Autumn Jingmai

This aged Sheng Pu-erh from Jingmai presents a harmonious blend of earthy depth and subtle sweetness. Expect mellow notes of aged wood and damp forest floor, balanced by a smooth, lingering finish tha. It leans earthy, sweet and woody.

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 from the Gushu cultivar. This batch is from the Autumn 2017 harvest.

Starts at $7.50 from NWPuerh, or about $0.35/g. A 15g package gets you around 3 gongfu sessions at ~6 g each, which works out to about $2.10 per session. Explore more dark teas on Teadar.