MING FENG SHAN ZI YA GU SHU MAO CHA
MING FENG SHAN PURPLE ANCIENT TREES
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Ming Feng, Lincang, Yunnan, China
Ming Feng Zi Ya Gu Shu Mao Cha is a rare raw Pu'Er tea produced from ancient purple-bud tea trees growing in the Ming Feng mountain area of Yunnan, China, a region known for expressive mountain teas with strong mineral character. Harvested in spring 2023 and processed using traditional sun-dried mao cha methods, this tea highlights the distinctive aromatic and structural qualities associated with Zi Ya purple tea material. The infusion is vibrant and layered, offering floral-herbal freshness, berry-like sweetness, mineral depth, gentle bitterness, and a long, cooling aftertaste with pronounced returning sweetness. MORE
AROMA
Floral, fruity, honey
TASTE
Fruity, herbal
ALTITUDE: 2100 m
VARIETAL: Zi Ya
HARVEST: Spring, 2023
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Ming Feng, Lincang, Yunnan, China
Ming Feng Zi Ya Gu Shu Mao Cha is a rare raw Pu'Er tea produced from ancient purple-bud tea trees growing in the Ming Feng mountain area of Yunnan, China, a region known for expressive mountain teas with strong mineral character. Harvested in spring 2023 and processed using traditional sun-dried mao cha methods, this tea highlights the distinctive aromatic and structural qualities associated with Zi Ya purple tea material. The infusion is vibrant and layered, offering floral-herbal freshness, berry-like sweetness, mineral depth, gentle bitterness, and a long, cooling aftertaste with pronounced returning sweetness. MORE
AROMA
Floral, fruity, honey
TASTE
Fruity, herbal
ALTITUDE: 2100 m
VARIETAL: Zi Ya
HARVEST: Spring, 2023
Because the leaves undergo only the essential stages of Sheng Pu'Er production before pressing or further aging, GU SHU MAO CHA preserves a high concentration of naturally occurring polyphenols, amino acids, minerals, aromatic compounds, and other valuable substances accumulated by the deep-rooted ancient trees.
It is believed that regular consumption of Gu Shu Mao Cha may support cardiovascular health, contribute to the body's natural antioxidant defenses, promote healthy digestion, and enhance mental clarity and focus. Traditionally, ancient tree teas have also been appreciated for their powerful Cha Qi, long-lasting sweetness, mineral richness, and their ability to create a balanced state of physical vitality, calm concentration, and overall well-being.
It is believed that regular consumption of Gu Shu Mao Cha may support cardiovascular health, contribute to the body's natural antioxidant defenses, promote healthy digestion, and enhance mental clarity and focus. Traditionally, ancient tree teas have also been appreciated for their powerful Cha Qi, long-lasting sweetness, mineral richness, and their ability to create a balanced state of physical vitality, calm concentration, 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
2023 Ming Feng Zi Ya Gu Shu Mao Cha is a rare raw Pu'Er tea produced from ancient purple-bud tea trees growing in the Ming Feng mountain area of Yunnan, China. Zi Ya, which translates as “purple bud,” refers to naturally occurring tea material rich in anthocyanins, pigments responsible for the distinctive dark purple coloration of the young leaves and buds. Among experienced tea lovers, Zi Ya teas are appreciated for their unique aromatic profile, pronounced mineral character, energetic structure, and distinctive balance between bitterness, sweetness, and cooling sensations.
This tea was produced from spring-harvested leaves collected from ancient purple tea trees and processed according to traditional raw Pu'Er production methods. After harvesting, the leaves underwent withering, wok-firing, rolling, and natural sun-drying, preserving the living character of the tea and supporting its future maturation potential. As loose mao cha, the tea remains in its natural and uncompressed form, allowing the distinctive character of the Zi Ya material and the Ming Feng terroir to express themselves with clarity and precision.
Compared to standard large-leaf Assamica material, Zi Ya teas often present a more vivid and complex aromatic structure with berry-like fruitiness, deeper mineral expression, cooling sensations, and stronger energetic character. At the same time, high-quality ancient tree Zi Ya productions maintain balance and refinement rather than excessive sharpness or aggressiveness. The combination of ancient tree material, naturally occurring purple buds, mountain terroir, and traditional sun-dried processing creates a highly distinctive and memorable raw Pu'Er tea experience.
