BANZHANG GONG TING
BANZHANG PALACE PU'ER
SHU (RIPE) PU'ER
★ PESTICIDE-FREE
Banzhang, Bulang Shan, Menghai, Xishuangbanna, Yunnan, China
2017 Banzhang Gong Ting Shu Cha is a ripe Pu'Er tea produced from refined Gong Ting grade material from the famous Banzhang area of Menghai, Yunnan, a terroir historically associated with powerful structure and deep energetic character. Carefully fermented and naturally matured for years, this tea reflects the combination of fine-grade bud material, traditional Shu Pu'Er craftsmanship, and the pronounced mineral depth characteristic of Banzhang tea. The infusion is dense, velvety, and richly layered, offering woody and creamy nuances, dark chocolate and dried fruit notes, refined sweetness, and a long, warming aftertaste with exceptional smoothness and mature mountain character. MORE
357 g cake
AROMA
Woody, fruity
TASTE
Woody, nutty
Hong Kong Natural Storage
PRODUCTION: Spring, 2017
SHU (RIPE) PU'ER
★ PESTICIDE-FREE
Banzhang, Bulang Shan, Menghai, Xishuangbanna, Yunnan, China
2017 Banzhang Gong Ting Shu Cha is a ripe Pu'Er tea produced from refined Gong Ting grade material from the famous Banzhang area of Menghai, Yunnan, a terroir historically associated with powerful structure and deep energetic character. Carefully fermented and naturally matured for years, this tea reflects the combination of fine-grade bud material, traditional Shu Pu'Er craftsmanship, and the pronounced mineral depth characteristic of Banzhang tea. The infusion is dense, velvety, and richly layered, offering woody and creamy nuances, dark chocolate and dried fruit notes, refined sweetness, and a long, warming aftertaste with exceptional smoothness and mature mountain character. MORE
357 g cake
AROMA
Woody, fruity
TASTE
Woody, nutty
Hong Kong Natural Storage
PRODUCTION: Spring, 2017
SHU PU'ER is a post-fermented tea produced through a controlled microbial fermentation process that transforms sun-dried tea leaves into a rich, smooth, and deeply complex beverage. As a result of this unique production method, Shu Pu'Er develops a distinctive composition of polyphenols, amino acids, minerals, beneficial microbial metabolites, and other bioactive compounds that contribute to both its characteristic flavor and traditionally valued properties.
The fermentation process significantly alters the chemical composition of the tea, creating a mellow infusion with reduced bitterness and astringency, a smooth texture, and earthy, woody, and sweet aromatic notes. It is believed that regular consumption of Shu Pu'Er may support digestive health, contribute to healthy cholesterol metabolism, promote the balance of beneficial intestinal microflora, and assist the body's natural antioxidant defenses. Traditionally, Shu Pu'Er has also been appreciated for its warming and grounding nature, its ability to aid digestion after meals, reduce feelings of heaviness and fatigue, and create a calm, stable, and balanced state of physical and mental well-being.
The fermentation process significantly alters the chemical composition of the tea, creating a mellow infusion with reduced bitterness and astringency, a smooth texture, and earthy, woody, and sweet aromatic notes. It is believed that regular consumption of Shu Pu'Er may support digestive health, contribute to healthy cholesterol metabolism, promote the balance of beneficial intestinal microflora, and assist the body's natural antioxidant defenses. Traditionally, Shu Pu'Er has also been appreciated for its warming and grounding nature, its ability to aid digestion after meals, reduce feelings of heaviness and fatigue, and create a calm, stable, and balanced state of physical and mental well-being.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 100 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 100 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
2017 Banzhang Gong Ting Shu Cha is a ripe Pu'Er tea produced from high-quality early spring Gong Ting grade material harvested in the famous Banzhang area of Menghai, Yunnan. Carefully fermented according to traditional Shu Pu'Er methods and gradually matured under Hong Kong natural storage conditions, this tea reflects the combination of refined bud material, classic craftsmanship, and the powerful mineral structure historically associated with Banzhang tea. Years of maturation softened and integrated the tea while preserving its dense texture, energetic depth, creamy sweetness, and mature aromatic complexity.
The use of early spring Gong Ting material plays a defining role in shaping the identity of this tea. Gong Ting grade tea consists primarily of fine buds and young tender leaves especially appreciated for producing infusions with greater smoothness, creaminess, aromatic elegance, and refined sweetness. After winter dormancy, early spring buds accumulate concentrated aromatic compounds and balanced structural components while preserving softness and clarity. Combined with the naturally powerful character of Banzhang material, this creates a rare balance between refined texture and deep energetic structure.
Hong Kong natural storage became an essential continuation of the tea’s development after production. The warm and humid environment gradually softened sharper fermentation characteristics while encouraging the development of deeper woody, creamy, resinous, chocolate-like, herbal, and mineral nuances associated with mature aged Shu Pu'Er. Compared to younger or dry-stored productions, this style of storage often creates greater smoothness, aromatic integration, and a more comforting mature atmosphere while preserving the powerful mountain foundation characteristic of Banzhang tea material.
