{"title":"Jing Chang Hao Puerh Tea","description":"\u003cp\u003eJing Chang Hao (敬昌号) is one of the most storied names in Yunnan's private tea history — a house founded during the Guangxu reign of the Qing Dynasty, known for selecting only the finest large-leaf maocha and pressing it with a precision that few could match.\u003c\/p\u003e\n\u003cp\u003eThese are not vintage collector pieces. They are well-crafted modern productions made in that same tradition: clear sourcing, honest processing, and teas that are built to age — or simply to drink.\u003c\/p\u003e\n\u003cp\u003eEvery cake in this collection has been \u003ca href=\"https:\/\/orientaleaf.com\/pages\/xi-an-dry-storage\"\u003estored in Xi'an\u003c\/a\u003e since production — dry, clean, and unhurried.\u003c\/p\u003e","products":[{"product_id":"jing-chang-hao-deep-velvet-2020-ripe-puer-shou","title":"Jing Chang Hao — Deep Velvet · 2020 Ripe Pu'er (Shou)","description":"\u003cp\u003e\u003cem\u003e敬昌号 \u003cspan\u003e厚·韵·香 熟普洱茶 2020\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eRipe Pu'er (Shou) · 2020 · Menghai, Xishuangbanna · Xi'an Dry Storage\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe name says it plainly: thick, deep, fragrant. That's what this tea is.\u003c\/p\u003e\n\u003cp\u003eProduced in 2020 from old-tree arbor material harvested in Menghai County, Xishuangbanna — one of the most established pu'er-producing regions in Yunnan. The maocha is one-bud, two-leaf grade: substantial, oil-rich leaves that hold up well through fermentation and don't collapse into a flat, featureless base. The fermentation is medium, not pushed hard, which matters more than people often realize: heavier fermentation moves faster but leaves less room in the flavor. This one still has something to say.\u003c\/p\u003e\n\u003cp\u003eAfter five to six years of dry storage in Xi'an, the early post-fermentation roughness has largely settled. The warehouse note — the raw edge that new shou can carry — is minimal here. What you're left with is a tea in early mid-life: already mellow and composed, still developing, nowhere near its ceiling.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eIn the Cup\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThe liquor is thick. Not thick as a descriptor — thick in the way it coats the mouth and lingers. There's a glutinous, almost grain-like texture to the body that is characteristic of good Menghai material given proper time. The dominant notes are woody and aged — clean, dry wood, a natural sweetness underneath — with a fragrance that opens in the back of the throat rather than at the surface. No muddy or swampy quality. The dry storage keeps things clear.\u003c\/p\u003e\n\u003cp\u003eThe leaves are dense and oil-bright. They unfurl fully in the pot and hold their structure across many infusions. This is not a tea that gives everything in two steepings and disappears.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eBrewing\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater temperature:\u003c\/strong\u003e Boiling — 100°C \/ 212°F. Shou pu'er needs full heat to open properly. Don't hold back.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVessel:\u003c\/strong\u003e A small clay or ceramic teapot, or a gaiwan. Both work well. Clay will round the edges slightly over time; gaiwan lets you see what the tea is doing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLeaf amount:\u003c\/strong\u003e Approximately 7–8g per 100ml. Adjust to taste — more leaf for a thicker, shorter session; less for a longer one.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFirst steeping:\u003c\/strong\u003e Rinse once with boiling water, discard immediately. This is not about washing the tea — it's about waking the compressed leaf and warming the vessel.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteeping time:\u003c\/strong\u003e Start at 10–15 seconds for early infusions. Extend gradually as the session progresses. This tea is built to last — expect 10 or more good steepings from a full 357g cake session.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater:\u003c\/strong\u003e If your tap water is heavily chlorinated, filtered or spring water will make a noticeable difference.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThis tea will continue to develop in the right conditions. If you're storing it for the medium to long term, keep it in a dry, odor-free space with reasonable airflow — away from direct sunlight, humidity, and anything with a strong smell (coffee, spices, cleaning products). A cardboard box in a clean, dry room is sufficient. No need for sealed containers.\u003c\/p\u003e\n\u003cp\u003eIf you're in a humid climate, pay attention to seasonal humidity spikes. Pu'er is forgiving, but prolonged exposure to high humidity will change how the tea ages — faster, but not always cleaner.\u003c\/p\u003e\n\u003cp\u003eThe 30g sample is sealed for short-term storage. Once opened, treat it the same way: dry, clean, away from odors.