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Jinggu Cloud Mountain Old-Tree Raw Pu-erh Tea 2011 Spring - 250g Cake

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Product Description

This Jinggu Cloud Mountain Old-Tree Raw Pu-erh Tea 2011 Spring Cake is from the remote and abandoned tea mountains in Jinggu county, specifically a tea mountain known as the Cloud Mountain, located in the western part of Jinggu county, about 2 hours drive from downtown to the mountain (see Tea from the Cloud Mountain on our blog). The road to this tea mountain is the most bumpy and cliffy that my supplier reports ever having encountered in Yunnan. If you don't go to the area when the weather is dry and the sun is shining, you must abandon the vehicle and hike for several hours because of the slippery and washed out roads.

This tea mountain was cultivated by Wai minority in Jinggu around 400 years ago. Due to the inconvenience of living in a high mountain region, the Wai minority moved down to the foot of this mountain about 100 years ago. Thus, no one remembered this tea mountain. It was not until about three years ago that the JK Tea Company rediscovered this wild-growing tea mountain.

During each tea-making season, the JK Tea Company tea makers stay on this tea mountain for around 2 months to make their own máochá (raw pu-erh material - see 3 Key Factors in Máochá That Affect Pu-erh Quality on our blog). During this time, all of the food, rice, and greens must be carried into the mountains by trucks each day. So, the JK Tea Company teas are definitely rare, exquisite, and high quality.

Like many of Jinggu's old tea trees, the young, immature tea's taste is quite common. If you compare it to a Menghai tea, you would think it is not as strong as Menghai's old tea. This is the mysterious part of Jinggu tea: probably due to its climate and soil, as the tea ages, the "cha qi" becomes stronger and stronger and its taste becomes thicker and thicker. Jinggu's tea is famous for its wild-honey aroma mixed with wild-flower aroma as well.

Very high-end tea, and worthy of long-term storage.  

Tea tree: Pure big tree (old-arbor) Pu-erh tea, tea trees aged from 200-500 years old

Harvest time: 2011 Spring

Fermentation: Raw

Picking standard: One bud with two leaves

Shape: Tight, fat, plump

Dried tea color: Dark yellowish green color

Aroma: High floral aroma, and honey fragrance

Tea liquid color: Light yellowish green color

Taste: Flowery and honey taste, strong throat feeling, smooth tea soup

Brewing vessel: Recommend gaiwan

Brewing guideline: Gaiwan: 8 grams per time (180ml gaiwan); the first several infusions should be betweens 92-95°C (190°F) for about 10 seconds; then the later is about 15 seconds. Note: Pour the water around the edge of the gaiwan to avoid burning the tender tea buds; don’t pour the hot water on the tea leaves directly.

Do not use any strainer/filter to filter this tea, as it is clean enough. Also, using a strainer will greatly influence the denseness of the tea liquid.

Number of infusions: Gaiwan: at least 18 times

Net Weight: 250g/cake

Learn more about tea on our site here and on our blog.
Our guide to translating Chinese tea labels to English.

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Product Reviews

  • Fresh, spring like

    by Anne Fallis – October 27, 2012

    the tea is fresh & tastes like spring and very smooth. Soft on the throat.