PU-ERH · 200 g
Jingmai Mountain Ripe Pu-erh, 2010
A ripe Pu-erh cake listed as Jingmai Mountain, 2010, with forest honey, camphor and cedar-like notes.
€48
Tasting qualities
Camphor / Forest honey / Cedar / Soft woody finish
Origin
Jingmai Mountain, Yunnan, China
- Farmer / producer
- To be announced.
- Garden
- To be announced.
- Location
- To be announced.
- Altitude
- To be announced.
Harvest & processing
- Harvest
- To be announced.
- Processing
- To be announced.
- Lot
- To be announced.
Source story
To be announced.
A starting point to explore with your own water. Adjust the recipe to the cup you enjoy.
Gongfu · repeated infusions
Short infusions
Suggested starting point
- Tea
- 6–7 g
- Water
- 100 ml
- Temperature
- 95–100°C
- Time
- 15–20 sec
Separate an intact flake, allow it to wet through, then drain fully between infusions.
Everyday · grandpa style
Leaves in the cup
Suggested starting point
- Tea
- 3 g
- Water
- 300 ml
- Temperature
- 95–100°C
- Time
- Start tasting after 3 min
Let a small flake of the cake open in a roomy mug. Sip when comfortable, topping up at halfway.
Water we used
To be announced.
Our approach to brewing
We invite you to find your own way of brewing, guided by your water and your intention.
Judge the cup again once the compressed leaves have opened. Keep the pause short if the texture becomes heavy; extend it only as the woody sweetness fades. In a mug, refill before the remaining liquor becomes too concentrated.
Our exploration
Move from a settled centre.
Try noticing the finish before moving into your usual practice. Keep that unhurried attention as you shift your weight or return to stillness.
Focus · Continuity and balance
| Asana | Tadasana — notice balance before beginning your next movement. |
|---|---|
| Dantian | Lower dantian — keep attention around your centre. |
| Chakra | Muladhara — return to the support beneath your feet. |
| Meridian | Kidney channel — trace the familiar pathway from the soles upward. |
Community exploration
What did you notice while drinking Jingmai Mountain Ripe Pu-erh, 2010 or afterwards?
Share your exploration
Tea in the historical record.
Historical descriptions reflect the views of their time.
Pu-erh in Qing records
Pu-erh in compressed forms
Historical Pu-erh · Zhao Xuemin, Bencao Gangmu Shiyi, vol. 6
Zhao Xuemin records Pu-erh from Yunnan in large, medium and small compressed forms, including large tribute rounds.[1] The entry concerns historical Pu-erh broadly; it does not identify this cake or its processing.
In the libraryBencao Gangmu Shiyi (本草纲目拾遗) ↗
Tea in Buddhist and Taoist practice
Wakefulness & bodily lightness
Tea broadly · Tang accounts collected by Feng Yan and Lu Yu
Feng Yan records permission to drink tea among Chan students at Lingyan monastery whose training involved staying awake.[2] Lu Yu preserves a passage attributed to Tao Hongjing associating bitter tea with bodily lightness and naming immortal figures as drinkers.[3]
References
- Bencao Gangmu Shiyi (本草纲目拾遗)ISBN 7800896714
- Fengshi Wenjian Ji Jiaozhu (封氏聞見記校注)ISBN 9787101047226
- The Classic of TeaISBN 9780316534505
