DETAILED TASTING NOTES

Scent of dry leaves: woody, cranberry, clay
Scent of wet leaves: raw almonds, oat milk
Texture: medium-thick, mineral-chalky and slightly syrupy
Taste: poppy seeds, whole wheat toast, wood, hazelnuts and toasted almonds
Finish: dry then juicy, sweet
Scent of empty cup: hazelnuts
Aftertaste: Kurdish coffee
Body sensation: energizing, clear mind

Category: Cooked Pu-erh Tea
Original Name: 景迈大古树熟普洱
Harvest: Mixed spring/autumn 2023
Origin: Ancient forests of Nuogang and Baixiang, JingMai Mountain, Lancang Lahu Autonomous County, Pu'er City (Simao), Yunnan Province, China
Cultivar: Da Ya Zhong (Large leaf)
Altitude: 1,300-1,550m

Medium fermentation, the tea remains nutty and woody rather than turning completely dark. The perfect pu-erh to start the day.

GongFu Infusion:
100°C
6g / 100ml
1st infusion: 10sec, subsequent: +5sec/infusion
9 infusions

On the go: Put 5-10g in a one-liter thermos, fill with boiling water (100°C) and drink throughout the day.

JingMai Mountain, in Yunnan, is home to some of the world's largest ancient tea forests — five of them, covering about 1,180 hectares. These are not monocultures, but true living ecosystems, with about 1,500 species of native seed plants and 253 species of terrestrial vertebrates, within which tea trees have grown for centuries. We visited producers in many villages on the mountain and sourced two who stood out, both in Nuogang, JingMai's best-preserved ethical Dai village.

This tea comes from the first producer we found there: a charismatic young man who artfully prepares tea and whose trees range from a hundred to truly ancient ages, so we call it what it is: old and ancient trees (Da/GuShu). His teas always have an unusual character and never cease to surprise us.