Spring Jingmai

This aged raw Pu-erh from Jingmai Mountain presents a harmonious blend of deep earthy tones and a subtle woody sweetness. Expect a robust, complex infusion with a lingering finish, hinting at wild for. It leans earthy, woody and complex.

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 Xiao Qiao Mu cultivar. This batch is from the Spring 2007 harvest.

Starts at $13.00 from Yunnan Sourcing, or about $0.97/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $5.82 per session. Compare dark prices across vendors on Teadar.