Spring Jingmai

This aged Jingmai Pu-erh offers a journey through the forest, with distinct notes of damp earth and wood, complemented by subtle hints of dried fruit. Its robust character and lingering sweetness show. It leans forest, fruity 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 Spring 2019 harvest.

Starts at $9.50 from NWPuerh, or about $0.21/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $1.26 per session. Explore more dark teas on Teadar.