2019 Jingmai Shou Puerh

If you think you already know what shou (ripe/cooked) puerh tastes like—smooth, dark, a little sweet—this one might surprise you.

Our 2019 Jingmai Shou Puerh flips the script with a flavor profile that leans distinctly savory, and that's exactly what makes it so special. Instead of leaning very earthy like a heicha, or sweet like many other shou puerhs, this tea brings out rich, buttery notes that are reminiscent of fresh dinner rolls or golden pie crust.

From the first rinse, you’ll notice this warm, toasty aroma—almost like shortbread cookies. The taste, however, is surprisingly fresh in the initial brew with a subtle green apple cider like cleanness, before settling into a deeper, buttery tea with nutty notes of walnut and buttery baked-goods. As you brew more infusions, the tea becomes darker and richer. It’s thick in texture, really smooth, and coats your whole mouth. You’ll also feel it smoothly down your throat and into your chest, where it leaves behind a gentle, comforting warmth and the buttery aftertaste lingers.

Most people would expect prominent earthiness or the “wo dui” (pile fermentation) smell, but the fermentation is very clean and subtle, making this a good choice even for people who usually avoid fermented teas like shou puerh or heicha because of the earthiness. This is also due to the aging of this tea since 2019. Because it’s already aged, the flavors have rounded out—there’s no harshness, and the subtle, red bean-like earthy notes that remain are mellowed and balanced.

Why It Stands Out

• Not your typical shou—think savory pie crust, not molasses

• Buttery texture with a thick, smooth mouthfeel

• Low caffeine = all-day drinkability

• Pairs well with pastries or spicy/heavy meals—its buttery notes help balance sweetness and mellow strong flavors.

• Easy to brew, hard to mess up (doesn't become dry or bitter from over-steeping)

• From ancient, biodiverse Jingmai forests (UNESCO protected)—no chemicals, no shortcuts.

How to Brew (Gongfu Style)

• Use 5g in a 90ml gaiwan or small pot

• Quick rinse with 204°F (96°C) water

• First infusion: 17-20 seconds

• Next 4–5 infusions: 3–5 seconds each

• After the 6th steep, add 1–2 seconds per brew

• Expect 18-19 solid infusions. If it starts tasting light, fill the gaiwan halfway and steep a bit longer

Although ripe Pu'er is fermented to be drinkable soon after production, high-quality examples like this one continue to evolve with age. And while it’s ready to drink now, it’s also a solid pick for further aging if you want to explore how the savory, nutty notes evolve over time. This is one of those teas that makes you rethink what shou Pu’er can be. If you love savory flavors and want something smooth, this is worth adding to your collection. It’s a cozy, satisfying cup that never overstays its welcome—perfect for a quiet, reflective session or amongst lots of good company and food.

Notes: Fresh Dinner Rolls, Pie Crust, Toasted Walnuts, Apple Cider