Jing Mai Shu Pu-erh
Tea Master Panda presents a unique delight this time around: Vintage Shu Pu-Erh! While some may ponder its specialty, aficionados of Tea Master Panda are well aware of his dedication to traditionally matured Pu-erh teas. In line with this commitment, Tea Master Panda entrusted the crucial fermentation process to a skilled tea master in a renowned Menghai factory.
For Jing Mai Shu Pu-erh, leaves from the famous Jing Mai region were meticulously selected. Jing Mai is celebrated for its naturally fruity aroma, and this distinct characteristic is further amplified by the ripening process and the exceptional storage conditions in Yunnan. The result is a Shu Pu-erh that not only embodies the essence of Jing Mai’s terroir but also offers a heightened fruity sensation, making it a must-try for all Pu-erh enthusiasts.
Never heard of Tea Masters Panda and Yang Ming?
Tea Masters Panda and Yang Ming are good friends of ours and experts when it comes to Pu-erh. Yang Ming is a local tea farmer of Yiwu and descendants from a family with a long tradition in Pu-erh making. Incidentally, our popular Lucky Bee teas are from Yang Ming’s tea fields. Tea Master Panda is originally from Sichuan (hence the name) and came to Yunnan due his passion for Pu-erh tea. In addition to Pu-erh, he is also a Master of calligraphy and has extensive knowledge of Chinese history.
Harvest: Spring 2012
Aroma: Leather, date, mellow
Terroir: Jing Mai prefecture, Yunnan province, China
Preparation: Appx. 3g per tea pot, temperatur 100°C. Rinse the tea leaves bevor infusing with boiling water.
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