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Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
2008
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Tasting Notes
HoneyedEarthyFruity
Vendor Notes
This aged Jingmai Sheng Pu-erh offers an incredibly deep and rich honey aroma, evolving with layers of forest floor and stone fruit as it develops. The loose maocha form beautifully preserves its complex fragrance and nuanced flavor profile.
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About This Tea
What does 2008 Jingmai Loose Leaf Sheng / Raw Puerh Tea 100g taste like?
This aged Jingmai Sheng Pu-erh offers an incredibly deep and rich honey aroma, evolving with layers of forest floor and stone fruit as it develops. The loose maocha form beautifully preserves its comp. It leans honeyed, earthy and fruity.
How should I brew 2008 Jingmai Loose Leaf Sheng / Raw Puerh Tea 100g?
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 2008 Jingmai Loose Leaf Sheng / Raw Puerh Tea 100g come from?
Grown in Yunnan, China. This batch is from the 2008 harvest.
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