Jingmai Gushu景迈古树

In the cup, Jingmai Gushu is best understood as a pu'er tea built around orchid, honey, and floral. The secondary notes of quiet supporting notes give it more range than a simple category label suggests, while the aroma leans toward a restrained aroma. Expect a medium full body and a finish that shows the tea most clearly after the first few sips.

The origin matters here. Jingmai Gushu is associated with Xishuangbanna in Yunnan, so the page should be read as a profile of both tea style and place. Tropical climate with ancient tea forests. Major pu'er region. That context helps explain why two teas in the same broad family can taste noticeably different.

Processing is the other major clue: pu'er tea is typically Yunnan large-leaf material and post-processing that rewards aging, compression, and repeated infusions. For Jingmai Gushu, the oxidation level is 12% when measured on a simple scale.

For brewing, start near 98C with about 5g per 100ml. The first infusion at roughly 30 seconds should show the tea's structure without over-extracting it; later steeps can move in 5-second increments. Because the expected range is about 7 infusions, this tea is better judged across a session than from one long steep.

When buying Jingmai Gushu, use price as a quality signal but not the only one. A common mid-range benchmark is around $25-$60 per 50g. Look for clean aroma, credible origin naming, and leaf appearance that matches the style before paying premium prices.