This 2015 release is valued for its specific material vintage and its balanced, mellow profile that exemplifies the "Jingmai" terroir.
Tea Profile
At a glance: 2015 · Ripe (shou/shu) puerh · 357g cake · Lan Cang GuCha
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 (Gu Shu) 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.
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.
Best for: The "Jing Mai Chen Chun" series was established in 2008 and has since become a cornerstone classic for enthusiasts of Lancang-style ripe tea.
Brewing Guide
Water: 100°C (212°F), fully boiling.
- Preheat the vessel; add around 5g per 100ml.
- Two quick rinses to wake the leaf, then a covered rest of about 10 minutes.
- Steep 10–15 seconds at first, adding ~5 seconds per round.
- Always pour out completely into a fairness cup before drinking.
- Keep steeping — ripe puerh rewards patience with many rounds.
These are guidelines to start from, not rules to obey. Experiment with your pour, your pace, and the season; the same leaf tastes different on a rainy day. The goal is the skill to brew it well whenever, wherever.
Storage
Give it air, coolness and dryness; keep it out of the sun and clear of potent odors (spices, smoke). For multi-year aging, paper or unglazed clay lets the tea breathe in a way sealed plastic never will.
A Note on Appearance
Not every cake shows these, but they can occur, especially in teas with more years of storage.
- Bamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.
- Tea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.
- Torn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.
