JING MAI JIAWU YEAR COMMEMORATIVE GU SHU SHENG CHA
JINGMAI ANCIENT TREES
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Jingmai, Pu'er, Yunnan, China
Jingmai Jiawu Year Commemorative Gu Shu Sheng Cha is a raw Pu'Er tea produced from old tea trees growing in the Jingmai mountain area of Yunnan province, one of the most historically significant and culturally preserved tea regions in China. Hand-harvested and traditionally processed, this tea reflects the combination of mature tree material, forest mountain terroir, and more than a decade of natural aging. The infusion is elegant and deeply layered, offering refined sweetness, floral and woody nuances, pronounced minerality, soft bitterness, and a long, cooling aftertaste with mature aromatic complexity. MORE
357 g cake
AROMA
Woody
TASTE
Dried fruits
HARVEST: Spring, 2014
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Jingmai, Pu'er, Yunnan, China
Jingmai Jiawu Year Commemorative Gu Shu Sheng Cha is a raw Pu'Er tea produced from old tea trees growing in the Jingmai mountain area of Yunnan province, one of the most historically significant and culturally preserved tea regions in China. Hand-harvested and traditionally processed, this tea reflects the combination of mature tree material, forest mountain terroir, and more than a decade of natural aging. The infusion is elegant and deeply layered, offering refined sweetness, floral and woody nuances, pronounced minerality, soft bitterness, and a long, cooling aftertaste with mature aromatic complexity. MORE
357 g cake
AROMA
Woody
TASTE
Dried fruits
HARVEST: Spring, 2014
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
2014 Jingmai Gu Shu Sheng Cha is a raw Pu'Er tea produced from old tea trees growing in the Jingmai mountain area of Lancang, Pu'er, Yunnan, China, one of the most historically and culturally significant tea-producing regions in the world of Pu'Er tea. Harvested and processed in 2014 using traditional Sheng Cha techniques, this tea reflects the combination of mature tree material, forest mountain terroir, and more than a decade of natural aging. Traditional production methods including careful hand-harvesting, pan-firing, sun-drying, and stone pressing preserve the integrity and long-term transformation potential of the leaf material.
Jingmai is especially respected for its ancient tea forests, where tea trees grow within highly biodiverse ecosystems closely connected to natural forest environments. Old tea trees developing in these conditions produce tea material known for refined floral aromatics, elegant sweetness, smooth texture, and layered complexity rather than purely aggressive structural intensity. This distinctive balance between softness, aromatic precision, minerality, and energetic depth has made Jingmai one of the most appreciated terroirs among experienced Pu'Er tea lovers seeking refined and evolving Sheng Pu'Er character.
More than a decade of natural aging has gradually transformed the tea into a more integrated and harmonious stage of development. Over time, sharper vegetal characteristics and youthful bitterness have softened, while woody, floral, resinous, mineral, and honey-like nuances have become deeper and more unified. Properly stored Jingmai Gu Shu Sheng Pu'Er is especially valued for its ability to preserve elegance, sweetness, and aromatic clarity while continuing to develop greater depth and complexity over many years.
TERROIR
The Jingmai mountain area of Lancang, Pu'er, Yunnan, is one of the most historically important and ecologically unique terroirs in the world of Pu'Er tea. Tea gardens and ancient tea forests in this region are generally situated at elevations ranging from approximately 1200 to 1700 meters above sea level, where warm subtropical conditions combine with dense forest ecosystems, abundant rainfall, humid mountain air, and exceptionally rich biodiversity. These environmental conditions contribute directly to the tea’s refined floral aromatics, elegant sweetness, smooth texture, and layered mineral complexity.
The mountain soils of Jingmai are rich in minerals and organic matter, with stable moisture retention and good natural drainage. Old tea trees growing within forest ecosystems develop extensive root systems that penetrate deeply into the mountain terrain and interact with multiple soil layers accumulated over long ecological cycles. This deep mineral interaction contributes to the refined texture, persistent aftertaste, and layered complexity characteristic of high-quality Jingmai Gu Shu Sheng Pu'Er.
One of the defining characteristics of Jingmai terroir is the close relationship between tea trees and the surrounding forest ecology.
