Spring Jingmai

This 2016 Jingmai raw Pu-erh tea offers a robust, full-bodied, and complex experience, highlighted by a notable sweetness and vibrant aroma. It features a unique character derived from the local Mixed. It leans robust, sweet 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 Mixed-Leaf varietal (中小叶种) cultivar. This batch is from the Spring 2016 harvest.

Starts at $10.25 from Yunnan Sourcing, or about $0.26/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $1.56 per session. Compare dark prices across vendors on Teadar.