NAN JIAN XIAN QICAI CHA YE YOU SHU
NAN JIAN XIAN QICAI CHA YE YOU SHU
BULANGSHAN COLORFUL PHOENIX
SHU (RIPE) PU'ER★ PESTICIDE-FREE
Bulang Shan, Menghai, Xishuangbanna, Yunnan, China
2013 Nan Jian Xian Qicai Ye You Shu Cha is a ripe Pu'Er tea produced in the classic factory style associated with the historic Tulin Tea Factory and the Nan Jian tea tradition of Yunnan. Carefully fermented and naturally matured for years, this tea reflects the combination of balanced factory blending, traditional Shu Pu'Er craftsmanship, and gradual aromatic transformation developed through long-term aging. The infusion is smooth, dense, and richly comforting, offering woody and mineral nuances, dried fruit and sweet grain notes, refined earthiness, and a long, warming aftertaste with mature character and balanced structural depth. MORE
360 g cake
AROMA
Wood, foliage, and forest after rain
TASTE
Woody, nutty
75+ years old trees
HARVEST: 2013 / PRESSED: 2019
SHU PU'ER is a post-fermented tea produced through a controlled microbial fermentation process that transforms sun-dried tea leaves into a rich, smooth, and deeply complex beverage. As a result of this unique production method, Shu Pu'Er develops a distinctive composition of polyphenols, amino acids, minerals, beneficial microbial metabolites, and other bioactive compounds that contribute to both its characteristic flavor and traditionally valued properties.
The fermentation process significantly alters the chemical composition of the tea, creating a mellow infusion with reduced bitterness and astringency, a smooth texture, and earthy, woody, and sweet aromatic notes. It is believed that regular consumption of Shu Pu'Er may support digestive health, contribute to healthy cholesterol metabolism, promote the balance of beneficial intestinal microflora, and assist the body's natural antioxidant defenses. Traditionally, Shu Pu'Er has also been appreciated for its warming and grounding nature, its ability to aid digestion after meals, reduce feelings of heaviness and fatigue, and create a calm, stable, and balanced state of physical and mental well-being.
The fermentation process significantly alters the chemical composition of the tea, creating a mellow infusion with reduced bitterness and astringency, a smooth texture, and earthy, woody, and sweet aromatic notes. It is believed that regular consumption of Shu Pu'Er may support digestive health, contribute to healthy cholesterol metabolism, promote the balance of beneficial intestinal microflora, and assist the body's natural antioxidant defenses. Traditionally, Shu Pu'Er has also been appreciated for its warming and grounding nature, its ability to aid digestion after meals, reduce feelings of heaviness and fatigue, and create a calm, stable, and balanced state of physical and mental 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: 100 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 100 °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
2013 Nan Jian Xian Qicai Ye You Shu Cha is a ripe Pu'Er tea produced from early spring material harvested from tea trees estimated to be more than 75 years old. Traditionally processed according to classic Shu Pu'Er methods, this tea was harvested in 2013 and later pressed in 2019 into distinctive 360 g cakes divided into convenient sections of approximately 10 grams each for easier daily preparation and portioning. The tea reflects the combination of mature old tree material, traditional factory craftsmanship, and gradual aromatic integration developed through years of natural maturation.
The use of early spring material plays an important role in shaping the character of this tea. After winter dormancy, the first developing leaves accumulate concentrated aromatic compounds and balanced structural components while preserving softness, clarity, and mineral depth. Combined with mature tea tree material, this creates a Shu Pu'Er with dense texture, long-lasting sweetness, balanced body, and refined mature complexity while maintaining smoothness and drinkability.
The unusual segmented cake format represents a practical modern adaptation of traditional compressed tea production. While preserving the advantages of compressed aging and gradual aromatic integration, the division into approximately 10 g sections allows the tea to be broken apart more easily without damaging the integrity of the leaves. This thoughtful combination of traditional processing and practical modern presentation makes the tea especially suitable both for experienced Pu'Er lovers and for comfortable everyday preparation.