TERROIR
Ming Feng is located within the mountainous tea-growing regions of Yunnan province, where ancient tea trees grow in forested environments shaped by humid subtropical climate conditions, abundant rainfall, frequent mountain mist, and rich biodiversity. The region is characterized by mineral-rich soils, stable humidity, and significant day and night temperature variation, conditions that support slow and balanced leaf development throughout the growing season. These environmental factors contribute to the depth, mineral structure, aromatic complexity, and energetic character characteristic of Ming Feng teas.
The tea trees growing in this area are ancient large-leaf Assamica varietals, including naturally occurring Zi Ya purple tea trees distinguished by elevated anthocyanin content in the young buds and leaves. Many of these trees continue to grow within semi-wild forest ecosystems rather than intensive plantation environments, creating healthier ecological conditions and highly complex aromatic expression. The interaction between altitude, forest vegetation, humidity, rocky soils, and purple tea genetics contributes to teas with pronounced minerality, berry-like fruitiness, floral-herbal freshness, cooling sensations, and long-lasting returning sweetness.
Compared to standard large-leaf Assamica material, the terroir expression of Ming Feng Zi Ya teas often appears more vibrant and concentrated, with stronger mineral definition and more distinctive aromatic intensity. At the same time, the teas maintain balance and refinement rather than excessive sharpness. The combination of ancient purple tea trees, mountain climate, forest biodiversity, and traditional sun-dried processing creates a highly distinctive raw Pu'Er tea with strong individuality and excellent maturation potential.
ORGANOLEPTICS
The dry leaf appearance is highly expressive and distinctive, with twisted leaves and buds showing dark olive, deep green, and subtle purple tones characteristic of Zi Ya purple tea material. The aroma of the dry leaves is vibrant and layered, combining floral-herbal freshness with notes of dark berries, wild honey, warm minerals, fresh wood, and light resinous undertones. In a preheated teapot, the tea gradually opens up, the aroma becoming deeper and more concentrated, revealing notes of mountain flowers, ripe forest berries, warm stone, medicinal herbs, and cooling freshness. After a brief rinse, the leaves fully awaken, and the aroma becomes more complex and vivid, combining floral sweetness with pronounced mineral depth, berry-like fruitiness, light woody tones, subtle camphor nuances, and fresh herbal accents. The aroma of the liquor in the empty cup is intense and persistent, showing warm minerals, dried flowers, dark fruits, honeyed sweetness, and remarkable aromatic clarity.
The taste is energetic, structured, and highly layered, with a dense and vibrant texture developing immediately from the first infusions. Floral-herbal sweetness and fresh mineral notes gradually transition into deeper berry-like, woody, resinous, and lightly medicinal tones supported by elegant bitterness and strong energetic structure. The bitterness is pronounced yet refined, quickly transforming into persistent returning sweetness and long cooling sensations characteristic of high-quality Zi Ya ancient tree tea. The mouthfeel remains thick, concentrated, and refreshing throughout multiple infusions while maintaining clarity and precision. The aftertaste is exceptionally long, cooling, and deeply persistent, with strong salivation and lingering mineral sweetness gradually developing throughout the mouth and throat. In the empty cup after drinking, warm floral notes, minerals, dark berries, dried herbs, resin, and soft honey sweetness remain with a deep and lasting aromatic finish.
2023 Ming Feng Zi Ya Gu Shu Mao Cha is a rare raw Pu'Er tea produced from ancient purple-bud tea trees growing in the Ming Feng mountain area of Yunnan, China. Zi Ya, which translates as “purple bud,” refers to naturally occurring tea material rich in anthocyanins, pigments responsible for the distinctive dark purple coloration of the young leaves and buds. Among experienced tea lovers, Zi Ya teas are appreciated for their unique aromatic profile, pronounced mineral character, energetic structure, and distinctive balance between bitterness, sweetness, and cooling sensations.
