LAO MAN ER LAO SHU SHENG CHA
LAO MAN ER OLD TREES
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Lao Man Er, Menghai, Xishuangbanna, Yunnan, China
2017 Lao Man Er Lao Shu Sheng Cha is a raw Pu'Er tea produced from old tea trees growing in the Lao Man Er area of Bulang Shan, Yunnan province, a region respected for producing some of the most powerful and structurally intense Sheng Cha material in China. Hand-harvested and traditionally processed, this tea reflects the combination of mature tree material, mountain terroir, and several years of natural aging that have already begun integrating its strong character. The infusion is dense and energetic, offering pronounced bitterness, deep minerality, returning sweetness, woody and herbal nuances, and a long, cooling aftertaste with remarkable depth and persistence. MORE
200 g cake
AROMA
Woody, hops, and malt
TASTE
Mineral, herbal
HARVEST: Spring, 2017
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Lao Man Er, Menghai, Xishuangbanna, Yunnan, China
2017 Lao Man Er Lao Shu Sheng Cha is a raw Pu'Er tea produced from old tea trees growing in the Lao Man Er area of Bulang Shan, Yunnan province, a region respected for producing some of the most powerful and structurally intense Sheng Cha material in China. Hand-harvested and traditionally processed, this tea reflects the combination of mature tree material, mountain terroir, and several years of natural aging that have already begun integrating its strong character. The infusion is dense and energetic, offering pronounced bitterness, deep minerality, returning sweetness, woody and herbal nuances, and a long, cooling aftertaste with remarkable depth and persistence. MORE
200 g cake
AROMA
Woody, hops, and malt
TASTE
Mineral, herbal
HARVEST: Spring, 2017
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
2017 Lao Man Er Lao Shu Sheng Cha is a raw Pu'Er tea produced from old tea trees growing in the Lao Man Er area of Bulang Shan, Menghai, Xishuangbanna, Yunnan, China, one of the most distinctive and respected terroirs associated with powerful Sheng Pu'Er production. Harvested and processed in 2017 using traditional Sheng Cha techniques, this tea reflects the combination of mature tree material, mountain ecology, and several years of natural aging that have already begun integrating its strong structural character. The production follows a classic processing approach focused on preserving the integrity and long-term transformation potential of the leaf material through careful hand-harvesting, pan-firing, sun-drying, and traditional stone pressing.
Lao Man Er teas are especially respected among experienced Pu'Er tea lovers for their pronounced bitterness, dense texture, strong energetic character, and exceptional aging capacity. Old tea trees growing in the mountain environments of Bulang Shan develop extensive root systems capable of penetrating deeply into mineral-rich soils, contributing to the concentration, minerality, and layered complexity associated with high-quality Lao Shu Sheng Pu'Er. Compared to softer and sweeter regional styles, Lao Man Er is traditionally known for its more direct and structurally powerful profile, where bitterness and returning sweetness exist in strong dynamic balance.
Several years of natural aging have already softened and integrated some of the sharper characteristics typical of young Lao Man Er Sheng while preserving its powerful mountain identity and energetic structure. Over time, the tea has developed greater aromatic depth and balance, allowing woody, herbal, mineral, resinous, and sweet returning notes to become increasingly harmonious. Properly stored Sheng Pu'Er from this terroir is especially appreciated for its ability to continue evolving for decades while maintaining strength, clarity, and remarkable depth of character.
TERROIR
The Lao Man Er area of Bulang Shan, Menghai, Xishuangbanna, is one of the most distinctive and respected terroirs in the world of Sheng Pu'Er, particularly known for producing teas with exceptional structural intensity and aging capacity. Tea gardens in this region are generally situated at elevations ranging from approximately 1600 to 1900 meters above sea level, where warm subtropical conditions combine with dense forest ecosystems, frequent mist, abundant rainfall, and strong biodiversity. These environmental conditions contribute directly to the tea’s pronounced bitterness, deep minerality, energetic character, and long-lasting returning sweetness.
