MENGKU GU SHU SHENG CHA
MENGKU GU SHU SHENG CHA
MENGKU ANCIENT TREES
SHENG (RAW) PU'ER★ PESTICIDE-FREE
Mengku, Lincang, Yunnan, China
2009 Mengku Gu Shu Sheng Cha is a raw Pu'Er tea produced from old tea trees growing in the Mengku area of Lincang, 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, high-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, cooling aftertaste with mature aromatic complexity. MORE
357 g cake
AROMA
Fruity, citrus
TASTE
Bitter, dried fruits
Natural Storage
250+ years old trees
ALTITUDE: 1700-1800 m
HARVEST: 2009 PRESSING: 2013
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
2009 Mengku Gu Shu Sheng Cha “Hui Gan” is a raw Pu'Er tea produced from tea material harvested in 2009 from tea trees over 250 years old growing at elevations of approximately 1700-1800 meters in the Mengku area of Lincang, Yunnan, China. The tea was pressed into cakes in 2013, allowing the loose Sheng material to undergo several years of initial transformation before compression, contributing to a more integrated and balanced early aging profile. Traditional Sheng Cha production methods including careful hand-harvesting, pan-firing, sun-drying, and stone pressing preserve the integrity, energetic character, and long-term transformation potential of the leaf material.
Mengku is especially respected among experienced Pu'Er tea lovers for producing Sheng Pu'Er with strong structure, pronounced minerality, energetic depth, and exceptional aging capacity. Old tea trees growing in high-mountain environments develop extensive root systems capable of penetrating deeply into mineral-rich soils, contributing to the dense texture, layered complexity, and long-lasting aftertaste associated with high-quality Gu Shu Sheng Pu'Er. The combination of mature tree material and high-altitude mountain ecology creates a tea balancing structural strength, aromatic clarity, and refined sweetness.
The name “Hui Gan” refers to one of the most respected qualities in traditional tea evaluation, the returning sweetness that gradually develops in the mouth and throat after swallowing the infusion. This characteristic is especially associated with high-quality Sheng Pu'Er produced from mature tree material and carefully preserved through proper aging conditions. More than a decade of natural maturation has already softened sharper youthful characteristics while allowing woody, herbal, mineral, resinous, and sweet returning notes to become increasingly integrated and harmonious.
TERROIR
The Mengku area of Lincang, Yunnan, is one of the most respected high-mountain terroirs in the world of Sheng Pu'Er production, known for producing teas with strong structure, deep minerality, and exceptional aging potential. Tea gardens in this region are situated at elevations of approximately 1700-1800 meters above sea level, where cool mountain temperatures, frequent mist, abundant rainfall, and strong day-to-night temperature variation create ideal conditions for slow and balanced leaf development. These environmental conditions contribute directly to the tea’s pronounced energetic character, layered bitterness, refined sweetness, and persistent aromatic complexity.
The mountain soils of Mengku are rich in minerals and organic matter, with stable moisture retention and excellent 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, structural depth, and layered complexity characteristic of high-quality Gu Shu Sheng Pu'Er from the region.
Dense forest vegetation and humid mountain conditions support relatively slow vegetation cycles 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 mountain sunlight contribute to concentration and balanced polyphenol development. This balance between altitude, humidity, temperature variation, and biodiversity produces teas with strong body, pronounced minerality, active returning sweetness, and remarkable long-term transformation capacity.
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 high-mountain terroir of Mengku, these conditions produce Sheng Pu'Er with exceptional aging potential, energetic depth, and pronounced aromatic evolution highly valued among experienced Pu'Er tea lovers.
ORGANOLEPTICS
The dry leaves are large, mature, and heavily structured, displaying deep brown, olive, and copper tones characteristic of naturally aged old tree Sheng Pu'Er. Their appearance reflects traditional processing and long-term maturation while preserving the integrity and texture of the leaf material. The aroma of the dry leaf is deep, warm, and highly layered, combining notes of aged wood, warm minerals, dried herbs, resin, dark honey, humid forest tones, and subtle dried fruit sweetness. In a preheated gaiwan or teapot, the aroma becomes richer and increasingly expressive, revealing additional layers of tree bark, medicinal herbs, incense-like woodiness, light spice, camphor-like freshness, and floral undertones. After the rinse, the leaves fully awaken and the aromatic profile becomes smoother and more integrated, balancing woody maturity, mineral depth, herbal complexity, and refined returning sweetness.
The liquor is clear and bright, with a deep amber-golden tone reflecting more than a decade of natural aging and transformation. The aroma of the infusion is layered, mature, 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 dense, smooth, and highly coating, showing the powerful structure characteristic of Mengku old tree material while maintaining excellent clarity and balance. Initial bitterness is direct yet refined and exceptionally clean, gradually transforming into pronounced Hui Gan, strong returning sweetness that develops actively throughout the palate and throat. Layers of minerals, forest wood, herbal medicine, floral honey, dried fruits, resin, light spice, and cooling sensations continue evolving throughout the session while maintaining remarkable harmony between strength, maturity, energetic character, and aromatic precision.
