Spring 2025 Jingmai Ripe

We've finally pressed our first ripe Pu-erh batch into cakes. This is the same tea as the one we sold in its loose form right after its fermentation. 

After the pressing and a long period of rest, the opening still has a trace of dui wei (taste of the pile). It is not present in the second brew. The mouthfeel feels oily, but not too viscous, the texture is silky. You soup feels well-layered as it flows down the throat a pleasant aftertaste is perceptible. The character of Jingmai comes out through the fermentation, this tea offers a good balance between fragrance and mouthfeel. 

This is our first batch of ripe Pu-erh made with material from our production. 

A small fermentation factory settled down in Jingmai. The farmers could bring their teas, it would be fermented by an experienced technician who has worked in Menghai for a decade. The first results turned out good and therefore we decided to bring some of our teas. 

We were surprised by how good the tea turned out. Right out of the basket, it has a very pleasant fermentation smell. It usually smells like a trash can: rotten vegetable; but here, it smelled fruity. This fragrance has now almost disappeared. The fermentation was medium-light, the wet leaves look almost like mao cha, they weren't degraded much by the fermentation process.