Jing Mai Gushu

Together with our friend, tea master Panda, we travelled to Jing Mai in search of exceptional Gushu tea leaves. The leaves we selected were processed in Yang Ming’s small tea factory and traditionally pressed into a 250 g Bingcha.

Gushu tea

For this Bingcha, we used Pu-erh tea leaves from ancient Gushu trees in Da Ping Zhang, Jing Mai. Some of these tea trees are said to be several hundred years old. The cake was traditionally stone-pressed in order to preserve the character of the leaf material as naturally as possible.

The tea garden with the old tea trees is located at around 1600 metres above sea level. Unlike many mountain gardens, the top of this mountain forms a plateau rather than a sharp peak. As a result, the tea trees grow at a consistently high altitude, which contributes to the balanced and distinctive character of this tea.

Jing Mai is famous for its elegant aroma and refined character. In this tea, the depth of ancient tree material combines with the clarity and purity of this renowned terroir, resulting in a Bingcha that is both expressive and harmonious.

Harvest: Spring 2017
Pressed: 2017
Type: Sheng
Aroma: Mild and fruity with a sweet aftertaste
Terroir: Jing Mai, Puer prefecture, Yunnan province, China
Preparation: In this blog post you will find a description of how to brew Pu-erh tea in an optimal way