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eAvailable In\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e357g cake\u003c\/strong\u003e — one full bing, wrapped in traditional paper\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTong of 7 cakes\u003c\/strong\u003e — 7 × 357g, bamboo-wrapped, as produced; best value for those who want a quantity to age or share\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e30g sample\u003c\/strong\u003e — for those trying this tea before committing to a full cake\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eThe wrapper:\u003c\/strong\u003e Each cake is wrapped in Dai cotton paper (傣绵纸) — a light, thin, supple handmade paper crafted by Dai artisans in Yunnan from paper mulberry bark. Strong enough that it resists tearing, breathable enough to let the tea keep aging quietly inside. It has protected pu'er cakes for centuries, and it protects this one.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eA note on the name:\u003c\/strong\u003e 厚·韵·香 — thickness, resonance, fragrance. Three words. Exactly what this tea is trying to be, and largely what it achieves.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExplore the full range:\u003c\/strong\u003e Return to the \u003ca href=\"https:\/\/orientaleaf.com\/collections\/jing-chang-hao-puerh-tea\"\u003eJing Chang Hao collection\u003c\/a\u003e to see all Jing Chang Hao teas.\u003c\/p\u003e","brand":"敬昌号","offers":[{"title":"30g Sample","offer_id":58463773393199,"sku":null,"price":9.5,"currency_code":"USD","in_stock":true},{"title":"357g Cake","offer_id":58463773425967,"sku":null,"price":95.0,"currency_code":"USD","in_stock":true},{"title":"\"Seven-Cake\" stack (357g × 7)","offer_id":58463773458735,"sku":null,"price":630.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/P9142405.jpg?v=1789364300"},{"product_id":"jing-chang-hao-bada-ancient-trees-2013-raw-puer-sheng","title":"Jing Chang Hao — Bada Ancient Trees · 2013 Raw Pu'er (Sheng)","description":"\u003cp\u003e\u003cem\u003e敬昌号 巴达大树 生普洱茶 2013\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eRaw Pu'er (Sheng) · 2013 · Bada Mountain, Menghai, Xishuangbanna · Xi'an Dry Storage\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eBada Mountain 巴达山 sits in the western part of Menghai County, where Yunnan meets Myanmar. It is one of the most respected growing regions in the pu'er world — listed among the New Six Famous Tea Mountains — and for good reason. The elevation runs from roughly 1,000 to 2,000 meters. Cloud cover is frequent, day-to-night temperature swings are wide, the soil is predominantly yellow-brown loam, and the vegetation is dense enough that the ecosystem largely takes care of itself. These are the conditions that produce tea with real character.\u003c\/p\u003e\n\u003cp\u003eThis cake was pressed in 2013 from one-bud, two-leaf large-tree arbor material — the kind of leaf that is yellow-green in color, soft in texture, and noticeably rich in the aromatics and compounds that define good Bada tea. It has been in Xi'an dry storage since it left the factory.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eThirteen Years On\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eBada Ancient Trees has had over a decade to find itself, and it has. The early sharpness of a young sheng is largely gone. What remains is composed and clear — a tea that has settled into its character without losing its energy. This is what Xi'an dry storage does: it slows the pace, keeps the flavors clean and defined, and lets the origin speak without a layer of storage influence sitting on top.\u003c\/p\u003e\n\u003cp\u003eIt is not a fully transformed old tea. It still has forward movement, still has years ahead of it. But it is genuinely pleasant to drink now — not a tea you need to wait on, though waiting will reward you.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eIn the Cup\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eThe wet leaf is substantial: large, soft, oil-bright. It holds up across many infusions without giving out.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eBrewing\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater temperature:\u003c\/strong\u003e Boiling — 100°C \/ 212°F. This tea has age and density behind it; it needs full heat to open fully.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVessel:\u003c\/strong\u003e 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.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLeaf amount:\u003c\/strong\u003e Approximately 7–8g per 100ml. This is a starting point — adjust based on how concentrated you prefer your tea.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRinse:\u003c\/strong\u003e One quick rinse with boiling water, discarded immediately. This wakes the compressed leaf and warms the vessel. Do not steep the rinse.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFirst steeping:\u003c\/strong\u003e Around 10 seconds. Pour immediately.