Spring Jingmai

This raw Pu-erh presents a powerful yet nimble character. While offering a notable bitterness upfront, it's balanced by a deep sweetness and lingering huigan. Its light mouthfeel belies a robust profi. It leans bitter, nimble and sweet.

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.