Jing Chang Hao — Deep Velvet · 2020 Ripe Pu'er (Shou)

In the Cup

The liquor is thick. 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. The dry storage keeps things clear.

The leaves are dense and oil-bright. This is not a tea that gives everything in two steepings and disappears.

Brewing

• Water temperature: Boiling — 100°C / 212°F.
• Vessel: A small clay or ceramic teapot, or a gaiwan.
• 
  Leaf amount: Approximately 7–8g per 100ml. Adjust to taste — more leaf for a thicker, shorter session; less for a longer one.
• 
  First steeping: 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.
• Steeping time: Start at 10–15 seconds for early infusions. This tea is built to last — expect 10 or more good steepings from a full 357g cake session.
• 
  Water: If your tap water is heavily chlorinated, filtered or spring water will make a noticeable difference.

Storage

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.

If 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.

The 30g sample is sealed for short-term storage. Once opened, treat it the same way: dry, clean, away from odors.