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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
FloralFruityThick
Vendor Notes
This raw Pu-erh from Jingmai offers a delightful complexity, beginning with a vibrant floral fragrance that hints at exotic tropical fruits. The liquor is notably thick and full-bodied, leaving a deep, lingering sweetness on the palate.
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About This Tea
What does Spring 2018 Jingmai Tian Xiang taste like?
This raw Pu-erh from Jingmai offers a delightful complexity, beginning with a vibrant floral fragrance that hints at exotic tropical fruits. The liquor is notably thick and full-bodied, leaving a deep. It leans floral, fruity and thick.
How should I brew Spring 2018 Jingmai Tian Xiang?
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 Tian Xiang come from?
Grown in Yunnan, China. This batch is from the Spring 2018 harvest.
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