2018 Ancient Tree Jingmai Shou Puerh

This isn’t your average Shou puerh. Made from ancient tea trees in the famous Jingmai Mountain forest, this 2018 Ancient Tree Jingmai Shou Puerh is so rich and creamy, it honestly feels like dessert in a cup.

Right away, the aroma reminds us of sweet vanilla custard with a subtle woodsy note—kind of like redwood pine after the rain. The first thing you’ll notice when you sip it is the ultra-smooth, creamy mouthfeel. It coats your tongue and throat and makes your mouth water— not even a hint of dryness. Flavor-wise, this tea leans into darker sweetness: think vanilla flan, caramel, and even a touch of sweet cream. Let it sit in your mouth for a few seconds, and you’ll find a soft earthiness and brown sugar-like depth thats grounding and comforting. Because of the tea’s darker and creamy profile, coffee/latte drinkers might enjoy this tea. 

This tea comes from ancient trees in Jingmai that are centuries years old growing deep in the protected mountain forests of Yunnan, China. The roots of these old trees pull minerals from far below the surface, giving the tea a naturally rich and layered character. Jingmai is famous not just for its ancient tea gardens, but for how seamlessly tea trees grow alongside the forest ecosystem. In fact, this area was named as a UNESCO World Heritage site, protecting the land from chemicals that could alter the delicate and ancient biodiversity.

Over time, this 2018 Shou Pu-erh has mellowed beautifully. The aging process smoothed out any rough edges and brought forward those deep, sweet, dessert-like flavors. It’s the kind of tea that feels both indulgent and grounding—perfect after a big meal, when you want something deeply satisfying without reaching for actual dessert.

How to Brew:

To brew this tea Gongfu style, use 5 grams of tea in a 90ml gaiwan or small teapot, and rinse the leaves quickly with 204°F (96°C) water to awaken the aroma and rinse your teaware. For the first infusion, steep for 7 to 8 seconds, then steep the next several infusions for just 2 to 3 seconds each. After the 6th infusion, begin adding 1 to 2 seconds to each subsequent brew. Even when accidentally over-steeped, it doesn’t become bitter or overly dry. With this method, you can expect to enjoy 16-17 flavorful infusions. If later infusions feel a little light, brew by only filling half the gaiwan and steep for a little longer.

If you already love Shou Pu-erh, this one’s a no-brainer. But even if you’re unsure about it—or haven’t had a great experience with Shou before—give this one a shot. It’s so smooth, so rich, and so comforting that it might just change your whole perspective on the category. We’ve seen it turn plenty of skeptics into Shou Pu-erh believers. It’s the kind of tea you’ll crave again as soon as the session ends. Don’t be surprised if it becomes your new go-to after dinner.

Notes: Vanilla, Flan, Brown Sugar, Redwood Pine, Sweet Cream