Jing Chang Hao — Bada Ancient Trees · 2013 Raw Pu'er (Sheng)

In the Cup

The aroma opens with plum and honey — not delicate background notes, but a present, layered fragrance that fills the cup and lingers in the warmed vessel after pouring. The Bada region is known for this combination, and in a well-stored cake of this age it comes through clearly.

The body is thick. There is a weight to the liquor that coats the palate — unhurried, almost dense. Initial bitterness arrives and holds for a moment before it opens, and when it does, the transformation is the point: the bitterness dissolves into a deep, persistent sweetness that rises from the throat rather than sitting on the tongue. There is a cooling sensation at the back of the throat — clean, mineral, refreshing — that is one of the more distinctive qualities of good Bada material.

The wet leaf is substantial: large, soft, oil-bright. It holds up across many infusions without giving out.

Brewing

• 
  Water temperature: Boiling — 100°C / 212°F. This tea has age and density behind it; it needs full heat to open fully.
• 
  Vessel: A gaiwan or a small unglazed clay teapot. A gaiwan gives you more control and lets you read each infusion clearly; clay will add a subtle roundness over a longer session.
• 
  Leaf amount: Approximately 7–8g per 100ml. This is a starting point — adjust based on how concentrated you prefer your tea.
• Rinse: One quick rinse with boiling water, discarded immediately. This wakes the compressed leaf and warms the vessel.
• 
  First steeping: Around 10 seconds. Pour immediately.
• Subsequent steepings: Pour immediately — do not let the tea sit in the vessel.
• 
  Longevity: Expect a long session. Good large-tree material of this age does not give out quickly — 12 to 15 steepings is realistic, more if you extend toward the end.
• 
  Water: Filtered or spring water makes a noticeable difference if your tap water is heavily treated.

Storage

This tea has already been dry-stored for over a decade and is in a stable, clean condition. If you are keeping it long-term, the same principles apply: a dry space, reasonable airflow, away from direct sunlight, humidity, and strong odors. A cardboard box in a clean, dry room is sufficient.

The Dai mulberry paper wrapper is part of the storage. It is not decorative packaging; it is a traditional wrapping material chosen because it allows the cake to age without being cut off from its environment.

If you are in a humid climate, be attentive during high-humidity seasons. This tea has been kept clean for thirteen years; it is worth protecting that character.

The 30g sample is sealed for short-term storage. Once opened, keep it dry, clean, and away from anything with a strong smell.