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2013 Jingmai Mountain Ancient Tree Raw Puerh

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The Jingmai mountain region is legendary for its hand-crafted Puerh, which grows freely in its lush, wild tea forests.  The ethnic Dai people live here, near the borders of Yunnan and Burma.  Climate conditions and rich soil are ideal for consistently producing mild, yet uniquely complex, puerh teas.  Strict laws determine exactly what qualifies as a true "Jing Mai tea", as collectors scramble and prices continue to climb.

While Jingmai occupies a large geographic area, there are fewer tea artisans than most regions, making it very difficult to obtain these rare treasures.  Jingmai tea is considered a excellent morning tea, as its delicate notes are easier on the stomach and the tea is a focusing stimulant.

This freshly-plucked Spring leaf has a slightly smoky, apricot aroma and a delicate, earthy flavor...

Highly limited supply!  Sourced exclusively for us by the famous explorer and author of The Ancient Tea Horse Road, Jeff Fuchs...

Notes:         earthy, juniper, shiitake

Infusion:      200ºF / 93ºC for 30 seconds

Origin:         Jingmai Mountains, Yunnan Province, China

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Tea Infusion Quantities

So how many cups is 50g of tea? Or 1lb of tea leaves?

The appropriate amount to use depends on the size of the teapot, teacup, or gaiwan, and how much water is being applied.  Typically, an average serving of tea in a small-medium vessel is about 4-6 grams.  Experienced tea drinkers will often use 6-8 grams per serving - with shorter and more frequent infusions.

Therefore, a 50 gram pouch of tea should be good for 8-12 servings of tea.  Depending on the type of tea, however, the leaves can withstand several "steepings", so that 50 gram pouch should allow for 24-50 cups of tea!  And, since a pound (lb) is about 450 grams, a properly steeped pound of tea should produce several hundred cups of tea!


Quantity of Tea

50 grams

100 grams

1 pound


8-12 servings

16-24 servings

70-85 servings

Cups of Tea*

24-50 cups

50-100 cups

200-400 cups

*often depending on the technique of the tea master, time per infusion, and thirst of the drinkers