MENGHAI GU SHU SHENG CHA
MENGHAI ANCIENT TREES
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Menghai, Xishuangbanna, Yunnan, China
2007 Menghai Gu Shu Sheng Cha is a raw Pu'Er tea produced from old tea trees growing in the Menghai area of Xishuangbanna, Yunnan province, one of the most historically influential regions in traditional Sheng Pu'Er production. Hand-harvested and traditionally processed, this tea reflects the combination of mature tree material, subtropical mountain terroir, and more than a decade of natural aging. The infusion is deep and structured, offering pronounced minerality, balanced bitterness, returning sweetness, woody and herbal nuances, and a long, warming aftertaste with mature aromatic complexity. MORE
250 g brick
AROMA
Smoky, woody
TASTE
Woody, dried fruits
Hong Kong Traditional Storage
HARVEST: Spring, 2007
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Menghai, Xishuangbanna, Yunnan, China
2007 Menghai Gu Shu Sheng Cha is a raw Pu'Er tea produced from old tea trees growing in the Menghai area of Xishuangbanna, Yunnan province, one of the most historically influential regions in traditional Sheng Pu'Er production. Hand-harvested and traditionally processed, this tea reflects the combination of mature tree material, subtropical mountain terroir, and more than a decade of natural aging. The infusion is deep and structured, offering pronounced minerality, balanced bitterness, returning sweetness, woody and herbal nuances, and a long, warming aftertaste with mature aromatic complexity. MORE
250 g brick
AROMA
Smoky, woody
TASTE
Woody, dried fruits
Hong Kong Traditional Storage
HARVEST: Spring, 2007
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
2007 Menghai Gu Shu Sheng Cha is a raw Pu'Er tea produced from spring-harvested tea material collected from tea trees over 300 years old, growing in the Menghai area of Xishuangbanna, Yunnan, China. Harvested and traditionally processed in 2007, this tea reflects the combination of mature old tree material, subtropical mountain terroir, and long-term natural aging developed through both Hong Kong Traditional Storage and subsequent Natural Storage in Europe. Traditional Sheng Cha production techniques including careful hand-harvesting, pan-firing, sun-drying, and stone pressing preserve the integrity and long-term transformation potential of the leaf material.
Old tea trees growing in the mountain environments of Menghai develop extensive root systems capable of penetrating deeply into mineral-rich soils, contributing to the concentration, density, and layered complexity associated with high-quality Gu Shu Sheng Pu'Er. Spring material is especially valued for its balanced chemical composition, aromatic intensity, and structural depth, qualities that provide excellent potential for long-term aging and transformation. This combination of mature tree material, traditional craftsmanship, and spring harvest character is especially appreciated among experienced Pu'Er tea lovers seeking teas with energetic depth, minerality, and evolving aromatic complexity.
An important part of this tea’s development comes from more than 10 years of Hong Kong Traditional Storage followed by continued Natural Storage in Europe. The warm and humid Hong Kong environment accelerated the integration of bitterness, softened sharper youthful characteristics, and encouraged the development of deeper woody, herbal, medicinal, and resinous notes. Subsequent European natural storage allowed the tea to stabilize and further refine its structure while preserving clarity, sweetness, energetic character, and aromatic precision. The result is a mature Sheng Pu'Er with remarkable balance between aged depth, structural integrity, and long-lasting complexity.
TERROIR
The Menghai area of Xishuangbanna, Yunnan, is one of the most historically influential and respected terroirs in the world of Pu'Er tea production. Tea gardens in this region are generally situated at elevations ranging from approximately 1200 to 1800 meters above sea level, where warm subtropical conditions combine with dense forest ecosystems, abundant rainfall, humid mountain air, and rich biodiversity. These environmental conditions contribute directly to the tea’s pronounced structure, deep minerality, strong energetic character, and exceptional aging potential.
The mountain soils of Menghai 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 centuries of ecological development. This deep mineral interaction contributes to the dense texture, layered complexity, and long-lasting aftertaste characteristic of high-quality Gu Shu Sheng Pu'Er from the region.
