai ages.

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