Jing Mai old-tree (gu shu) leaf gives this ripe puerh a cleaner, sweeter and more fragrant character than most. Time in storage may round it out further; how much depends on conditions. From Lan Cang GuCha — a 2015 ripe (shou/shu) puerh cake in the Jing Mai Chen Chun line.
Tea Profile
At a glance: 2015 · Ripe (shou/shu) puerh · 357g cake · Lan Cang GuCha
- Compression & dry leaf: Tightly pressed, it comes as a 357g cake. The leaf itself shows neat, tight threads and an even, dark fermentation.
- Liquor: It brews a clear, bright, red liquor.
- Taste: The first infusions are mellow and fresh. Once the leaf opens up, expect an aged character in a sweet and balanced cup.
- Mouthfeel & body: The texture is smooth and mellow.
- Aftertaste: The aftertaste brings a lingering sweetness.
- Best for: everyday drinking, and easy for beginners to brew.
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.
