敬昌号 巴达大树 生普洱茶 2013
Raw Pu'er (Sheng) · 2013 · Bada Mountain, Menghai, Xishuangbanna · Xi'an Dry Storage
Bada 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.
This 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.
Thirteen Years On
Bada 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.
It 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.
In the Cup
The 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.
The 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.
The wet leaf is substantial: large, soft, oil-bright. It holds up across many infusions without giving out.
Brewing
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Water temperature: Boiling — 100°C / 212°F. This tea has age and density behind it; it needs full heat to open fully.
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Vessel: 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.
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Leaf amount: Approximately 7–8g per 100ml. This is a starting point — adjust based on how concentrated you prefer your tea.
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Rinse: One quick rinse with boiling water, discarded immediately. This wakes the compressed leaf and warms the vessel. Do not steep the rinse.
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First steeping: Around 10 seconds. Pour immediately.
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Subsequent steepings: 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.
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Longevity: 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.
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Water: Filtered or spring water makes a noticeable difference if your tap water is heavily treated.
Storage
This 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.
The 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.
If 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.
The 30g sample is sealed for short-term storage. Once opened, keep it dry, clean, and away from anything with a strong smell.
Available In
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357g cake — one full bing, wrapped in traditional Dai mulberry paper
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Tong of 7 cakes — 7 × 357g, bamboo-wrapped; best value for those aging or sharing
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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.
