Tea Leaf Characteristics
The trees are 300 years old and up. These type of trees are often rare and highly sought after on the tea markets, offering a truly unique drinking experience. Ripe puerh tea leaves come from large tea leaf variety, flexible and pliable. The sweetness of this tea spirit ripe puerh lingers longer compared to tea made from the leaves of young plantation trees or small terrace bushes. As a result of this ripe puerh’s fermentation the leaves become more compact and fragmented. Due to the deep roots from these ancient trees, the leaves will also carry more minerals and nutrient content, offering a unique taste only available to Jingmai Mountain due to the regions rich soil.
The Blang people are among the first in the world to domesticate and cultivate tea trees, with a history of over 1400 years of tea cultivation. They are well-equipped to produce ripe puerh, which is increasingly recognized for its earthy, smooth flavor that comes from careful bamboo basket fermentation. The Blang Ethnic group also has a strong ability to preserve floral notes in this variety.
Location on Jingmai Mountain
Tea spirit is crafted from ancient trees over 300 years old. These ancient trees found near the peak of Jingmai mountain(5249 feet), offer leaves with a sweeter taste due to its optimum tea growing climate. There you’ll find unique growing conditions. A cooler climate, slower leaf growth, unique soil condition, and ecosystem found at higher elevations on Jingmai Mountain combine to produce this Tea Spirit ripe puerh, which is sweeter and more aromatic than other ripe puerhs, making this tea particularly prized for its delicate and refined flavor profile.
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