Jingmai Brick 2004
This large brick, made on a small family farm on Jingmai Mountain in 2004, is a traditional compressed form of pu-erh. Made with a slight shu processing—using a minimal amount of introduced moisture—the flavor offers an intriguing balance between lightly earthy and warming, and pleasantly fresh and tart. It's rounded from the first cup, with a sweet aroma of clay and rose that lasts through many infusions. Subtle notes of wood and orange peel linger, making this a balanced, easy-to-drink pu-erh.
To brew, gently unwrap the covering and flake off a small portion of the brick; rinse tea leaves briefly in boiling water. Enjoy multiple cups from the same leaves, tracing the arc of flavor and fragrance through each.
Region: Yunnan Province
Tasting Notes: rose, wood, balanced
Year of Production: 2004
I purchased the 2009 Bada Shan Purple Tips Shou and the 2004 Jingmai Shou. Both very nice fermented pu-erh bricks. Both were nicely compressed and both had a very nice flavor. The 2009 Bada (@ 7.0 g/200 ml & 98 C) has a nice slightly cooling echo taste and a bit of a sweetness. The 2004 Jingmai (@ 7.5 g/200 ml & 98 C) needs to be a bit stronger so I will try 9 g next time but was equally nice. Both teas steeped well for 5 infusions.