Spring 2017 Jingmai Gushu Mao Cha Ripe Pu-erh we like to have at

we like to have at least 7kg of fresh leaves in the wok in order to get enough steam coming out

This makes for a unique landscape

The mouthfeel is medium-thick and sweetness comes off steadily along the infusions

this is as low an oxidation as you can get

you can imitate it

Spring 2017 Jingmai Gushu Mao Cha Ripe Pu-erh we like to have atAncient tea gardens of Jingmai Mountain Picked in Spring 2017, second flush Hand processed in our tea factory Available in loose leaf Mao Cha 100g pouch This tea was put in storage in a clay jar in Pu'er City right after its production. It has a pleasant slight bitterness which disappears quickly, a thick mouthfeel and is building up a complex flowery fragrance as it's aging. The Huigan and Chaqi are as powerful as whenj the tea was made. It can be