Jingmai Old Tree Qi Zi Bing Cha — an aged shu pu-erh made from material sourced in the Jingmai region, known for teas with strong aroma and deep but clean character. The profile is dense yet calm: woody notes, warm earthiness, dried fruits, and a light returning sweetness in the aftertaste. The liquor feels thick and smooth, without harsh fermentation or muddy tones. Holds many infusions and opens gradually through the session. I would personally drink it later in the day or in the evening, though your ideal timing may be different.
The material comes from ancient tea trees in Jingmai, Yunnan. Large-leaf varietal processed through slow fermentation and further aging. The cake is tightly compressed, while the leaf structure remains visible along the edges. The wrapper mentions a “constant warm fermentation” method aimed at producing a more stable and layered profile. With proper storage, the tea continues to soften and develop additional depth over time.