2022 Jingmai Mountain Gushu Ripe Puerh — Dark Roast

The Blessing of the Tea Ancestors

Jingmai Mountain holds the largest and oldest ancient tea forest in the world, a living museum of tea trees that has never known a straight row or a monoculture field. The Blang and Dai peoples who tend this land trace their reverence for tea back to their ancestor Pa Ai Leng, whose parting words remain a living creed here: gold and silver are eventually spent, cattle eventually die, but a tea garden passed down endures and feeds generations. Every spring, villagers still climb to the mountain shrine to give thanks to the tea ancestors — a devotion that has kept these forests untouched for a thousand years.

The tea liquor glows a ruby red — silky, full-bodied, and impeccably pure — with a long, rising finish of sugarcane sweetness and soft floral undertones. Grown in biodiverse, naturally interwoven forests, the old trees draw nourishment from deep humus-rich soil, giving the tea its signature clarity, sweetness, and refined character. Crafted through traditional fermentation, each leaf is shaped by time itself, revealing the unmistakable dignity of Jingmai.

If your day needs an anchor, if you want a cup that is warm rather than sharp, familiar rather than fussy — this is for you. This is the ripe Pu'er I reach for on ordinary days, when I want something honest and unwavering.

• Steady, grounding warmth — a gentle, sustained comfort that settles the body without any of the jitteriness of coffee.
• Easy on the stomach — traditional fermentation mellows the leaf, making this a gentle, warming tea suited to daily, all-day drinking.
• Rich in natural sweetness and depth — ancient-tree material and patient fermentation build a rounded, sediment-free liquor with real complexity.

Basic Parameters

A warm, orchid-tinged sweetness layered over notes of honey and aged wood, with a cool, forest-floor mustiness in the background that speaks to its wild, old-growth origin.

• Ancient trees, deep roots — leaves from Jingmai's thousand-year-old trees, nourished by rich forest humus, produce a liquor of unusual clarity and sweetness.
• A tea shaped by time — traditional wet-piling (wo dui) fermentation, carried out with patience, transforms the leaf into something soft, ruby-red, and free of any raw or musty edge.
• Consistent, reliable character — this is a tea built for the everyday cup, brewing dependably steep after steep.

Orders are packed with care and shipped from our studio. If anything arrives less than perfect, write to us and we will make it right.