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSubsequent steepings:\u003c\/strong\u003e Pour immediately — do not let the tea sit in the vessel. As the session progresses and the leaf opens further, begin extending the steeping time gradually, following your palate. There is no fixed schedule; the tea will tell you when it needs more time.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLongevity:\u003c\/strong\u003e 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.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater:\u003c\/strong\u003e Filtered or spring water makes a noticeable difference if your tap water is heavily treated.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThis 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. No sealed containers — the tea needs to breathe.\u003c\/p\u003e\n\u003cp\u003eThe Dai mulberry paper wrapper is part of the storage. It is thin, flexible, and highly breathable — rougher in texture than standard cotton paper, with a natural, slightly uneven feel. 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. Keep it intact when possible.\u003c\/p\u003e\n\u003cp\u003eIf 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.\u003c\/p\u003e\n\u003cp\u003eThe 30g sample is sealed for short-term storage. Once opened, keep it dry, clean, and away from anything with a strong smell.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eAvailable In\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e357g cake\u003c\/strong\u003e — one full bing, wrapped in traditional Dai mulberry paper\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTong of 7 cakes\u003c\/strong\u003e — 7 × 357g, bamboo-wrapped; best value for those aging or sharing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e30g sample\u003c\/strong\u003e — for those trying before committing to a full cake\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eExplore the full range:\u003c\/strong\u003e Return to the \u003ca href=\"https:\/\/orientaleaf.com\/collections\/jing-chang-hao-puerh-tea\"\u003eJing Chang Hao collection\u003c\/a\u003e to see all Jing Chang Hao teas.\u003c\/p\u003e","brand":"敬昌号","offers":[{"title":"30g Sample","offer_id":58464895697199,"sku":null,"price":16.0,"currency_code":"USD","in_stock":true},{"title":"357g Cake","offer_id":58464895729967,"sku":null,"price":160.0,"currency_code":"USD","in_stock":true},{"title":"\"Seven-Cake\" stack (357g × 7)","offer_id":58464895762735,"sku":null,"price":1050.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2013-bada-ancient-tree-sheng-puerh-cake-wrapped-front.jpg?v=1789371115"},{"product_id":"jing-chang-hao-mengsong-autumn-harvest-2013-raw-puerh","title":"Jing Chang Hao — Mengsong Autumn Harvest · 2013 Raw Pu'er (Sheng)","description":"\u003cp\u003e\u003cem\u003e敬昌号 勐宋秋韵 生普洱茶 2013\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eRaw Pu'er (Sheng) · 2013 · Mengsong Township, Menghai, Xishuangbanna · Autumn Harvest · Xi'an Dry Storage\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eMengsong Township occupies the eastern hills of Menghai County in Xishuangbanna. It is one of the New Six Famous Tea Mountains of Yunnan, known locally by two reputations that seem like contradictions until you actually drink the tea: a place famous for fragrance and sweetness, and simultaneously known as the hometown of bitter tea. Both are true, and the way they resolve in the cup is what makes Mengsong material worth paying attention to.\u003c\/p\u003e\n\u003cp\u003eThe arbor trees here are predominantly medium-leaf varietal — compact, robust, with thick and well-budded leaf sets that carry abundant aromatic compounds. The growing conditions are serious: high elevation, heavy cloud cover, wide diurnal temperature swings, dense surrounding vegetation. The kind of environment that builds character into a leaf rather than just volume.\u003c\/p\u003e\n\u003cp\u003eThis cake was pressed in 2013. It has been in Xi'an dry storage since it left the factory.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhy Autumn\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eMost pu'er drinkers default to spring tea. Spring has its merits — clarity, delicacy, a certain freshness. But autumn harvest from a mountain like Mengsong tells a different story, and it is worth understanding before you brew.\u003c\/p\u003e\n\u003cp\u003eThis tea was harvested in the window between late August and early September — the season local farmers call \u003cem\u003eGuhua Cha\u003c\/em\u003e (谷花茶): the grain flower harvest, named for the moment when the rice paddies are in full flower and the fields are turning gold. The days are clear and cool, the nights are cold, and the temperature swings between them are at their widest of the year. These conditions are particularly favorable for the accumulation of aromatic compounds in the leaf.\u003c\/p\u003e\n\u003cp\u003eThe result is a tea whose defining quality is fragrance. Not the light, airy fragrance of a spring sheng — something deeper and more settled. Fruit, floral honey, a warmth in the aroma that lingers in the cup after pouring and clings to the bottom of an empty vessel long after the tea is gone. The body is rounder and sweeter than spring material from the same mountain, with lower overall astringency. It is a more approachable tea without being a simpler one.