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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 2017
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Tasting Notes
FloralThickEnduring
Vendor Notes
This Jingmai Gushu Mao Cha presents a refined character, initially offering a gentle bitterness that swiftly dissipates into a lingering sweetness. Its notable thick mouthfeel is complemented by a developing complex floral fragrance as it ages, providing powerful huigan and chaqi through many infusions.
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About This Tea
What does Spring 2017 Jingmai Gushu Mao Cha taste like?
This Jingmai Gushu Mao Cha presents a refined character, initially offering a gentle bitterness that swiftly dissipates into a lingering sweetness. Its notable thick mouthfeel is complemented by a dev. It leans floral, thick and enduring.
How should I brew Spring 2017 Jingmai Gushu Mao Cha?
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 2017 Jingmai Gushu Mao Cha come from?
Grown in Yunnan, China. This batch is from the Spring 2017 harvest.
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