BANZHANG JIN YA SHU CHA
BANZHANG GOLDEN BUDS
SHU (RIPE) PU'ER
★ PESTICIDE-FREE
Banzhang, Bulang Shan, Menghai, Xishuangbanna, Yunnan, China
Ban Zhang Jin Ya Shu Cha is a ripe Pu'Er tea produced from high-quality spring material from the Ban Zhang area of Yunnan, a terroir known for its powerful tea character and deep mineral structure. Carefully fermented and naturally matured for years, this tea reflects the combination of refined material, traditional Shu Pu'Er craftsmanship, and the distinctive energetic depth associated with Ban Zhang tea. The infusion is dense, velvety, and richly layered, offering woody and creamy nuances, dark chocolate and dried fruit notes, mineral sweetness, and a long, smooth aftertaste with exceptional depth and mature character. MORE
357 g cake
AROMA
Woody, bakery
TASTE
Woody, chocolate
Hong Kong Natural Storage
HARVEST: Spring, 2016
SHU (RIPE) PU'ER
★ PESTICIDE-FREE
Banzhang, Bulang Shan, Menghai, Xishuangbanna, Yunnan, China
Ban Zhang Jin Ya Shu Cha is a ripe Pu'Er tea produced from high-quality spring material from the Ban Zhang area of Yunnan, a terroir known for its powerful tea character and deep mineral structure. Carefully fermented and naturally matured for years, this tea reflects the combination of refined material, traditional Shu Pu'Er craftsmanship, and the distinctive energetic depth associated with Ban Zhang tea. The infusion is dense, velvety, and richly layered, offering woody and creamy nuances, dark chocolate and dried fruit notes, mineral sweetness, and a long, smooth aftertaste with exceptional depth and mature character. MORE
357 g cake
AROMA
Woody, bakery
TASTE
Woody, chocolate
Hong Kong Natural Storage
HARVEST: Spring, 2016
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
2016 Ban Zhang Jin Ya Shu Cha is a ripe Pu'Er tea produced from refined Jin Ya grade material consisting primarily of young buds harvested during the early spring season. Professionally fermented, carefully pressed into traditional 357 g cakes, and gradually matured under Hong Kong natural storage conditions, this tea reflects the combination of high-quality material, traditional Shu Pu'Er craftsmanship, and long-term aromatic integration. Years of maturation have softened and rounded the tea while preserving the dense texture, mineral depth, and rich character associated with Ban Zhang tea material.
The use of predominantly young bud material plays an important role in defining the character of this tea. Compared to larger leaf Shu Pu'Er productions, Jin Ya material is especially appreciated for producing infusions with greater smoothness, creaminess, aromatic elegance, and refined sweetness while maintaining depth and structural concentration. Early spring harvesting further enhances the quality of the raw material, as young buds developing after winter dormancy accumulate concentrated aromatic compounds and balanced structural components while preserving softness and clarity.
Hong Kong natural storage gradually integrated the tea over time, allowing the woody, creamy, mineral, and chocolate-like characteristics to become increasingly smooth and harmonious. The warm and humid storage environment softened the sharper aspects of young Shu fermentation and encouraged the development of deeper woody, resinous, sweet, and medicinal nuances associated with mature ripe Pu'Er tea. Combined with the dense 357 g cake compression format, these conditions created a Shu Pu'Er with exceptional smoothness, depth, aromatic persistence, and mature character highly appreciated among experienced ripe tea lovers.
TERROIR
The Ban Zhang area of Menghai, Xishuangbanna, is one of the most respected and recognizable terroirs in the world of Pu'Er tea, known for producing teas with exceptional structural power, pronounced minerality, and deep energetic character. Tea gardens in this region develop under warm subtropical mountain conditions shaped by abundant rainfall, humid air, mineral-rich soils, and dense forest biodiversity. These environmental conditions contribute directly to the tea’s concentrated texture, mineral depth, persistent sweetness, and long-lasting aftertaste.
The mountain soils of Ban Zhang 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, layered complexity, structural depth, and energetic intensity characteristic of Ban Zhang tea material, even in refined Shu Pu'Er productions made from fine bud material.
The use of young early spring buds 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. Combined with the powerful mineral foundation of Ban Zhang terroir, this creates a refined balance between creamy texture, deep structure, elegant sweetness, and energetic concentration rarely found in standard Shu Pu'Er productions.
Hong Kong natural storage became an additional stage in the evolution of the tea’s character after production. The warm and humid environment gradually softened the sharper edges of fermentation while encouraging the development of deeper woody, creamy, resinous, chocolate-like, and medicinal nuances associated with mature ripe Pu'Er tea. Combined with traditional 357 g cake compression and high-quality spring bud material, these conditions created a Shu Pu'Er with exceptional integration, smoothness, and long-lasting aromatic depth.
ORGANOLEPTICS
The dry leaves consist primarily of fine golden and dark brown buds characteristic of high-grade Jin Ya 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 comforting, 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, sweet grains, humid forest tones, medicinal herbs, and subtle incense-like woodiness. After the rinse, the leaves fully awaken and the aromatic profile becomes highly integrated, balancing creamy softness, woody maturity, mineral depth, and refined sweetness.
