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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
Autumn 2016
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Tasting Notes
FragrantLightSmooth
Vendor Notes
This exquisite 2016 autumn Jingmai Sheng Pu-erh, known as 'Lawasa', offers a wonderfully distinctive fragrance that sets it apart. It presents a light yet satisfying mouthfeel with a subtle oiliness that gracefully lingers on the tongue. This tea is an excellent choice for a daily drinker, providing the aromatic allure of Pu-erh without any harsh bitterness.
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About This Tea
What does Fall 2016 Jingmai Natural taste like?
This exquisite 2016 autumn Jingmai Sheng Pu-erh, known as 'Lawasa', offers a wonderfully distinctive fragrance that sets it apart. It presents a light yet satisfying mouthfeel with a subtle oiliness t. It leans fragrant, light and smooth.
How should I brew Fall 2016 Jingmai Natural?
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 Fall 2016 Jingmai Natural come from?
Grown in Yunnan, China. This batch is from the Autumn 2016 harvest.
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