Fresh 2015 autumn Sheng from Jing Mai, made from 500 year old arbor tea trees.
S - Autumn 2015
C - Da Ye Zhong Assamica
O - Jing Mai, Yunnan
P - Sheng Pu Erh made from Bud and Young Leaves
E - 1500m
Everybody who has explored the world of PuErh tea understands that aged raw tea is considered valuable and that the price tends to rise through the years. But did you know that FRESH raw PuErh under a year old is considered to be very valuable and worth more than tea between 2 and 5 years old.
In Yunnan, fresh PuErh is consumed everyday and the price starts high. After 1-2 years the price usually drops dramatically and then begins to slowly rise. A 5-10 year old raw PuErh is about the same value as a freshly picked and then it rises from there as it ages into its teens and older.
This price fluctuation is in most cases a fair reflection of the quality that can be found in the cup. Fresh PuErh tea is young, vibrant and powerful. It shouts its terroirs and fills the mouth with dynamic flavour, rude and unapologetic. As it ages it begins to mellow. After a couple of years that vibrancy is muted and the tea slightly dull tasting. Past 5 years and the ageing process begins to reveal a different complexity and flavour profile. After 10 years the tea develops rich and rounded notes. After 15 to 20 years the tea is velvety and mature.
The general philosophy with raw PuErh is either drink it young (under 2 years) or wait until it is over 7 years or so.
This tea is young PuErh picked in Autumn 2015 and we have purchased a small quantity as our intention is to easily sell out within a year. Sure you could age this tea but we have bought it to showcase the joy of YOUNG PuErh so we advise you to buy and drink it up.
Our tea may be young but it is from 500 year old Ancient tea trees (commonly referred to as Gushu). These trees produce tea with much higher mineral content (and flavour) because they are slower growing and have roots that reach deep layers of high mineral soil.
1. EYES DRY LEAF – Mostly first leaves and some buds. Very dark green, khaki, brown with some white downy leaves.
2. NOSE DRY LEAF – Sweet hay and orchid.
3. EYES LIQUOR – Bright chartreuse yellow.
4. NOSE WET LEAF – Mashed green apple and lotus flower.
5. MOUTH TEXTURE – Thick and brothy.
6. MOUTH TASTE – Predominant green apple with a touch white pepper spice and a whisper of smoke. A little malt and vanilla but mostly fresh and spicy. Further infusions reveal a definite savouriness with fresh cut celery and umami broth. Fleeting bitterness which transforms to sweetness. Excellent Hui Gan.
7. NOSE EMPTY CUP – Umeboshi (salted plums) and a little maltiness.
8. MOUTH FINISH – Dry and astringent which transforms to sweet and juicy and a minty cool sweetness.
9. EYES WET LEAF – Green olive leaves (light and dark) with fairly thick stems. Pliable and glossy.
10. BODY SENSATION – Quite an intense high and uplifting feeling especially if drunk without eating. Cooling, bright feeling predominantly in the head and eyes. Slight perspiration. Certainly not a tea to drink for relaxation but great for social situations or for creative activities. The drunk sensation changes to one of clarity and calm so excellent for working.
SESSION INFUSIONS – About 10 good infusions but can be stretched to 15 or so.
To brew Western style, infuse about 2.5g (heaped teaspoon) of leaf per 300ml of 95c water for about 2 minutes. You can reinfuse up to 6 times by adding 30 seconds for every subsequent infusion.
To brew Gong fu style, infuse about 5g of leaf per 150ml of 95c water for about 10 seconds. You can reinfuse up to 15 times by adding 10 seconds for every subsequent infusion.
For guidelines on correct brewing check the Tea Brewing Chart and watch the
Tea of the Year...