Spring Jingmai

This Jingmai Raw Pu-erh offers a delicate sweetness and captivating aroma, characteristic of its unique mixed-leaf varietal. Expect vibrant floral notes intertwined with a gentle woody depth, unfoldin. It leans floral, sweet and woody.

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 2017 harvest.

Starts at $15.50 from Yunnan Sourcing, or about $1.16/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $6.96 per session. Compare dark prices across vendors on Teadar.