Spring Jingmai

This early spring harvest raw Pu-erh from Jingmai Mountain offers delicate rose and honey notes. Its flavor is subtle yet coats the mouth, leaving a lasting impression. Harvested before Qing Ming, thi. It leans floral, honey and rich.

Water around 95–100 °C (203–212 °F). In a mug, steep 3–5 min. For gongfu, use 5–7 g per 100 ml, 10–20 s steeps (10–20+ rounds). You'll get to see how the flavor changes across multiple rounds. Rinse the leaves once with boiling water before your first real steep. It cleans off storage dust and gets the flavor going.

Grown in Yunnan, China from the Menghai Daye cultivar. This batch is from the Spring 2012 harvest.

Starts at $175.00 from Bana Tea Company, or about $1.75/g. A 100g package gets you around 17 gongfu sessions at ~6 g each, which works out to about $10.50 per session. Explore more dark teas on Teadar.