Jingmai Sheng vs Sheng Pu-erh

Jingmai Sheng

Jingmai sheng comes from ancient tea gardens on Jingmai mountain, where tea trees grow among forest and are traditionally tended by the Blang and Dai peoples. The cup is aromatic and honeyed, with orchard-fruit sweetness, orchid florals, and a clean, slightly bitter backbone that resolves into a long sweet finish. Jingmai teas are known for their fragrance and balance, and they age gracefully into woody, date-like depth.

Sheng Pu-erh

Sheng (raw) pu-erh is pressed from sun-dried Yunnan leaves and meant to age. Young sheng is bright, bitter, and intensely aromatic with floral and stone-fruit edges; with years it darkens into camphor, wood, and dried-apricot depth with a cooling finish. The transformation over decades is what makes sheng one of the most collectible teas in the world.

Jingmai Sheng

Water temperature

95–100°C

Leaf to water

5g / 250ml

Steep time

0.5–1 min

Re-steep

6–10 times

Sheng Pu-erh

Water temperature

95–100°C

Leaf to water

5g / 250ml

Steep time

0.5–1 min

Re-steep

6–10 times

Jingmai Sheng

Medium caffeine — roughly 30–60 mg per brewed serving

A moderate, steady lift without an intense spike.

Sheng Pu-erh

Medium caffeine — roughly 30–70 mg per brewed serving

A moderate, steady lift without an intense spike.

Jingmai Sheng

China · Yunnan (Jingmai)

Jingmai mountain, in Pu'er prefecture, Yunnan, holds some of the world's oldest cultivated tea gardens.

Sheng Pu-erh

China · Yunnan

Sheng pu-erh is produced across Yunnan; Xishuangbanna and Lincang are core regions.