Spring Jingmai

This vibrant young Sheng Pu-erh from ancient Jingmai trees opens with a delightful floral aroma, reminiscent of wild orchids and honey. The liquor offers a sweet, complex profile with a pleasant brisk. It leans floral, sweet and astringent.

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 Spring 2020 harvest.

Starts at $9.75 from NWPuerh, or about $0.55/g. A 15g package gets you around 3 gongfu sessions at ~6 g each, which works out to about $3.30 per session. Explore more dark teas on Teadar.