Spring Jingmai

This 2017 Jingmai Sheng Pu-erh offers a classic profile with bright floral notes, a touch of honey, and underlying woody earthiness. Expect a lively initial taste that develops into a nuanced sweetnes. It leans earthy, fruity 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. This batch is from the Spring 2017 harvest.