In Bloom 2026 Spring Jingmai Raw Puer
Price range: $6.00 through $170.00
- Description
- Additional information
- Reviews (3)
Description
If Jingmai had a calling card, this is it. Strong orchid fragrance, a light creaminess, and a finish that lingers in the throat long after the cup is done. This is a textbook version of what makes this region worth coming back to year after year.
Some bitterness and roughness come with the territory, but that’s expected from Jingmai and easily dialed back by adjusting your brewing. This year’s tea stands out with a slight creaminess, balanced well by the fragrance, huigan, and body.
This mixed picking tea mostly consists of smaller tree material from a clean, well-maintained environment. However, the addition of pickings from some of the big trees growing in the same area allow for extra depth of flavour and elegance, while keeping the price accessible.
$0.17-0.24/gram
Picking Period: March 20-28
Region: Jingmai, Yunnan
Additional information
| Weight | N/A |
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3 reviews for In Bloom 2026 Spring Jingmai Raw Puer
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prestonang2701 (verified owner) –
very green and floral, being much lighter than other young shengs that ive tried. not much else to say about the tasting notes as of june ‘26. very little bitterness with essentially no astringency. probably a drink now as opposed to a save and drink later
grifty (verified owner) –
Full disclosure, the previous years of In Bloom have been nice, but not in my favourite of Bitterleaf offerings. This year, the stars have aligned and this 2026 is a delicious gorgeousness. Those florals are so upfront and the orchid notes are divine. I love the bright and uplifting experience of this one. It’s the bestest of blooms!
Alen D –
I had to sample this one since I liked the 2025 and I got a cake, so I brewed them side by side. What I quickly found out is that the 2026 version has much stronger fruity element, and the 2025 had more of that floral and wild punch. This year’s In Bloom sure feels more soft and smooth, the soup of the previous year picks up a bit more minerality and has a green tinge, and the both tasted even better when left to cool down a bit.