MING FENG GU SHU SHENG CHA
MING FENG ANCIENT TREES
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Ming Feng, Lincang, Yunnan, China
2021 Ming Feng Shan Gu Shu Sheng Cha is a raw Pu'Er tea produced from old tea trees growing in the Ming Feng Shan area of Yunnan province, a region respected for its high-mountain ecology and refined Sheng Cha character. Hand-harvested and traditionally processed, this tea reflects the combination of mature tree material, mountain terroir, and masters technique. The infusion is deep and elegant, offering layered minerality, balanced bitterness, returning sweetness, floral and woody nuances, and a long, cooling aftertaste. MORE
200 g / 357 g
AROMA
Honey, fruity, citrus
TASTE
Herbal, exotic fruits
350-500 years old trees
ALTITUDE: 2100 m
HARVEST: Spring, 2021
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Ming Feng, Lincang, Yunnan, China
2021 Ming Feng Shan Gu Shu Sheng Cha is a raw Pu'Er tea produced from old tea trees growing in the Ming Feng Shan area of Yunnan province, a region respected for its high-mountain ecology and refined Sheng Cha character. Hand-harvested and traditionally processed, this tea reflects the combination of mature tree material, mountain terroir, and masters technique. The infusion is deep and elegant, offering layered minerality, balanced bitterness, returning sweetness, floral and woody nuances, and a long, cooling aftertaste. MORE
200 g / 357 g
AROMA
Honey, fruity, citrus
TASTE
Herbal, exotic fruits
350-500 years old trees
ALTITUDE: 2100 m
HARVEST: Spring, 2021
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
2021 Ming Feng Shan Gu Shu Sheng Cha is a raw Pu'Er tea produced from tea material harvested in 2021 from tea trees estimated to be between 350-500 years old, growing at an altitude of approximately 2100 meters in the Ming Feng area, Lincang, Yunnan, China. Exceptional elevation, mature tree material, and traditional production techniques create a tea with remarkable aromatic precision, pronounced structure, and strong aging potential. The production follows a classic Sheng Cha processing approach focused on preserving the integrity and energetic character of the leaf material through careful hand-harvesting, pan-firing, sun-drying, and traditional stone pressing.
Tea trees of this age develop extensive root systems capable of penetrating deeply into mineral-rich mountain soils, contributing to the concentration, density, and layered complexity associated with high-quality Gu Shu Sheng Pu'Er. At elevations above 2000 meters, slower vegetation cycles and cooler climatic conditions additionally support the accumulation of aromatic compounds and balanced polyphenol structure, giving the tea both strength and refined clarity while preserving freshness and returning sweetness. This combination of mature trees and extreme mountain ecology is especially valued among experienced Pu'Er tea lovers seeking teas with depth, precision, and long-term transformation potential.
As a relatively young Sheng Pu'Er, the 2021 harvest still expresses much of its original mountain energy, freshness, and structural intensity. At the same time, the first stages of natural maturation have already begun integrating sharper vegetal and bitter elements into a more balanced and rounded profile. Properly stored Sheng Pu'Er from old tree material cultivated at this altitude is particularly appreciated for its ability to continue evolving over decades while maintaining clarity, energetic character, and aromatic complexity.
TERROIR
The Ming Feng area of Lincang, Yunnan, is situated in an extreme high-mountain environment at elevations reaching approximately 2100 meters above sea level, where cool temperatures, dense mist, and strong day-to-night temperature variation create ideal conditions for the development of highly complex Sheng Pu'Er material. Such altitude significantly slows vegetation cycles, allowing the leaves to accumulate concentrated aromatic compounds, amino acids, and balanced polyphenols while preserving freshness and structural precision. These conditions contribute directly to the tea’s refined minerality, pronounced returning sweetness, layered bitterness, and long-lasting aftertaste.
The mountain soils of the region are rich in minerals and organic matter, with stable moisture retention and excellent natural drainage. 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, energetic structure, and characteristic mountain minerality associated with high-quality Gu Shu Sheng Pu'Er from high-altitude regions of Lincang.
The ecological environment surrounding the tea gardens remains highly biodiverse and relatively untouched by intensive industrial agriculture. Forest vegetation, humid mountain air, and frequent cloud cover naturally protect the leaves from excessive sunlight exposure while supporting slow and balanced leaf development. At the same time, periods of strong mountain sunlight help build concentration and structural intensity within the leaf material, creating balance between freshness, sweetness, bitterness, and depth in the finished infusion.
Traditional harvesting and processing methods remain closely connected to the rhythm of the local mountain ecosystem. Tea material is selectively hand-harvested and processed close to the cultivation area to preserve freshness and maintain the integrity of the leaves before fixation. Combined with old tree material and extreme high-altitude terroir, these conditions produce Sheng Pu'Er with exceptional aging potential, layered aromatic development, pronounced energetic character, and remarkable structural clarity.
ORGANOLEPTICS
The dry leaves are large, thick, and highly expressive, displaying dark olive and deep green tones with silver-covered buds characteristic of old tree Sheng Pu'Er material. Their appearance reflects careful hand-harvesting and traditional sun-drying, preserving the natural integrity and structure of the leaves. The aroma of the dry leaf is deep and refined, combining notes of mountain herbs, dry wood, wildflowers, light resin, stone minerality, and subtle dried fruit sweetness. In a preheated gaiwan or teapot, the aroma becomes warmer and significantly more concentrated, revealing additional layers of forest wood, warm minerals, tree bark, floral honey, light spice, and delicate camphor-like freshness. After the rinse, the leaves fully awaken and the aromatic profile becomes more integrated and complex, balancing woody depth, floral freshness, herbal intensity, and refined mountain minerality.