TERROIR
The Banzhang area of Menghai, Xishuangbanna, is one of the most respected and recognizable terroirs in the world of Pu'Er tea, historically associated with powerful structure, pronounced minerality, deep Cha Qi, and exceptional aging potential. Tea gardens in this region develop under warm subtropical mountain conditions shaped by abundant rainfall, humid air, mineral-rich soils, dense forest vegetation, and significant ecological biodiversity. These environmental conditions contribute directly to the tea’s concentrated texture, energetic depth, persistent sweetness, and long-lasting aftertaste.
The mountain soils of Banzhang are rich in minerals and organic matter, with stable moisture retention and excellent natural drainage. Tea plants growing in these environments develop strong root systems capable of interacting deeply with multiple soil layers accumulated through long ecological development. This mineral interaction contributes to the dense body, structural depth, energetic intensity, and layered complexity characteristic of high-quality Banzhang tea material, even in refined Gong Ting grade productions made from fine buds and tender leaves.
The use of early spring Gong Ting material further defines the terroir expression of this tea. After winter dormancy, the first developing buds accumulate concentrated aromatic compounds and balanced structural components while preserving softness, sweetness, and aromatic clarity. Compared to larger leaf material, Gong Ting grade tea is especially appreciated for producing smoother, creamier, and more elegant infusions while maintaining structural concentration and depth. Combined with the naturally powerful Banzhang mineral foundation, this creates a refined balance between creamy texture, energetic intensity, and mature mountain character.
Hong Kong natural storage became an additional stage in the gradual evolution of the tea after production. The warm and humid storage environment softened sharper fermentation characteristics while encouraging the development of woody, creamy, resinous, chocolate-like, herbal, and mineral nuances associated with mature aged Shu Pu'Er. The interaction between Banzhang mountain ecology, refined early spring bud material, traditional Shu craftsmanship, and long-term storage created a tea with exceptional smoothness, mature depth, and long-lasting energetic presence.
ORGANOLEPTICS
The dry leaves consist primarily of fine dark brown and golden buds characteristic of high-grade Gong Ting Shu Pu'Er material. Their appearance reflects careful early spring harvesting, refined fermentation, and gradual maturation under Hong Kong natural storage while preserving the delicate texture and integrity of the buds. The aroma of the dry leaf is deep, warm, and highly refined, combining notes of aged wood, dark chocolate, creamy sweetness, warm minerals, dried fruits, resin, and soft earthy nuances. In a preheated gaiwan or teapot, the aroma becomes smoother and increasingly expressive, revealing additional layers of cocoa, roasted nuts, dark honey, humid forest tones, medicinal herbs, sweet grains, and subtle incense-like woodiness. After the rinse, the leaves fully awaken and the aromatic profile becomes exceptionally integrated, balancing creamy softness, woody maturity, mineral warmth, and refined sweetness.
The liquor is clear and bright, with a deep ruby-brown tone reflecting careful fermentation and years of gradual maturation under Hong Kong natural storage conditions. The aroma of the infusion is dense, velvety, and highly persistent, combining warm wood, creamy chocolate-like notes, dark dried fruits, sweet grains, warm minerals, resinous nuances, forest honey, and subtle herbal complexity. The texture is exceptionally smooth, thick, and coating, filling the palate with remarkable softness while maintaining the deep structural character associated with Banzhang tea material. The taste is balanced and highly refined, with almost no roughness, gradually developing into pronounced mineral sweetness and long-lasting warming sensations throughout the mouth and throat. Layers of dark chocolate, aged wood, creamy sweetness, dried fruits, roasted nuts, sweet grains, minerals, resin, forest honey, and soft earthy nuances continue evolving throughout the session while maintaining remarkable harmony between maturity, smoothness, energetic depth, and refined Gong Ting elegance.
The aftertaste is long, smooth, and deeply comforting, with sweet mineral and creamy sensations remaining in the throat and mouth long after drinking. As the tea continues to open, the structure becomes increasingly rounded and integrated while preserving the powerful Banzhang mountain foundation and mature old-storage character. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of dark chocolate, aged wood, forest honey, dried fruits, creamy cocoa, humid forest tones, sweet grains, medicinal herbs, and subtle resinous undertones.
2017 Banzhang Gong Ting Shu Cha is a ripe Pu'Er tea produced from high-quality early spring Gong Ting grade material harvested in the famous Banzhang area of Menghai, Yunnan. Carefully fermented according to traditional Shu Pu'Er methods and gradually matured under Hong Kong natural storage conditions, this tea reflects the combination of refined bud material, classic craftsmanship, and the powerful mineral structure historically associated with Banzhang tea. Years of maturation softened and integrated the tea while preserving its dense texture, energetic depth, creamy sweetness, and mature aromatic complexity.
