Spring Jingmai

This 2016 Jingmai Sheng Pu-erh from Bao He Xiang presents a delightful balance of wild floral notes and a subtle honey sweetness. Its smooth character and remarkable depth unfold beautifully, offering. It leans floral, honey and wild.

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 2016 harvest.

Starts at $7.50 from NWPuerh, or about $0.20/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $1.20 per session. Explore more dark teas on Teadar.