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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
Spring 2018
Flavor Profile
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Tasting Notes
FloralBitterAstringent
Vendor Notes
This Jingmai Pu-erh, crafted from 40-year-old tea garden leaves on Jingmai Mountain, presents a captivating floral fragrance. It offers a profile with a delicate bitterness and a balanced medium astringency, culminating in a refreshing and energizing finish.
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About This Tea
What does Spring 2018 Jingmai Miyun taste like?
This Jingmai Pu-erh, crafted from 40-year-old tea garden leaves on Jingmai Mountain, presents a captivating floral fragrance. It offers a profile with a delicate bitterness and a balanced medium astri. It leans floral, bitter and astringent.
How should I brew Spring 2018 Jingmai Miyun?
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 Spring 2018 Jingmai Miyun come from?
Grown in Yunnan, China. This batch is from the Spring 2018 harvest.
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