Spring Jingmai

This raw Pu-erh offers a remarkably pure and smooth brew. The broth glides down with an effortless softness, leaving a pleasant fragrance lingering in the mouth. A tea of exceptional quality that prom. It leans smooth, fragrant and sweet.

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 Mengku Daye cultivar. This batch is from the Spring 2017 harvest.

Starts at $22.00 from Bana Tea Company, or about $1.65/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $9.90 per session. Explore more dark teas on Teadar.