Origin: Jingmai Mountain, Puerh Prefecture, Yunnan, China
 
This sheng puerh comes from Jingmai Shan, one of the most respected ancient tea mountains of Yunnan. The region is known for old-growth trees and its natural forest environment, which give the tea a clear aroma and a gentle, balanced character. The tea is traditionally processed and reflects the clean, floral style typical of Jingmai material.
 
The infusion is bright golden with a refreshing aroma. The taste is clean and lively, with floral and light honey notes, fresh herbs, and balanced astringency that turns into a long, pleasant sweetness. With aging, the tea becomes smoother and develops a fuller, rounder profile.
 
Flavor: floral notes, light honey, fresh herbs, gentle astringency, clean sweetness, long aftertaste
 
Aroma: fresh, floral, lightly sweet; in a warmed vessel, mild herbal notes appear.
 
Benefits: Provides calm, steady energy and helps maintain focus. Suitable for daytime drinking, work, study, and relaxed gongfu sessions. Aging improves smoothness and depth.
 
Brewing Guidelines:
Gongfu style: 5–7 g per 100–150 ml, 95–100°C (203–212°F), short infusions of 4–8 seconds.
Classic style: 3–4 g per 250–300 ml, 90–95°C (194–203°F), 2–3 minutes.
The tea handles many infusions. Fully pour out each infusion to avoid bitterness.
 
Gongfu Cha is a traditional brewing method using more leaf and short repeated infusions that gradually reveal the tea’s flavor and aroma.