1998 Ancient Tree Jingmai Shou Puerh

Jingmai Mountain (景迈山) is one of Yunnan's most celebrated ancient puerh regions, famous for its old tea trees growing within the surrounding forest rather than in uniform modern plantations.

This 1998 Jingmai Shou Puerh brings together that ancient-tree material with nearly three decades of aging.

Like all ripe Pu'er, the tea first undergoes 渥堆 (wòduī), the controlled wet-piling fermentation process that transforms the fresh leaves into the dark, mellow, rich character associated with shou Pu'er. But the transformation doesn't stop there. With decades of proper aging, the sharper fermentation character gradually settles, giving way to deeper aged aromas, greater smoothness, and a more integrated character.

And this tea is wonderfully distinctive.

The cup opens with sweet rice and barley-like nuttiness, followed by subtle mineral accents and an unexpected hint of coriander that adds remarkable complexity. The texture is especially satisfying—silky, rich, and gently oily, with a soothing mouthfeel and the unmistakable depth we love from old-tree material.

There's a quiet, mature quality to this tea. Nothing feels aggressive or heavy. Instead, the flavors are deeply integrated, the sweetness is mellow, and the aged character gives the tea a calm, grounded feeling.

A Tea With a Story

During Leo's sourcing trip through Jingmai, one of his traveling companions became unwell. The locals repeatedly recommended this tea, and ended up being very soothing and helpful during that time. This is a tea Leo wouldn't have come across if it wasn't for this particularly well timed misfortune, and has quickly become a favorite amongst shou drinkers at the shop.

Brewing Method

For best results, we recommend brewing this tea strong, Gongfu style.

• Vessel: 90 ml teapot

• Leaf: 8g

• Water: 205-206°F (96-97°C)

1. Add the tea to the gaiwan and perform a quick rinse.

2. First infusion: 60–90 seconds.

3. Subsequent infusions: 10–15 seconds, adjusting to taste.

You can also boil this tea in a glass electric tea kettle for 15-20 minutes for a much richer expression that leans more creamy. 

Origin: Jingmai, Yunnan, China

Notes: Sweet Rice, Barley, Mineral, Corriander