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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 2018
Processing
Light Roast
Flavor Profile
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Tasting Notes
RoastedDarkFloral
Vendor Notes
This fragrant black tea opens with prominent dark roasted notes and a hint of smoke, a result of its unique wok processing. It offers a surprisingly light mouthfeel, balanced by a slight bitterness in the early infusions. As the roasted character mellows, delicate floral undertones emerge, contributing to a complex and inviting cup.
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About This Tea
What does Spring 2018 Jingmai Black Light Roast taste like?
This fragrant black tea opens with prominent dark roasted notes and a hint of smoke, a result of its unique wok processing. It offers a surprisingly light mouthfeel, balanced by a slight bitterness in. It leans roasted, dark and floral.
How should I brew Spring 2018 Jingmai Black Light Roast?
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 2018 Jingmai Black Light Roast come from?
Grown in Yunnan, China. This batch is from the Spring 2018 harvest. The leaves got a light roast after picking.
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