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2015 Lincang Gushu Shou Pu'er (2015 Spring)

2015 Lincang Gushu Shou Pu'er (2015 Spring)

Cha Yi Lai

Type
Shou Pu'er
Origin
Ximu Village, Quannei Township, Linxiang District, Lincang, Yunnan Province, China
Cultivar
Yunnan Da Ye Zhong (Camellia sinensis var. assamica)
Elevation
1900m
Steeping instructions
Water Temperature: 100°C / 212°F Gongfu style: 1g : 25–30ml, 10s + 5–10s per infusion. Western style: 1g : 100ml, 2–3min + 1min per infusion. Bowl style: 1g : 100–120ml.
Description
This shou pu’er was made from century-old ancient-tree material harvested in spring 2015 from Ximu Village, Quannei Township, Linxiang District, Lincang. The tea garden sits around 1900 meters, giving the finished tea a cleaner and more mountain-driven profile than many heavier, lowland shou pu’er teas. The sun-dried maocha (semi-processed tea) was fermented through a traditional wet-piling process, with water added to guide the transformation over roughly 45 days before drying and resting. After more than ten years of aging, the tea has moved well beyond the fresh fermentation stage and now shows a smoother, more settled character. The liquor is clear, reddish, and bright, with a thick, silky texture and an aged woody aroma. It is mellow, warming, and easy to drink, but still carries the depth of ancient-tree material: clean sweetness, long resonance, and a subtle mountain woodiness that continues through later infusions.

Shipped in June 2026

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