{"title":"Accueil","description":null,"products":[{"product_id":"2024-spring-jingmai-suancha","title":"Lemon Sorbet","description":"\u003cstyle\u003e\n.tea-details {\nborder-bottom: 1px solid #ddd;\npadding: 10px 0;\nmargin: 0;\n}\n\n.tea-details summary {\nfont-weight: 600;\ncursor: pointer;\nletter-spacing: 0.05em;\nlist-style: none;\ndisplay: block;\n}\n\n.tea-details summary::-webkit-details-marker {\ndisplay: none;\n}\n\n.tea-details p {\nmargin: 12px 0 0;\nline-height: 1.7;\n}\n\n.tea-graph {\nwidth: 100%;\ndisplay: block;\nmargin-bottom: 24px;\n}\n\u003c\/style\u003e\n\u003cdetails open=\"\" class=\"tea-details\"\u003e\n\u003csummary\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1001\/7734\/6885\/files\/2026_04_24_Lemon_SorbetWeb_graph_10x_8898ab0b-d263-4b4c-8bb6-8d4f377213d8.png?v=1779314926\"\u003e\u003cbr\u003eDETAILED TASTING NOTES\u003c\/summary\u003e\n\u003cp\u003eSmell of dry leaves: fragrant and slightly sour, fermented lemons, lavender\u003cbr\u003eSmell of wet leaves: lemon-vanilla cream, lemon thyme\u003cbr\u003eTexture: medium-thick, full-bodied\u003cbr\u003eTaste: tart sorrel, lemon thyme, sauerkraut, slightly soapy (strangely pleasant), rhubarb yogurt, kiwi\u003cbr\u003eFinish: pleasantly fresh, increasingly sweet-juicy and aromatic, exceptional huigan (returning sweetness) — like a lemon sorbet\u003cbr\u003eSmell of empty cup: peach candy\u003cbr\u003eAftertaste: sour lemon candy\u003cbr\u003eBody sensation: light, calm, refreshed\u003c\/p\u003e\n\n\u003c\/details\u003e\n\u003cdetails open=\"\" class=\"tea-details\"\u003e\n\u003csummary\u003eKEY INFORMATION\u003c\/summary\u003e\n\u003cp\u003eCategory: Sour Tea - Other Tea (some would say raw pu'er)\u003cbr\u003eOriginal name: 景迈酸茶\u003cbr\u003eHarvest: Spring 2024\u003cbr\u003eOrigin: Nuogang Ancient Forest, JingMai Mountain, Lancang Lahu Autonomous County, Pu'er City (Simao), Yunnan Province, China\u003cbr\u003eCultivar: Da Ye Zhong (Large Leaf)\u003cbr\u003eAltitude: 1,500-1,650m\u003c\/p\u003e\n\n\u003c\/details\u003e\n\u003cdetails open=\"\" class=\"tea-details\"\u003e\n\u003csummary\u003eEFIM'S COMMENTS\u003c\/summary\u003e\n\u003cp\u003eThis is one of the most unusual teas I've encountered, and virtually impossible to find outside of a few very specific villages in Yunnan. Despite excellent body and aroma, what keeps me coming back is the finish. The slight tartness transforms into an almost inimitable sweetness that settles and lingers on the palate long after the last sip — this fresh, sweet return (huigan) is simply out of this world.\u003c\/p\u003e\n\n\u003cp\u003eI personally prefer to drink it fresh, but I've been observing for a while how a 2023 batch from my private collection is aging, and both are excellent. Like any pu'er, this tea will change with time — and I think it's worth exploring. If you're looking for something truly new, give it a try.\u003c\/p\u003e\n\n\u003c\/details\u003e\n\u003cdetails open=\"\" class=\"tea-details\"\u003e\n\u003csummary\u003ePREPARATION TIPS\u003c\/summary\u003e\n\u003cp\u003eGongFu Infusion:\u003cbr\u003e95°C\u003cbr\u003e6g \/100ml\u003cbr\u003e1st infusion: 10sec, subsequent: +3sec\/infusion\u003cbr\u003e10 infusions\u003c\/p\u003e\n\n\u003c\/details\u003e\n\u003cdetails open=\"\" class=\"tea-details\"\u003e\n\u003csummary\u003eTEA ORIGIN\u003cbr\u003e\u003c\/summary\u003e\n\u003cp\u003eJingMai Mountain in Yunnan is home to some of the largest ancient tea forests in the world — five of them, covering about 1,180 hectares. These are not monocultures, but true living ecosystems, where tea trees have grown for centuries. We visited producers in many villages on the mountain and sourced two that stood out, both in Nuogang, JingMai's best-preserved Dai ethical village.\u003c\/p\u003e\n\n\u003cp\u003eThis tea comes from the second producer we found there: a discreet young man who is gradually taking over his parents' gardens in the Nuogang forest. His trees range from 50 years old to clearly ancient (GuShu), with trunks about 70 cm in circumference, probably 300 years or more. He harvested old and young trees together in a mixed pick (HunCai).\u003c\/p\u003e\n\n\u003cp\u003eSour tea (SuanCha) is something we've only encountered in Nuogang so far. Our producer told us he adapted a recipe from the Bulang people of a neighboring village, who traditionally pound sour tea with salt, garlic, and chili and serve it with rice. Yes, like a condiment — a bit like sauerkraut. He seems to have transformed the recipe into something drinkable. The process follows the standard steps of a raw pu'er: withering, rolling... but instead of being sun-dried at the end, the leaves are packed into bamboo tubes or clay jars — with nothing added — and left to ferment anaerobically for a season to a year. They are then taken out and sun-dried.\u003c\/p\u003e\n\n\u003c\/details\u003e","brand":"Tea Drunk Monkeys","offers":[{"title":"Small pouch - 50g  |  24.9 € (0.5 €\/g)","offer_id":58015495258437,"sku":null,"price":24.9,"currency_code":"EUR","in_stock":true},{"title":"Sample - 15g | 8.5 € (0.57 €\/g)","offer_id":58015495291205,"sku":null,"price":8.5,"currency_code":"EUR","in_stock":true},{"title":"Large pouch - 150g | 59.9 € (0.4 €\/g)","offer_id":58015495323973,"sku":null,"price":59.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1001\/7734\/6885\/files\/DSC04605_02797854-d684-4b49-ab92-7cbe667ac51e.jpg?v=1780480398"}],"url":"https:\/\/teadrunkmonkeys.com\/en\/collections\/frontpage.oembed","provider":"Tea Drunk Monkeys","version":"1.0","type":"link"}