2015 Jingmai Crab Leg Ripe Pu-erh Tea | #118

Ancient Tree Shou Pu-erh

This 2015 Jingmai Crab Leg Ripe Pu-erh Tea is a distinctive tea crafted by combining ancient tree ripe pu-erh tea with wild Jingmai “Crab Leg” herb. Carefully compressed using traditional techniques, this tea offers a unique blend of flavor, aroma, and natural wellness properties.

The tea is produced using mature pu-erh leaves sourced from ancient tea trees in the tea mountains of Yunnan. It is blended with wild “Crab Leg” (Pang Xie Jiao) harvested from the forests of Jingmai Mountain. Crab Leg is a rare parasitic plant that grows naturally on ancient tea trees and is traditionally valued in pu-erh tea culture.

When brewed, the tea produces a rich, smooth liquor with a thick texture resembling rice soup. The mouthfeel is soft and velvety, creating a comforting and full-bodied drinking experience.

The flavor profile is smooth, sweet, and mellow, with gentle sweetness and deep aged tea notes. The aroma is elegant and lingering, carrying soft earthy tones combined with subtle herbal freshness from the wild Crab Leg.

This combination of ancient tree ripe pu-erh and Jingmai wild herbs results in a tea that is both flavorful and nourishing. In traditional tea culture, Crab Leg is appreciated for adding additional depth and nutritional value to pu-erh tea.

Crafted with care and balance, this tea offers a harmonious fusion of smooth ripe pu-erh character and unique forest herbal notes, making it a memorable and comforting tea for daily enjoyment.

Tea Details

Tea Type
Ripe Pu-erh Tea (Shou Pu-erh)

Origin
Jingmai Mountain, Yunnan

Year
2015

Tea Material
Ancient tea tree ripe pu-erh leaves

Special Ingredient
Wild Jingmai Crab Leg herb

Tea Form
Compressed pu-erh tea

Flavor Profile

• Smooth and silky mouthfeel

• Natural sweetness and mellow flavor

• Thick tea liquor similar to rice soup

• Gentle aged aroma

• Subtle herbal fragrance

• Long and comfortable finish

This tea offers a balanced combination of ripe pu-erh richness and wild forest herbal character.

Brewing Guide

Tea Amount
6–8 grams

Water Temperature
95–100°C (203–212°F)

Brewing Method

1. Place tea leaves into a gaiwan or teapot

2. Rinse briefly with hot water

3. Steep for 10–15 seconds for the first infusion

4. Gradually increase steeping time for later infusions

High-quality ripe pu-erh tea can produce 10–12 infusions.

Why You'll Love This Tea

• Unique ripe pu-erh with wild Jingmai Crab Leg

• Made with ancient tea tree material

• Smooth and sweet flavor profile

• Thick and comforting tea liquor

• A traditional pu-erh tea known for its rich taste and nutritional value

A special tea that blends traditional pu-erh craftsmanship with rare forest herbs.