Geography and History of the Jingmai Raw Puer Tea:
Jingmai is a unique region nestled amidst lush mountains and the Nanlang River and Nanmen Rivers. This area enjoys a mild climate year-round, resembling perpetual spring, with abundant rainfall, fog-clad mountains, and fertile soil, typifying the beauty of a subtropical landscape. Lancang, an autonomous county of the Lahu people, serves as the epicenter of the world's original tea trees and the cradle of Puer tea culture.
Over millennia, Jingmai has been inhabited by diverse ethnic groups, including Lahu, Wa, Hani, Dai, Bulang, and more, thriving across its 8,807 square kilometers. They have crafted and preserved the deep-rooted Lahu culture and other distinct ethnic heritages, shaping Jingmai into a showcase of indigenous Yunnan cultures. Tea has become intrinsic to their lives, both in production and spiritual culture, making Lancang an aspirational destination for tea enthusiasts worldwide.
Quality Characteristics of Jingmai Raw Puer Tea:
- Ancient Trees: The tea trees in Jingmai's ancient gardens are primarily several hundred years old, creating an environment where the originality of Puer tea thrives.
- Ecological Richness: These tea trees coexist harmoniously with native ancient trees, intertwining roots with other plants in their natural habitat. The cherished "crab feet" parasites on these ancient tea trees impart exceptional and distinctive qualities to Jingmai tea, rendering it highly sought after.
- Wilderness Aroma: Growing amidst pristine forest, Jingmai's ancient tree tea emanates a robust wilderness charm, distinguishing it as one of the ancient teas with the most prominent wilderness aroma. It also boasts a unique, rich, and enduring floral fragrance, characterized by an orchid aroma unique to Jingmai tea.
- Taste Profile: Jingmai tea offers a prominent and long-lasting sweetness, complemented by a mild bitterness and noticeable astringency, falling within the range of teas with moderate bitterness and relatively pronounced astringency. It can be steeped for multiple infusions, often reaching up to 25 infusions.
- Fine Appearance: Jingmai tea leaves are tightly rolled, fine, and exhibit a dark appearance, a result of traditional full twisting and rolling methods. The prolonged growth period of the tea trees, coupled with the shading effects of wilderness ancient trees, contribute to its dark and lustrous hue.
- Aroma Development: Properly stored, Jingmai tea's orchid aroma becomes increasingly pronounced over time.
How to Brew Jingmai Raw Puer Tea:
- For a perfect brew, opt for a purple clay teapot, gaiwan, or a purple clay teapot.
- Use fresh, pure water, preferably mountain spring water or filtered water.
- Preheat your teapot or teacup to maintain consistent water temperature.
- Use about 5-6 grams of Ban Pen tea leaves per 100ml of water (90°C to 95°C).
- Rinse the tea leaves briefly with hot water to awaken them.
- Steep for a short time, around 10-20 seconds for the initial infusions, gradually increasing the steeping time with subsequent brews.
- Enjoy the tea's evolving flavors and aroma over multiple infusions.
- Savor the lingering aftertaste that persists long after the last sip.
Health Effects of Jingmai Raw Puer Tea:
Jingmai Puer (Pu-erh) tea, crafted from fresh and tender leaves of ancient tea trees, offers numerous health benefits. It can help lower cholesterol and blood lipids, warm the body, reduce blood pressure, quench thirst, sober up, relieve fatigue, and refresh the mind. Regular consumption can enhance skin health, regulate body weight, aid digestion, boost metabolism, strengthen the immune system, and combat aging, making it a holistic choice for tea enthusiasts and health-conscious individuals alike.