Ancient tea trees grow together with native vegetation in relatively undisturbed environments, creating balanced ecological conditions that naturally regulate humidity, temperature, and biodiversity. Frequent mist and cloud cover moderate direct sunlight exposure, preserving aromatic freshness and complexity within the leaves, while periods of mountain sunlight contribute to concentration and structural depth without excessive harshness.
Traditional harvesting and processing methods remain closely connected to the rhythm of the local forest mountain ecosystem. Tea material is selectively hand-harvested and processed near the cultivation area to preserve freshness and maintain the integrity of the leaves before fixation. Combined with mature old tree material and the forest terroir of Jingmai, these conditions produce Sheng Pu'Er with exceptional aromatic clarity, elegant energetic character, and remarkable long-term aging potential.
ORGANOLEPTICS
The dry leaves are large, mature, and beautifully aged, displaying deep olive, brown, and copper tones characteristic of naturally matured old tree Sheng Pu'Er. Their appearance reflects traditional processing and more than a decade of careful aging while preserving the integrity and texture of the leaf material. The aroma of the dry leaf is refined, deep, and highly layered, combining notes of aged wood, floral honey, dried herbs, warm minerals, resin, old books, and subtle dried fruit sweetness. In a preheated gaiwan or teapot, the aroma becomes warmer and increasingly expressive, revealing additional layers of humid forest wood, camphor-like freshness, tree bark, soft spice, medicinal herbs, and delicate floral undertones characteristic of Jingmai material. After the rinse, the leaves fully awaken and the aromatic profile becomes smoother and more integrated, balancing woody maturity, floral elegance, mineral depth, and refined sweetness.
The liquor is clear and bright, with a deep amber-golden tone reflecting long-term natural aging. The aroma of the infusion is layered, mature, and highly persistent, combining warm minerals, aged wood, floral nuances, dried fruits, medicinal herbs, resinous notes, and cooling camphor-like freshness. The texture is dense, exceptionally smooth, and highly coating, showing the elegant integration developed through years of natural maturation. Initial bitterness is soft, refined, and fully integrated, quickly transforming into pronounced returning sweetness and active salivation throughout the palate and throat. Layers of floral honey, aged wood, warm minerals, dried herbs, resin, dried fruits, humid forest tones, and cooling sensations continue evolving throughout the session while maintaining remarkable harmony between depth, softness, aromatic clarity, and energetic character.
The aftertaste is exceptionally long, cooling, and deeply persistent, with sweetness gradually building and remaining in the throat and mouth long after drinking. As the tea continues to open, the structure becomes increasingly rounded and elegant while preserving its refined Jingmai character and layered aromatic complexity. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of floral honey, aged wood, medicinal herbs, resin, dried fruits, humid forest tones, and subtle camphor undertones.
2014 Jingmai Gu Shu Sheng Cha is a raw Pu'Er tea produced from old tea trees growing in the Jingmai mountain area of Lancang, Pu'er, Yunnan, China, one of the most historically and culturally significant tea-producing regions in the world of Pu'Er tea. Harvested and processed in 2014 using traditional Sheng Cha techniques, this tea reflects the combination of mature tree material, forest mountain terroir, and more than a decade of natural aging. Traditional production methods including careful hand-harvesting, pan-firing, sun-drying, and stone pressing preserve the integrity and long-term transformation potential of the leaf material.
Jingmai is especially respected for its ancient tea forests, where tea trees grow within highly biodiverse ecosystems closely connected to natural forest environments. Old tea trees developing in these conditions produce tea material known for refined floral aromatics, elegant sweetness, smooth texture, and layered complexity rather than purely aggressive structural intensity. This distinctive balance between softness, aromatic precision, minerality, and energetic depth has made Jingmai one of the most appreciated terroirs among experienced Pu'Er tea lovers seeking refined and evolving Sheng Pu'Er character.
More than a decade of natural aging has gradually transformed the tea into a more integrated and harmonious stage of development. Over time, sharper vegetal characteristics and youthful bitterness have softened, while woody, floral, resinous, mineral, and honey-like nuances have become deeper and more unified. Properly stored Jingmai Gu Shu Sheng Pu'Er is especially valued for its ability to preserve elegance, sweetness, and aromatic clarity while continuing to develop greater depth and complexity over many years.
