Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
Spring 2016
Flavor Profile
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Tasting Notes
FloralFreshCitrus
Vendor Notes
This raw Pu-erh tea offers a complex and captivating aroma with distinct flowery notes complemented by a zesty, lemonish brightness. On the palate, it delivers a fresh mouthfeel with a strong 'Huigan' (returning sweetness) and a notable 'Cha Qi' (tea energy), concluding with absolutely no bitterness or astringency.
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About This Tea
What does Spring 2016 Mi Jing taste like?
This raw Pu-erh tea offers a complex and captivating aroma with distinct flowery notes complemented by a zesty, lemonish brightness. On the palate, it delivers a fresh mouthfeel with a strong 'Huigan'. It leans floral, fresh and citrus.
How should I brew Spring 2016 Mi Jing?
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 2016 Mi Jing come from?
Grown in Yunnan, China. This batch is from the Spring 2016 harvest.
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