It's hard to believe we already have five year tea! Deepening aromatics and concentrated flavor display nicely, providing delicious hints as to the direction our teas are heading.
Theasophie teas are material and energetic expressions at the confluence of ecological and social relations. Family, friends and mentors all guide our hand throughout the production process. Our approach to tea changes from one season to the next. This can be observed in the evolving profile of each vintage. We specialize in old-growth agroforestry tea, planted by Mangjing ancestors and entirely handcrafted. Meticulous attention at every stage of processing ensures optimum preservation of vitality within the leaf. Jingmai Mountain provides an exceptional introduction to shengcha – natural fermentation Pu’er tea.
Jingmai devotees share a common belief that the local varietal really starts to express itself after the third year. Now that this tea is three years along, we couldn't agree more. Jingmai Mountain's typical mild astringency is receding and a concentrated strength and aroma have begun to emerge. Medicine fragrance - yaoxiang, is beginning to appear in the liquor as aromatics evolve from mint to camphor.
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