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eThirteen Years On\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eA 2013 autumn sheng from Mengsong, stored dry in Xi'an for over a decade, sits in an interesting position. The green, raw edges of a young sheng have softened considerably. The bitterness — always present in Mengsong material, part of its identity — still arrives on the first sip, but it dissolves quickly and cleanly, and the sweetness that follows is deep and persistent. The fragrance has gained density over the years without losing its height.\u003c\/p\u003e\n\u003cp\u003eThis is not a finished old tea. It is a tea in confident mid-development: already genuinely pleasurable, still moving forward, with years of evolution ahead if you choose to keep it. The Xi'an storage has kept the flavor clean and the origin character intact — no storage note sitting between you and the mountain.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eIn the Cup\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThe fragrance arrives first and stays throughout: fruit and floral honey, present in the dry leaf, alive in the liquor, persistent in the empty cup. Mengsong teas are known for strong cup-bottom fragrance — the scent that remains in the vessel after the tea has been poured — and this one delivers it clearly.\u003c\/p\u003e\n\u003cp\u003eThe first sip carries bitterness. This is not a flaw; it is the mountain. Mengsong is called the hometown of bitter tea for a reason, and trying to eliminate that quality would be missing the point. What matters is what happens next: the bitterness dissolves fast, clears the throat, and opens into a returning sweetness that rises from deep in the throat and holds. The liquor is sweet, smooth, and mountain-wild — a combination that is difficult to describe precisely and easy to recognize when you taste it.\u003c\/p\u003e\n\u003cp\u003eThe leaf sets are thick and vigorous. They open fully in the pot and sustain many infusions without fading.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eBrewing\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater temperature:\u003c\/strong\u003e Boiling — 100°C \/ 212°F. Full heat throughout the session.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVessel:\u003c\/strong\u003e A gaiwan or small clay teapot. A gaiwan lets you read each infusion clearly and track the evolution of the fragrance; clay will integrate the flavors slightly as the session progresses.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLeaf amount:\u003c\/strong\u003e Approximately 7–8g per 100ml. Mengsong material is concentrated — start within this range and adjust to taste.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRinse:\u003c\/strong\u003e One quick rinse with boiling water, discarded immediately. Wakes the compressed leaf and warms the vessel.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFirst steeping:\u003c\/strong\u003e Around 10 seconds. Pour immediately.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSubsequent steepings:\u003c\/strong\u003e Pour immediately — do not let the tea sit. As the leaf opens and the session progresses, begin extending steeping time gradually, following your palate rather than a fixed schedule.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCup bottom:\u003c\/strong\u003e After each pour, take a moment to smell the empty cup. The lingering fragrance here — fruit, honey, warmth — is one of the distinctive pleasures of this tea at this age.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLongevity:\u003c\/strong\u003e Expect a long session. The leaf is dense and well-built; 12 or more good steepings is a reasonable expectation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater:\u003c\/strong\u003e Filtered or spring water is worthwhile if your tap water is heavily treated.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOver thirteen years in Xi'an, this tea has developed cleanly and is in stable condition. For long-term keeping: a dry space with reasonable airflow, away from direct sunlight, humidity, and strong odors. A cardboard box in a clean dry room is sufficient. Avoid sealed containers — the tea needs to breathe.\u003c\/p\u003e\n\u003cp\u003eThe Dai mulberry paper wrapper is thin, flexible, and highly breathable — slightly rough to the touch, with the natural, uneven texture of a traditional material. It is not decorative. It is chosen because it allows the cake to continue aging in contact with its environment. Keep it intact when possible.\u003c\/p\u003e\n\u003cp\u003eThe 30g sample is sealed for short-term storage. Once opened, keep it dry, clean, and away from anything with a strong smell.