LÀO CAI GU SHU MAO CHA
LÀO CAI ANCIENT TREES
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Mường Khương, Lào Cai, Vietnam
2018 Lao Cai Gu Shu Mao Cha is an aged raw Pu'Er-style tea produced from ancient tea trees growing in the mountainous Lao Cai province of northern Vietnam, a region known for old forest tea trees and high-altitude tea cultivation. Harvested in 2018 and naturally aged over several years, this mao cha reflects the combination of traditional sun-dried processing, ancient tree material, and long-term maturation in storage. The infusion is deep and refined, offering floral-herbal sweetness, woody-mineral depth, gentle bitterness, and a long, cooling aftertaste with persistent returning sweetness. MORE
AROMA
Floral, honey
TASTE
Fruity, woody
HARVEST: 2018
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Mường Khương, Lào Cai, Vietnam
2018 Lao Cai Gu Shu Mao Cha is an aged raw Pu'Er-style tea produced from ancient tea trees growing in the mountainous Lao Cai province of northern Vietnam, a region known for old forest tea trees and high-altitude tea cultivation. Harvested in 2018 and naturally aged over several years, this mao cha reflects the combination of traditional sun-dried processing, ancient tree material, and long-term maturation in storage. The infusion is deep and refined, offering floral-herbal sweetness, woody-mineral depth, gentle bitterness, and a long, cooling aftertaste with persistent returning sweetness. MORE
AROMA
Floral, honey
TASTE
Fruity, woody
HARVEST: 2018
Because the leaves undergo only the essential stages of Sheng Pu'Er production before pressing or further aging, GU SHU MAO CHA preserves a high concentration of naturally occurring polyphenols, amino acids, minerals, aromatic compounds, and other valuable substances accumulated by the deep-rooted ancient trees.
It is believed that regular consumption of Gu Shu Mao Cha may support cardiovascular health, contribute to the body's natural antioxidant defenses, promote healthy digestion, and enhance mental clarity and focus. Traditionally, ancient tree teas have also been appreciated for their powerful Cha Qi, long-lasting sweetness, mineral richness, and their ability to create a balanced state of physical vitality, calm concentration, and overall well-being.
It is believed that regular consumption of Gu Shu Mao Cha may support cardiovascular health, contribute to the body's natural antioxidant defenses, promote healthy digestion, and enhance mental clarity and focus. Traditionally, ancient tree teas have also been appreciated for their powerful Cha Qi, long-lasting sweetness, mineral richness, and their ability to create a balanced state of physical vitality, calm concentration, 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
Lao Cai province in northern Vietnam is one of the country’s important regions for ancient tea tree cultivation, known for remote mountain forests where old Assamica tea trees continue to grow in natural high-altitude environments. Teas from this region are respected among experienced tea lovers for their strong mountain character, mineral complexity, balanced structure, and excellent ageing potential. Compared to many traditional Yunnan raw Pu'Er teas, ancient tree teas from Lao Cai often express a fresher and more direct aromatic profile while maintaining depth and long-lasting energetic character.
This 2018 Lao Cai Gu Shu Mao Cha was produced from spring-harvested leaves collected from ancient tea trees and processed according to traditional sun-dried mao cha methods. After harvesting, the leaves underwent withering, wok-firing, rolling, and natural sun-drying before being stored and naturally aged over several years. As loose mao cha, the tea remains in its uncompressed form, allowing both the mountain terroir and the gradual influence of ageing to express themselves with greater clarity and precision.
Several years of natural maturation have significantly softened the sharper edges of the young tea while preserving the vitality and structure characteristic of high-quality ancient tree material. The infusion has gradually developed deeper woody-mineral tones, smoother bitterness, and more integrated aromatics without losing freshness or energetic mountain character. These qualities make aged Lao Cai mao cha especially attractive for tea practitioners seeking mature northern Vietnamese ancient tree teas with depth, balance, and developed ageing complexity.
TERROIR
Lao Cai province is located in the mountainous northern region of Vietnam near the border with China, an area characterized by high elevations, dense forests, abundant rainfall, frequent mountain mist, and rich biodiversity. Ancient tea trees in this region often grow at altitudes ranging from 1200 to over 2000 meters above sea level, where cool temperatures and significant day and night temperature variation support slow and balanced leaf development. These environmental conditions contribute to the freshness, mineral structure, aromatic clarity, and strong ageing potential characteristic of Lao Cai ancient tree teas.
The tea trees growing in this area are primarily ancient Assamica varietals naturally integrated into mountain forest ecosystems rather than cultivated plantation environments. Deep root systems allow the trees to absorb minerals and nutrients from rocky mountain soils, while the surrounding forest vegetation creates stable ecological conditions and highly complex aromatic development. The interaction between altitude, humidity, forest biodiversity, and mineral-rich terrain contributes to teas with floral-herbal freshness, woody-mineral depth, cooling sensations, and long-lasting returning sweetness.
Compared to many traditional Yunnan raw Pu'Er teas, the terroir of Lao Cai often produces a bright and energetic mountain profile with pronounced freshness and expressive mineral character. At the same time, the teas maintain depth, structure, and strong maturation potential characteristic of high-quality ancient tree material. The combination of remote mountain forests, old tea trees, and traditional sun-dried processing creates teas with a distinctive identity within the broader tradition of ancient tree mao cha.
