Jing Chang Hao — Quiet Years · 2018 Raw Pu'er (Sheng)

Name: Jing Chang Hao — Quiet Years · 2018 Raw Pu'er (Sheng)
Brand: 敬昌号
Price: 14.0 USD
Availability: InStock

Raw Pu'er (Sheng) · 2018 · Spring Harvest · Bulang Mountain, Menghai, Xishuangbanna · Xi'an Dry Storage

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Package Size: 30g Sample

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Tea profile

Tea type: Raw Pu-erh (Sheng)
Origin: Yunnan
Form: Cake
Harvest year: 2018

About this tea

敬昌号岁月静香生普洱茶 2018

Raw Pu'er (Sheng) · 2018 · Spring Harvest · Bulang Mountain, Menghai, Xishuangbanna · Xi'an Dry Storage

Bulang 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.

This cake was pressed in 2018 from spring-harvest arbor material. It has been in Xi'an dry storage since production.

The Character of Bulang

Every 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 cha qi — tea energy.

The 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 cha qi is real and noticeable.

The 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.

Seven Years In

A 2018 spring sheng from Bulang, dry-stored in Xi'an, is a tea at an early but interesting stage. 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.

The fragrance has begun to deepen. The body has gained weight. Bulang material with good aging potential tends to develop slowly and substantially, and this one is built for exactly that.

The Xi'an storage has kept the flavor clean and the origin character fully intact. There is no storage note here — only the mountain.

Available In

357g cake — one full bing, spring-harvest Bulang arbor material
Tong of 7 cakes — 7 × 357g, bamboo-wrapped; recommended for those intending to age
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.

Explore Jing Chang Hao Puerh Tea →
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Tasting notes

In the Cup

The first sip is Bulang: concentrated, direct, unapologetically bitter. 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.

The 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.

The leaf is vigorous and well-structured. It holds up across a long session without losing its footing.

Brewing guide

Brewing

Water temperature: 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.
Vessel: 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.
Leaf amount: Approximately 7–8g per 100ml.
Rinse: One quick rinse with boiling water, discarded immediately. Warm the vessel and wake the compressed leaf.
First steeping: Around 10 seconds. Pour immediately.
Subsequent steepings: Pour immediately — do not let the tea sit in the vessel.
Cup bottom: After each pour, smell the empty cup. The orchid and honey fragrance that lingers here is one of the consistent pleasures of this tea.
Longevity: 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.
Water: Filtered or spring water if your tap water is heavily treated.

Storage

Seven 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.

This 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.

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

Packaging & use

Scan the QR code on the label for tea details and brewing instructions.

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

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Jing Chang Hao — Quiet Years · 2018 Raw Pu'er (Sheng)

Jing Chang Hao — Quiet Years · 2018 Raw Pu'er (Sheng)

Tea profile