BULANG SHAN LONG ZHU
BULANG MOUNTAIN DRAGON COLUMN
SHENG (RAW) PU'ER
★ PESTICIDE-FREEWeidong, Bulang Shan, Menghai, Xishuangbanna, Yunnan, China
2015 Bulang Shan Long Zhu is a Sheng Pu'Er tea produced from old tea tree material sourced from the Bulang Shan area of Yunnan province, one of China’s most respected terroirs for powerful and long-aging Sheng Cha. Traditionally processed and naturally aged for nearly a decade, this tea reflects the combination of mature mountain material, forest ecology, and gradual transformation developed through long-term professional aging. The infusion is dense and energetic, offering pronounced minerality, refined bitterness, woody and herbal nuances, strong returning sweetness, and a long, cooling aftertaste with depth and balance. MORE
500 g column
AROMA
Herbal, citrus
TASTE
Dried fruits, honey
150 year old trees
Hong Kong Storage
HARVEST: Spring, 2015
SHENG PU'ER is a traditional post-processed tea made from sun-dried tea leaves that continue to evolve naturally through slow fermentation and aging over time. Thanks to minimal processing and its living microbial ecosystem, this type of tea retains a rich concentration of polyphenols, amino acids, minerals, vitamins, aromatic compounds, and other bioactive substances that gradually transform as the tea matures.
Unlike most tea categories, Sheng Pu'Er continues to develop for decades after production, with aging enhancing its complexity, smoothness, and depth while reducing bitterness and astringency. It is believed that regular consumption of Sheng Pu'Er may support cardiovascular health, contribute to healthy cholesterol metabolism, assist the body's natural antioxidant defenses, and promote healthy digestion. Traditionally, Sheng Pu'Er has also been appreciated for its invigorating Cha Qi, its ability to enhance mental clarity and concentration, support physical vitality, and create a balanced state of energy, calmness, and overall well-being.
Unlike most tea categories, Sheng Pu'Er continues to develop for decades after production, with aging enhancing its complexity, smoothness, and depth while reducing bitterness and astringency. It is believed that regular consumption of Sheng Pu'Er may support cardiovascular health, contribute to healthy cholesterol metabolism, assist the body's natural antioxidant defenses, and promote healthy digestion. Traditionally, Sheng Pu'Er has also been appreciated for its invigorating Cha Qi, its ability to enhance mental clarity and concentration, support physical vitality, and create a balanced state of energy, calmness, and overall 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).
WILD TEA
Wild tea refers to plants that grow naturally in the forest or mountains without human planting, pruning, or care. These trees are very old, deeply rooted in the earth, and part of a diverse natural ecosystem. These are tall, old trees, some more than 100, 300, or even 1000+ years old, rooted deep into mineral-rich soil, thriving in diverse ecosystems. Wild tea trees grow tall and strong, with roots reaching deep into the earth. This allows them to absorb various minerals, creating complex, full-bodied flavors that change with each harvest. Growing in remote forests, these trees are untouched by pesticides or fertilizers. Many tea lovers say wild teas carry a unique energy, a grounding, calming, and sometimes uplifting presence. This is believed to be the "Qi" of the mountains, the life force of ancient trees, passed into the leaves. Wild tea is often high in antioxidants, polyphenols, and minerals. Because these trees grow slowly and absorb nutrients naturally, their leaves produce clean, nourishing brews that are gentle on the body but rich in effect.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 99 °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
2015 Bulang Shan Long Zhu is a Sheng (raw) Pu'Er tea produced from tea material sourced from tea trees estimated to be more than 150 years old growing in the Weidong area of Bulang Shan, Menghai, Xishuangbanna, Yunnan, China. Traditionally processed and naturally aged, this tea reflects the combination of mature old tree material, powerful mountain terroir, and long-term aging developed through natural Hong Kong storage conditions.
One of the distinctive features of this production is its unusual compression format. The tea is pressed into a 500 g column-shaped form, often referred to as Long Zhu, which allows gradual and stable aging while preserving the dense structure and aromatic concentration of the tea material. Dense compression slows the transformation process and encourages deeper integration of woody, mineral, medicinal, and sweet characteristics over time, making such formats especially appreciated among experienced aged Sheng Pu'Er collectors.
