{"product_id":"2026-jingmai-hexinqu-gushu-jingmai-sheng-puerh","title":"2026 Hexinqu Ancient Tree Jingmai Sheng Puerh","description":"\u003cp\u003eThis spring 2026 ancient-tree raw Puerh comes from Hexinqu (核心区), the core area of Jingmai Mountain in Yunnan. We chose it after visiting and tasting with the same farmer over several years. For us, it is one of the best examples of Jingmai sheng we've found.\u003c\/p\u003e\n\u003ctable width=\"100%\" style=\"border:1px solid #000;background-color:#dff0d8;padding-top:1em;border-collapse:separate;\"\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd style=\"padding:18px 24px;\"\u003e\n\u003cp\u003e\u003cstrong\u003eLeo's Story: My Last Stop in Jingmai\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2024, I spent days tasting raw Puerh from different farmers around Jingmai. By the end of the trip, I was disappointed. Nothing had really impressed me, and I was about to head back to Xishuangbanna.\u003c\/p\u003e\n\u003cp\u003eThen I visited Ana. She was my last stop, and I struck gold.\u003c\/p\u003e\n\u003cp style=\"text-align:center;margin:24px 0 8px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0268\/9486\/0322\/files\/2024-jingmai-ana-tea-garden-story.png?v=1791586461\" alt=\"Ana beside a tea tree in Jingmai during Leo's tea-sourcing trip\" style=\"display:block;width:100%;max-width:760px;height:auto;margin:0 auto;border-radius:6px;\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align:center;color:#555;font-size:14px;margin:0 0 24px;\"\u003e\u003cem\u003eAt Ana's tea garden in Jingmai, Yunnan.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eI went back in 2025 and tried even more teas from other farmers. Hers was still my favorite.\u003c\/p\u003e\n\u003cp\u003eHer 2026 harvest is some of the best Jingmai sheng I've tasted in recent years. The closest comparison I can think of is a tea from 2018. I think this one could age just as well, maybe even better.\u003c\/p\u003e\n\u003cp\u003eIf someone wants to know what a really good Jingmai sheng tastes like, this is the tea I'd show them.\u003c\/p\u003e\n\u003cp style=\"text-align:right;margin:20px 0 4px;\"\u003e\u003cstrong\u003eLeo Lukidi\u003c\/strong\u003e\u003cbr\u003eFounder, Tea \u0026amp; Whisk\u003c\/p\u003e\n\u003c\/td\u003e\u003c\/tr\u003e\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eWhy Hexinqu Matters\u003c\/h3\u003e\n\u003cp\u003eHexinqu (核心区) means “core area.” Jingmai is known for its old tea forests, where tea trees grow among other forest trees rather than in open rows. But not every tea from Jingmai tastes the same. The garden, the farmer, and the way the leaves are processed all matter. That's why we taste teas from different producers instead of choosing one based on the mountain's name alone.\u003c\/p\u003e\n\u003ch3\u003eWhat It Tastes Like\u003c\/h3\u003e\n\u003cp\u003eThe texture is smooth, with just a hint of lychee and wildflower honey. The part that stands out is the long, powerful finish. It stays with you well after each sip. These leaves also last: with 6 g in a 100 ml gaiwan, you can get more than 20 infusions.\u003c\/p\u003e\n\u003ch3\u003eTea Details\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hexinqu (核心区), Jingmai Mountain, Yunnan, China\u003cbr\u003e\u003cstrong\u003eTea type:\u003c\/strong\u003e Ancient Tree Sheng (Raw) Puerh\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e Spring 2026\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Ana\u003cbr\u003e\u003cstrong\u003eLeaf type:\u003c\/strong\u003e Jingmai medium-to-small leaf (中小叶种), according to Ana\u003cbr\u003e\u003cstrong\u003eBotanical species:\u003c\/strong\u003e \u003cem\u003eCamellia sinensis\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eBrewing Suggestions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eGongfu style:\u003c\/strong\u003e Use 6 g in a 100 ml gaiwan with 205–212°F (96–100°C) water. First, give the leaves one very quick rinse: pour in hot water and immediately discard it (about 1–3 seconds). This gently wakes up the leaves. Then begin drinking with quick 5–10 second infusions, gradually increasing the time. This tea can give more than 20 infusions.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWestern style:\u003c\/strong\u003e Use 3 g per 8 oz (240 ml) of water at 195–205°F (90–96°C). Steep 2–3 minutes, and increase the time for later infusions.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eGrandpa style (bowl brewing):\u003c\/strong\u003e Use about 2 g in a 250–300 ml bowl or glass, with 185–195°F (85–90°C) water. Let the leaves settle, sip when cool enough, and top up with hot water as you drink.\u003c\/p\u003e","brand":"Tea and Whisk","offers":[{"title":"1 oz Sample","offer_id":67687875543283,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true},{"title":"2 oz","offer_id":67687875576051,"sku":null,"price":50.0,"currency_code":"USD","in_stock":true},{"title":"3 oz","offer_id":67687875608819,"sku":null,"price":75.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":67687875641587,"sku":null,"price":98.0,"currency_code":"USD","in_stock":true},{"title":"6 oz","offer_id":67687875674355,"sku":null,"price":145.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0268\/9486\/0322\/files\/2026-hexinqu-ancient-tree-jingmai-sheng-puerh-8427233.jpg?v=1791658103","url":"https:\/\/teaandwhisk.com\/products\/2026-jingmai-hexinqu-gushu-jingmai-sheng-puerh","provider":"Tea and Whisk","version":"1.0","type":"link"}