Jingmai

This 2011 Jingmai 'Gu Shu' (Old Tree) Sheng Pu-erh, having matured for over a decade, offers a deep complexity. Expect a smooth, evolving profile with notes of honey, delicate florals, and a hint of a. It leans forest, floral and honey.

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 2011 harvest.

Starts at $1.99 from King Tea Mall, or about $0.08/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $0.48 per session. Explore more dark teas on Teadar.