Jingmai

This aged raw Pu-erh from Jingmai offers a complex profile of deep woody notes, subtle camphor, and a lingering sweetness. Expect a smooth, evolving liquor with floral undertones that become more pron. It leans floral, woody and camphor.

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 2005 harvest.

Starts at $4.99 from King Tea Mall, or about $0.25/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $1.50 per session. Explore more dark teas on Teadar.