Shou Pu-Erh
Jing Mai Bayi Jingua
2017 P. Free

Premium 91 P.

This quickly fermented tea is a perfect choice for those new to Shou Pu-Erh. The tea features the earthy fermented notes typical of a Pu-Erh and a texture that is only slightly creamy (in contrast to the lush creaminess of high-end Pu-Erh teas). The tea is directly sourced from the prestigious cultivation region of Jing Mai near the border with Burma/Myanmar.
  • Excellent for those just beginning to become acquainted with the world of Pu-Erh teas
  • Reliably good tea at an affordable price
  • Pressed into a traditional "mushroom" shape
  • From the region with the world's oldest tea forest
  • Very mild flavour
  • Sustainably cultivated without the use of plant protection products


Character Liquorice, tannins, chocolate, maritime notes, mineral
Tea Garden The largest collection of ancient tea trees in the world, located on Jing Mai Mountain
Terroir Pu-Erh, Yunnan, China
Harvest Spring harvest, March to May 2017, hand-harvested
Cultivar Yunnan Da Ye Zhong. Tea tree age: 100-200 years
Elevation 1,600m above sea level
Oxidation/Fermentation Indoor withering, oxidation stopped via wok roasting (kill green), rolling, sun-drying, 1st leaf selection, piling of the leaves, controlled fermentation (45-60 days), air-drying, 2nd leaf selection, steaming, pressing, air-drying
Organic Cert. Cultivated without the use of plant protection products or synthetic fertilisers
Grade 91/100 p. (Pu-Erh category); Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€169.00 / 1kg

Tea Farm

The tea farmers live in the Jing Mai region of Yunnan and belong to the cultural minority of the Dai. The right to harvest certain tea trees in all Pu-Erh regions is passed on from generation to generation. The tea trees for this tea have likewise been in the hands of farmers for several generations. Pu-Erh tea trees in Yunnan are treated with great respect and therefore not sprayed with herbicides or pesticides.



This Shou Pu-Erh from Jing Mai Mountain combines an autumnal character with mineral notes and a touch of liquorice. Shou Pu-Erh teas generally have heaviness to them that is filling, but this tea has a clear and refreshing effect that does not weigh heavily on the body. Because this tea is much lighter than other Shou Pu-Erh teas, it makes for an ideal starter tea for those new to Pu-Erh.


At the end of the production process the leaves are briefly steamed and pressed into traditional forms (cake, brick, mushroom). Historically, this method was developed for practical and logistical reasons. Today, pressing is known to improve the uniformity of fermentation (ripening) of the tea.


Dark wine-red

Pu-Erh Tea

Pu-Erh tea is a so-called "post-fermented" tea that, similar to Chinese green tea, is first withered, roasted and then rolled. Traditionally, Pu-Erh is only heated to a relatively low temperature and slowly, gently dried in the open air. Central to the production of Pu-Erh is the period of fermentation after the leaves have been pressed into a cake form. Naturally occurring bacteria cultures grow between the enclosed leaves and produce the desired aroma of the tea over a period of months or years. This process differs from oxidation of black or oolong teas, which is carried out by enzymes of the tea plant itself. Grades of Pu-Erh are typically divided between Sheng Pu-Erh, which is naturally matured for years or even decades, and Shou Pu-Erh, which is quickly ripened. Authentic Pu-Erh are exclusively made from the leaves and buds of local and often wild-growing tea trees in the Chinese province of Yunnan. Vintage Pu-Erh teas from respected terroirs can attain incredibly high prices and even on the Chinese tea market are difficult to obtain.

Laboratory Tests

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements.

Yoshi En

Premium Organic Teas

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.

Cultivation & Processing

The tea village at the edge of Jing Mai Shan is located at 1,600m above sea level. Just about every family in the village is involved in some way with tea production, and most are tea producers.

Jing Mai has been a popular tourist destination even before the boom in Pu-Erh tea in the early 2000s. One reason for this attraction is the large tea tree forest near the village with trees that are many centuries old. One of the tea trees is allegedly over 2,000 years old. The forest is located on a high plateau reachable by foot from the village. The local community as well as the government endeavor to protect this priceless natural area.

Pu-Erh from Jing Mai is sourced either from young trees in the plantations near the forest or directly from ancient tea trees in the forest.


The tea was quickly fermented under carefully monitored conditions over a period of 45-60 days and then pressed into form. This tea was produced in 2017/2018 and stored in Guang Zhou, China. Since 2018 the tea has continued to be ripened under special conditions at Sunday Natural in Berlin.

Centuries-Old Pu-Erh Trees

The tea plants needed for producing Pu-Erh are autochthonous, large-leafed, and wild-grown tea plants. In contrast to generic tea plants grown around the world, this type does not grow as a bush, but rather as a tree that can live for up to thousands of years. Scientific study of the Camellia taliensis suggests that this tree is the common ancestor of all other types of tea. This cultivar is native to the region where China, Vietnam, Laos, and Myanmar meet. This is also where the Chinese province of Yunnan is located, and the history of Yunnan is also intertwined with the first known attempts to cultivate tea. For this reason, Yunnan is often considered the "cradle of all teas". In the tea forest of Yunnan, each tree has an individual character with a different shape and different cultures of moss and fungi. As such, each tree produces its "own" tea. The older the tree, the deeper its roots extend into the earth and into deep layers of rock and stone. These older trees can absorb minerals and trace elements that are passed on to the leaves and buds. The tea made from the buds and leaves of wild-grown older trees is thus rich in minerals and highly desirable.


Brewing Guide

5g or 1 heaped tbsp per 150ml (100°C) water.

Classic Pu Erh preparation:

Several infusions at 90-100°C for between 15 and 30 second; The first pour is used to open the leaves and is not intended for drinking. Shou Pu Erh does not become bitter even after a long infusion. For a particularly intense flavor, we recommend infusion times of 2-3 minutes and longer. 


500g: A tea cake pressed into a traditional mushroom shape (500g) and packaged in fine rice paper. Includes a certificate of authenticity and quality (Nei Fei, 内飞).

100g: High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

The ideal teapot for the traditional preparation of long Pu-Erh tea is a gaiwan. Alternatively, a particularly aromatic tea can be steeped in a yixing teapot made from natural clay.

Recommended Storage

Ideally store in a specially made container made of clay or an airtight, double-coated tea tin. To further ripen the tea, store at room temperature with a controlled humidity of 50-70%.

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