Compare Prices
Ships from China
In Stock
Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
Spring 2022
Processing
Light Roast
Flavor Profile
AI-estimated baseline profile. Be the first to log a session!
Community Palate
Loading chart...
Tasting Notes
EarthyFloralRoasted
Vendor Notes
This experimental 'reddened' Pu-erh from Jingmai's ancient Weng Bo garden offers a fascinating profile. Its unique processing, with extended withering leading to partial oxidation and a light roast, creates a complex blend of classic Pu-erh earthiness with bright, floral notes reminiscent of white and oolong teas, culminating in a smooth finish.
Community Top Notes
No community notes yet — log a tasting to be the first!
About This Tea
What does Reddened Jingmai Gushu taste like?
This experimental 'reddened' Pu-erh from Jingmai's ancient Weng Bo garden offers a fascinating profile. Its unique processing, with extended withering leading to partial oxidation and a light roast, c. It leans earthy, floral and roasted.
How should I brew Reddened Jingmai Gushu?
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 Reddened Jingmai Gushu come from?
Grown in Yunnan, China. This batch is from the Spring 2022 harvest. The leaves got a light roast after picking.
Out of Stock
Taste This Tea