The mountain soils of Lao Man Er are rich in minerals and organic matter, with stable moisture retention and good natural drainage. Old tea trees growing in these environments 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 dense texture, strong structure, and layered complexity characteristic of high-quality Lao Shu Sheng Pu'Er from Bulang Shan.
The ecological environment surrounding the tea gardens remains highly biodiverse, with dense forest vegetation and humid mountain air supporting slow and balanced leaf development. Frequent cloud cover moderates direct sunlight exposure, helping preserve aromatic freshness and complexity within the leaves, while periods of stronger mountain sunlight contribute to concentration and powerful polyphenol structure. This balance between warmth, humidity, altitude, and biodiversity produces teas with strong body, pronounced bitterness, persistent sweetness, and exceptional long-term transformation potential.
Traditional harvesting and processing methods remain closely connected to the rhythm of the local 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 old tree material and the distinctive terroir of Lao Man Er, these conditions produce Sheng Pu'Er with powerful energetic character, remarkable structural depth, and exceptional aromatic evolution over decades of aging.
ORGANOLEPTICS
The dry leaves are large, thick, and strongly structured, displaying deep olive, dark brown, and silver-toned hues characteristic of aged old tree Sheng Pu'Er from Bulang Shan. Their appearance reflects traditional processing and several years of natural maturation while preserving the integrity and texture of the leaf material. The aroma of the dry leaf is deep, concentrated, and powerful, combining notes of dry wood, medicinal herbs, warm minerals, dark honey, resin, humid forest tones, and subtle dried fruit sweetness. In a preheated gaiwan or teapot, the aroma becomes warmer and significantly more layered, revealing additional notes of tree bark, incense-like woodiness, camphor-like freshness, light spice, aged herbs, and characteristic Lao Man Er depth. After the rinse, the leaves fully awaken and the aromatic profile becomes richer and more integrated, balancing woody maturity, herbal intensity, mineral structure, and returning sweetness.
The liquor is clear and bright, with a deep golden-amber tone reflecting several years of natural aging. The aroma of the infusion is dense and highly persistent, combining warm minerals, aged wood, dried herbs, resinous notes, medicinal undertones, subtle floral nuances, and cooling camphor-like freshness. The texture is thick, coating, and highly energetic, showing the powerful structure characteristic of Lao Man Er material while maintaining remarkable clarity and balance. Initial bitterness is pronounced, direct, and long-lasting yet exceptionally clean, gradually transforming into strong returning sweetness and active salivation throughout the palate and throat. Layers of minerals, forest wood, herbal medicine, dark honey, light spice, resin, dried fruits, and cooling sensations continue evolving throughout the session while maintaining exceptional balance between strength, depth, energy, and refinement.
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 integrated and rounded while preserving its energetic mountain character and powerful Lao Man Er identity. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of aged wood, medicinal herbs, resin, dark honey, humid forest tones, dried fruits, and subtle camphor undertones.
2017 Lao Man Er Lao Shu Sheng Cha is a raw Pu'Er tea produced from old tea trees growing in the Lao Man Er area of Bulang Shan, Menghai, Xishuangbanna, Yunnan, China, one of the most distinctive and respected terroirs associated with powerful Sheng Pu'Er production. Harvested and processed in 2017 using traditional Sheng Cha techniques, this tea reflects the combination of mature tree material, mountain ecology, and several years of natural aging that have already begun integrating its strong structural character. The production follows a classic processing approach focused on preserving the integrity and long-term transformation potential of the leaf material through careful hand-harvesting, pan-firing, sun-drying, and traditional stone pressing.
Lao Man Er teas are especially respected among experienced Pu'Er tea lovers for their pronounced bitterness, dense texture, strong energetic character, and exceptional aging capacity. Old tea trees growing in the mountain environments of Bulang Shan develop extensive root systems capable of penetrating deeply into mineral-rich soils, contributing to the concentration, minerality, and layered complexity associated with high-quality Lao Shu Sheng Pu'Er. Compared to softer and sweeter regional styles, Lao Man Er is traditionally known for its more direct and structurally powerful profile, where bitterness and returning sweetness exist in strong dynamic balance.
