Wild Spring

Origin: Jinggu，Yunnan, China
Elevation: 1,800 m
Harvest: Spring

Wild Spring comes from Huangcaoba, Jinggu, Yunnan, a high mountain area at around 1800 metres, shaped by forests, meadows, mist and marked day–night temperature shifts. Made from hand-picked spring leaves of seed-grown, century-old tea trees, it reflects the diversity of the mountain rather than a single cultivar. The leaves are lightly pan-fired, gently rolled and fully sun-dried, allowing the character of the terroir to stay at the centre.
Wildflowers, green plum, honey and a refreshing wet-stone minerality unfold naturally in the cup. The liquor is bright and juicy, with fine astringency and a long, lingering sweetness — wild, clean and full of energy.
Each mini cake weighs around 6 g and can be split in half along the centre. Brew it whole for a full gongfu session, or break it into smaller pieces for mug brew or cold brew. Easy to carry, easy to share.

Flavor Notes: Wildflowers · Green Plum · Honey · Wet Stone
Texture & Finish: Bright · Juicy · Fine Astringency · Lingering Sweetness

• Layered Brew: 1 whole cake / 120 ml · 90–95°C · First infusion: 15–20 s; increase by 5–8 s for each following infusion. Suitable for 7–9 infusions.
• Mug brew: ½ cake / 250–300 ml · 90–95°C · 2–3 min.
• Cold brew: Break the cake into small flakes. 3 g / 500 ml · Cold water · 8–10 h in the fridge.
• Thermos Brew: ½ cake / 500–700 ml · 100°C · Steep for 30 min.

Use one whole 6g cake for gongfu brewing, or break it in half for a 3g mug brew.

For a softer cup, use slightly cooler water or shorten the infusion.

For more structure, use hotter water or extend the brewing time a little.

This tea can also be steeped for longer in a covered mug or thermos. Use fewer leaves and more water for a gentle, slow brew.

Keep dry, ventilated and away from strong odours.

Avoid direct sunlight, heat and humidity. Raw pu’er can continue to change slowly over time, but it should be stored in a clean, dry place.