Jingmai Tranquil Rhythm (Raw Tea)

Product details

Jingmai Tranquil Rhythm (Raw Tea) is a premium Pu-erh tea sourced from the renowned Jingmai Mountain, known for its ancient tea trees and rich heritage. This raw (sheng) Pu-erh offers a delicate yet complex flavor profile, featuring floral aromas, a refreshing sweetness, and a lingering aftertaste. Each sip embodies the essence of nature, capturing the misty mountains and the serene charm of Jingmai. Perfect for tea enthusiasts seeking a pure and evolving tea experience.

1. Origin: The Living Tea Museum

• Sacred Terroir: Grown in Jingmai Mountain, Yunnan—a UNESCO World Heritage Site (2023) with 1,800-year-old cultivated tea forests, co-stewarded by the Dai and Bulang ethnic tribes.
• Arbor Magic: Handpicked from 200–500-year-old trees at 1,500m altitude, where orchids and camphor trees symbiotically grow among tea, imparting a “wild orchid aroma” ( lán xiāng).
• Harvest: Spring 2024 “first flush” buds + leaves, sun-dried on bamboo trays under Jingmai’s legendary “tea fog” microclimate.

2. Lineage: Tea as Time’s Witness

• Tang Dynasty (618–907): Bulang ancestors began “understory tea planting”, preserving biodiversity—a practice now hailed as an agricultural masterpiece.
• 1730: Jingmai tea was tributed to Qing Emperor Yongzheng as “the honey-sweet dew of the clouds”.
• 2006: The “Jingmai Tea Spirit” covenant was signed by local clans to ban pesticides forever, honoring their sacred bond with tea trees.

3. Cultural Essence: Sipping the Mountain’s Soul

① Animist Harmony

• Bulang people believe tea trees have spirits; each spring, the “Tea Ancestor Festival” offers rice and songs to thank the forest.

② Orchid’s Secret

• The iconic “Jingmai orchid fragrance” comes from wild Cymbidium orchids pollinating tea flowers—a terroir signature impossible to replicate.

③ Slow Tea Philosophy

• “Tranquil Rhythm” embodies the Dai people’s “man man lai” (慢慢来, “take it slow”) ethos. Best drunk at sunrise to “hear the leaves unfurl”.

4. Why This Tea Dances on the Tongue?

✔ Bio-Choir Effect: 97 endemic species (bees, moss, fungi) enrich the soil, creating a honey-amber liquor with hints of ginger flower and crushed quartz.
✔ Aging Potential: 2024 vintage will evolve from fresh apricot → aged honey → antique paper over 15+ years.
✔ Ethical Craft: Each cake funds tribal youth tea education and forest conservation.

“A sip carries the whispers of centuries—each steep, a verse in the mountain’s poem.”

Brewing Ritual:

• Gongfu Style: 5g / 100ml @ 95°C → rinse 3s, then 8s/12s/15s steeps. Use Zisha clay to amplify orchid notes.
• Wild Brew: Throw leaves into a bamboo tube with mountain spring water (Bulang traditional method).

Ideal For:

• Meditation sessions (its cha qi induces calm alertness).
• Poets and calligraphers (inspired Jingmai’s “tea ballads” for generations).
• Sustainability advocates (zero-carbon footprint from tree to cup).