Jingmai Dianhong Black Tea

Jingmai is best known for its Puerh, but this black tea from the same mountain might surprise you.

Grown in the ancient tea forests of Jingmai Mountain in Yunnan’s Lancang County, this tea comes from large-leaf Assamica trees that have been cultivated here for nearly 2,000 years. The region’s high elevation, misty air, and biodiverse forests create a perfect environment for teas with depth, sweetness, and balance. Recently recognized as a UNESCO World Cultural Heritage site, Jingmai continues to be one of China’s most historically rich tea-growing regions.

From the first pour, the aroma is sweet and warm, like malted honey and stone fruit. The taste is smooth and layered—dried apples, poached pears, cocoa, and honeyed malt—all carried by a silky texture that’s unusually thick for a black tea. The finish is what makes it special: a lingering sweetness almost like the sweet finish of a good raw puerh, that leaves the mouth refreshed and the body at ease.

Most black teas offer flavor but little aftertaste; this one delivers both. It’s complex without being heavy, sweet, low in tannins, and very memorable.

How to Brew (Gongfu Style)

• 4g tea in a 90–100ml gaiwan or teapot

• 195°F (91°C) water

• Quick rinse before brewing

• First infusion: 30 seconds

• Next infusions: 10–12 seconds each

A perfect choice for anyone who loves smooth, sweet Yunnan black tea but wants something with more character, depth, and that unmistakable Jingmai energy.

Notes: Poached Pears, Dried Apples, Cocoa, Honeyed Malt