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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 2018
Flavor Profile
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Tasting Notes
SweetMildEnduring
Vendor Notes
This Raw Pu-erh, comprised of Jingmai yellow flakes, presents a notably mild and sweet profile, a delightful outcome despite the initial wok frying process. It offers remarkable endurance across multiple infusions, delivering a consistently smooth and unbitter experience that makes it perfect for casual, everyday enjoyment.
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About This Tea
What does Spring 2018 Jingmai Yellow Flakes taste like?
This Raw Pu-erh, comprised of Jingmai yellow flakes, presents a notably mild and sweet profile, a delightful outcome despite the initial wok frying process. It offers remarkable endurance across multi. It leans sweet, mild and enduring.
How should I brew Spring 2018 Jingmai Yellow Flakes?
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 2018 Jingmai Yellow Flakes come from?
Grown in Yunnan, China. This batch is from the Spring 2018 harvest.
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