HOT ! 2009 Jinggu \"Bamboo-Wrapped Long Brick\" Ripe Pu-erh Tea

Pressed in 2009 from Jinggu area 2008 spring harvested tea, wet-piled for 45 days in the Yi Shan Jinggu Tea Factory and then aged in Jinggu until 2025! Ultra smooth aged ripe with plenty of fruit and chocolate character. A delicious ripe that can be pushed through long steeps and not come out funky, bitter, or astringent. This is a perfect tea for anyone that wants a easy going ripe without sacrificing complexity, and without a high price tag!

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  Jinggu material known for fruit-forward, gentle profiles that age gracefully in ripe form

  
  


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  Tidy, medium fermentation (45 days) that left no wo-dui funk; storage remained in Jinggu for consistent maturation

  
  


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  Built to integrate and round out with age while already drinking beautifully now

  
  


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  Aroma: cocoa powder, red date, soft cedar, dried fig

  
  


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  Liquor: dark mahogany; noticeably thick and glossy

  
  


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  Flavor: milk-chocolate and brown sugar up front; hints of jujube, prune, and malt; clean mineral finish with a light cooling camphor echo

  
  


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  Mouthfeel: ultra-smooth, velvety, low astringency

  
  


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  Aftertaste: long, sweet hui gan and satisfying kou gan that linger between cups

  
  

Origin & processing

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  Region: Jinggu, Pu’er (Simao), Yunnan

  
  


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  Factory: Yi Shan Jinggu Tea Factory

  
  


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  Leaf: Spring 2008 large-leaf material from the Jinggu area

  
  


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  Fermentation: 45-day wet-pile (shou)

  
  


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  Pressing: 2009, into 500 g bricks wrapped in bamboo leaf.

  
  


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  Storage: Jinggu natural storage through 2025, then Kunming natural storage.

  
  

Brewing guide

Gongfu (recommended)

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  7 g per 100 ml, 100 °C

  
  


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  1 quick rinse, then 15–20 s • 25 s • 35 s • 50s, add 15s each additional round; 10+ steeps easy

  
  


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  Tip: It takes a push well, longer mid-steeps bring deeper chocolate without bitterness.

  
  

Western / mug

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  5–7 g per 300 ml, 96–100 °C, 3–4 minutes; 2–3 infusions

  
  

Grandpa style

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  1.3–1.6 g per 100 ml, 95–100 °C; top up as you sip for a mellow, cocoa-sweet brew

  
  

To summarize:

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  Type: Ripe (shou) pu-erh, brick

  
  


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  Vintage: 2009 pressing (2008 spring material)

  
  


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  Net weight: 500 g per brick

  
  


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  Profile: smooth, chocolate-fruity, clean and forgiving, excellent daily shou without the premium price.