Black tea Pu Erh Organic

Jingmai is a mountainous region in southwestern Yunnan, situated at an altitude of over 1,600 meters in the heart of Xishuangbanna. This area has been historically inhabited by the Bulang, Dai, and Akha ethnic groups, who developed the region's first tea cultivation over a thousand years ago. Unlike modern intensive plantations, Jingmai's tea gardens are distinguished by their ancestral approach: the tea plants grow integrated into the natural forest ecosystem, surrounded by large trees of various species that provide protective natural shade.

This traditional method has proven to be exactly what modern organic certification seeks. In these gardens, biodiversity replaces pesticides: birds, insects, and spiders naturally control pests, while fallen leaves create a natural fertilizer that enriches the soil. Local producers didn't wait for organic certifications to practice this type of agriculture; they had been perpetuating it for centuries, passing down the know-how from generation to generation.

Jingmai Organic Pu-Er is made using the "Wo Dui" method, a controlled fermentation standardized in the 1970s but adapted here to organic principles. Fresh leaves are sun-dried, then stacked, sprinkled with water, and covered for approximately 45 days. During this process, beneficial microorganisms, including specific bacteria and fungi, transform the leaves, generating the characteristic aromas of undergrowth, damp earth, and earthy notes.

Long overlooked in Europe, Pu-erh tea began to fascinate enthusiasts in the 1990s, when the first cakes arrived in specialty shops. Its unique character, so different from classic black teas, captivated a generation of tea lovers seeking authenticity and ancient stories. Collectors saw a parallel with wine: a living product that evolves and matures. Tea sommeliers then began to champion it as a still undervalued treasure.

Today, European interest in Pu-erh tea continues to grow. Consumers focused on well-being appreciate its gentle digestive properties and soothing qualities, while gourmets are discovering its surprising pairings with desserts, cheeses, and forest cuisine. Whether sold loose or in cakes, it is finding its place among a discerning public, curious about preserved terroirs and time-honored traditions. In tea rooms and at the most demanding tea merchants, such as Betjeman and Barton, Pu-erh is gradually establishing itself as a must-have.

Food and tea pairings
This organic Pu-erh tea pairs wonderfully with a 70% dark chocolate fondant made with Vietnamese cocoa, enhanced with candied ginger and fleur de sel. The earthy, woody, and subtly spicy notes of the Vietnamese cocoa echo the velvety depth of the tea, while the sweetness of the chocolate and the touch of ginger create a delicious bridge between two Asian terroirs. This bold dessert affirms that dark tea and Vietnamese cocoa are meant to converse, revealing all their aromatic layers on the palate.

Recipe based on organic Pu-Er dark tea
For a rare blend of power and sweetness, imagine the encounter between an XO Cognac and chilled organic Pu-erh tea, whose earthy depth tempers the intensity of the distilled grape. A splash of sparkling water adds lightness and sparkle. On the palate, the minerality of the tea acts as a refined counterpoint, transforming the cognac's warmth into an almost comforting sweetness. Savor it slowly, in the late afternoon, with a slice of dried orange for a touch of noble and luminous bitterness.