Spring Jingmai

This aged Sheng Pu-erh from the ancient Jingmai region offers a rich, amber-brown liquor. It presents a thick, satisfying body with a mellow, evolved sweetness. While initial bitterness is gentle, a n. It leans aged, sweet and full-bodied.

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 Spring 2004 harvest.

Starts at $4.99 from King Tea Mall, or about $0.29/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $1.74 per session. Explore more dark teas on Teadar.