Spring Jingmai

This early spring Jingmai Pu-erh offers a pleasant mouthfeel and remarkable infusability. It presents a balanced profile of bitterness and astringency, complemented by a lovely floral sweetness, makin. It leans floral, balanced 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 2011 harvest.

Starts at $6.75 from Yunnan Sourcing, or about $0.27/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $1.62 per session. Compare dark prices across vendors on Teadar.