Jingmai Premium Yellow Label Aged Shou Puerh Tea Cake 2002 - 357g

2002 Jingmai Premium Yellow Label Aged Shou Puerh - 24-Year Treasure

Experience the pinnacle of aged shou puerh with this exceptional 2002 vintage from Jingmai Mountain, aged for an extraordinary 24 years in Kunming pure dry storage. This 357-gram cake represents the ultimate expression of time-transformed ripe pu-erh, showcasing the remarkable depth, purity, and elegance that only decades of patient aging can achieve.

Supreme Material and Storage:

Sourced from the renowned Jingmai Mountain, famous for its orchid fragrance and premium tea quality, this tea has been stored in Kunming's ideal pure dry warehouse conditions for over two decades. The extended dry storage has eliminated any off-flavors, allowing the tea's pure character to shine through with exceptional clarity and refinement.

Tasting Experience - 24 Years of Perfection:

This tea delivers a mellow, rich aroma that is both pure and captivating, with no trace of storage odors or impurities. The flavor is sweet,润滑 (smooth and润), and profoundly mellow, with a thickness and depth that only comes from premium aged shou puerh. The returning sweetness (hui gan) is excellent and long-lasting, creating a deeply satisfying finish. The tea liquor presents a transparent, wine-like red color with brilliant clarity, resembling fine red wine in its visual beauty. This is truly a masterpiece of aged ripe pu-erh.

Key Features:

Origin: Jingmai Mountain, Yunnan Province
Tea Type: Shou Puerh (Ripe Pu-erh) - Yellow Label Premium Grade
Vintage: 2002 (24+ years aged)
Weight: 357 grams (standard cake)
Storage: Kunming pure dry warehouse for 24+ years
Purity: No off-flavors or storage odors - exceptionally clean
Aroma: Mellow, rich, and pure
Liquor: Transparent, wine-like red color with brilliant clarity
Flavor Profile: Sweet, smooth, and profoundly mellow with exceptional thickness
Aftertaste: Excellent, long-lasting returning sweetness
Quality: Premium aged shou puerh masterpiece

Brewing Guide:

Tea Amount: 5-7 grams per 100ml (adjust to taste)
Water Temperature: 95-100°C (203-212°F) - boiling water recommended
Rinse: Quick 5-second rinse to awaken the aged leaves, discard this infusion
First Infusion: 10-15 seconds
Subsequent Infusions: Increase by 5-10 seconds each time
Steeps: Can be re-steeped 15-20 times or more
Teaware: Gaiwan, Yixing clay pot, or glass teapot recommended