Jingmai

This 2004 Jingmai Raw Pu-erh cake offers a journey through time with its evolving complexity. Expect a smooth, earthy foundation layered with hints of dried fruits, forest floor, and a lingering miner. It leans earthy, fruity and mineral.

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. This batch is from the 2004 harvest.

Starts at $6.99 from King Tea Mall, or about $0.36/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $2.16 per session. Explore more dark teas on Teadar.