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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 2015
Flavor Profile
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Community Palate
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Tasting Notes
FruitySweetSmooth
Vendor Notes
This semi-aged Jingmai Sheng Pu-erh offers a delightful journey as its initial floral notes have gracefully evolved into a distinctly fruity profile. It presents a medium-thick mouthfeel, with a pleasant sweetness that unfolds consistently through each infusion, complemented by a mild astringency. A smooth and evolving character, this tea is enjoyable now or can be cellared for further development.
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About This Tea
What does Spring 2015 Jingmai Shengtai taste like?
This semi-aged Jingmai Sheng Pu-erh offers a delightful journey as its initial floral notes have gracefully evolved into a distinctly fruity profile. It presents a medium-thick mouthfeel, with a pleas. It leans fruity, sweet and smooth.
How should I brew Spring 2015 Jingmai Shengtai?
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 2015 Jingmai Shengtai come from?
Grown in Yunnan, China. This batch is from the Spring 2015 harvest.
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