EN
Jingmai sheng pu-erh from 2018 by Kaishunhao (开顺号) is a raw pu-erh from Jingmai, one of the best-known tea regions of China. This is a medium-density pressed tea: the leaf looks neat, which points to good raw material and careful craftsmanship.
The flavor of this pu-erh recalls an autumn orchard: the aroma and taste bring baked and ripe apples, fruit compote and dried fruit. It will suit lovers of raw pu-erh who enjoy fruity and woody shades.
Characteristics
- Type: sheng pu-erh, pressed
- Year: 2018
- Region: Jingmai, Yunnan Province, China
- Brand: Kaishunhao
- Compression: medium
- Flavor: fruity, with a light tartness
Aroma and Taste
Dry leaf: a delicate aroma of baked apples and wood.
Infusion: rich and multifaceted; notes of compote and dried fruit prevail, and a light tartness recalls homegrown apples.
Aftertaste: long and pleasant, with light astringency and fruity and mushroomy notes.
Why You'll Love It
- An unusual combination of fruity and woody notes.
- The flavor opens up gradually, revealing new shades with every infusion.
- A good companion for a long conversation and an unhurried tea session.
How to Brew
Gongfu brewing (gaiwan or Yixing clay teapot):
- carefully break off the amount you need from the cake
- rinse the leaf with boiling water and discard the first water
- 5–6 g of tea per 150 ml, water at 95 °C
- first infusions are short, 5–10 s, then gradually increase the time
Western-style brewing (teapot or large cup):
- 3–4 g of tea per 200 ml of water at 95 °C after the rinse
- steep for 2–3 min, tasting the infusion as you go
Storage
Store the cake in a dry, ventilated place at room temperature, away from light, moisture and strong odors.