Several years of natural aging have already softened and integrated some of the sharper characteristics typical of young Lao Man Er Sheng while preserving its powerful mountain identity and energetic structure. Over time, the tea has developed greater aromatic depth and balance, allowing woody, herbal, mineral, resinous, and sweet returning notes to become increasingly harmonious. Properly stored Sheng Pu'Er from this terroir is especially appreciated for its ability to continue evolving for decades while maintaining strength, clarity, and remarkable depth of character.
TERROIR
The Lao Man Er area of Bulang Shan, Menghai, Xishuangbanna, is one of the most distinctive and respected terroirs in the world of Sheng Pu'Er, particularly known for producing teas with exceptional structural intensity and aging capacity. Tea gardens in this region are generally situated at elevations ranging from approximately 1600 to 1900 meters above sea level, where warm subtropical conditions combine with dense forest ecosystems, frequent mist, abundant rainfall, and strong biodiversity. These environmental conditions contribute directly to the tea’s pronounced bitterness, deep minerality, energetic character, and long-lasting returning sweetness.
The mountain soils of Lao Man Er are rich in minerals and organic matter, with stable moisture retention and good natural drainage. Old tea trees growing in these environments 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 dense texture, strong structure, and layered complexity characteristic of high-quality Lao Shu Sheng Pu'Er from Bulang Shan.
The ecological environment surrounding the tea gardens remains highly biodiverse, with dense forest vegetation and humid mountain air supporting slow and balanced leaf development. Frequent cloud cover moderates direct sunlight exposure, helping preserve aromatic freshness and complexity within the leaves, while periods of stronger mountain sunlight contribute to concentration and powerful polyphenol structure. This balance between warmth, humidity, altitude, and biodiversity produces teas with strong body, pronounced bitterness, persistent sweetness, and exceptional long-term transformation potential.
Traditional harvesting and processing methods remain closely connected to the rhythm of the local 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 old tree material and the distinctive terroir of Lao Man Er, these conditions produce Sheng Pu'Er with powerful energetic character, remarkable structural depth, and exceptional aromatic evolution over decades of aging.
ORGANOLEPTICS
The dry leaves are large, thick, and strongly structured, displaying deep olive, dark brown, and silver-toned hues characteristic of aged old tree Sheng Pu'Er from Bulang Shan. Their appearance reflects traditional processing and several years of natural maturation while preserving the integrity and texture of the leaf material. The aroma of the dry leaf is deep, concentrated, and powerful, combining notes of dry wood, medicinal herbs, warm minerals, dark honey, resin, humid forest tones, and subtle dried fruit sweetness. In a preheated gaiwan or teapot, the aroma becomes warmer and significantly more layered, revealing additional notes of tree bark, incense-like woodiness, camphor-like freshness, light spice, aged herbs, and characteristic Lao Man Er depth. After the rinse, the leaves fully awaken and the aromatic profile becomes richer and more integrated, balancing woody maturity, herbal intensity, mineral structure, and returning sweetness.
The liquor is clear and bright, with a deep golden-amber tone reflecting several years of natural aging. The aroma of the infusion is dense and highly persistent, combining warm minerals, aged wood, dried herbs, resinous notes, medicinal undertones, subtle floral nuances, and cooling camphor-like freshness. The texture is thick, coating, and highly energetic, showing the powerful structure characteristic of Lao Man Er material while maintaining remarkable clarity and balance. Initial bitterness is pronounced, direct, and long-lasting yet exceptionally clean, gradually transforming into strong returning sweetness and active salivation throughout the palate and throat. Layers of minerals, forest wood, herbal medicine, dark honey, light spice, resin, dried fruits, and cooling sensations continue evolving throughout the session while maintaining exceptional balance between strength, depth, energy, and refinement.
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 integrated and rounded while preserving its energetic mountain character and powerful Lao Man Er identity. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of aged wood, medicinal herbs, resin, dark honey, humid forest tones, dried fruits, and subtle camphor undertones.
SHENG (RAW) PU'ER
Explore more Sheng (Raw) Pu'Er from AN SHIM TEA Collection.