MENG SONG LAO SHU SHENG CHA
MENG SONG OLD TREES
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Meng Song, Menghai, Xishuangbanna, Yunnan, China
2015 Meng Song Lao Shu Sheng Cha is a raw Pu'Er tea produced from old tea trees growing in the Meng Song area of Xishuangbanna, Yunnan province, a region respected for its powerful mountain character and long-aging Sheng Cha material. Hand-harvested and traditionally processed, this tea reflects the combination of mature tree material, subtropical mountain terroir, and years of natural aging. The infusion is deep and evolving, offering pronounced minerality, balanced bitterness, returning sweetness, woody and herbal nuances, and a long, cooling aftertaste with mature aromatic complexity. MORE
357 g cake
AROMA
Woody, fruity
TASTE
Dried fruits
VARIETAL: Da Ye Zhong
HARVEST: Spring, 2015
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Meng Song, Menghai, Xishuangbanna, Yunnan, China
2015 Meng Song Lao Shu Sheng Cha is a raw Pu'Er tea produced from old tea trees growing in the Meng Song area of Xishuangbanna, Yunnan province, a region respected for its powerful mountain character and long-aging Sheng Cha material. Hand-harvested and traditionally processed, this tea reflects the combination of mature tree material, subtropical mountain terroir, and years of natural aging. The infusion is deep and evolving, offering pronounced minerality, balanced bitterness, returning sweetness, woody and herbal nuances, and a long, cooling aftertaste with mature aromatic complexity. MORE
357 g cake
AROMA
Woody, fruity
TASTE
Dried fruits
VARIETAL: Da Ye Zhong
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).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
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 Meng Song Lao Shu Sheng Cha is a raw Pu'Er tea produced from old tea trees growing in the Meng Song, Menghai, Xishuangbanna, Yunnan, China, a region historically respected for producing powerful and long-aging Sheng Cha material. Traditional production techniques combined with mature tree material and more than a decade of natural aging have created a tea with developed structure, integrated bitterness, and pronounced aromatic depth. The tea was traditionally processed through careful hand-harvesting, pan-firing, sun-drying, and stone pressing, preserving the integrity and aging potential of the leaf material.
Old tea trees growing in the mountain environments of Meng Song develop extensive root systems capable of penetrating deeply into mineral-rich soils, contributing to the density, concentration, and layered complexity associated with high-quality Lao Shu Sheng Pu'Er. The subtropical mountain climate of the region supports strong leaf development and rich polyphenol structure, giving the tea both energetic character and long-term transformation capacity. This combination of mature tree material, traditional processing, and regional character is especially appreciated among experienced Pu'Er tea lovers seeking teas with depth, strength, and evolving complexity.
An important part of this tea’s character comes from its Natural Hong Kong storage. The warm and humid climate of Hong Kong has historically played a significant role in the maturation of Sheng Pu'Er, accelerating the integration of bitterness, softening sharper green characteristics, and encouraging the development of deeper woody, herbal, resinous, and medicinal nuances. In the case of this 2015 Meng Song Lao Shu Sheng Cha, the storage has allowed the tea to evolve into a more rounded and harmonious profile while preserving its structural depth, energetic character, and aging potential.
TERROIR
The Meng Song area is known for its remote mountain environment, dense forest ecosystems, and long history of old tree tea cultivation. Tea gardens in this region are generally situated at elevations ranging from approximately 1600 to 1800 meters above sea level, where warm subtropical conditions combine with frequent mist, abundant rainfall, and strong biodiversity. These environmental factors contribute directly to the tea’s structural depth, pronounced aromatic intensity, and long-lasting aftertaste.
The mountain soils of Meng Song are rich in minerals and organic organic matter, with good drainage and stable natural moisture retention. Old tea trees growing in these conditions develop extensive root systems that penetrate deeply into the mountain terrain and interact with multiple soil layers accumulated over long ecological cycles. This contributes to the dense texture, pronounced minerality, and layered complexity characteristic of high-quality Lao Shu Sheng Pu'Er from the region.
Dense forest vegetation and humid mountain air create a relatively stable microclimate that protects the tea trees from excessive environmental stress while 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 sunlight support concentration and structural intensity. This balance between humidity, warmth, altitude, and biodiversity produces teas with strong body, pronounced bitterness, active returning sweetness, and significant aging potential.
Traditional harvesting and processing methods remain closely connected to the rhythm of the local mountain environment. Tea material is selectively hand-harvested and processed near the cultivation area in order to preserve freshness and maintain the integrity of the leaves before fixation. Combined with old tree material and the subtropical mountain terroir of Meng Song, these conditions produce Sheng Pu'Er with powerful energetic character, deep aromatic development, and exceptional long-term transformation capacity.
ORGANOLEPTICS
The dry leaves are large, dark, and mature, displaying deep brown, olive, and copper tones that reflect both old tree material and years of natural aging. Their appearance preserves the integrity and texture characteristic of traditionally processed Sheng Pu'Er. The aroma of the dry leaf is deep and developed, combining notes of aged wood, medicinal herbs, forest floor, dry resin, warm spices, and subtle dried fruit sweetness. In a preheated gaiwan or teapot, the aroma becomes warmer and significantly more integrated, revealing additional layers of humid wood, camphor, old books, tree bark, dark honey, and mineral undertones. After the rinse, the leaves fully awaken and the aromatic profile becomes richer and smoother, balancing woody maturity, herbal depth, resinous warmth, and characteristic aged Sheng complexity.