The aftertaste is exceptionally long, cooling, and deeply persistent, with returning sweetness gradually intensifying 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 deep Mengku minerality. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of aged wood, medicinal herbs, floral honey, resin, dried fruits, humid forest tones, and subtle camphor undertones.
2009 Mengku Gu Shu Sheng Cha “Hui Gan” is a raw Pu'Er tea produced from tea material harvested in 2009 from tea trees over 250 years old growing at elevations of approximately 1700-1800 meters in the Mengku area of Lincang, Yunnan, China. The tea was pressed into cakes in 2013, allowing the loose Sheng material to undergo several years of initial transformation before compression, contributing to a more integrated and balanced early aging profile. Traditional Sheng Cha production methods including careful hand-harvesting, pan-firing, sun-drying, and stone pressing preserve the integrity, energetic character, and long-term transformation potential of the leaf material.
Mengku is especially respected among experienced Pu'Er tea lovers for producing Sheng Pu'Er with strong structure, pronounced minerality, energetic depth, and exceptional aging capacity. Old tea trees growing in high-mountain environments develop extensive root systems capable of penetrating deeply into mineral-rich soils, contributing to the dense texture, layered complexity, and long-lasting aftertaste associated with high-quality Gu Shu Sheng Pu'Er. The combination of mature tree material and high-altitude mountain ecology creates a tea balancing structural strength, aromatic clarity, and refined sweetness.
The name “Hui Gan” refers to one of the most respected qualities in traditional tea evaluation, the returning sweetness that gradually develops in the mouth and throat after swallowing the infusion. This characteristic is especially associated with high-quality Sheng Pu'Er produced from mature tree material and carefully preserved through proper aging conditions. More than a decade of natural maturation has already softened sharper youthful characteristics while allowing woody, herbal, mineral, resinous, and sweet returning notes to become increasingly integrated and harmonious.
TERROIR
The Mengku area of Lincang, Yunnan, is one of the most respected high-mountain terroirs in the world of Sheng Pu'Er production, known for producing teas with strong structure, deep minerality, and exceptional aging potential. Tea gardens in this region are situated at elevations of approximately 1700-1800 meters above sea level, where cool mountain temperatures, frequent mist, abundant rainfall, and strong day-to-night temperature variation create ideal conditions for slow and balanced leaf development. These environmental conditions contribute directly to the tea’s pronounced energetic character, layered bitterness, refined sweetness, and persistent aromatic complexity.
The mountain soils of Mengku are rich in minerals and organic matter, with stable moisture retention and excellent 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, structural depth, and layered complexity characteristic of high-quality Gu Shu Sheng Pu'Er from the region.
Dense forest vegetation and humid mountain conditions support relatively slow vegetation cycles 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 mountain sunlight contribute to concentration and balanced polyphenol development. This balance between altitude, humidity, temperature variation, and biodiversity produces teas with strong body, pronounced minerality, active returning sweetness, and remarkable long-term transformation capacity.
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 high-mountain terroir of Mengku, these conditions produce Sheng Pu'Er with exceptional aging potential, energetic depth, and pronounced aromatic evolution highly valued among experienced Pu'Er tea lovers.
ORGANOLEPTICS
The dry leaves are large, mature, and heavily structured, displaying deep brown, olive, and copper tones characteristic of naturally aged old tree Sheng Pu'Er. Their appearance reflects traditional processing and long-term maturation while preserving the integrity and texture of the leaf material. The aroma of the dry leaf is deep, warm, and highly layered, combining notes of aged wood, warm minerals, dried herbs, resin, dark honey, humid forest tones, and subtle dried fruit sweetness. In a preheated gaiwan or teapot, the aroma becomes richer and increasingly expressive, revealing additional layers of tree bark, medicinal herbs, incense-like woodiness, light spice, camphor-like freshness, and floral undertones. After the rinse, the leaves fully awaken and the aromatic profile becomes smoother and more integrated, balancing woody maturity, mineral depth, herbal complexity, and refined returning sweetness.
The liquor is clear and bright, with a deep amber-golden tone reflecting more than a decade of natural aging and transformation. The aroma of the infusion is layered, mature, 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 dense, smooth, and highly coating, showing the powerful structure characteristic of Mengku old tree material while maintaining excellent clarity and balance. Initial bitterness is direct yet refined and exceptionally clean, gradually transforming into pronounced Hui Gan, strong returning sweetness that develops actively throughout the palate and throat. Layers of minerals, forest wood, herbal medicine, floral honey, dried fruits, resin, light spice, and cooling sensations continue evolving throughout the session while maintaining remarkable harmony between strength, maturity, energetic character, and aromatic precision.
The aftertaste is exceptionally long, cooling, and deeply persistent, with returning sweetness gradually intensifying 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 deep Mengku minerality. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of aged wood, medicinal herbs, floral honey, resin, dried fruits, humid forest tones, and subtle camphor undertones.
SHENG (RAW) PU'ER
Explore more Sheng (Raw) Pu'Er from AN SHIM TEA Collection.