2014 Cru Dr Puer Jingmai Gu Hua Xiang
2014 Cru Dr Puer Jingmai Gu Hua Xiang
Galette d'automne au thé pu erh brut provenant d'un arbre sauvage (qiao mu) dans la montagne de Jingmai. Goût : fleurs parfumées ; sucre de roche ; orchidée.
Origin
Origin
- Year: 2014
- Season: Autumn
- Origin: Jingmai Mountain
- Leaf grade: wild arbor tree (qiao mu)
- Varietal (cultivar): large leaf Assamica (Da Ye Zhong)
- Production date: 41908
- Batch: 1
- Compression: medium
- Type: raw (sheng)
- Brand: Dr Puer
- Series/recipe: Jingmai Gu Hua Xiang (Flower Valley)
- Shape: pu erh tea cake
- Weight: 357g
How to Steep
How to Steep
How to make Dr Puer Jingmai Gu Hua Xiang (Flower Valley) tea?
There are two methods to prepare this pu erh tea cake:
Gongfu brewing
Brew 8 gram with 120 ml of water at 100 °C. Steep for 15 seconds and add 5 seconds for each infusion.
Western brewing
Steep 4 gram with 350 ml of water at 100 °C. Apply a brewing time of 2-3 minutes and add 1 minutes for each subsequent infusion.

Preparation: I broke the cake completely, put it in a cardboard box, in a cupboard with little airflow and let it rest for a couple of weeks, before starting to drink it.
Brewing: 5.33g/80ml, 100°C, flash rinse, 15s, +5s.
Warmed-up dry leaves smell of stone fruits. When wet, woody notes, spices and a hint of smoke come out.
The liquor has a very interesting depth to it - layers and layers of exotic wood, leather, delicate fruitiness and hints of spices. It all blends in nicely and the taste profile keeps developing over more than a dozen infusions.
Together with its "Nannuo" brother that has the same qualities, this relatively cheap tea is a great introduction to aged raw pu-erh.
P.S.: I got this cake as a replacement for one that was out of stock. That's how I got to compare two different "tea mountains" - Nannuo and Jingmai are actually very close to each other - from the same producer, from the same year. The teas are almost identical.
Our design work is inspired by the artwork “Along the River During the Qingming Festival” by the Zhang Zeduan in the Song Dynasty. Instead of displaying the daily lives of people in the capital of China (as the original artwork), we display the tea making process of farmers through the same bird’s eye perspective.
When examining our packaging design in detail, tea enthusiasts will observe the tea making process, featuring tea farmers picking, drying, rolling, and frying tea leaves. The tea is then tasted in a pavilion and transported by horses along the ‘ancient tea road’.
Together, the traditional Chinese landscape and tea making theme, symbolise heritage, tradition, and respect for hard work of tea farmers.