Dense forest vegetation and humid subtropical mountain conditions support slow and balanced leaf development while protecting the tea trees from excessive environmental stress. Frequent cloud cover moderates direct sunlight exposure, helping preserve aromatic freshness and complexity within the leaves, while periods of stronger sunlight contribute to concentration and structural depth. This balance between warmth, humidity, altitude, and biodiversity produces teas with strong body, pronounced bitterness, persistent returning sweetness, and remarkable 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 mature old tree material and the subtropical mountain terroir of Menghai, these conditions produce Sheng Pu'Er with exceptional aging capacity, powerful energetic character, and deep aromatic evolution highly valued among experienced Pu'Er tea lovers.
ORGANOLEPTICS
The dry leaves are large, mature, and heavily compressed, displaying deep brown, dark olive, and copper tones characteristic of long-aged old tree Sheng Pu'Er. Their appearance reflects traditional processing and extended maturation through both Hong Kong Traditional Storage and subsequent Natural Storage in Europe while preserving the integrity and structure of the leaf material. The aroma of the dry leaf is deep, warm, and highly developed, combining notes of aged wood, medicinal herbs, dark honey, humid earth, warm minerals, dry resin, old books, and subtle dried fruit sweetness. In a preheated gaiwan or teapot, the aroma becomes significantly richer and more integrated, revealing additional layers of camphor, incense-like woodiness, tree bark, herbal medicine, light spice, and delicate forest humidity. After the rinse, the leaves fully awaken and the aromatic profile becomes increasingly smooth and harmonious, balancing woody maturity, mineral depth, herbal complexity, and refined aged sweetness.
The liquor is clear and bright, with a deep amber-golden tone reflecting many years of careful maturation and storage. The aroma of the infusion is layered, mature, and highly persistent, combining warm minerals, aged wood, medicinal herbs, resinous notes, dried fruits, dark honey, humid forest tones, and cooling camphor-like freshness. The texture is dense, smooth, and exceptionally coating, showing the remarkable integration developed through long-term aging and storage transformation. Initial bitterness is soft, refined, and fully integrated, quickly transforming into pronounced returning sweetness and active salivation throughout the palate and throat. Layers of aged wood, herbal medicine, warm minerals, resin, dried fruits, light spice, dark honey, and cooling sensations continue evolving throughout the session while maintaining exceptional balance between maturity, depth, energetic character, and clarity.
The aftertaste is exceptionally long, warming, 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 harmonious while preserving its powerful Menghai character and layered aromatic complexity. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of aged wood, medicinal herbs, dark honey, resin, humid forest tones, dried fruits, and subtle camphor undertones.
2007 Menghai Gu Shu Sheng Cha is a raw Pu'Er tea produced from spring-harvested tea material collected from tea trees over 300 years old, growing in the Menghai area of Xishuangbanna, Yunnan, China. Harvested and traditionally processed in 2007, this tea reflects the combination of mature old tree material, subtropical mountain terroir, and long-term natural aging developed through both Hong Kong Traditional Storage and subsequent Natural Storage in Europe. Traditional Sheng Cha production techniques including careful hand-harvesting, pan-firing, sun-drying, and stone pressing preserve the integrity and long-term transformation potential of the leaf material.
Old tea trees growing in the mountain environments of Menghai develop extensive root systems capable of penetrating deeply into mineral-rich soils, contributing to the concentration, density, and layered complexity associated with high-quality Gu Shu Sheng Pu'Er. Spring material is especially valued for its balanced chemical composition, aromatic intensity, and structural depth, qualities that provide excellent potential for long-term aging and transformation. This combination of mature tree material, traditional craftsmanship, and spring harvest character is especially appreciated among experienced Pu'Er tea lovers seeking teas with energetic depth, minerality, and evolving aromatic complexity.
