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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
Flavor Profile
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Tasting Notes
FloralMineralSweet
Vendor Notes
This fresh raw Pu-erh from ancient Jingmai trees offers a notably full mouthfeel and a pleasant, lingering huigan. While its fragrance is expected to deepen and evolve with age, it presents a satisfying character even in its youth, showcasing the distinct qualities of its mountainous origin.
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About This Tea
What does Spring 2019 Jingmai Gushu taste like?
This fresh raw Pu-erh from ancient Jingmai trees offers a notably full mouthfeel and a pleasant, lingering huigan. While its fragrance is expected to deepen and evolve with age, it presents a satisfyi. It leans floral, mineral and sweet.
How should I brew Spring 2019 Jingmai Gushu?
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 Gushu come from?
Grown in Yunnan, China. This batch is from the Spring 2019 harvest.
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