2025 Jingmai Wengji Raw Puerh

Grown deep within the UNESCO-protected Jingmai Mountain Ancient Tea Forest, this Wengji raw Pu’erh is a gem from one of the most ecologically preserved tea regions in Yunnan. Jingmai is located in Lancang Lahu Autonomous County, and is home to one of the largest and oldest man-made ancient tea forests in the world. Here, tea trees are cultivated under tall forest canopies, coexisting with native flora like camphor trees, gui trees, and rare parasitic orchids known as “crab-leg orchids” that only thrive on old-growth tea trees. This unique ecosystem gives Jingmai tea its signature fragrance-forward and complex character.

Wengji (翁基) is a small, historic tea village nestled within this landscape—a place known among connoisseurs for producing teas with a more pronounced “lan xiang” (orchid fragrance) compared to other Jingmai subregions.

Leo discovered this tea during his April 2025 sourcing trip to China. He was immediately enchanted by Wengji’s almost Ghibli-movie-like charm with dozens of teashops lining winding hills and hidden corners down narrow alleyways. After tasting over 30 teas from different teashops, this particular sheng stood out.

Tasting Notes

This Wengji sheng Pu’erh opens with the warm aroma of cedarwood, with a subtle hint of ripe apricot. The first sip is soft and sweet—apricot/pineapple and herbal notes, quickly followed by a restrained bitterness that transforms into a cooling floral finish reminiscent of orchids and jasmine.

At lower brewing temperatures (195°F), the tea leans lighter: sweet, floral, soft apricot notes with a mellow body. At higher temperatures (204°F), its full personality shines with a pineapple-like fruitiness, layered with jasmine, orchid, and a touch of cedarwood. The bitterness intensifies slightly, but remains clean, refreshing, and cooling—a type of bitterness that seasoned puerh drinkers actively seek.

The mouthfeel is silky and light, yet the tea has satisfying structure. Tasting from the sides of the tongue reveals more tropical fruit notes (pineapple), while the center brings out more herbal and woody tones. There’s a cooling sensation that lingers in the throat and chest that’s almost menthol-like.

Brewing Instructions:

 Low-Temp Brewing (195°F / 90°C)

• 5g tea / 90ml gaiwan
• Quick rinse
• 1st infusion: ~10 seconds
• 2nd–7th infusions: 3–5 seconds
• After 7th: add 1–2 seconds per infusion
• Expect up to 17–19 infusions
• Result: soft floral aroma, sweet apricot, herbal notes 

High-Temp Brewing (204°F / 96°C)6

• 5g tea / 90ml gaiwan
• Quick rinse
• 1st infusion: 5–7 seconds
• 2nd–7th infusions: 2–3 seconds
• After 7th: add 1–2 seconds per infusion
• Expect up to 20 infusions
• Result: bold complexity, pineapple fruit, cedarwood, jasmine, cooling orchid aftertaste

This tea is low-maintenance and easy to brew well. A single rinse is all it takes to unlock its character—no smoke, no harsh edges. For best results, brew quickly and with intention.

Region: Wengji, Jingmai, Yunnan, China

Notes: Cedarwood, Jasmine, Orchid, Pineapple, Apricot