Jing Mai, the UNESCO-listed ancient tea forest, is known for an elegant orchid aroma and a sweet, soft cup that stays low in bitterness; this tea is made from its old-tree (gu shu) leaf. Old-tree (gu shu) leaf is what sets the "Jing Mai Gu Shu" apart: it typically brews thicker and lasts longer than plantation leaf. At this age, Jing Mai sheng is often starting to soften, though storage plays a part. From XiaGuan — a 2012 sheng (raw) puerh tuo in the Jing Mai Gu Shu line.
Tea Profile
At a glance: 2012 · Sheng (raw) puerh · 100g tuo · XiaGuan Tea Factory
- Compression & dry leaf: The leaf is tightly compressed into a 100g tuo. In the dry leaf you can see visible buds.
- Liquor: The liquor is typically golden to amber at this stage.
- Taste: The first steeps are mellow, with a strong bitterness. Through the middle infusions it shows a floral and fruity character over a sweet and balanced base. Its layers unfold gradually over the session.
- Mouthfeel & body: Expect a smooth and mellow mouthfeel.
- Aftertaste: The aftertaste brings a returning sweetness (hui gan), salivation (sheng jin) and a long finish.
- Best for: everyday drinking. It is easygoing to brew, and a welcoming choice for first-time puerh drinkers.
Brewing Guide
Water: fully boiling, 100°C (212°F).
- Warm the pot and cups, then add about 5g of leaf per 100ml.
- Rinse the leaves once with boiling water and let them rest, covered, for about 10 minutes.
- Steep the first rounds for 10–15 seconds, adding about 5 seconds with each round.
- Pour every steep into a fairness pitcher before serving.
- Serve. Sheng puerh resteeps well for many rounds.
Treat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.
Storage
Keep the tea ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.
A Note on Appearance
Not every tuo shows these, but they can occur, especially in teas with more years of storage.
- Bamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.
- Tea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.
- Torn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.
