{"product_id":"yunnan-jingmai-ripe-pu-erh-tea-cake-357g","title":"Yunnan Jingmai Ripe Pu-erh Tea Cake (357g)","description":"\u003ch2\u003eFrom the Ancient Arbor Forests of Jingmai, Yunnan\u003c\/h2\u003e\u003cp\u003eJingmai Mountain, a UNESCO World Heritage candidate and one of Yunnan’s most celebrated tea-growing regions, is home to some of the oldest cultivated arbor tea trees in existence. This 2017 Ripe Pu-erh Tea Cake is sourced from \u003cstrong\u003eQiao Mu Da Ye Zhong\u003c\/strong\u003e — the ancient arbor large-leaf varietal that draws minerals from deep forest soils and produces leaves with a structural complexity that small-bush teas cannot replicate.\u003c\/p\u003e\u003cp\u003eCrafted through traditional \u003cem\u003ewo dui\u003c\/em\u003e pile fermentation and stone-pressed in 2017, this 357g cake has spent seven years in careful cellaring — developing the deep, layered \u003cem\u003echen xiang\u003c\/em\u003e aged aroma that marks a pu-erh of genuine collectible quality.\u003c\/p\u003e\u003ch2\u003eWhy This Cake\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeep Chen Xiang — The Aroma of True Aging\u003c\/strong\u003e — Seven years of post-fermentation aging have produced a pronounced \u003cem\u003echen xiang\u003c\/em\u003e: a warm, complex aged fragrance with notes of dried camphor, dark wood, and a faint sweetness that signals genuine maturation — not simply processing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAncient Arbor Leaf Quality\u003c\/strong\u003e — Sourced from Jingmai’s old-growth \u003cem\u003eqiao mu\u003c\/em\u003e arbor trees, the leaf material carries a depth of mineral character and a naturally robust structure that expresses itself in every infusion as texture, body, and aromatic persistence.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRich, Evolving Flavor Profile\u003c\/strong\u003e — The liquor opens dark and layered — notes of aged cedar, dried longan, and forest earth in the early steeps; softening to warm caramel and dried date as the session deepens; finishing with a long, clean sweetness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFull, Velvety Body\u003c\/strong\u003e — The infusion is deep mahogany, coating and smooth on the palate, with a weight and finish that speak to both the age of the trees and the years of careful aging post-press.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCollector-Grade Presentation\u003c\/strong\u003e — Hand-nested, stone-pressed, and wrapped in traditional cotton paper — a format suited to both immediate enjoyment and continued long-term cellaring.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWhat’s Inside\u003c\/h2\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eJingmai Mountain, Pu’er Prefecture, Yunnan, China\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCultivar\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eQiao Mu Da Ye Zhong — Ancient Arbor Large-Leaf\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduction Year\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e2017\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRipe Pu-erh (Shou Puerh) — Traditional Wo Dui Pile Fermentation + Stone Pressing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAroma Profile\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChen Xiang — Aged wood, dried camphor, warm sweetness\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNet Weight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e357g per cake\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePackaging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTraditional cotton paper wrap\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch2\u003eBrewing Guide\u003c\/h2\u003e\u003ch3\u003eGongfu Style (Recommended)\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eVessel: Yixing clay pot or porcelain gaiwan\u003c\/li\u003e\n\u003cli\u003eLeaf-to-water ratio: 5–7g per 100ml\u003c\/li\u003e\n\u003cli\u003eWater temperature: 212°F \/ 100°C\u003c\/li\u003e\n\u003cli\u003eRinse: 1 quick rinse (5–8 sec), discard\u003c\/li\u003e\n\u003cli\u003eInfusion time: 10–15 sec for early steeps; extend gradually\u003c\/li\u003e\n\u003cli\u003eSteepings: 10–15+ steeps per session\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eWestern \/ Mug Brewing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e3–4g per 8oz (240ml)\u003c\/li\u003e\n\u003cli\u003eWater: 212°F \/ 100°C\u003c\/li\u003e\n\u003cli\u003eSteep: 2–3 minutes\u003c\/li\u003e\n\u003cli\u003eCan re-steep 2–3 times\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eCold Brew\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e5g per 500ml cold water\u003c\/li\u003e\n\u003cli\u003eRefrigerate overnight (8–12 hours)\u003c\/li\u003e\n\u003cli\u003eStrain and serve over ice — deep, smooth, with a quiet aged sweetness\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eQ: What is chen xiang, and why does it matter?\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eChen xiang\u003c\/em\u003e refers to the complex aged aroma that develops in properly stored pu-erh over time — a warm, woody, camphor-touched fragrance distinct from fresh or fermentation-forward notes. It is widely regarded as a marker of quality aging in both sheng and shou pu-erh.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQ: What is qiao mu (arbor) tea, and how is it different from plantation tea?\u003c\/strong\u003e\u003cbr\u003eArbor trees (\u003cem\u003eqiao mu\u003c\/em\u003e) are old-growth or semi-wild trees with deep root systems, often decades or centuries old. Their leaves develop more complex mineral and aromatic compounds than younger, cultivated bushes — a difference that is noticeable in the cup as greater depth, texture, and a longer finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQ: Is this suitable for further aging?\u003c\/strong\u003e\u003cbr\u003eYes. Well-pressed shou pu-erh from quality arbor material continues to evolve in storage. The 2017 vintage has already completed its primary aging phase; further cellaring under proper conditions will continue to deepen the \u003cem\u003echen xiang\u003c\/em\u003e character.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQ: How should I store the cake?\u003c\/strong\u003e\u003cbr\u003eKeep in a cool, dry, odor-free environment with gentle airflow. Avoid airtight containers and direct sunlight. An unsealed ceramic crock or unglazed clay jar is ideal for ongoing aging.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQ: How many sessions does one cake yield?\u003c\/strong\u003e\u003cbr\u003eAt 5g per gongfu session with 10–12 steeps, a single 357g cake yields approximately \u003cstrong\u003e70+ brewing sessions\u003c\/strong\u003e.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eovanyu sources each Jingmai cake for origin integrity, arbor leaf quality, and the depth of aged character that only time and terroir together can produce.\u003c\/em\u003e\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":44007632175167,"sku":null,"price":59.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/12___Shopify.jpg?v=1790676957","url":"https:\/\/ovanyu.com\/products\/yunnan-jingmai-ripe-pu-erh-tea-cake-357g","provider":"榮國輝國際貿易 (香港) 有限公司","version":"1.0","type":"link"}