TERROIR
The Jingmai mountain area of Lancang, Pu'er, Yunnan, is one of the most historically important and ecologically unique terroirs in the world of Pu'Er tea. Tea gardens and ancient tea forests in this region are generally situated at elevations ranging from approximately 1200 to 1700 meters above sea level, where warm subtropical conditions combine with dense forest ecosystems, abundant rainfall, humid mountain air, and exceptionally rich biodiversity. These environmental conditions contribute directly to the tea’s refined floral aromatics, elegant sweetness, smooth texture, and layered mineral complexity.
The mountain soils of Jingmai are rich in minerals and organic matter, with stable moisture retention and good natural drainage. Old tea trees growing within forest ecosystems develop extensive root systems that penetrate deeply into the mountain terrain and interact with multiple soil layers accumulated over long ecological cycles. This deep mineral interaction contributes to the refined texture, persistent aftertaste, and layered complexity characteristic of high-quality Jingmai Gu Shu Sheng Pu'Er.
One of the defining characteristics of Jingmai terroir is the close relationship between tea trees and the surrounding forest ecology.
Ancient tea trees grow together with native vegetation in relatively undisturbed environments, creating balanced ecological conditions that naturally regulate humidity, temperature, and biodiversity. Frequent mist and cloud cover moderate direct sunlight exposure, preserving aromatic freshness and complexity within the leaves, while periods of mountain sunlight contribute to concentration and structural depth without excessive harshness.
Traditional harvesting and processing methods remain closely connected to the rhythm of the local forest mountain ecosystem. Tea material is selectively hand-harvested and processed near the cultivation area to preserve freshness and maintain the integrity of the leaves before fixation. Combined with mature old tree material and the forest terroir of Jingmai, these conditions produce Sheng Pu'Er with exceptional aromatic clarity, elegant energetic character, and remarkable long-term aging potential.
ORGANOLEPTICS
The dry leaves are large, mature, and beautifully aged, displaying deep olive, brown, and copper tones characteristic of naturally matured old tree Sheng Pu'Er. Their appearance reflects traditional processing and more than a decade of careful aging while preserving the integrity and texture of the leaf material. The aroma of the dry leaf is refined, deep, and highly layered, combining notes of aged wood, floral honey, dried herbs, warm minerals, resin, old books, and subtle dried fruit sweetness. In a preheated gaiwan or teapot, the aroma becomes warmer and increasingly expressive, revealing additional layers of humid forest wood, camphor-like freshness, tree bark, soft spice, medicinal herbs, and delicate floral undertones characteristic of Jingmai material. After the rinse, the leaves fully awaken and the aromatic profile becomes smoother and more integrated, balancing woody maturity, floral elegance, mineral depth, and refined sweetness.
The liquor is clear and bright, with a deep amber-golden tone reflecting long-term natural aging. The aroma of the infusion is layered, mature, and highly persistent, combining warm minerals, aged wood, floral nuances, dried fruits, medicinal herbs, resinous notes, and cooling camphor-like freshness. The texture is dense, exceptionally smooth, and highly coating, showing the elegant integration developed through years of natural maturation. Initial bitterness is soft, refined, and fully integrated, quickly transforming into pronounced returning sweetness and active salivation throughout the palate and throat. Layers of floral honey, aged wood, warm minerals, dried herbs, resin, dried fruits, humid forest tones, and cooling sensations continue evolving throughout the session while maintaining remarkable harmony between depth, softness, aromatic clarity, and energetic character.
The aftertaste is exceptionally long, cooling, and deeply persistent, with sweetness gradually building and remaining in the throat and mouth long after drinking. As the tea continues to open, the structure becomes increasingly rounded and elegant while preserving its refined Jingmai character and layered aromatic complexity. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of floral honey, aged wood, medicinal herbs, resin, dried fruits, humid forest tones, and subtle camphor undertones.
SHENG (RAW) PU'ER
Explore more Sheng (Raw) Pu'Er from AN SHIM TEA Collection.