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Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
Spring 2011
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Tasting Notes
FruityThickRich
Vendor Notes
This aged raw Pu-erh from Jingmai Mountain offers a delightful complexity. Expect a profound fruity fragrance that has developed over years of aging, balanced by a satisfyingly thick and rich mouthfeel, characteristic of high-quality Gushu teas.
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About This Tea
What does Spring 2011 Jingmai Gushu Mao Cha taste like?
This aged raw Pu-erh from Jingmai Mountain offers a delightful complexity. Expect a profound fruity fragrance that has developed over years of aging, balanced by a satisfyingly thick and rich mouthfee. It leans fruity, thick and rich.
How should I brew Spring 2011 Jingmai Gushu Mao Cha?
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 2011 Jingmai Gushu Mao Cha come from?
Grown in Yunnan, China. This batch is from the Spring 2011 harvest.
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