Spring Jingmai

A complex and satisfying tea, this aged Jingmai Sheng Pu-erh presents a deep, rich character. Expect delightful notes of honey interwoven with a nuanced herbal bouquet, offering a thick, comforting mo. It leans honey, herbal 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. This batch is from the Spring 2008 harvest.