Jingmai

This aged raw puerh from Jingmai Mountain offers a captivating herbaceous aroma with a delightful lingering sweetness. Each sip reveals layers of incense, camphor wood, and a deep dark honey, culminat. It leans herbaceous, incense and sweet.

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 2007 harvest.

Starts at $16.67 from Kuura Corp, or about $0.49/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $2.94 per session. Explore more dark teas on Teadar.