Jingmai Sheng Pu-erh, Spring

A spring harvest of maocha (unaged pu-erh) from an organic farm in southern Yunnan Province. Harvested at over 1400 meters above sea level, from trees that are between 30-40 years old, this green pu-erh lacks the bitterness we often expect from this style. Instead, our Jingmai Sheng offers a bright, herbaceous aroma of meadow flowers and hay, with a finish akin to raw sugarcane and dried apricot. 

Brewing Guide

Our Jingmai Sheng Pu-erh has a long finish thanks to a slight astringency, but proper brewing technique will keep the sweet aspects of flavor at the fore. We think this tea is a great introduction to this modern style of pu-erh tea.

For a bright, refreshing brew, start with 3 grams of tea leaves per 6 ounces of water. Brew with boiling water for 1 minute before decanting. Expect about four infusions using this method.