An important part of this tea’s development comes from more than 10 years of Hong Kong Traditional Storage followed by continued Natural Storage in Europe. The warm and humid Hong Kong environment accelerated the integration of bitterness, softened sharper youthful characteristics, and encouraged the development of deeper woody, herbal, medicinal, and resinous notes. Subsequent European natural storage allowed the tea to stabilize and further refine its structure while preserving clarity, sweetness, energetic character, and aromatic precision. The result is a mature Sheng Pu'Er with remarkable balance between aged depth, structural integrity, and long-lasting complexity.
TERROIR
The Menghai area of Xishuangbanna, Yunnan, is one of the most historically influential and respected terroirs in the world of Pu'Er tea production. Tea gardens in this region are generally situated at elevations ranging from approximately 1200 to 1800 meters above sea level, where warm subtropical conditions combine with dense forest ecosystems, abundant rainfall, humid mountain air, and rich biodiversity. These environmental conditions contribute directly to the tea’s pronounced structure, deep minerality, strong energetic character, and exceptional aging potential.
The mountain soils of Menghai 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 centuries of ecological development. This deep mineral interaction contributes to the dense texture, layered complexity, and long-lasting aftertaste characteristic of high-quality Gu Shu Sheng Pu'Er from the region.
Dense forest vegetation and humid subtropical mountain conditions support slow and balanced leaf development while protecting the tea trees from excessive environmental stress. Frequent cloud cover moderates direct sunlight exposure, helping preserve aromatic freshness and complexity within the leaves, while periods of stronger sunlight contribute to concentration and structural depth. This balance between warmth, humidity, altitude, and biodiversity produces teas with strong body, pronounced bitterness, persistent returning sweetness, and remarkable 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 mature old tree material and the subtropical mountain terroir of Menghai, these conditions produce Sheng Pu'Er with exceptional aging capacity, powerful energetic character, and deep aromatic evolution highly valued among experienced Pu'Er tea lovers.
ORGANOLEPTICS
The dry leaves are large, mature, and heavily compressed, displaying deep brown, dark olive, and copper tones characteristic of long-aged old tree Sheng Pu'Er. Their appearance reflects traditional processing and extended maturation through both Hong Kong Traditional Storage and subsequent Natural Storage in Europe while preserving the integrity and structure of the leaf material. The aroma of the dry leaf is deep, warm, and highly developed, combining notes of aged wood, medicinal herbs, dark honey, humid earth, warm minerals, dry resin, old books, and subtle dried fruit sweetness. In a preheated gaiwan or teapot, the aroma becomes significantly richer and more integrated, revealing additional layers of camphor, incense-like woodiness, tree bark, herbal medicine, light spice, and delicate forest humidity. After the rinse, the leaves fully awaken and the aromatic profile becomes increasingly smooth and harmonious, balancing woody maturity, mineral depth, herbal complexity, and refined aged sweetness.
The liquor is clear and bright, with a deep amber-golden tone reflecting many years of careful maturation and storage. The aroma of the infusion is layered, mature, and highly persistent, combining warm minerals, aged wood, medicinal herbs, resinous notes, dried fruits, dark honey, humid forest tones, and cooling camphor-like freshness. The texture is dense, smooth, and exceptionally coating, showing the remarkable integration developed through long-term aging and storage transformation. Initial bitterness is soft, refined, and fully integrated, quickly transforming into pronounced returning sweetness and active salivation throughout the palate and throat. Layers of aged wood, herbal medicine, warm minerals, resin, dried fruits, light spice, dark honey, and cooling sensations continue evolving throughout the session while maintaining exceptional balance between maturity, depth, energetic character, and clarity.
The aftertaste is exceptionally long, warming, 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 harmonious while preserving its powerful Menghai character and layered aromatic complexity. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of aged wood, medicinal herbs, dark honey, resin, humid forest tones, dried fruits, and subtle camphor undertones.
SHENG (RAW) PU'ER
Explore more Sheng (Raw) Pu'Er from AN SHIM TEA Collection.