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Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
2009
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Tasting Notes
StonefruitHerbalSweet
Vendor Notes
This aged Sheng Pu-erh from Jingmai reveals early strength and complex character. It offers rich stonefruit notes intertwined with herbal nuances, leading to a remarkably sweet and full-bodied liquor. A balanced astringency provides structure, and a pleasant floral quality carries through many infusions.
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About This Tea
What does 2009 Jingmai Sheng / Raw Puerh Tea 357g Cake taste like?
This aged Sheng Pu-erh from Jingmai reveals early strength and complex character. It offers rich stonefruit notes intertwined with herbal nuances, leading to a remarkably sweet and full-bodied liquor. It leans stonefruit, herbal and sweet.
How should I brew 2009 Jingmai Sheng / Raw Puerh Tea 357g Cake?
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.
Where does 2009 Jingmai Sheng / Raw Puerh Tea 357g Cake come from?
Grown in Yunnan, China. This batch is from the 2009 harvest.
How much does 2009 Jingmai Sheng / Raw Puerh Tea 357g Cake cost?
Starts at $9.99 from Crimson Lotus Tea, or about $0.28/g. A 20g package gets you around 3 gongfu sessions at ~6 g each, which works out to about $1.68 per session. Explore more dark teas on Teadar.
$9.99$0.28/g