GU SHU DIAN HONG
ANCIENT TREE YUNNAN RED TEA
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Matai, Lincang, Yunnan, China
Gu Shu Dian Hong is a Yunnan red tea made from ancient tea trees, reflecting the traditional Dian Hong style in a more complex and concentrated form. It is produced from large-leaf material harvested from old-growth trees, with careful processing that highlights both the depth of the raw material and the precision of oxidation. The infusion is rich and structured, offering pronounced sweetness, dried fruit notes, and a smooth, full-bodied texture. MORE
AROMA
Cotton candy. berry.
TASTE
Sweet, baked sugar, cream.
200 years old trees
ALTITUDE: 1400 m
VARIETY: Da Ye Zhong
HARVEST: Spring, 2024
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Matai, Lincang, Yunnan, China
Gu Shu Dian Hong is a Yunnan red tea made from ancient tea trees, reflecting the traditional Dian Hong style in a more complex and concentrated form. It is produced from large-leaf material harvested from old-growth trees, with careful processing that highlights both the depth of the raw material and the precision of oxidation. The infusion is rich and structured, offering pronounced sweetness, dried fruit notes, and a smooth, full-bodied texture. MORE
AROMA
Cotton candy. berry.
TASTE
Sweet, baked sugar, cream.
200 years old trees
ALTITUDE: 1400 m
VARIETY: Da Ye Zhong
HARVEST: Spring, 2024
RED (BLACK) TEA is one of the most widely consumed and appreciated tea categories in the world. Due to its high level of oxidation and carefully controlled production process, this type of tea develops a rich concentration of aromatic compounds while preserving valuable polyphenols, vitamins, minerals, amino acids, and antioxidants that contribute to both its distinctive flavor and beneficial properties.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
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
Gu Shu Dian Hong from Matai, Lincang, Yunnan Province represents a high-grade expression of Yunnan red tea made from ancient tea trees growing at an altitude of around 1400 meters. The term “Gu Shu” refers to old tea trees, in this case approximately 200 years old, which develop deep root systems and produce leaves with higher concentration of aromatic and structural compounds. This results in a tea with greater depth, intensity, and stability across multiple infusions compared to plantation-grown material.
The tea is produced from the Da Ye Zhong variety, the large-leaf cultivar native to Yunnan and traditionally associated with both Dian Hong and Pu'Er tea production. Leaves are carefully harvested and processed using the classic red tea method, including withering, rolling, full oxidation, and drying. The quality of the raw material allows for precise control during oxidation, preserving natural sweetness while developing layered aromatic complexity.
Historically, Lincang has been one of the key regions for ancient tea tree cultivation, with a long-standing tradition of working with old-growth material. In recent years, teas from areas such as Matai have gained recognition among experienced tea lovers for their ability to combine the richness of ancient tree material with the clarity and balance of well-executed red tea processing.
TERROIR
Gu Shu Dian Hong is sourced from the mountainous area at an elevation of around 1400 meters. This region is characterized by a subtropical highland climate with warm days, cool nights, and frequent mist, creating stable conditions for slow and balanced leaf development. The altitude and temperature variation support the accumulation of aromatic compounds while preserving freshness and structural integrity in the leaves.
The tea trees, approximately 200 years old, grow in a semi-wild environment with deep, well-developed root systems that access mineral-rich soils. This contributes to a higher concentration of soluble compounds, resulting in greater depth, viscosity, and persistence in the infusion. The Da Ye Zhong variety, native to Yunnan, expresses itself fully in this terroir, producing large, resilient leaves with strong enzymatic activity, which supports a rich and layered oxidation profile during processing.
The combination of altitude, ancient tree material, and the ecological conditions of Lincang defines a tea with both power and balance, where intensity is supported by clarity and a stable, long-lasting flavor development across multiple infusions.
ORGANOLEPTICS
The dry leaf appearance is bold and expressive, with large, twisted leaves showing a mix of dark brown tones and visible golden buds. The aroma of the dry leaves is rich and deep, with notes of cocoa, dried fruit, and a warm, slightly woody sweetness. In a preheated teapot, the tea opens gradually, and the aroma becomes more intense and layered, revealing honey, ripe fruit, and soft spice nuances with a rounded, сладкий depth. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and structure, combining dark honey, baked fruit, and a gentle malty warmth.
