Shou Pu-Erh
Jing Mai 2018 P. Free

A very fine Shou Pu Erh. High-quality tea leaves are used for this quickly fermented Pu Erh, directly sourced from the renowned terroir at Jing Mai Mountain in Yunnan. The teas from this region are known for their sweet floral character with a soft and full-bodied taste, which is further brought out by expert production. This tea is for connoisseurs and those with high standards for tea.
  • High-grade leaves from 100-200 year-old tea trees
  • Large, unbroken tea leaves with a large proportion of buds
  • The world's largest collection of ancient tea trees located at Jing Mai Mountain
  • Uniform fermentation on-site in Yunnan
  • Sustainable cultivation without the use of pesticides


Character Subtle, sweet and earthy, with notes of molasses and menthol
Tea Garden The largest collection of ancient tea trees in the world is located at Jing Mai Mountain
Terroir Pu Erh, Yunnan, China
Harvest Spring harvest, March to May 2018, hand-harvested
Cultivar Yunnan Da Ye Zhong.
Tea plant age: 100-200 years
Elevation 1,600m above sea level
Oxidation/Fermentation Short indoor withering phase, oxidation stopped via roasting in a wok over a wood fire. Controlled, accelerated fermentation for a period of 45-60 days.
Organic Cert. Tea cultivation without the use of pesticides or synthetic fertilisers.
Grade 97/100 P. (Pu Erh category); Super Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€630.00 / 1kg

Tea Farm

The tea farmers live in the Jing Mai region of Yunnan and belong to the Dai cultural minority. The right to harvest selected tea trees is passed down from generation to generation in all Pu Erh regions. The tea trees used for the production of this tea have also been the responsibility of the farmers for several generations. In general, Pu Erh tea trees are highly respected in Yunnan, which is why no pesticides or herbicides are used at any time.



Pu Erhs from Jing Mai Mtn. are known for their sweetness and smooth taste. Compared to other Shou Pu Erhs, it does not have such a strong, reverberating bitter note, but rather caresses the palate with fine, floral menthol notes. Nevertheless, the Pu Erh impresses with its full-bodiedness and richness, which is so loved by fans of this tea genre.


At the end of the production process, the leaves are briefly steamed again and then pressed together again in different shapes (e.g. disc, brick, mushroom). In the past, this procedure was mostly done for practical, logistical reasons. Nowadays, it is known that pressing the tea into moulds also leads to a better, more even fermentation (i.e. ripening) of the tea.


deep dark brown-red

Pu-Erh Tea

Pu Erh tea is a so-called post-fermented tea whose leaves, similar to green tea, are first wilted, roasted and then rolled. Characteristic for Pu Erh is a relatively light, low-temperature heating and a slow, gentle drying of the leaves in the open air. This is followed by the fermentation phase, which is central to Pu Erh, and for which the tea is pressed into tight cakes. In this process, naturally occurring bacterial cultures are trapped between the leaves and cause the aromatic development of the tea over the course of months to decades. This is not to be confused with the oxidation-based production of black or oolong tea, in which the enzymes of the tea plant play a central role. In fermentation or maturation, a distinction is made in particular between sheng pu erh that has been stored and naturally matured for several years and often decades, and pu erh that has been rapidly matured (shou) in special processing steps. Authentic Pu Erhs are made exclusively from leaves and buds of tea trees native to the Chinese province of Yunnan, which often grow wild. Particularly matured vintage Pu Erhs from special growing areas or specific vintages can fetch enormously high sales prices and are not readily available even on the Chinese market.

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 on the edge of the Jing Mai Shan is located at a height of about 1600m. Almost every family living in the village is involved with tea in one way or another. In most cases, they are tea-producing families.

Jing Mai has been a tourist magnet not only since the beginning of the Pu Erh boom in the early years of the new millennium, but even before. The reason for this is the huge tea forest directly adjacent to the village, full of trees that are several hundred years old. One tree is said to be as old as 2000 years. The forest is located on a high plateau and can be easily accessed on foot. The local community of Jing Mai and now also the government ensure that this natural treasure is protected from disturbing influences.

Pu Erh from Jing Mai comes either from plantations of younger trees close to the forest or directly from the ancient trees of the forest.


Matured and stored in Guang Zhou, China, from the year of production in 2017 to 2018. Since 2018, matured under controlled conditions in Sunday Natural's Pu Erh warehouse in Berlin.

Centuries-old Pu Erh tea trees

The tea plants used for Pu Erh are autochthonous, particularly large-leaved and wild-cultivated plants. Unlike conventional tea plants, which are the most widespread in the world, the Pu Erh cultivar does not grow as a shrub, but as a tree and can become up to several thousand years old. In science and research, it is generally assumed that this cultivar is the origin of all tea and that all other existing tea plants are descended from it. The cultivar is native to the four-country region of China, Vietnam, Laos and Myanmar. The Chinese part is in the province of Yunnan. Since the first attempts at cultivating tea are most closely associated with the history of Yunnan, the people of Yunnan like to call their homeland the "cradle of all tea". In the tea forests of Yunnan, no two tea trees are alike, as each has a very individual growth habit and is overgrown with different moss and fungi cultures. As a result, each tree bears its "own" tea. The older the trees become, the more their roots penetrate into the earth and thus into particularly deep layers of rock. In this way, the trees can "fill up" on valuable minerals and trace elements, which are ultimately also found again in the leaves and buds. The buds and leaves of wild-growing, old tea trees are therefore considered particularly valuable and extremely sought after.


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. 


357g: Traditionally packed whole 357g tea disc in fine rice paper with enclosed authenticity/quality seal (Nei Fei, 内飞).

30g: Packed in a particularly high-quality, airtight aroma protection bag with zipper and stand-up bottom. The tea is protected from oxidation and the effects of pollutants in the best possible way by a 9-fold coating with extremely high barrier security.

Recommended Teapot

Pu Erh tea is traditionally prepared in a gaiwan (smaller quantities). A Yixing teapot made of natural clay is also recommended for particularly aromatic preparation.

Recommended Storage

A specially made clay container is ideal, alternatively a cheaper, internally coated, airtight tea caddy. If you are aiming to mature your Pu Erh in the long term, we recommend that you keep the tea in a container with a permanent humidity of 50-70% at normal room temperature.

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