2016 Jingmai Ripe gongfu It’s a region that doesn’t

It’s a region that doesn’t attract tourists and it might partly explain why Jinggu tea has always grown in the shade of other terroirs

This tea has a warming effect and goes easy on your stomach

It can go deep

The small road that carries us for a three hour long ride from Menglian displays different landscapes

some conspiracy theorists see in it the advent of a mighty tea sect

2016 Jingmai Ripe gongfu It’s a region that doesn’tJingmai natural tea gardens Harvested in 2016 from late Spring to late Autumn Fermented in Menghai Ripe Pu erh pressed into 357g cakes in 2016 This ripe Pu erh tea (Shu Cha) comes from a relative of Yubai's, she saved a large part of her 2016 harvest during the rainy season and put one metric ton of her tea into the hands of a tea factory dedicated to fermentation in Menghai. That little city is the place where the fermentation process that allows the