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Spring 2018 Jingmai Weng Bo

  • Ancient Tea Garden leaves from Weng Bo Garden, Jingmai Mountain
  • Picked from mid-March to mid-April 2018, first and second flush
  • Hand-processed in our tea factory
  • Available in 357g pu-erh tea cakes

In addition to our classic Jingmai Gulan, we decided to press single garden cakes. Jingmai has the largest ancient tea gardens in Yunnan and the Chinese don't have names to differenciate the tea gardens more accurately. However, the local Dai who inhabit Jingmai Mountain do have dozens of names that designate small portions of those vast gardens.

'Weng Bo' is the Dai name that designates the tea gardens bordering the Northern part of the village, on the upper slopes, just below Da Ping Zhang plateau. We sourced the tea from Yubai's grandparents who own part of this garden and spend most of their time maintaining and harvesting the tea themselves.

Weng Bo has steep slopes, sandy soil and medium sized trees that provide shade to the ancient tea gardens. Its altitude is comprised between 1570m and 1470m, the slopes can reach a 30-40% grade. The consequence of this steep angle is that the leaves that fall on the ground are very soon washed away by the rain, the soil is much poorer in organic matter than on the plateau. Low organic matter content, sandy soil and steep slope means the soil dries very quickly after a rain, and the tea trees have to adapt their physiology to those conditions.

This tea has a more bitterness than the average Jingmai tea, astringency is medium. The soup is less oily than average, it is a nimble and powerful tea that flows directly down your throat without taking mmuch time coating your palate. In being both light in the mouthfeel but rich in bitterness, sweetness and Huigan, this tea will reminds you of Bulang Shan teas