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Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
Spring 2019
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Tasting Notes
EarthyResinousLingering
Vendor Notes
This exquisite raw Pu-erh from Jingmai offers a unique sensory journey. Expect an initial, pleasant bitterness that quickly tingles the tongue before gracefully fading. The liquor develops an olive oil-like mouthfeel, coating the gums with a progressive richness, leading to a profoundly satisfying huigan that resonates deep in the throat. Its distinctive fragrance sets it apart, inviting contemplation with each sip.
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About This Tea
What does Spring 2019 Jingmai Single Trees taste like?
This exquisite raw Pu-erh from Jingmai offers a unique sensory journey. Expect an initial, pleasant bitterness that quickly tingles the tongue before gracefully fading. The liquor develops an olive oi. It leans earthy, resinous and lingering.
How should I brew Spring 2019 Jingmai Single Trees?
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 Spring 2019 Jingmai Single Trees come from?
Grown in Yunnan, China. This batch is from the Spring 2019 harvest.
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