The liquor is clear and bright, with a rich golden-yellow color gradually deepening through later infusions. The aroma of the infusion is layered and persistent, combining mineral depth, dried herbs, warm wood, floral nuances, light medicinal tones, and subtle fruity sweetness. The texture is dense, smooth, and highly coating, reflecting both the concentration of old tree material and the slow high-altitude development of the leaves. Initial bitterness is pronounced yet exceptionally clean and structured, quickly transforming into strong returning sweetness and active salivation throughout the palate and throat. Layers of minerals, forest wood, dried herbs, wildflowers, light spice, and cooling camphor-like sensations continue evolving throughout the session while maintaining remarkable balance between strength, clarity, freshness, and softness.
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, mineral depth, and aromatic precision. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of dried fruits, sweet wood, floral honey, resin, and subtle medicinal undertones.
2021 Ming Feng Shan Gu Shu Sheng Cha is a raw Pu'Er tea produced from tea material harvested in 2021 from tea trees estimated to be between 350-500 years old, growing at an altitude of approximately 2100 meters in the Ming Feng area, Lincang, Yunnan, China. Exceptional elevation, mature tree material, and traditional production techniques create a tea with remarkable aromatic precision, pronounced structure, and strong aging potential. The production follows a classic Sheng Cha processing approach focused on preserving the integrity and energetic character of the leaf material through careful hand-harvesting, pan-firing, sun-drying, and traditional stone pressing.
Tea trees of this age develop extensive root systems capable of penetrating deeply into mineral-rich mountain soils, contributing to the concentration, density, and layered complexity associated with high-quality Gu Shu Sheng Pu'Er. At elevations above 2000 meters, slower vegetation cycles and cooler climatic conditions additionally support the accumulation of aromatic compounds and balanced polyphenol structure, giving the tea both strength and refined clarity while preserving freshness and returning sweetness. This combination of mature trees and extreme mountain ecology is especially valued among experienced Pu'Er tea lovers seeking teas with depth, precision, and long-term transformation potential.
As a relatively young Sheng Pu'Er, the 2021 harvest still expresses much of its original mountain energy, freshness, and structural intensity. At the same time, the first stages of natural maturation have already begun integrating sharper vegetal and bitter elements into a more balanced and rounded profile. Properly stored Sheng Pu'Er from old tree material cultivated at this altitude is particularly appreciated for its ability to continue evolving over decades while maintaining clarity, energetic character, and aromatic complexity.
TERROIR
The Ming Feng area of Lincang, Yunnan, is situated in an extreme high-mountain environment at elevations reaching approximately 2100 meters above sea level, where cool temperatures, dense mist, and strong day-to-night temperature variation create ideal conditions for the development of highly complex Sheng Pu'Er material. Such altitude significantly slows vegetation cycles, allowing the leaves to accumulate concentrated aromatic compounds, amino acids, and balanced polyphenols while preserving freshness and structural precision. These conditions contribute directly to the tea’s refined minerality, pronounced returning sweetness, layered bitterness, and long-lasting aftertaste.
The mountain soils of the region are rich in minerals and organic matter, with stable moisture retention and excellent natural drainage. 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, energetic structure, and characteristic mountain minerality associated with high-quality Gu Shu Sheng Pu'Er from high-altitude regions of Lincang.
The ecological environment surrounding the tea gardens remains highly biodiverse and relatively untouched by intensive industrial agriculture. Forest vegetation, humid mountain air, and frequent cloud cover naturally protect the leaves from excessive sunlight exposure while supporting slow and balanced leaf development. At the same time, periods of strong mountain sunlight help build concentration and structural intensity within the leaf material, creating balance between freshness, sweetness, bitterness, and depth in the finished infusion.
Traditional harvesting and processing methods remain closely connected to the rhythm of the local mountain ecosystem. Tea material is selectively hand-harvested and processed close to the cultivation area to preserve freshness and maintain the integrity of the leaves before fixation. Combined with old tree material and extreme high-altitude terroir, these conditions produce Sheng Pu'Er with exceptional aging potential, layered aromatic development, pronounced energetic character, and remarkable structural clarity.
ORGANOLEPTICS
The dry leaves are large, thick, and highly expressive, displaying dark olive and deep green tones with silver-covered buds characteristic of old tree Sheng Pu'Er material. Their appearance reflects careful hand-harvesting and traditional sun-drying, preserving the natural integrity and structure of the leaves. The aroma of the dry leaf is deep and refined, combining notes of mountain herbs, dry wood, wildflowers, light resin, stone minerality, and subtle dried fruit sweetness. In a preheated gaiwan or teapot, the aroma becomes warmer and significantly more concentrated, revealing additional layers of forest wood, warm minerals, tree bark, floral honey, light spice, and delicate camphor-like freshness. After the rinse, the leaves fully awaken and the aromatic profile becomes more integrated and complex, balancing woody depth, floral freshness, herbal intensity, and refined mountain minerality.
The liquor is clear and bright, with a rich golden-yellow color gradually deepening through later infusions. The aroma of the infusion is layered and persistent, combining mineral depth, dried herbs, warm wood, floral nuances, light medicinal tones, and subtle fruity sweetness. The texture is dense, smooth, and highly coating, reflecting both the concentration of old tree material and the slow high-altitude development of the leaves. Initial bitterness is pronounced yet exceptionally clean and structured, quickly transforming into strong returning sweetness and active salivation throughout the palate and throat. Layers of minerals, forest wood, dried herbs, wildflowers, light spice, and cooling camphor-like sensations continue evolving throughout the session while maintaining remarkable balance between strength, clarity, freshness, and softness.
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, mineral depth, and aromatic precision. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of dried fruits, sweet wood, floral honey, resin, and subtle medicinal undertones.
SHENG (RAW) PU'ER
Explore more Sheng (Raw) Pu'Er from AN SHIM TEA Collection.