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Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
2004
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Tasting Notes
EarthyWoodyMellow
Vendor Notes
This aged Jingmai Sheng Pu-erh offers a deeply complex aroma characteristic of semi-wet storage, evoking a 'Guangdong storage' style. Expect a lively cup with a pleasant, earthy aged fragrance, delivering a moderate, warming body sensation that promotes relaxation.
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About This Tea
What does 2004 Jingmai taste like?
This aged Jingmai Sheng Pu-erh offers a deeply complex aroma characteristic of semi-wet storage, evoking a 'Guangdong storage' style. Expect a lively cup with a pleasant, earthy aged fragrance, delive. It leans earthy, woody and mellow.
How should I brew 2004 Jingmai?
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 2004 Jingmai come from?
Grown in Yunnan, China. This batch is from the 2004 harvest.
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