Autumn Jingmai

This Jingmai Sheng Puerh offers a delicate and vibrant infusion, brimming with floral elegance and a natural, captivating sweetness. Its smooth character and delightful aromatic profile make it a trul. It leans floral 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. This batch is from the Autumn 2018 harvest.