Spring Raw Pu-erh (Other)

This collection offers a rich exploration of Spring 2020 raw Pu-erh from ancient tea gardens. Expect a diverse sensory journey with strong, unique characters reflecting the renowned terroirs of Jingma. It leans complex, varied and 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.

Grown in Yunnan, China from the Gushu cultivar. This batch is from the Spring 2020 harvest.