2020 Jingmai Pu'er Shupu Stone-pressed cake - Eastern Leaves
2020 Jingmai Pu'er Shupu Stone-pressed cake - Eastern Leaves
2020 Jingmai Pu'er Shupu Stone-pressed cake - Eastern Leaves
2020 Jingmai Pu'er Shupu Stone-pressed cake - Eastern Leaves
2020 Jingmai Pu'er Shupu Stone-pressed cake - Eastern Leaves
2020 Jingmai Pu'er Shupu Stone-pressed cake - Eastern Leaves

2020 Jingmai Pu'er Shupu Stone-pressed cake

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Jingmai Shupu

Jingmai mountain is located in the southwestern border of Yunnan province, in Lancang County, Pu'er city. Few hours of travel separate our Nannuo mountain from Jingmai, but the taste of Shupu produced in this ancient mountain is warm and familiar.

The great variety of wild and ancient tea trees gained Jingmai its popularity, but what fascinated us is its complexity of flavor, and the beautiful golden hues that can be admired in the pressed leaves. Their aroma has the under-forest mellowness that recalls a Nannuo shupu, but Jingmai also has a slightly bitter aftertaste, that emerges timidly in the huigan - the "returning flavor". This excellent quality releases an intense fragrance of dates, that persists in the cup even when the warmth of the infusion disappears.

Origin: Southwest Yunnan, Jingmai Mountain
Flush: Spring 2020
Storage: Avoid heat, light, and moisture

EASTERN BREWING
Quantity: 1 gr. of tea every 25 ml of water
Rinse: before starting the infusion, rinse the leaves one or two times with a very fast washing in order to let them re-hydrate and release a more intense brew. Gently cover the leaves with boiling water and pour it after a few seconds.
Brewing time: Begin with a 10-second brew. Increase with each successive brew as needed.
Water temperature: 95-100° C
Number of brews: 12-15

WESTERN BREWING
Quantity: 1 gr. of tea every 100 ml of water
Brewing time: 2-3 minutes
Water temperature: 95-100° C

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