This tea was produced from spring-harvested leaves collected from ancient purple tea trees and processed according to traditional raw Pu'Er production methods. After harvesting, the leaves underwent withering, wok-firing, rolling, and natural sun-drying, preserving the living character of the tea and supporting its future maturation potential. As loose mao cha, the tea remains in its natural and uncompressed form, allowing the distinctive character of the Zi Ya material and the Ming Feng terroir to express themselves with clarity and precision.
Compared to standard large-leaf Assamica material, Zi Ya teas often present a more vivid and complex aromatic structure with berry-like fruitiness, deeper mineral expression, cooling sensations, and stronger energetic character. At the same time, high-quality ancient tree Zi Ya productions maintain balance and refinement rather than excessive sharpness or aggressiveness. The combination of ancient tree material, naturally occurring purple buds, mountain terroir, and traditional sun-dried processing creates a highly distinctive and memorable raw Pu'Er tea experience.
TERROIR
Ming Feng is located within the mountainous tea-growing regions of Yunnan province, where ancient tea trees grow in forested environments shaped by humid subtropical climate conditions, abundant rainfall, frequent mountain mist, and rich biodiversity. The region is characterized by mineral-rich soils, stable humidity, and significant day and night temperature variation, conditions that support slow and balanced leaf development throughout the growing season. These environmental factors contribute to the depth, mineral structure, aromatic complexity, and energetic character characteristic of Ming Feng teas.
The tea trees growing in this area are ancient large-leaf Assamica varietals, including naturally occurring Zi Ya purple tea trees distinguished by elevated anthocyanin content in the young buds and leaves. Many of these trees continue to grow within semi-wild forest ecosystems rather than intensive plantation environments, creating healthier ecological conditions and highly complex aromatic expression. The interaction between altitude, forest vegetation, humidity, rocky soils, and purple tea genetics contributes to teas with pronounced minerality, berry-like fruitiness, floral-herbal freshness, cooling sensations, and long-lasting returning sweetness.
Compared to standard large-leaf Assamica material, the terroir expression of Ming Feng Zi Ya teas often appears more vibrant and concentrated, with stronger mineral definition and more distinctive aromatic intensity. At the same time, the teas maintain balance and refinement rather than excessive sharpness. The combination of ancient purple tea trees, mountain climate, forest biodiversity, and traditional sun-dried processing creates a highly distinctive raw Pu'Er tea with strong individuality and excellent maturation potential.
ORGANOLEPTICS
The dry leaf appearance is highly expressive and distinctive, with twisted leaves and buds showing dark olive, deep green, and subtle purple tones characteristic of Zi Ya purple tea material. The aroma of the dry leaves is vibrant and layered, combining floral-herbal freshness with notes of dark berries, wild honey, warm minerals, fresh wood, and light resinous undertones. In a preheated teapot, the tea gradually opens up, the aroma becoming deeper and more concentrated, revealing notes of mountain flowers, ripe forest berries, warm stone, medicinal herbs, and cooling freshness. After a brief rinse, the leaves fully awaken, and the aroma becomes more complex and vivid, combining floral sweetness with pronounced mineral depth, berry-like fruitiness, light woody tones, subtle camphor nuances, and fresh herbal accents. The aroma of the liquor in the empty cup is intense and persistent, showing warm minerals, dried flowers, dark fruits, honeyed sweetness, and remarkable aromatic clarity.
The taste is energetic, structured, and highly layered, with a dense and vibrant texture developing immediately from the first infusions. Floral-herbal sweetness and fresh mineral notes gradually transition into deeper berry-like, woody, resinous, and lightly medicinal tones supported by elegant bitterness and strong energetic structure. The bitterness is pronounced yet refined, quickly transforming into persistent returning sweetness and long cooling sensations characteristic of high-quality Zi Ya ancient tree tea. The mouthfeel remains thick, concentrated, and refreshing throughout multiple infusions while maintaining clarity and precision. The aftertaste is exceptionally long, cooling, and deeply persistent, with strong salivation and lingering mineral sweetness gradually developing throughout the mouth and throat. In the empty cup after drinking, warm floral notes, minerals, dark berries, dried herbs, resin, and soft honey sweetness remain with a deep and lasting aromatic finish.
GU SHU MAO CHA
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