2026 Yunnan Sourcing "Knight's Chamfer" Ripe Pu-erh Tea Cake
Knight’s Chamfer is a single-area ripe pu-erh pressed from 2025 Jingmai Mountain material harvested in Lancang County, then expertly wet-piled and pressed into a 357 gram cake. Made from ungraded leaf, this tea preserves the full range of material from the batch, larger leaves, smaller leaves, buds, stems, and everything in between, giving the finished tea a broader, more complete expression in the cup.
The result is a ripe tea with real presence: strong taste, a thick and lingering mouthfeel, and the kind of layered texture that comes from high-quality material left intact rather than sorted into narrow grades. A light-to-medium fermentation keeps the tea lively and structured, with enough depth to enjoy now and enough backbone to reward longer-term aging.
"The Knight's Chamfer" by T. Arthur Terlep
Why it’s special
- Made entirely from Jingmai Mountain material, one of Yunnan’s most famous tea-growing regions
- Pressed from ungraded leaf, allowing the full character of the batch to remain in the cake
- Light-to-medium fermentation preserves strength, texture, and aging potential
- High-quality ripe that is satisfying young but clearly built for development over time
About Jingmai material in ripe pu-erh
Jingmai is best known for its fragrant and elegant raw teas, but good ripe tea made from Jingmai leaf can be especially compelling. The region’s material often carries a natural sweetness and clarity that survives fermentation, giving the tea a more lifted and persistent character than many heavier, darker ripes.
That is part of what makes this cake distinctive. Rather than aiming for a fully softened, deeply earthy profile, Knight’s Chamfer keeps more of the original leaf energy intact. The fermentation rounds the tea out, but does not flatten it. What remains is a ripe pu-erh with strong flavor, lingering taste, and the sense that the material still has plenty more to say as it ages.
Tasting notes
- Aroma: dark sugar, warm wood, cocoa, hints of dried fruit
- Liquor: rich reddish-brown, glossy, and full
- Flavor: bittersweet cocoa, cooked fruit, mellow earth, and a lingering sweet finish
- Mouthfeel: thick, coating, and persistent with a strong taste that stays in the mouth after drinking
- Finish & feel: steady hui gan, satisfying kou gan, and a grounded, warming cha qi
Origin & processing
- Area: Jingmai Mountains, Lancang County, Simao
- Harvest: 2025
- Type: Ripe Pu-erh (shou)
- Leaf grade: ungraded material
- Fermentation: light-to-medium wet pile
- Weight: 357 grams per cake
- Production: 150 kilograms total
- Packaging design: Art Terlep
Brewing guide
Gongfu (recommended)
- 6–7 grams per 100 ml
- 100 °C
- Two quick rinses recommended
- Start with 8–10 second infusions, then increase gradually
- Expect 8–10 strong, satisfying infusions
Western
- 4–5 grams per 300 ml
- 100 °C for 3–4 minutes
- Re-steep 2–3 times
Thermos style
- 1–1.5 grams per 100 ml
- Use boiling water and steep for 30-60 minutes
Aging notes
This tea already drinks well, but its moderate fermentation and strong material make it especially appropriate for aging. Over time, expect the cocoa, sweetness, and mouthfeel to integrate further while the tea becomes smoother and deeper. Store in 50-65% RH and 70-90F, in an odor-free area, with minimal airflow.
In Summary
- Name: 2025 Yunnan Sourcing “Knight’s Chamfer” Ripe Pu-erh Tea Cake
- Region: Jingmai Mountains, Lancang County, Simao
- Harvest year: 2025
- Type: Ripe Pu-erh
- Net weight: 357 grams per cake
- Total production: 150 kilograms
- Wrapper: Art Terlep
In short: Knight’s Chamfer is a structured, flavorful Jingmai ripe made from full-spectrum ungraded leaf, thick, lingering, and age-worthy, with more personality than a softer, more generic shou.
Each cake comes in a free matching gift box that features the full uncropped illustration by the artist. The matching gift box is not available for purchase separately. NOTE: If the gift box arrives with creases or cosmetic blemishes we cannot provide a free replacement.
This tea has been tested in a certified laboratory and has passed the MRL limits for 404 pesticide residues as established by the EU Food and Safety commission. For more information about MRL testing and the EU Food and Safety commission click on this link.