Bulang Shan teas are internationally respected among experienced Pu'Er tea lovers for their powerful structure, pronounced minerality, energetic depth, and strong Hui Gan. Old tea trees growing in these mountain environments develop extensive root systems capable of penetrating deeply into mineral-rich soils, contributing to the dense texture, persistent aftertaste, and layered complexity associated with high-quality Sheng Pu'Er. Long-term Hong Kong storage further accelerated the transformation of the tea, gradually softening youthful bitterness while encouraging the development of deeper woody, herbal, resinous, humid, and camphor-like characteristics associated with mature aged Sheng Cha.
TERROIR
The Bulang Shan area of Menghai, Xishuangbanna, is one of the most respected and historically important terroirs in the world of Pu'Er tea, recognized for producing teas with exceptional structural power, energetic depth, and long-term aging potential. The Weidong area in Bulang Shan is shaped by warm subtropical mountain conditions, dense forest ecosystems, humid air, abundant rainfall, and strong biodiversity, all of which contribute directly to the tea’s pronounced minerality, concentrated texture, and persistent aftertaste. These ecological conditions create tea material especially suitable for long-term maturation and transformation.
The mountain soils of Bulang Shan are rich in minerals and organic matter, with stable moisture retention and excellent natural drainage. Tea trees (estimated to be more than 150 years old) growing in these environments develop extensive root systems capable of penetrating deeply into the mountain terrain and interacting with multiple soil layers accumulated over centuries of ecological development. This deep mineral interaction contributes to the dense structure, layered complexity, energetic clarity, and strong Hui Gan characteristic of high-quality Lao Shu Sheng Cha from the region.
Dense forest vegetation and humid mountain conditions support slow and balanced leaf development while protecting the tea trees from excessive environmental stress. Frequent mist and cloud cover moderate direct sunlight exposure, helping preserve aromatic freshness and complexity within the leaves, while periods of stronger mountain sunlight contribute to concentration and balanced polyphenol development. Compared to softer regional profiles, Bulang Shan terroir is especially respected for producing Sheng Pu'Er with direct structural intensity, cooling minerality, pronounced bitterness, and remarkable transformation capacity through aging.
The interaction between the original mountain terroir and long-term Hong Kong storage further shaped the final character of this tea. Warm and humid storage conditions accelerated microbial and oxidative transformation processes, gradually softening youthful structural sharpness while encouraging the development of deeper woody, medicinal, resinous, humid, and camphor-like characteristics associated with mature aged Sheng Pu'Er. Combined with the dense 500 g column compression format, these conditions created a tea with exceptional depth, structural integration, and long-term aromatic evolution highly valued among experienced aged tea collectors.
ORGANOLEPTICS
The dry leaves are tightly compressed in the distinctive column-shaped Long Zhu form, displaying deep brown, dark olive, and copper tones characteristic of aged old tree Sheng Pu'Er stored under humid Hong Kong conditions. Their appearance reflects gradual transformation developed through years of maturation while preserving the dense structure and integrity of the leaf material. The aroma of the dry leaf is deep, warm, and highly layered, combining notes of aged wood, medicinal herbs, warm minerals, resin, humid forest tones, dried fruits, dark honey, and pronounced camphor-like freshness. In a preheated gaiwan or teapot, the aroma becomes deeper and increasingly expressive, revealing additional layers of tree bark, incense wood, herbal medicine, humid earth, soft spice, old books, and cooling forest nuances. After the rinse, the leaves fully awaken and the aromatic profile becomes smoother and more integrated, balancing woody maturity, mineral depth, medicinal complexity, and refined sweetness.
