Spring Jingmai

This Jingmai Pu-erh offers a vibrant and potent experience. It opens with a sharp, high-pitched fragrance, leading into a pronounced initial bitterness that quickly softens into a refreshing sweetness. 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 2020 harvest.