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Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
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Tasting Notes
SweetFragrantSmooth
Vendor Notes
This autumn-harvested Jingmai Raw Pu-erh presents a harmonious balance with a sweeter, more mellow character compared to its spring counterparts. Expect a refreshing mouthfeel with minimal bitterness or astringency, making it a delightful introduction to old-growth teas. Its inviting fragrance and smooth texture provide a comforting and approachable brew.
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About This Tea
What does Fall 2016 Jingmai Ancient taste like?
This autumn-harvested Jingmai Raw Pu-erh presents a harmonious balance with a sweeter, more mellow character compared to its spring counterparts. Expect a refreshing mouthfeel with minimal bitterness . It leans sweet, fragrant and smooth.
How should I brew Fall 2016 Jingmai Ancient?
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 Ancient come from?
Grown in Yunnan, China from the Gushu cultivar. This batch is from the Autumn 2016 harvest.
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