The aroma of the liquor in the empty cup is dense and насыщенный, with lingering notes of dried fruit, cocoa, and warm sweetness. The taste is full-bodied and smooth, with a thick, velvety texture and a well-structured profile. From the first sips, pronounced sweetness and rich fruit tones emerge, supported by a deep, slightly malty base and very low astringency. The tea shows strong balance between intensity and softness, allowing for a long and stable development through multiple infusions. The aftertaste is long, warming, and persistent, leaving a returning sweetness and a subtle mineral sensation. In the empty cup after drinking, deep notes of honey, cocoa, and dried fruit remain, with a soft, lingering sweetness.
Gu Shu Dian Hong from Matai, Lincang, Yunnan Province represents a high-grade expression of Yunnan red tea made from ancient tea trees growing at an altitude of around 1400 meters. The term “Gu Shu” refers to old tea trees, in this case approximately 200 years old, which develop deep root systems and produce leaves with higher concentration of aromatic and structural compounds. This results in a tea with greater depth, intensity, and stability across multiple infusions compared to plantation-grown material.
The tea is produced from the Da Ye Zhong variety, the large-leaf cultivar native to Yunnan and traditionally associated with both Dian Hong and Pu'Er tea production. Leaves are carefully harvested and processed using the classic red tea method, including withering, rolling, full oxidation, and drying. The quality of the raw material allows for precise control during oxidation, preserving natural sweetness while developing layered aromatic complexity.
Historically, Lincang has been one of the key regions for ancient tea tree cultivation, with a long-standing tradition of working with old-growth material. In recent years, teas from areas such as Matai have gained recognition among experienced tea lovers for their ability to combine the richness of ancient tree material with the clarity and balance of well-executed red tea processing.
TERROIR
Gu Shu Dian Hong is sourced from the mountainous area at an elevation of around 1400 meters. This region is characterized by a subtropical highland climate with warm days, cool nights, and frequent mist, creating stable conditions for slow and balanced leaf development. The altitude and temperature variation support the accumulation of aromatic compounds while preserving freshness and structural integrity in the leaves.
The tea trees, approximately 200 years old, grow in a semi-wild environment with deep, well-developed root systems that access mineral-rich soils. This contributes to a higher concentration of soluble compounds, resulting in greater depth, viscosity, and persistence in the infusion. The Da Ye Zhong variety, native to Yunnan, expresses itself fully in this terroir, producing large, resilient leaves with strong enzymatic activity, which supports a rich and layered oxidation profile during processing.
The combination of altitude, ancient tree material, and the ecological conditions of Lincang defines a tea with both power and balance, where intensity is supported by clarity and a stable, long-lasting flavor development across multiple infusions.
ORGANOLEPTICS
The dry leaf appearance is bold and expressive, with large, twisted leaves showing a mix of dark brown tones and visible golden buds. The aroma of the dry leaves is rich and deep, with notes of cocoa, dried fruit, and a warm, slightly woody sweetness. In a preheated teapot, the tea opens gradually, and the aroma becomes more intense and layered, revealing honey, ripe fruit, and soft spice nuances with a rounded, сладкий depth. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and structure, combining dark honey, baked fruit, and a gentle malty warmth.
The aroma of the liquor in the empty cup is dense and насыщенный, with lingering notes of dried fruit, cocoa, and warm sweetness. The taste is full-bodied and smooth, with a thick, velvety texture and a well-structured profile. From the first sips, pronounced sweetness and rich fruit tones emerge, supported by a deep, slightly malty base and very low astringency. The tea shows strong balance between intensity and softness, allowing for a long and stable development through multiple infusions. The aftertaste is long, warming, and persistent, leaving a returning sweetness and a subtle mineral sensation. In the empty cup after drinking, deep notes of honey, cocoa, and dried fruit remain, with a soft, lingering sweetness.
RED (BLACK) TEA
Explore more Red (Black) Teas from the AN SHIM TEA Collection.