Jing Chang Hao — Mengsong Autumn Harvest · 2013 Raw Pu'er (Sheng)

敬昌号 勐宋秋韵 生普洱茶 2013

Raw Pu'er (Sheng) · 2013 · Mengsong Township, Menghai, Xishuangbanna · Autumn Harvest · Xi'an Dry Storage

Mengsong 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.

The 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.

This cake was pressed in 2013. It has been in Xi'an dry storage since it left the factory.

Why Autumn

Most pu'er drinkers default to spring tea. But autumn harvest from a mountain like Mengsong tells a different story, and it is worth understanding before you brew.

This tea was harvested in the window between late August and early September — the season local farmers call Guhua Cha (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. These conditions are particularly favorable for the accumulation of aromatic compounds in the leaf.

The result is a tea whose defining quality is fragrance. 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.

Thirteen Years On

A 2013 autumn sheng from Mengsong, stored dry in Xi'an for over a decade, sits in an interesting position. 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.

This is not a finished old tea. The Xi'an storage has kept the flavor clean and the origin character intact — no storage note sitting between you and the mountain.

Available In

• 357g cake — one full bing, wrapped in traditional Dai mulberry paper
• Tong of 7 cakes — 7 × 357g, bamboo-wrapped; best value for those aging or sharing
• 30g sample — for those trying before committing to a full cake

Explore the full range: Return to the Jing Chang Hao collection to see all Jing Chang Hao teas.

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Session estimates use a fresh portion of dry tea each time. Each portion can be infused repeatedly.