Spring Jingmai

This aged raw pu-erh tea from Jingmai Mountain presents a lovely fruity sweetness, evolving from its initial youthful character. It boasts a strong, captivating aroma and a wonderfully full body, offe. It leans fruity, sweet and full-bodied.

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 Jingmai cultivar. This batch is from the Spring 2016 harvest.

Starts at $17.25 from Yunnan Sourcing, or about $0.52/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $3.12 per session. Compare dark prices across vendors on Teadar.