Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
2014
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Tasting Notes
EarthyMedicinalThick
Vendor Notes
This robust ripe Pu-erh delivers an aggressive brew with a distinctive medicinal bitterness. Its soup is remarkably thick, providing a coating mouthfeel reminiscent of a rich Irish stout. An ideal tea for warming up during cold seasons, it offers deep, grounding flavors that sustain through many infusions.
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About This Tea
What does 2014/2009 Jingmai Shu taste like?
This robust ripe Pu-erh delivers an aggressive brew with a distinctive medicinal bitterness. Its soup is remarkably thick, providing a coating mouthfeel reminiscent of a rich Irish stout. An ideal tea. It leans earthy, medicinal and thick.
How should I brew 2014/2009 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 2014/2009 Jingmai Shu come from?
Grown in Yunnan, China. This batch is from the 2014 harvest.
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