Jingmai Gushu Sheng Cha is a raw Pu-erh tea made from ancient tea trees growing on Jingmai Mountain in Lancang County, Puer City, Yunnan Province. This region, with over 1,800 years of tea history, is known for its preserved ancient tea gardens, rich biodiversity, and deep-rooted cultural heritage. In 2023, Jingmai Mountain was inscribed as a UNESCO World Heritage Site for its ancient tea forest cultural landscape.

This tea is produced exclusively from large-leaf Yunnan tea trees that are over 300 years old. Tea was harvested by hand in ancient tea forest during Moychay March 2025 tea tour, in amount only 5.3 kg, using a standard of one bud with two or three leaves. The high-altitude growing environment (about 1200 meters), along with the traditional processing method—sun withering, pan-frying, rolling, and sun drying—preserves the tea’s powerful character and aging potential.

The dry leaves are large and loosely twisted, with a fresh, slightly floral aroma. When brewed, Jingmai Gushu produces a golden liquor with vibrant energy. Its taste is bold, clean, and bright, with floral notes, honeyed sweetness, and a refreshing bitterness that quickly transforms into returning sweetness (hui gan). The aftertaste is long and lingering, with a cooling sensation in the throat and clarity in the mind.

For brewing, use 7–8 grams in a gaiwan with water at 98–100°C. Steep the first infusion for 5–10 seconds, gradually extending the time for subsequent brews. Jingmai Sheng Cha performs well over many infusions, revealing its strength and elegance layer by layer.

Rich in polyphenols, amino acids, and antioxidants, this tea may support digestion, mental focus, and overall well-being. It is also valued for long-term storage and aging, developing deeper flavor and complexity over the years.