Chinese Shu Puer tea from Jingmai mountains 1992 in bamboo basket
Shu Pu'er 1992 from Jingmai Mountain (景迈, Jǐngmài) is a unique aged tea that combines a rich taste, deep aroma and rich energy. This tea is made from the leaves of large tea trees aged 100 to 300 years, which grow in the Jingmai region of Yunnan Province. The tea is fermented in a traditional way in heaps, which gives it a characteristic rich taste and aroma. Sold in a bamboo basket weighing 300 grams, which makes it not only tasty but also aesthetically pleasing.
Features of the Jingmai Region
Jingmai is a picturesque region in Yunnan Province, famous for its ancient tea plantations and favorable climate conditions. Clean air, fertile soils and a moderate climate create ideal conditions for the growth of tea trees. Tea from Jingmai is characterized by a rich taste, bright aroma and balanced character.
Features of Aged Shu Puer
The tea leaves for this puerh were collected in 1992, which means that today the tea has been aged for more than 32 years. During this time, the tea has acquired a special depth of taste and aroma, and has also become softer and more harmonious.
Characteristics of tea
Appearance
The tea leaves are dark brown with golden tips. The leaves are large and evenly processed, indicating high quality processing. The loose form of the tea makes it convenient for brewing and allows better control over the strength of the infusion.
Aroma
The dry tea has a deep, rich aroma with notes of moss, root vegetables, nut shells, walnuts and caramel on a waffle cone. Once brewed, the aroma opens up, adding hints of coffee and a light woody note.
Taste
The taste of the tea is rich and velvety. The infusion has a rich dark brown color with ruby reflections. The taste is dominated by warm notes of pecan, patata, potato and coffee. The aftertaste is long, with pleasant sweetish and spicy shades.
Energy and Impact
Shu Puer 1992 has a warming effect and promotes relaxation. This tea is ideal for the cold season, as well as for those who appreciate a calm and meditative tea party.
Brewing recommendations
For brewing Shu Puerh 1992, it is recommended to use the steeping method in a gaiwan or a teapot made of Yixing clay. The water temperature should be about 95–100°C. The first steeps should be short (5–10 seconds) to reveal the aroma and avoid excessive bitterness. Gradually, the steeping time can be increased. The tea can withstand up to 8–10 steeps, each of which reveals new facets of taste.
Shu Puer 1992 from Jingmai Mountains is a unique tea that combines rich taste, deep aroma and rich energy. Its origin from the Jingmai region and the use of ancient tree leaves make it a real treasure for puer lovers. This tea will give you unforgettable moments of pleasure and allow you to feel a connection with the ancient traditions of Chinese tea art.
If you are looking for a tea that will surprise you with its versatility and give you warmth and comfort, Shu Puer 1992 is an excellent choice.
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English name
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Shu Pu'er from the Jingmai Mountains |
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Translation
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Shu Pu'er from the Jingmai Mountains |
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Country
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China |
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Provinces
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Yunnan (云南) |
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Region
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Pu'er (普洱) |
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Habitat
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Цзинмай (景迈, jǐngmài) |
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Raw material production date
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1992 |
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Declared weight, g
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300 |
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Fermentation method
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In heaps |
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Type of tea raw material
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Large trees (100-300 years) |
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Pu-erh is one of the most unique types of tea, which only gets better with age. Many people, when they first encounter this tea, wondered: why is pu-erh more often found in pressed form (cakes, bricks, tochas), and not in loose form? The reasons for this are related to both history and the practical aspects of storing and fermenting tea. Despite modern technologies that allow the production of loose pu-erh, the shape of pressed cakes remains unchanged. And pu-erh is more often found on sale in pressed form, for example, in the form of cakes or bricks, and loose pu-erh is less common. We will talk about the reasons for pressing pu-erh into cakes in this article.
Puer is a unique Chinese tea that is distinguished by its depth of taste, complexity of aromas and versatility of aftertaste. Its taste characteristics are formed under the influence of many factors, from growing conditions to the brewing method. Let's look at the main ones.
Jingmai Mountain is the birthplace of tea and one of the six major tea mountains in China. This mountain is home to the oldest and largest cultivated ancient tea garden in the world, which has witnessed the development of Chinese tea culture. Jingmai Mountain is famous for its long history of producing high-quality Pu'er tea.
