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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 2016
Processing
Light Roast
Flavor Profile
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Tasting Notes
FloralFreshComplex
Vendor Notes
This vibrant 2016 Jingmai Raw Pu-erh offers a captivating complexity, with a vivid, almost crunchy fragrance that enlivens the palate. It delivers a refreshing sweetness and a pronounced mouthfeel, leaving a remarkably lingering freshness. Floral nuances are prominent, characteristic of its "green side" processing, promising graceful development with age.
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About This Tea
What does Jingmai Miyun taste like?
This vibrant 2016 Jingmai Raw Pu-erh offers a captivating complexity, with a vivid, almost crunchy fragrance that enlivens the palate. It delivers a refreshing sweetness and a pronounced mouthfeel, le. It leans floral, fresh and complex.
How should I brew 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 Jingmai Miyun come from?
Grown in Yunnan, China. This batch is from the Spring 2016 harvest. The leaves got a light roast after picking.
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