敬昌号 厚·韵·香 熟普洱茶 2020
Ripe Pu'er (Shou) · 2020 · Menghai, Xishuangbanna · Xi'an Dry Storage
The name says it plainly: thick, deep, fragrant. That's what this tea is.
Produced 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.
After 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.
In the Cup
The 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.
The 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.
Brewing
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Water temperature: Boiling — 100°C / 212°F. Shou pu'er needs full heat to open properly. Don't hold back.
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Vessel: 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.
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Leaf amount: Approximately 7–8g per 100ml. Adjust to taste — more leaf for a thicker, shorter session; less for a longer one.
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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.
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Steeping time: 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.
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Water: If your tap water is heavily chlorinated, filtered or spring water will make a noticeable difference.
Storage
This 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.
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.
Available In
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357g cake — one full bing, wrapped in traditional paper
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Tong of 7 cakes — 7 × 357g, bamboo-wrapped, as produced; best value for those who want a quantity to age or share
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30g sample — for those trying this tea before committing to a full cake
The wrapper: 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.
A note on the name: 厚·韵·香 — thickness, resonance, fragrance. Three words. Exactly what this tea is trying to be, and largely what it achieves.
Explore the full range: Return to the Jing Chang Hao collection to see all Jing Chang Hao teas.
