DETAILED TASTING NOTES

Warm Leaf Smell: cardamom, unripe apricots
Wet Leaf Smell: withered apricots, eucalyptus, tiger balm
Texture Feel: thick, mineral chalky
Taste: tepache, papaya, dried apricots, wood, ginseng, citrusy note - maybe bergamot
Finish Feel: mineral long with good transformation, juicy, long warming vapour all the way to the stomach
Empty Cup Smell: ginger drops
Aftertaste: galangal
Body Feel: awake, warm, body high

Category: Sheng (Raw) Pu'Erh
Native Name: 春景迈大古树生普洱
Harvest: 2025 mid-March to April
Origin: Nuogang and Baixiang ancient forests, Jingmai mountain, Lancang Lahu Autonomous County, PuErh City (Simao), Yunnan province, China
Cultivar: Dayezhong (Big leaf)
Altitude: 1,300–1,550m

One of the most unique Sheng PuErhs I've come across. Full of spice, and the finish is unlike most — active, tingly in the throat, cooling and warming at the same time. Somehow it carries a slightly more aged character you wouldn't expect from a 2025 tea. I've noticed this with other Shengs from the same producer. No idea why. Just drink it and let us know if you agree.

Gongfu brewing:
100°C
6g /100ml
1st infusion: 10sec, next: +3sec/infusion
12 infusions

Jingmai mountain, Yunnan, is home to some of the largest ancient tea forests in the world, five of them, covering approximately 1,180 hectares. These are not monocultures but complete living ecosystems, with around 1,500 species of native seed plants and 253 species of terrestrial vertebrates, within which tea trees have been growing for centuries. We have visited producers across many villages on the mountain and sourced from two that stood out to us, both from Nuogang, also the best-preserved Dai ethnic village in Jingmai.
 
This tea comes from the first producer we found there: a young, charismatic guy who brews beautifully and whose trees range from a hundred to genuinely ancient years old, so we call it what it is: dashu (old trees) and gushu (ancient trees). His teas always have an unusual character and never stop surprising us.