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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 2017
Flavor Profile
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Tasting Notes
PotentMineralSweet
Vendor Notes
This 2017 Jingmai Pu-erh offers an experience of robust potency, characteristic of well-regarded raw Pu-erh. It greets the palate with a swiftly evolving bitterness that transitions into a profound, lasting sweetness (Huigan). The session is further intensified by a powerful Cha Qi, promising an engaging and enduring brew for serious tea enthusiasts.
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About This Tea
What does Spring 2017 Jingmai Single Trees taste like?
This 2017 Jingmai Pu-erh offers an experience of robust potency, characteristic of well-regarded raw Pu-erh. It greets the palate with a swiftly evolving bitterness that transitions into a profound, l. It leans potent, mineral and sweet.
How should I brew Spring 2017 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 2017 Jingmai Single Trees come from?
Grown in Yunnan, China. This batch is from the Spring 2017 harvest.
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