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Jing Mai Puerh

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This fantastic shou, ripened Puerh, is from Jing Mai Mountain in the southernmost tip of China's Yunnan province. This area is fast becoming one of China's most popular regions for producing puerh, green and white tea.  

Ripening puerh originated as a way of imitating raw (sheng) aged puerh by exposing the processed leaves to hot and humid conditions, accelerating the fermentation process. The process of fermentation (ripening) can take up to 1 ½ - 2 months to complete.  

This full bodied tea is earthy and has a subtle woody note with a thick and rich finish. 

Type: Shou (Ripened) Puerh

Origin: Jing Mai Mountain, Yunnan province, China

Steeping Guide: 

Place roughly 3 - 4 grams (1½ - 2 teaspoons) of loose tea into your favourite tea pot, pour over 800 - 1,000 ml of just boiled water, and let it brew for at least 5 minutes. 

Adjust the volume of tea to water as needed, and experiment to find your ideal ratio. Some people say you can steep this, or any puerh tea, several times, but in our experience, even on the second steep it loses its depth and richness. 

Play with it to find your own preferred way of enjoying this ripened puerh, and remember - the secret to a great cup of tea is not skimping on the amount of tea leaves!

Save 15% when you purchase one pound of this puerh tea!

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