Jingmai Mountain material was gathered throughout the spring, summer and autumn months from several villages. Immaculate fermentation ensued at Lancang Ancient Tea Factory under the guidance of Li Meiying (李美瑛), who for decades has set the standard for her understanding of JIngmai Mountain tea and pile fermentation. Subsequent loose storage enhanced terroir and leaf potency while yielding an exceedingly smooth liquor.
The Lincang portion was sourced and produced by a long-time mentor to Theasophie, a Lincang native and former CNNP factory producer. Cellared in Guangdong Province, this material imparts additional complexity and enhances the aged character of the Jingmai leaf.
