Compare Prices
Ships from China
In Stock
Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Flavor Profile
AI-estimated baseline profile. Be the first to log a session!
Community Palate
Loading chart...
Tasting Notes
FloralFreshSweet
Vendor Notes
This exceptional 2016 raw Pu-erh from Jingmai Mountain offers a vibrant green personality, powerful body, and evolving floral character. Enjoy its light, aerial mouthfeel that develops into an oily texture, coating the throat with a distinct camphor freshness and lingering sweetness. The tea's signature 'Ancient Orchid' fragrance, a hallmark of Jingmai old-growth trees, makes this a truly captivating experience.
Community Top Notes
No community notes yet — log a tasting to be the first!
About This Tea
What does Spring 2016 Jingmai Gulan taste like?
This exceptional 2016 raw Pu-erh from Jingmai Mountain offers a vibrant green personality, powerful body, and evolving floral character. Enjoy its light, aerial mouthfeel that develops into an oily te. It leans floral, fresh and sweet.
How should I brew Spring 2016 Jingmai Gulan?
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 2016 Jingmai Gulan come from?
Grown in Yunnan, China from the Assamica cultivar. This batch is from the Spring 2016 harvest.
Out of Stock
Taste This Tea