Spring Jingmai

This aged Jingmai Sheng Pu-erh offers a delicate interplay of floral sweetness with a honeyed undertone. As it has matured, subtle earthy notes have begun to emerge, promising further complexity with . It leans floral, honeyed and earthy.

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 2018 harvest.

Starts at $9.50 from NWPuerh, or about $0.80/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $4.80 per session. Explore more dark teas on Teadar.