Spring Jingmai

This Jingmai Raw Pu-erh offers a robust character, presenting a medium bitterness that resolves into a lingering sweetness (Huigan). Its aromatic profile is defined by the distinctive orchid fragrance. It leans floral, bitter and sweet.

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 2025 harvest.

Starts at $8.00 from Farmerleaf, or about $0.22/g. A 20g package gets you around 3 gongfu sessions at ~6 g each, which works out to about $1.32 per session. Explore more dark teas on Teadar.