This Puerh Cake Take is entitled “Jingmai Truth.”  It’s a reference to the true taste of the ’14 Wild Jingmai, a quintessentially floral puerh terrior.  This GPE tea is one of their best out the gate and strongly representative of the region.

When we talk about the raw floral puerhs there are many variations.  The Jingmai floral is described as “orchid.”  It stands in contrast to the Fengqing/Daxueshan black tea floral note.  Good Jingmai floral can be quite inviting at a young age.  It also represents a style of puerh processing that stands in contrast to classic recipes that require long term storage.

This entry daringly assumes some Jingmai Truth that differs from a Bulang Truth or an Yiwu Truth.  Indeed.  Jingmai must be floral: how the flowers pop in aroma as well as taste and huigan determine its truth.  The Wild Jingmai rates highly by all these measures.  It has citrus note in line with the Jade Mark and a mouthfeel like the Mystery dragon pearl.

In my June 2020 tasting of the Wild Jingmai, I keep coming back to truth.  The impression is akin to proof in spirits.  Even flavour-infused vodkas are brighter and cleaner than the lightest brandy not to mention whiskey.  Here we have very bright notes but with an undertow that is already exhibiting pleasing attributes for drinking now.