The liquor is clear and bright, with a rich amber-red tone reflecting years of natural maturation and Hong Kong storage transformation. The aroma of the infusion is layered, mature, and highly persistent, combining warm minerals, aged wood, medicinal herbs, resinous notes, humid forest nuances, dried fruits, dark honey, and cooling camphor. The texture is dense, smooth, and highly coating, showing remarkable integration and structural depth developed through long-term aging and dense compression. Initial bitterness is soft yet structurally present, exceptionally refined and clean, gradually transforming into pronounced Hui Gan, deep returning sweetness that develops continuously throughout the palate and throat. Layers of aged wood, herbal medicine, warm minerals, resin, incense, dried fruits, humid earth, light spice, and cooling sensations continue evolving throughout the session while maintaining remarkable harmony between maturity, energetic depth, structural power, and aromatic persistence.
The aftertaste is exceptionally long, cooling, and deeply persistent, with sweetness and mineral freshness remaining in the throat and mouth long after drinking. As the tea continues to open, the structure becomes increasingly rounded, expansive, and integrated while preserving its powerful Bulang mountain identity and mature aged complexity. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of aged wood, medicinal herbs, resin, dark honey, humid forest tones, incense, dried fruits, and pronounced camphor undertones.
2015 Bulang Shan Long Zhu is a Sheng (raw) Pu'Er tea produced from tea material sourced from tea trees estimated to be more than 150 years old growing in the Weidong area of Bulang Shan, Menghai, Xishuangbanna, Yunnan, China. Traditionally processed and naturally aged, this tea reflects the combination of mature old tree material, powerful mountain terroir, and long-term aging developed through natural Hong Kong storage conditions.
One of the distinctive features of this production is its unusual compression format. The tea is pressed into a 500 g column-shaped form, often referred to as Long Zhu, which allows gradual and stable aging while preserving the dense structure and aromatic concentration of the tea material. Dense compression slows the transformation process and encourages deeper integration of woody, mineral, medicinal, and sweet characteristics over time, making such formats especially appreciated among experienced aged Sheng Pu'Er collectors.
Bulang Shan teas are internationally respected among experienced Pu'Er tea lovers for their powerful structure, pronounced minerality, energetic depth, and strong Hui Gan. Old tea trees growing in these mountain environments develop extensive root systems capable of penetrating deeply into mineral-rich soils, contributing to the dense texture, persistent aftertaste, and layered complexity associated with high-quality Sheng Pu'Er. Long-term Hong Kong storage further accelerated the transformation of the tea, gradually softening youthful bitterness while encouraging the development of deeper woody, herbal, resinous, humid, and camphor-like characteristics associated with mature aged Sheng Cha.
TERROIR
The Bulang Shan area of Menghai, Xishuangbanna, is one of the most respected and historically important terroirs in the world of Pu'Er tea, recognized for producing teas with exceptional structural power, energetic depth, and long-term aging potential. The Weidong area in Bulang Shan is shaped by warm subtropical mountain conditions, dense forest ecosystems, humid air, abundant rainfall, and strong biodiversity, all of which contribute directly to the tea’s pronounced minerality, concentrated texture, and persistent aftertaste. These ecological conditions create tea material especially suitable for long-term maturation and transformation.
The mountain soils of Bulang Shan are rich in minerals and organic matter, with stable moisture retention and excellent natural drainage. Tea trees (estimated to be more than 150 years old) growing in these environments develop extensive root systems capable of penetrating deeply into the mountain terrain and interacting with multiple soil layers accumulated over centuries of ecological development. This deep mineral interaction contributes to the dense structure, layered complexity, energetic clarity, and strong Hui Gan characteristic of high-quality Lao Shu Sheng Cha from the region.
Dense forest vegetation and humid mountain conditions support slow and balanced leaf development while protecting the tea trees from excessive environmental stress. Frequent mist and cloud cover moderate direct sunlight exposure, helping preserve aromatic freshness and complexity within the leaves, while periods of stronger mountain sunlight contribute to concentration and balanced polyphenol development. Compared to softer regional profiles, Bulang Shan terroir is especially respected for producing Sheng Pu'Er with direct structural intensity, cooling minerality, pronounced bitterness, and remarkable transformation capacity through aging.