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eAvailable In\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e357g cake\u003c\/strong\u003e — one full bing, wrapped in traditional Dai mulberry paper\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTong of 7 cakes\u003c\/strong\u003e — 7 × 357g, bamboo-wrapped; best value for those aging or sharing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e30g sample\u003c\/strong\u003e — for those trying before committing to a full cake\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eExplore the full range:\u003c\/strong\u003e Return to the \u003ca href=\"https:\/\/orientaleaf.com\/collections\/jing-chang-hao-puerh-tea\"\u003eJing Chang Hao collection\u003c\/a\u003e to see all Jing Chang Hao teas.\u003c\/p\u003e","brand":"敬昌号","offers":[{"title":"30g Sample","offer_id":58469859983663,"sku":null,"price":14.0,"currency_code":"USD","in_stock":true},{"title":"357g Cake","offer_id":58469860016431,"sku":null,"price":140.0,"currency_code":"USD","in_stock":true},{"title":"\"Seven-Cake\" stack (357g × 7)","offer_id":58469860049199,"sku":null,"price":930.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2013-mengsong-autumn-harvest-sheng-puerh-cake-wrapped-front.jpg?v=1789444880"},{"product_id":"jing-chang-hao-quiet-years-2018-raw-puerh","title":"Jing Chang Hao — Quiet Years · 2018 Raw Pu'er (Sheng)","description":"\u003cp\u003e\u003cem\u003e敬昌号 岁月静香 生普洱茶 2018\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eRaw Pu'er (Sheng) · 2018 · Spring Harvest · Bulang Mountain, Menghai, Xishuangbanna · Xi'an Dry Storage\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eBulang Mountain sits near the China-Myanmar border in western Menghai County. It is one of the New Six Famous Tea Mountains of Yunnan, and among pu'er drinkers it carries a specific reputation: this is not a gentle mountain. The tea here is known for power — a directness and intensity that experienced drinkers seek out precisely because it asks something of you before it gives anything back.\u003c\/p\u003e\n\u003cp\u003eThis cake was pressed in 2018 from spring-harvest arbor material. It has been in Xi'an dry storage since production.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eThe Character of Bulang\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eEvery major pu'er growing region has a defining quality. For Bada, it is the plum and honey fragrance. For Mengsong, it is the combination of high fragrance and fast-dissolving bitterness. For Bulang, it is something less polite: a deep, concentrated bitterness and a physical presence in the body that drinkers here call \u003cem\u003echa qi\u003c\/em\u003e — tea energy.\u003c\/p\u003e\n\u003cp\u003eThe bitterness of Bulang tea is not a flaw to be minimized or a sign of poor material. It is the mountain's signature, and it is followed — reliably, dramatically — by one of the strongest and most rapid transformations in all of Yunnan pu'er: the bitterness clears, the throat opens, and a returning sweetness rises from deep in the chest that holds long after the cup is empty. The contrast between the two is the point.\u003c\/p\u003e\n\u003cp\u003eThe \u003cem\u003echa qi\u003c\/em\u003e is real and noticeable. A few cups in, warmth spreads across the back, and a light perspiration on the palms is not uncommon. For those who seek this quality in a tea, Bulang is the destination. For those encountering it for the first time, it is memorable.\u003c\/p\u003e\n\u003cp\u003eThe fragrance moves between orchid and floral honey — present in the leaf, alive in the liquor, and particularly strong in the cup bottom after each pour. The empty vessel holds the scent for a long time.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eSeven Years In\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eA 2018 spring sheng from Bulang, dry-stored in Xi'an, is a tea at an early but interesting stage. Seven years is not long in the life of a well-made sheng, and this one is not pretending to be something it isn't. The raw, green energy of a very young cake has softened. The bitterness has not diminished — that is not what seven years does to Bulang material — but it has become more composed, more willing to transform on the palate rather than simply sitting there.\u003c\/p\u003e\n\u003cp\u003eThe fragrance has begun to deepen. The body has gained weight. The tea is drinking well now — better than it did at two or three years — and the trajectory is clear. Bulang material with good aging potential tends to develop slowly and substantially, and this one is built for exactly that. If you drink it now, you are catching it at an early, energetic stage. If you keep it, you are making a reasonable bet.\u003c\/p\u003e\n\u003cp\u003eThe Xi'an storage has kept the flavor clean and the origin character fully intact. There is no storage note here — only the mountain.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eIn the Cup\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThe first sip is Bulang: concentrated, direct, unapologetically bitter. It does not ease you in. But within seconds, the transformation begins — the bitterness clears cleanly from the throat, and the returning sweetness that follows is strong, fast, and persistent. This cycle — intensity, then release, then sweetness — repeats across the session and is what makes Bulang teas compelling rather than merely challenging.