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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 2017
Flavor Profile
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Tasting Notes
FragrantAstringentLively
Vendor Notes
This Jingmai Pu-erh delights with a powerful, floral-like fragrance that hints at fine oolongs. On the palate, it delivers a lively, active sensation with a notable astringency balanced by a moderate bitterness, finishing with a pleasant, lingering sweetness. A tea with significant character, best appreciated by those who enjoy a more robust Pu-erh experience.
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About This Tea
What does Spring 2017 Jingmai Tian Xiang taste like?
This Jingmai Pu-erh delights with a powerful, floral-like fragrance that hints at fine oolongs. On the palate, it delivers a lively, active sensation with a notable astringency balanced by a moderate . It leans fragrant, astringent and lively.
How should I brew Spring 2017 Jingmai Tian Xiang?
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 Tian Xiang come from?
Grown in Yunnan, China. This batch is from the Spring 2017 harvest.
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