• 2014 Raw Dr Puer Jingmai Gu Hua Xiang
  • 2014 Raw Dr Puer Jingmai Gu Hua Xiang
  • 2014 Raw Dr Puer Jingmai Gu Hua Xiang
  • 2014 Raw Dr Puer Jingmai Gu Hua Xiang
  • 2014 Raw Dr Puer Jingmai Gu Hua Xiang
  • 2014 Raw Dr Puer Jingmai Gu Hua Xiang
  • 2014 Raw Dr Puer Jingmai Gu Hua Xiang
  • 2014 Raw Dr Puer Jingmai Gu Hua Xiang
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2014 Dr Puer Jingmai Gu Hua Xiang Pu Erh Sheng

2014 Dr Puer Jingmai Gu Hua Xiang Pu Erh Sheng

€44,95 EUR
€44,95 EUR
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Torta autunnale di tè pu erh crudo dall'albero di pergolato selvatico (qiao mu) nel monte Jingmai. Sapore: fiori profumati;zucchero di roccia;orchidea.

Origin

  • Anno: 2014
  • Stagione: Autunno
  • Provenienza: Montagna Jingmai
  • Qualità delle foglie: albero selvatico (qiao mu)
  • Varietà (cultivar): grande foglia Assamica (Da Ye Zhong)
  • Data di produzione: 41908
  • Lotto: 1
  • Compressione: media
  • Tipo: crudo (sheng)
  • Marca: Dr Puer
  • Serie/ricetta: Jingmai Gu Hua Xiang (Valle dei Fiori)
  • Forma: torta di tè pu erh
  • Peso: 357g

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.

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S
Stefan Talpalaru

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.