The "Jing Mai Chen Chun" series was established in 2008 and has since become a cornerstone classic for enthusiasts of Lancang-style ripe tea. This 2015 release is valued for its specific material vintage and its balanced, mellow profile that exemplifies the "Jingmai" terroir.
Product Characteristics
-
Material Heritage: This batch is crafted using large-leaf arbor tea leaves harvested between 2012 and 2014 from the Lancang River basin, blended with a selection of high-quality Old Tree (Gushu) material.
-
Aged Before Pressing: By using material that was already aged for 1–3 years prior to the 2015 pressing, the tea possesses a smoother, more integrated character than standard new-make ripe teas.
-
Processing: The leaves underwent moderate fermentation—avoiding the "heavy" fermentation that can mask leaf quality—and were finished with high-temperature steam compression.
-
Appearance: The cake is neatly pressed and symmetrical, featuring tightly-knit, well-defined tea threads.
Sensory Profile
-
Liquor: Pours a deep, rich red that remains vibrant and bright (clear) in the cup.
-
Aroma: A very distinct and clean Aged Fragrance (Chen Xiang), reflecting the maturity of the underlying 2012–2014 raw materials.
-
Palate: Noted for its "mellow and smooth" (Chun Hua) texture. The mouthfeel is gentle and refined, with a prominent natural sweetness that lingers on the tongue.
-
Finish: Clean and refreshing with no trace of the "pile-fermentation" (Wo Dui) odor often found in younger ripe teas.