Spring Jingmai

This 2016 Jingmai Sheng Pu-erh offers a delicate yet strong character, with a bright, sunny disposition and the initial development of a honey aroma. It delivers a captivating and evolving liquor that. It leans honey, bright and delicate.

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 Spring 2016 harvest.

Starts at $12.99 from Crimson Lotus Tea, or about $0.50/g. A 20g package gets you around 3 gongfu sessions at ~6 g each, which works out to about $3.00 per session. Explore more dark teas on Teadar.