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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Community Palate
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Tasting Notes
EarthyComplexAstringent
Vendor Notes
This raw Pu-erh, a blend from ancient tea gardens including Jingmai and Jinggu, offers a complex profile with a balanced interplay of initial robust flavor and a lingering depth. Expect a medium-bodied liquor with notable bitterness and astringency that slowly yields to a rich, evolving fragrance, showcasing a developing Cha Qi and Huigan suitable for a nuanced daily brew.
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About This Tea
What does Spring 2016 Ming Run taste like?
This raw Pu-erh, a blend from ancient tea gardens including Jingmai and Jinggu, offers a complex profile with a balanced interplay of initial robust flavor and a lingering depth. Expect a medium-bodie. It leans earthy, complex and astringent.
How should I brew Spring 2016 Ming Run?
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 Ming Run come from?
Grown in Yunnan, China. This batch is from the Spring 2016 harvest.
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