Spring Jingmai

This tea from the He Huan ancient garden in Jingmai delivers an oily and dynamic mouthfeel, evolving into a heavy sweetness and distinct flowery fragrance. Notes of medium bitterness and a prominent m. It leans sweet, floral and mineral.

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.

Grown in Yunnan, China. This batch is from the Spring 2018 harvest.