Spring 2025 reddened Jingmai Gushu

When we're not fully overworked in the factory during the Spring season in Jingmai, we like to have some fun. Here is a batch of ancient garden material that we let wither for 24 hours before cooking it like normal Pu-erh. The result is partially oxidized tea that tastes softer than a normal young Pu-erh tea and has a different fragrance. We like to make such a tea every now and then. This year, we didn't make enough to warrant a pressing, therefore we sell it in smaller bags of maocha. We made about 5kg. 

The result in the cup is surprising. The mouthfeel feels thicker than in standard Pu-erh tea, but the tea feels softer and less aggressive, very low amounts of bitterness. The nose feels muted but also more complex. Not sure how this will age, this is why we offer it in 70g pouches.