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Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Flavor Profile
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Tasting Notes
ComplexUmamiAstringent
Vendor Notes
This raw Pu-erh from Jingmai offers a complex aroma typical of autumn harvests. While lighter in body than spring teas, it delivers a clean mouthfeel with notable huigan (returning sweetness) and a distinct umami taste, balanced by a pronounced astringency.
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About This Tea
What does Autumn 2017 Jingmai Gushu taste like?
This raw Pu-erh from Jingmai offers a complex aroma typical of autumn harvests. While lighter in body than spring teas, it delivers a clean mouthfeel with notable huigan (returning sweetness) and a di. It leans complex, umami and astringent.
How should I brew Autumn 2017 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 Autumn 2017 Jingmai Gushu come from?
Grown in Yunnan, China from the Gushu cultivar. This batch is from the Autumn 2017 harvest.
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