ORGANOLEPTICS
The dry leaf appearance is mature and refined, with large twisted leaves and visible buds showing deep olive, brown, and muted silver tones developed through extended natural ageing. The aroma of the dry leaves is deep and layered, combining floral-herbal freshness with notes of aged wood, dried fruits, medicinal herbs, mountain honey, and subtle mineral undertones. In a preheated teapot, the tea gradually opens up, the aroma becoming warmer and more integrated, revealing notes of tree bark, resin, autumn leaves, dried flowers, and soft camphor freshness. After a brief rinse, the leaves fully awaken, and the aroma becomes smoother and more complex, combining woody-mineral depth with mature floral tones, herbal sweetness, cooling freshness, and delicate earthy nuances. The aroma of the liquor in the empty cup is warm and persistent, showing dried fruits, minerals, aged wood, medicinal herbs, and soft honey sweetness with remarkable aromatic clarity.
The taste is smooth, dense, and deeply structured, with a rounded texture and balanced mountain character throughout the session. From the first infusions, soft sweetness and floral-herbal notes emerge, gradually transitioning into deeper woody, mineral, medicinal, and lightly resinous tones characteristic of aged ancient tree mao cha. The bitterness is highly integrated and refined, supporting the structure without sharpness, while the mouthfeel remains thick, smooth, and grounding across multiple infusions. The aftertaste is long, cooling, and highly persistent, with returning sweetness, salivation, and lingering mineral freshness gradually developing in the mouth and throat. In the empty cup after drinking, warm notes of dried fruits, aged wood, medicinal herbs, minerals, and delicate honey sweetness remain with a deep and lasting aromatic finish.
Lao Cai province in northern Vietnam is one of the country’s important regions for ancient tea tree cultivation, known for remote mountain forests where old Assamica tea trees continue to grow in natural high-altitude environments. Teas from this region are respected among experienced tea lovers for their strong mountain character, mineral complexity, balanced structure, and excellent ageing potential. Compared to many traditional Yunnan raw Pu'Er teas, ancient tree teas from Lao Cai often express a fresher and more direct aromatic profile while maintaining depth and long-lasting energetic character.
This 2018 Lao Cai Gu Shu Mao Cha was produced from spring-harvested leaves collected from ancient tea trees and processed according to traditional sun-dried mao cha methods. After harvesting, the leaves underwent withering, wok-firing, rolling, and natural sun-drying before being stored and naturally aged over several years. As loose mao cha, the tea remains in its uncompressed form, allowing both the mountain terroir and the gradual influence of ageing to express themselves with greater clarity and precision.
Several years of natural maturation have significantly softened the sharper edges of the young tea while preserving the vitality and structure characteristic of high-quality ancient tree material. The infusion has gradually developed deeper woody-mineral tones, smoother bitterness, and more integrated aromatics without losing freshness or energetic mountain character. These qualities make aged Lao Cai mao cha especially attractive for tea practitioners seeking mature northern Vietnamese ancient tree teas with depth, balance, and developed ageing complexity.
TERROIR
Lao Cai province is located in the mountainous northern region of Vietnam near the border with China, an area characterized by high elevations, dense forests, abundant rainfall, frequent mountain mist, and rich biodiversity. Ancient tea trees in this region often grow at altitudes ranging from 1200 to over 2000 meters above sea level, where cool temperatures and significant day and night temperature variation support slow and balanced leaf development. These environmental conditions contribute to the freshness, mineral structure, aromatic clarity, and strong ageing potential characteristic of Lao Cai ancient tree teas.
The tea trees growing in this area are primarily ancient Assamica varietals naturally integrated into mountain forest ecosystems rather than cultivated plantation environments. Deep root systems allow the trees to absorb minerals and nutrients from rocky mountain soils, while the surrounding forest vegetation creates stable ecological conditions and highly complex aromatic development. The interaction between altitude, humidity, forest biodiversity, and mineral-rich terrain contributes to teas with floral-herbal freshness, woody-mineral depth, cooling sensations, and long-lasting returning sweetness.
Compared to many traditional Yunnan raw Pu'Er teas, the terroir of Lao Cai often produces a bright and energetic mountain profile with pronounced freshness and expressive mineral character. At the same time, the teas maintain depth, structure, and strong maturation potential characteristic of high-quality ancient tree material. The combination of remote mountain forests, old tea trees, and traditional sun-dried processing creates teas with a distinctive identity within the broader tradition of ancient tree mao cha.
ORGANOLEPTICS
The dry leaf appearance is mature and refined, with large twisted leaves and visible buds showing deep olive, brown, and muted silver tones developed through extended natural ageing. The aroma of the dry leaves is deep and layered, combining floral-herbal freshness with notes of aged wood, dried fruits, medicinal herbs, mountain honey, and subtle mineral undertones. In a preheated teapot, the tea gradually opens up, the aroma becoming warmer and more integrated, revealing notes of tree bark, resin, autumn leaves, dried flowers, and soft camphor freshness. After a brief rinse, the leaves fully awaken, and the aroma becomes smoother and more complex, combining woody-mineral depth with mature floral tones, herbal sweetness, cooling freshness, and delicate earthy nuances. The aroma of the liquor in the empty cup is warm and persistent, showing dried fruits, minerals, aged wood, medicinal herbs, and soft honey sweetness with remarkable aromatic clarity.
The taste is smooth, dense, and deeply structured, with a rounded texture and balanced mountain character throughout the session. From the first infusions, soft sweetness and floral-herbal notes emerge, gradually transitioning into deeper woody, mineral, medicinal, and lightly resinous tones characteristic of aged ancient tree mao cha. The bitterness is highly integrated and refined, supporting the structure without sharpness, while the mouthfeel remains thick, smooth, and grounding across multiple infusions. The aftertaste is long, cooling, and highly persistent, with returning sweetness, salivation, and lingering mineral freshness gradually developing in the mouth and throat. In the empty cup after drinking, warm notes of dried fruits, aged wood, medicinal herbs, minerals, and delicate honey sweetness remain with a deep and lasting aromatic finish.
GU SHU MAO CHA
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