\u003c\/p\u003e\n\u003cp\u003eThe fragrance is high and sustained. Orchid and honey notes are present throughout, and the cup-bottom lingering scent is particularly strong — take a moment after each pour to smell the empty vessel. The liquor grows cleaner and sweeter with successive steepings. Later infusions open into something lighter and more transparent than the early rounds suggest is possible.\u003c\/p\u003e\n\u003cp\u003eThe leaf is vigorous and well-structured. It holds up across a long session without losing its footing.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eBrewing\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater temperature:\u003c\/strong\u003e Boiling — 100°C \/ 212°F. Bulang material needs full heat. Do not reduce the temperature in an attempt to soften the bitterness — it will only flatten the tea.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVessel:\u003c\/strong\u003e A gaiwan or small clay teapot. A gaiwan gives you the most honest read of each infusion and lets you track the transformation across the session clearly.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLeaf amount:\u003c\/strong\u003e Approximately 7–8g per 100ml. If you are new to Bulang-style teas, start at the lower end of this range. The tea is concentrated and does not need to be pushed.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRinse:\u003c\/strong\u003e One quick rinse with boiling water, discarded immediately. Warm the vessel and wake the compressed leaf.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFirst steeping:\u003c\/strong\u003e Around 10 seconds. Pour immediately.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSubsequent steepings:\u003c\/strong\u003e Pour immediately — do not let the tea sit in the vessel. As the session progresses and the leaf fully opens, begin extending steeping time gradually, following your palate. The tea changes significantly across infusions; what feels right in the third steeping will be different from the eighth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCup bottom:\u003c\/strong\u003e After each pour, smell the empty cup. The orchid and honey fragrance that lingers here is one of the consistent pleasures of this tea.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLongevity:\u003c\/strong\u003e High. Bulang arbor material is among the most durable in Yunnan pu'er — 12 to 15 steepings is a reasonable expectation, with later infusions becoming progressively sweeter and cleaner.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater:\u003c\/strong\u003e Filtered or spring water if your tap water is heavily treated.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eSeven years in Xi'an has brought this tea to a clean, stable condition with clear aging momentum. For long-term storage: keep it dry, with reasonable airflow, away from direct sunlight, humidity, and anything with a strong odor. A cardboard box in a clean, dry room is sufficient. Avoid sealed containers.\u003c\/p\u003e\n\u003cp\u003eThis is a tea worth keeping. Bulang material with strong internal compounds ages substantially over time, and the dry-storage trajectory it is already on is a good one. If you are buying a tong with the intention of aging rather than drinking immediately, that is a defensible choice.\u003c\/p\u003e\n\u003cp\u003eThe 30g sample is sealed for short-term storage. Once opened, keep it dry, clean, and away from strong odors.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eAvailable In\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e357g cake\u003c\/strong\u003e — one full bing, spring-harvest Bulang arbor material\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTong of 7 cakes\u003c\/strong\u003e — 7 × 357g, bamboo-wrapped; recommended for those intending to age\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e30g sample\u003c\/strong\u003e — for those trying before committing to a full cake\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eExplore the full range:\u003c\/strong\u003e Return to the \u003ca href=\"https:\/\/orientaleaf.com\/collections\/jing-chang-hao-puerh-tea\"\u003eJing Chang Hao collection\u003c\/a\u003e to see all Jing Chang Hao teas.\u003c\/p\u003e","brand":"敬昌号","offers":[{"title":"30g Sample","offer_id":58469956256047,"sku":null,"price":14.0,"currency_code":"USD","in_stock":true},{"title":"357g Cake","offer_id":58469956288815,"sku":null,"price":140.0,"currency_code":"USD","in_stock":true},{"title":"\"Seven-Cake\" stack (357g × 7)","offer_id":58469956321583,"sku":null,"price":930.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2018-quiet-years-bulang-sheng-puerh-cake-wrapped-front_3765a387-eca8-46e2-8518-7333037af1fd.jpg?v=1789447951"}],"url":"https:\/\/orientaleaf.com\/es\/collections\/jing-chang-hao-puerh-tea.oembed","provider":"Orientaleaf","version":"1.0","type":"link"}