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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
ThickSweetSmooth
Vendor Notes
This raw pu-erh offers a remarkably thick and pleasant mouthfeel, a hallmark of its specific terroir. While not overtly fragrant, it unfurls layers of profound sweetness, delivering a smooth and enduring finish. It emphasizes texture and 'chaqi' over typical aromatics, a distinct characteristic from higher elevation Jingmai teas.
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About This Tea
What does Spring 2018 Jingmai Mang Guo taste like?
This raw pu-erh offers a remarkably thick and pleasant mouthfeel, a hallmark of its specific terroir. While not overtly fragrant, it unfurls layers of profound sweetness, delivering a smooth and endur. It leans thick, sweet and smooth.
How should I brew Spring 2018 Jingmai Mang Guo?
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 Mang Guo come from?
Grown in Yunnan, China. This batch is from the Spring 2018 harvest.
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