Spring Jingmai

This 2020 raw Pu-erh from Jingmai Mountain's Wan Mu village offers a captivating aroma and notable sweetness, a hallmark of its unique mixed-leaf varietal from older trees. Expect a vibrant infusion t. It leans floral, sweet and earthy.

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), Assamica cultivar. This batch is from the Spring 2020 harvest.

Starts at $9.50 from Yunnan Sourcing, or about $0.60/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $3.60 per session. Compare dark prices across vendors on Teadar.