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Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Flavor Profile
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Tasting Notes
OilySweetFloral
Vendor Notes
This Raw Pu-erh offers a thick, oily mouthfeel that gives way to a profound sweetness, known as Huigan, which deepens with each brew. It carries a distinctive orchid aroma, balanced by a moderate bitterness that quickly dissipates, leaving a refreshing sweetness on the palate. Expect a strong Cha Qi for a truly engaging tea experience.
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About This Tea
What does Spring 2017 Jingmai Gulan taste like?
This Raw Pu-erh offers a thick, oily mouthfeel that gives way to a profound sweetness, known as Huigan, which deepens with each brew. It carries a distinctive orchid aroma, balanced by a moderate bitt. It leans oily, sweet and floral.
How should I brew Spring 2017 Jingmai Gulan?
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 2017 Jingmai Gulan come from?
Grown in Yunnan, China from the Assamica cultivar. This batch is from the Spring 2017 harvest.
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