Autumn Jingmai

This raw Pu-erh offers a captivating depth with its low, complex fragrance. It provides a satisfyingly full mouthfeel, leading to a profoundly relaxing and smooth finish, characteristic of a well-craf. It leans earthy, complex and relaxing.

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 from the Gushu cultivar. This batch is from the Autumn 2024 harvest.