The liquor is clear and bright, with a deep ruby-brown tone reflecting careful fermentation and years of natural maturation. The aroma of the infusion is dense, layered, and highly persistent, combining warm wood, creamy chocolate-like notes, dark dried fruits, sweet grains, warm minerals, resinous nuances, and subtle herbal complexity. The texture is exceptionally dense, velvety, and coating, filling the palate with remarkable smoothness while maintaining the deep structural character associated with Ban Zhang 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, soft earthiness, and light medicinal nuances continue evolving throughout the session while maintaining remarkable harmony between maturity, depth, smoothness, and energetic concentration.
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 dense Ban Zhang mineral foundation and refined Jin Ya elegance. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of dark chocolate, aged wood, sweet grains, dried fruits, dark honey, creamy cocoa, humid forest tones, and subtle medicinal undertones.
2016 Ban Zhang Jin Ya Shu Cha is a ripe Pu'Er tea produced from refined Jin Ya grade material consisting primarily of young buds harvested during the early spring season. Professionally fermented, carefully pressed into traditional 357 g cakes, and gradually matured under Hong Kong natural storage conditions, this tea reflects the combination of high-quality material, traditional Shu Pu'Er craftsmanship, and long-term aromatic integration. Years of maturation have softened and rounded the tea while preserving the dense texture, mineral depth, and rich character associated with Ban Zhang tea material.
The use of predominantly young bud material plays an important role in defining the character of this tea. Compared to larger leaf Shu Pu'Er productions, Jin Ya material is especially appreciated for producing infusions with greater smoothness, creaminess, aromatic elegance, and refined sweetness while maintaining depth and structural concentration. Early spring harvesting further enhances the quality of the raw material, as young buds developing after winter dormancy accumulate concentrated aromatic compounds and balanced structural components while preserving softness and clarity.
Hong Kong natural storage gradually integrated the tea over time, allowing the woody, creamy, mineral, and chocolate-like characteristics to become increasingly smooth and harmonious. The warm and humid storage environment softened the sharper aspects of young Shu fermentation and encouraged the development of deeper woody, resinous, sweet, and medicinal nuances associated with mature ripe Pu'Er tea. Combined with the dense 357 g cake compression format, these conditions created a Shu Pu'Er with exceptional smoothness, depth, aromatic persistence, and mature character highly appreciated among experienced ripe tea lovers.
TERROIR
The Ban Zhang area of Menghai, Xishuangbanna, is one of the most respected and recognizable terroirs in the world of Pu'Er tea, known for producing teas with exceptional structural power, pronounced minerality, and deep energetic character. Tea gardens in this region develop under warm subtropical mountain conditions shaped by abundant rainfall, humid air, mineral-rich soils, and dense forest biodiversity. These environmental conditions contribute directly to the tea’s concentrated texture, mineral depth, persistent sweetness, and long-lasting aftertaste.
The mountain soils of Ban Zhang 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, layered complexity, structural depth, and energetic intensity characteristic of Ban Zhang tea material, even in refined Shu Pu'Er productions made from fine bud material.
The use of young early spring buds 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. Combined with the powerful mineral foundation of Ban Zhang terroir, this creates a refined balance between creamy texture, deep structure, elegant sweetness, and energetic concentration rarely found in standard Shu Pu'Er productions.
Hong Kong natural storage became an additional stage in the evolution of the tea’s character after production. The warm and humid environment gradually softened the sharper edges of fermentation while encouraging the development of deeper woody, creamy, resinous, chocolate-like, and medicinal nuances associated with mature ripe Pu'Er tea. Combined with traditional 357 g cake compression and high-quality spring bud material, these conditions created a Shu Pu'Er with exceptional integration, smoothness, and long-lasting aromatic depth.
ORGANOLEPTICS
The dry leaves consist primarily of fine golden and dark brown buds characteristic of high-grade Jin Ya 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 comforting, 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, sweet grains, humid forest tones, medicinal herbs, and subtle incense-like woodiness. After the rinse, the leaves fully awaken and the aromatic profile becomes highly integrated, balancing creamy softness, woody maturity, mineral depth, and refined sweetness.
The liquor is clear and bright, with a deep ruby-brown tone reflecting careful fermentation and years of natural maturation. The aroma of the infusion is dense, layered, and highly persistent, combining warm wood, creamy chocolate-like notes, dark dried fruits, sweet grains, warm minerals, resinous nuances, and subtle herbal complexity. The texture is exceptionally dense, velvety, and coating, filling the palate with remarkable smoothness while maintaining the deep structural character associated with Ban Zhang 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, soft earthiness, and light medicinal nuances continue evolving throughout the session while maintaining remarkable harmony between maturity, depth, smoothness, and energetic concentration.
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 dense Ban Zhang mineral foundation and refined Jin Ya elegance. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of dark chocolate, aged wood, sweet grains, dried fruits, dark honey, creamy cocoa, humid forest tones, and subtle medicinal undertones.
SHU (RIPE) PU'ER
Explore more Shu (Ripe) Pu'Er from AN SHIM TEA Collection.