The taste of ripe pu-erh tea depends more on the fermentation technique than on the raw material, and each fermenting pile will give a different result. A pile typically consists in one or two tons of tea, although recently, micro batches of only 50kg can be fermented. Having one's own tea fermented is always a risky endeavour and, when it succeeds, a source of pride for the tea producers.
While a lot of the ripe pu-erh cakes are blended, this one is made entirely of Jingmai tea. The mouthfeel is smooth and silky, the fragrance is earthy and sweet. It is a gentle ripe Pu-erh that can be brewed a fair amount of steepings and will surely keep you warm during the long winter months.