Light Roast Spring Jingmai

This experimental raw Pu-erh from Jingmai unfolds a fascinating complexity, delivering the characteristic deep mouthfeel of Pu-erh alongside surprising aromatic hints of both black and white teas. A s. It leans mineral, floral and roasted.

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 2022 harvest. The leaves got a light roast after picking.