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Spring 2011 Jing Mai Mountain tea leaves were wet piled in Menghai town for 45 days before being graded, blended and pressed into these lovely ripe tea cakes. Jing Mai Mountain tea leaves come from mixed leaf (large and small) varietal tea bushes and are distinctive in both aroma and taste. Ripe Pu-erh tea made from Jingmai tea leaves have a unique bitter, sweet, and creamy taste.
This tea cake is a tippy grade cake with Gong Ting, Te Ji, Grade 1, and Grade 3 leaves in it. The smaller leaves have a potency while the larger leaves add a depth that complements the smaller leaves.
A lovely potent ripe tea that will benefit from further aging, but aged just enough to be enjoyable now as well.
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