Jingmai Sheng vs Wuliangshan Sheng

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.

Wuliangshan Sheng

Wuliangshan sheng comes from the Wuliang mountains of central Yunnan, part of the vast tea-growing belt between Pu'er and Dali. The region's high-elevation old-growth gardens produce sheng with a fragrant, high-pitched profile: floral and honeyed up front, with a clear mineral structure and a sweet, cooling finish. Compared with Xishuangbanna teas, Wuliangshan sheng often feels cleaner and more aromatic than dense.

Jingmai Sheng

Water temperature

95–100°C

Leaf to water

5g / 250ml

Steep time

0.5–1 min

Re-steep

6–10 times

Wuliangshan Sheng

Water temperature

90–95°C

Leaf to water

5g / 250ml

Steep time

0.5–1 min

Re-steep

6–8 times

Jingmai Sheng

Medium caffeine — roughly 30–60 mg per brewed serving

A moderate, steady lift without an intense spike.

Wuliangshan Sheng

Medium caffeine — roughly 30–55 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.

Wuliangshan Sheng

China · Yunnan (Pu'er / Dali border)

The Wuliang mountains, home to protected ancient tea forests, stretch across Pu'er and Dali prefectures in central Yunnan.