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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
VegetalSpicySmooth
Vendor Notes
This Jingmai tea cake offers a complex profile, starting with a distinct vegetal and spicy fragrance that lingers in both the cup and the clear, bright yellow liquor. It presents a decent thickness and a well-rounded character, balanced by low bitterness and moderate astringency, embodying the classic features of Jingmai Mountain Pu-erh.
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About This Tea
What does Spring 2017 Jingmai Miyun taste like?
This Jingmai tea cake offers a complex profile, starting with a distinct vegetal and spicy fragrance that lingers in both the cup and the clear, bright yellow liquor. It presents a decent thickness an. It leans vegetal, spicy and smooth.
How should I brew Spring 2017 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 2017 Jingmai Miyun come from?
Grown in Yunnan, China. This batch is from the Spring 2017 harvest.
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