A white dish containing dry pu-erh tea leaves.

Jingmai Raw Pu-erh

$46.00

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Jingmai Raw Pu-erh

Pu-erh

Flavor profile graphic based on the Red Blossom Tea® registered trademark.

Tasting Notes: Sugarcane, Dried Apricot, Floral

Flavor scores from 1 to 10 for each Pu-erh
Tea Name	Earthy	Rich	Complex	Smooth	Woody
Wild Leaf Menghai Sheng Pu-erh 2003	6	8	10	9	8
Lincang Shou Pu-erh 2012	8	9	8	9	6
Emperor Shou Pu-erh 2008	8	6	5	7	4
Jingmai Raw Pu-erh	5	3	7	5	6
Imperial Shou Pu-erh 2012	9	6	4	6	3

漢字景邁普洱毛茶	origin Jingmai, Yunnan	craft maocha (raw, non-fermented, non-aged)	flavor notes sugarcane, dried apricots, floral
漢字景邁普洱毛茶	origin Jingmai, Yunnan
craft maocha (un-aged, raw)	flavor notes sugarcane, dried apricots, floral

A 2019 spring harvest of maocha (unaged "raw" pu-erh) from an organic farm in southern Yunnan Province. Harvested at over 1400 meters above sea level, from trees that are between 30-40 years old, this raw pu-erh lacks the bitterness we often expect from this style. Instead, our Jingmai Raw Pu-erh offers a bright, herbaceous aroma of meadow flowers and hay, with a finish akin to raw sugarcane and dried apricot.

1g per 1oz at 190°F for 2m

While we recommend boiling water for most Pu-erh teas, Jingmai Raw Pu-erh is an unaged and unfermented maocha, and therefore closer to a green or oolong tea in temperament. A lower water temperature around 190°F helps to limit bitterness and increase aroma.

Learn the fundamentals of tea brewing and master your technique here.


1g	per	1oz	at	190°F	for	2m