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
EarthySweetSmooth
Vendor Notes
This ripe Pu-erh delights with a smooth, silky mouthfeel, enveloping the palate with its distinct earthy aroma and a pleasing sweetness. It's a gentle and comforting tea, perfect for numerous steepings to provide warmth during cooler seasons.
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About This Tea
What does 2016 Jingmai Shu taste like?
This ripe Pu-erh delights with a smooth, silky mouthfeel, enveloping the palate with its distinct earthy aroma and a pleasing sweetness. It's a gentle and comforting tea, perfect for numerous steeping. It leans earthy, sweet and smooth.
How should I brew 2016 Jingmai Shu?
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 2016 Jingmai Shu come from?
Grown in Yunnan, China. This batch is from the Spring 2016 harvest.
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