Jing Mai Landscape
JingMai Mountain is located north of the main town Jinghong in Xishuangbanna. The mountain sits approximately 5000 feet above see level and covers over 11,000 acres of ancient tea tree plantations in Yunnan. Earliest records concerning the cultivation of these ancient tea trees extends back to approximately 696 AD. Today this ancient tea tree variety continues to be harvested in the same manner as it was more than 1000 years ago; free of the use of pesticides or fertilizers. As a result, teas from JingMai are certified organic under both United States NOP and European 2092/91 organic standards. The forest of JingMai are considered a living eco-museum by Yunnan making this mountain a true national treasure.
This beeng is currently an offering at Yunnan Sourcing LLC. Unfortunately, I don't have much information about this particular factory other than it has recently changed its name to the ChaMaSi Factory. The beeng is made of Spring material which appears to be stone mold pressed.
The dry leaves did not omit much of a scent other than the ever-so-slightest quintessential shengpu note. The beeng is a mosaic of choice, shinny, greenish-dark and brown leaves with an indication of slight age.
Vendor - Yunnan Sourcing Ebay Vendor
Water-Bottle spring water, generic brand. Source of water Lafayette Springs, WS
Amount – 5.3g
Water Temp - Boil then cooled for 2 breaths
Brewing Vessel - Yixing Teapot 140ml
Method – Gongfu
Initially, the nose was quite metallic, brassy with a muted honey and a floral accent. However, after the 4th infusion, the notes had transformed more into hay with a subdued tobacco background. Very fresh and soothing.
What was most noticeable in the first infusions was this unexpected fruitiness. The liquor was quite tangy and fresh coupled with a nice huigan and acidity. The liquor contained a a nice viscosity which coated my tongue effectively. In subsequent infusions, the notes subtly transformed into leather, rubber and toasted rice - almost savory. The chayun was keeping things active where I felt most of the sensations at the top of my mouth followed by a nice massage feeling of my throat. The cha qi left me soothed and comforted.
The leaves appear to be very healthy with a nice mixture of buds.
The tea was a nice suprise. I have tried JingMai before, but never one with a fruity background. Although the beeng had been stored in KunMing 5 years, the liquor did not appear to have an aged ting to it which means that perhaps it has been too dry of a storage.
Although its age did not come through in the color profile, its flavor did indicate that it was not 'new born'. All in all, I really did like this one. I believe that this pu-erh has a little something for everyone.