Spring Jingmai

This Jingmai Gulan captivates with a complex orchid fragrance, unfolding into a balanced cup. It features a momentary, pleasant bitterness that swiftly transitions into a powerful and energizing Cha Q. It leans floral, robust and balanced.

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 2021 harvest.