Jingmai

This vibrant young Jingmai Raw Pu-erh bursts with fresh floral aromas, reminiscent of mountain orchids and honeyed wildflowers. On the palate, a delightful interplay of tropical fruit notes emerges, b. It leans floral, sweet and vibrant.

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. This batch is from the 2024 harvest.