The interaction between the original mountain terroir and long-term Hong Kong storage further shaped the final character of this tea. Warm and humid storage conditions accelerated microbial and oxidative transformation processes, gradually softening youthful structural sharpness while encouraging the development of deeper woody, medicinal, resinous, humid, and camphor-like characteristics associated with mature aged Sheng Pu'Er. Combined with the dense 500 g column compression format, these conditions created a tea with exceptional depth, structural integration, and long-term aromatic evolution highly valued among experienced aged tea collectors.
ORGANOLEPTICS
The dry leaves are tightly compressed in the distinctive column-shaped Long Zhu form, displaying deep brown, dark olive, and copper tones characteristic of aged old tree Sheng Pu'Er stored under humid Hong Kong conditions. Their appearance reflects gradual transformation developed through years of maturation while preserving the dense structure and integrity of the leaf material. The aroma of the dry leaf is deep, warm, and highly layered, combining notes of aged wood, medicinal herbs, warm minerals, resin, humid forest tones, dried fruits, dark honey, and pronounced camphor-like freshness. In a preheated gaiwan or teapot, the aroma becomes deeper and increasingly expressive, revealing additional layers of tree bark, incense wood, herbal medicine, humid earth, soft spice, old books, and cooling forest nuances. After the rinse, the leaves fully awaken and the aromatic profile becomes smoother and more integrated, balancing woody maturity, mineral depth, medicinal complexity, and refined sweetness.
The liquor is clear and bright, with a rich amber-red tone reflecting years of natural maturation and Hong Kong storage transformation. The aroma of the infusion is layered, mature, and highly persistent, combining warm minerals, aged wood, medicinal herbs, resinous notes, humid forest nuances, dried fruits, dark honey, and cooling camphor. The texture is dense, smooth, and highly coating, showing remarkable integration and structural depth developed through long-term aging and dense compression. Initial bitterness is soft yet structurally present, exceptionally refined and clean, gradually transforming into pronounced Hui Gan, deep returning sweetness that develops continuously throughout the palate and throat. Layers of aged wood, herbal medicine, warm minerals, resin, incense, dried fruits, humid earth, light spice, and cooling sensations continue evolving throughout the session while maintaining remarkable harmony between maturity, energetic depth, structural power, and aromatic persistence.
The aftertaste is exceptionally long, cooling, and deeply persistent, with sweetness and mineral freshness remaining in the throat and mouth long after drinking. As the tea continues to open, the structure becomes increasingly rounded, expansive, and integrated while preserving its powerful Bulang mountain identity and mature aged complexity. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of aged wood, medicinal herbs, resin, dark honey, humid forest tones, incense, dried fruits, and pronounced camphor undertones.
"This is a tea I would recommend primarily to experienced Pu'Er drinkers who appreciate bold, structured, and aged profiles. Its traditional Hong Kong storage has shaped a dense, complex character that may not appeal to everyone at first, but for those who enjoy this style, it offers a rewarding and authentic experience.
Although the tea drinks beautifully today, I believe one of its greatest strengths is its aging potential. With 500 grams of material, it is possible to enjoy part of the tea now while setting the rest aside to observe how it continues to evolve over the coming years. Watching a well-made Bulang tea mature is one of the most fascinating aspects of collecting Pu'Er.
Once prepared, the tea reveals exactly what I look for in a powerful Bulang: a rich, concentrated liquor, remarkable depth, a long-lasting aftertaste, strong Cha Qi, and the kind of intensity that leaves a lasting impression long after the final infusion."
— Andrei Ivanovs, Founder of AN SHIM TEA
Although the tea drinks beautifully today, I believe one of its greatest strengths is its aging potential. With 500 grams of material, it is possible to enjoy part of the tea now while setting the rest aside to observe how it continues to evolve over the coming years. Watching a well-made Bulang tea mature is one of the most fascinating aspects of collecting Pu'Er.
Once prepared, the tea reveals exactly what I look for in a powerful Bulang: a rich, concentrated liquor, remarkable depth, a long-lasting aftertaste, strong Cha Qi, and the kind of intensity that leaves a lasting impression long after the final infusion."
— Andrei Ivanovs, Founder of AN SHIM TEA
SHENG (RAW) PU'ER
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