Spring Jingmai

This raw Pu-erh offers a delicate yet warming profile, characterized by a distinct honey aroma and a sweet, mellow taste. The initial aging has softened its edges, presenting a smooth and inviting liq. It leans honey, sweet and aromatic.

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 Ye Zhong cultivar. This batch is from the Spring 2017 harvest.

Starts at $7.25 from Yunnan Sourcing, or about $0.18/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $1.08 per session. Explore more dark teas on Teadar.