The liquor is clear and bright, with a deep golden-amber color that reflects both aging and Natural Hong Kong storage. The aroma of the infusion is layered and persistent, combining woody depth, medicinal herbs, warm minerals, resinous notes, dried fruits, and subtle camphor-like freshness. The texture is dense, smooth, and highly coating, showing the integration that develops through years of natural maturation. Initial bitterness remains present but softened and well-integrated, quickly transforming into pronounced returning sweetness and strong salivation across the palate and throat. Layers of aged wood, medicinal herbs, humid earth, minerals, light spice, dried fruits, and cooling sensations continue evolving throughout the session while maintaining balance between maturity, depth, energy, and clarity.
The aftertaste is long, warming, and deeply persistent, with cooling sweetness gradually building in the mouth and throat long after drinking. As the tea continues to open, the structure becomes increasingly rounded and harmonious while preserving its energetic mountain character and aged complexity. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of aged wood, dark honey, medicinal herbs, dried fruits, resin, and subtle camphor undertones.
2015 Meng Song Lao Shu Sheng Cha is a raw Pu'Er tea produced from old tea trees growing in the Meng Song, Menghai, Xishuangbanna, Yunnan, China, a region historically respected for producing powerful and long-aging Sheng Cha material. Traditional production techniques combined with mature tree material and more than a decade of natural aging have created a tea with developed structure, integrated bitterness, and pronounced aromatic depth. The tea was traditionally processed through careful hand-harvesting, pan-firing, sun-drying, and stone pressing, preserving the integrity and aging potential of the leaf material.
Old tea trees growing in the mountain environments of Meng Song develop extensive root systems capable of penetrating deeply into mineral-rich soils, contributing to the density, concentration, and layered complexity associated with high-quality Lao Shu Sheng Pu'Er. The subtropical mountain climate of the region supports strong leaf development and rich polyphenol structure, giving the tea both energetic character and long-term transformation capacity. This combination of mature tree material, traditional processing, and regional character is especially appreciated among experienced Pu'Er tea lovers seeking teas with depth, strength, and evolving complexity.
An important part of this tea’s character comes from its Natural Hong Kong storage. The warm and humid climate of Hong Kong has historically played a significant role in the maturation of Sheng Pu'Er, accelerating the integration of bitterness, softening sharper green characteristics, and encouraging the development of deeper woody, herbal, resinous, and medicinal nuances. In the case of this 2015 Meng Song Lao Shu Sheng Cha, the storage has allowed the tea to evolve into a more rounded and harmonious profile while preserving its structural depth, energetic character, and aging potential.
TERROIR
The Meng Song area is known for its remote mountain environment, dense forest ecosystems, and long history of old tree tea cultivation. Tea gardens in this region are generally situated at elevations ranging from approximately 1600 to 1800 meters above sea level, where warm subtropical conditions combine with frequent mist, abundant rainfall, and strong biodiversity. These environmental factors contribute directly to the tea’s structural depth, pronounced aromatic intensity, and long-lasting aftertaste.
The mountain soils of Meng Song are rich in minerals and organic organic matter, with good drainage and stable natural moisture retention. Old tea trees growing in these conditions develop extensive root systems that penetrate deeply into the mountain terrain and interact with multiple soil layers accumulated over long ecological cycles. This contributes to the dense texture, pronounced minerality, and layered complexity characteristic of high-quality Lao Shu Sheng Pu'Er from the region.
Dense forest vegetation and humid mountain air create a relatively stable microclimate that protects the tea trees from excessive environmental stress while 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 sunlight support concentration and structural intensity. This balance between humidity, warmth, altitude, and biodiversity produces teas with strong body, pronounced bitterness, active returning sweetness, and significant aging potential.
Traditional harvesting and processing methods remain closely connected to the rhythm of the local mountain environment. Tea material is selectively hand-harvested and processed near the cultivation area in order to preserve freshness and maintain the integrity of the leaves before fixation. Combined with old tree material and the subtropical mountain terroir of Meng Song, these conditions produce Sheng Pu'Er with powerful energetic character, deep aromatic development, and exceptional long-term transformation capacity.
ORGANOLEPTICS
The dry leaves are large, dark, and mature, displaying deep brown, olive, and copper tones that reflect both old tree material and years of natural aging. Their appearance preserves the integrity and texture characteristic of traditionally processed Sheng Pu'Er. The aroma of the dry leaf is deep and developed, combining notes of aged wood, medicinal herbs, forest floor, dry resin, warm spices, and subtle dried fruit sweetness. In a preheated gaiwan or teapot, the aroma becomes warmer and significantly more integrated, revealing additional layers of humid wood, camphor, old books, tree bark, dark honey, and mineral undertones. After the rinse, the leaves fully awaken and the aromatic profile becomes richer and smoother, balancing woody maturity, herbal depth, resinous warmth, and characteristic aged Sheng complexity.
The liquor is clear and bright, with a deep golden-amber color that reflects both aging and Natural Hong Kong storage. The aroma of the infusion is layered and persistent, combining woody depth, medicinal herbs, warm minerals, resinous notes, dried fruits, and subtle camphor-like freshness. The texture is dense, smooth, and highly coating, showing the integration that develops through years of natural maturation. Initial bitterness remains present but softened and well-integrated, quickly transforming into pronounced returning sweetness and strong salivation across the palate and throat. Layers of aged wood, medicinal herbs, humid earth, minerals, light spice, dried fruits, and cooling sensations continue evolving throughout the session while maintaining balance between maturity, depth, energy, and clarity.
The aftertaste is long, warming, and deeply persistent, with cooling sweetness gradually building in the mouth and throat long after drinking. As the tea continues to open, the structure becomes increasingly rounded and harmonious while preserving its energetic mountain character and aged complexity. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of aged wood, dark honey, medicinal herbs, dried fruits, resin, and subtle camphor undertones.
SHENG (RAW) PU'ER
Explore more Sheng (Raw) Pu'Er from AN SHIM TEA Collection.