The use of early spring Gong Ting material plays a defining role in shaping the identity of this tea. Gong Ting grade tea consists primarily of fine buds and young tender leaves especially appreciated for producing infusions with greater smoothness, creaminess, aromatic elegance, and refined sweetness. After winter dormancy, early spring buds accumulate concentrated aromatic compounds and balanced structural components while preserving softness and clarity. Combined with the naturally powerful character of Banzhang material, this creates a rare balance between refined texture and deep energetic structure.
Hong Kong natural storage became an essential continuation of the tea’s development after production. The warm and humid environment gradually softened sharper fermentation characteristics while encouraging the development of deeper woody, creamy, resinous, chocolate-like, herbal, and mineral nuances associated with mature aged Shu Pu'Er. Compared to younger or dry-stored productions, this style of storage often creates greater smoothness, aromatic integration, and a more comforting mature atmosphere while preserving the powerful mountain foundation characteristic of Banzhang tea material.
TERROIR
The Banzhang area of Menghai, Xishuangbanna, is one of the most respected and recognizable terroirs in the world of Pu'Er tea, historically associated with powerful structure, pronounced minerality, deep Cha Qi, and exceptional aging potential. Tea gardens in this region develop under warm subtropical mountain conditions shaped by abundant rainfall, humid air, mineral-rich soils, dense forest vegetation, and significant ecological biodiversity. These environmental conditions contribute directly to the tea’s concentrated texture, energetic depth, persistent sweetness, and long-lasting aftertaste.
The mountain soils of Banzhang are rich in minerals and organic matter, with stable moisture retention and excellent natural drainage. Tea plants growing in these environments develop strong root systems capable of interacting deeply with multiple soil layers accumulated through long ecological development. This mineral interaction contributes to the dense body, structural depth, energetic intensity, and layered complexity characteristic of high-quality Banzhang tea material, even in refined Gong Ting grade productions made from fine buds and tender leaves.
The use of early spring Gong Ting material further defines the terroir expression of this tea. After winter dormancy, the first developing buds accumulate concentrated aromatic compounds and balanced structural components while preserving softness, sweetness, and aromatic clarity. Compared to larger leaf material, Gong Ting grade tea is especially appreciated for producing smoother, creamier, and more elegant infusions while maintaining structural concentration and depth. Combined with the naturally powerful Banzhang mineral foundation, this creates a refined balance between creamy texture, energetic intensity, and mature mountain character.
Hong Kong natural storage became an additional stage in the gradual evolution of the tea after production. The warm and humid storage environment softened sharper fermentation characteristics while encouraging the development of woody, creamy, resinous, chocolate-like, herbal, and mineral nuances associated with mature aged Shu Pu'Er. The interaction between Banzhang mountain ecology, refined early spring bud material, traditional Shu craftsmanship, and long-term storage created a tea with exceptional smoothness, mature depth, and long-lasting energetic presence.
ORGANOLEPTICS
The dry leaves consist primarily of fine dark brown and golden buds characteristic of high-grade Gong Ting Shu Pu'Er material. Their appearance reflects careful early spring harvesting, refined fermentation, and gradual maturation under Hong Kong natural storage while preserving the delicate texture and integrity of the buds. The aroma of the dry leaf is deep, warm, and highly refined, combining notes of aged wood, dark chocolate, creamy sweetness, warm minerals, dried fruits, resin, and soft earthy nuances. In a preheated gaiwan or teapot, the aroma becomes smoother and increasingly expressive, revealing additional layers of cocoa, roasted nuts, dark honey, humid forest tones, medicinal herbs, sweet grains, and subtle incense-like woodiness. After the rinse, the leaves fully awaken and the aromatic profile becomes exceptionally integrated, balancing creamy softness, woody maturity, mineral warmth, and refined sweetness.
The liquor is clear and bright, with a deep ruby-brown tone reflecting careful fermentation and years of gradual maturation under Hong Kong natural storage conditions. The aroma of the infusion is dense, velvety, and highly persistent, combining warm wood, creamy chocolate-like notes, dark dried fruits, sweet grains, warm minerals, resinous nuances, forest honey, and subtle herbal complexity. The texture is exceptionally smooth, thick, and coating, filling the palate with remarkable softness while maintaining the deep structural character associated with Banzhang tea material. The taste is balanced and highly refined, with almost no roughness, gradually developing into pronounced mineral sweetness and long-lasting warming sensations throughout the mouth and throat. Layers of dark chocolate, aged wood, creamy sweetness, dried fruits, roasted nuts, sweet grains, minerals, resin, forest honey, and soft earthy nuances continue evolving throughout the session while maintaining remarkable harmony between maturity, smoothness, energetic depth, and refined Gong Ting elegance.
The aftertaste is long, smooth, and deeply comforting, with sweet mineral and creamy sensations remaining in the throat and mouth long after drinking. As the tea continues to open, the structure becomes increasingly rounded and integrated while preserving the powerful Banzhang mountain foundation and mature old-storage character. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of dark chocolate, aged wood, forest honey, dried fruits, creamy cocoa, humid forest tones, sweet grains, medicinal herbs, and subtle resinous undertones.
SHU (RIPE) PU'ER
Explore more Shu (Ripe) Pu'Er from AN SHIM TEA Collection.