Shu Pu'er from the Jingmai Mountains, 1992, in a basket, 300 g

Chinese Shu Pu'er tea from the Jingmai mountains, 1992, in a bamboo basket

1992 Shu Pu'er from Jingmai Mountain (景迈, Jǐngmài) is a unique aged tea that combines a rich flavor, deep aroma, and abundant 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 using the traditional heap fermentation method, which imparts its characteristic rich flavor and aroma. Sold in a 300-gram bamboo basket, it is not only delicious but also aesthetically pleasing.

Features of the Jingmai Region

Jingmai is a picturesque region in Yunnan Province, renowned for its ancient tea plantations and favorable climate. Clean air, fertile soil, and a moderate climate create ideal conditions for tea tree growth. Jingmai teas are distinguished by their rich flavor, vibrant aroma, and balanced character.

Features of aged Shu Puer

The tea leaves for this pu-erh were harvested in 1992, meaning the tea has now been aged for over 32 years. During this time, the tea has acquired a unique depth of flavor and aroma, and has become softer and more harmonious.

Characteristics of tea

Appearance

The tea leaves are dark brown with golden flecks of tips. The leaves are large and evenly processed, indicating high-quality processing. The loose leaf form of the tea makes it convenient to brew and allows for better control over the strength of the infusion.

Aroma

Dry tea has a deep, rich aroma with notes of moss, root vegetables, nut shells, walnuts, and caramel on a waffle cone. After brewing, the aroma develops, adding hints of coffee and a light woody note.

Taste

The tea's flavor is rich and velvety. The infusion has a rich, dark brown color with ruby highlights. The taste is dominated by warm notes of pecan, patatas, potato, and coffee. The finish is long, with pleasant sweet and spicy undertones.

Energy and Impact

Shu Pu'er from 1992 has a warming effect and promotes relaxation. This tea is ideal for the cold season and for those who appreciate a calm and meditative tea experience.

Brewing recommendations

For brewing Shu Pu'er from 1992, it is recommended to use the steeping method in a gaiwan or Yixing clay teapot. The water temperature should be around 95–100°C. The initial 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 flavor.

Shu Pu'er 1992 from the Jingmai Mountains is a unique tea that combines a rich flavor, deep aroma, and abundant energy. Its origins in the Jingmai region and the use of ancient tree leaves make it a true treasure for pu'er connoisseurs. This tea will offer unforgettable moments of enjoyment and allow you to connect with the ancient traditions of Chinese tea art.

If you're looking for a tea that will surprise you with its versatility and give you warmth and comfort, Shu Pu'er 1992 is an excellent choice.