Tulin tea factory is located in Nan Jian county, Yunnan province, China. Since 1983, they have produced high-quality pu'er tea using special raw materials harvested in Dali prefecture. The tea material from these places grows high in the mountains, sometimes the altitude reaches about 1950 meters above sea level, which results in a reputation of special quality and properties. Like Xiaguan, the Nan Jian factory uses similar technologies and treatment during the production of their special tea.
TERROIR
The tea material used for 2013 Nan Jian Xian Qicai Ye You Shu Cha originates from the mountain tea-growing regions of Yunnan, where the Nan Jian tea tradition developed under warm subtropical mountain conditions shaped by abundant rainfall, humid air, mineral-rich soils, and dense forest biodiversity. These environmental conditions contribute directly to the tea’s dense texture, balanced minerality, layered complexity, and long-term maturation potential. The mountain ecology of Yunnan creates especially favorable conditions for producing tea material suitable for both fermentation and gradual aromatic development through aging.
The mountain soils of the region are rich in minerals and organic matter, with stable moisture retention and excellent natural drainage. Tea trees estimated to be more than 75 years old develop deeper root systems capable of interacting with multiple soil layers accumulated through long ecological development. This mineral interaction contributes to the tea’s structural depth, persistent sweetness, smooth body, and refined mature character while preserving energetic balance and aromatic clarity.
The use of early spring material further defines the terroir expression of this tea. After winter dormancy, the first developing leaves accumulate concentrated aromatic compounds and balanced structural components while preserving softness, freshness, and mineral concentration. Combined with mature tea tree material and traditional Shu Pu'Er processing, these conditions create a tea with remarkable smoothness, textural richness, and harmonious depth.
The segmented compression format also influences the gradual evolution of the tea after pressing. While preserving the benefits of compressed aging and aromatic integration, the division into smaller sections allows the tea to separate more naturally during brewing while maintaining leaf integrity. The interaction between mature mountain material, traditional processing methods, and gradual post-production maturation created a Shu Pu'Er with balanced structure, refined sweetness, and comforting mature character.
ORGANOLEPTICS
The dry leaves are dark, mature, and tightly compressed into segmented portions, displaying deep brown, copper, and golden tones characteristic of naturally matured Shu Pu'Er tea. Their appearance reflects careful traditional fermentation, gradual post-production aging, and the integrity of mature tea tree material harvested during the early spring season. The aroma of the dry leaf is deep, warm, and highly comforting, combining notes of aged wood, sweet grains, dried fruits, warm minerals, forest honey, resin, and soft earthy nuances. In a preheated gaiwan or teapot, the aroma becomes smoother and increasingly expressive, revealing additional layers of cocoa, roasted nuts, humid forest tones, medicinal herbs, sweet grains, tree bark, and subtle incense-like woodiness. After the rinse, the leaves fully awaken and the aromatic profile becomes highly integrated, balancing creamy softness, woody maturity, mineral warmth, and refined sweetness.
The liquor is clear and bright, with a deep ruby-brown tone reflecting careful fermentation and years of gradual maturation. The aroma of the infusion is dense, smooth, and highly persistent, combining warm wood, creamy chocolate-like notes, dried fruits, sweet grains, warm minerals, resinous nuances, forest honey, and subtle herbal complexity. The texture is exceptionally smooth, dense, and coating, filling the palate with remarkable softness while maintaining balanced structure and mature depth characteristic of old tree Shu Pu'Er material. The taste is mellow and highly refined, with almost no roughness, gradually developing into pronounced mineral sweetness and long-lasting warming sensations throughout the mouth and throat. Layers of aged wood, cocoa, dried fruits, roasted nuts, sweet grains, minerals, resin, forest honey, and soft earthy nuances continue evolving throughout the session while maintaining remarkable harmony between maturity, smoothness, depth, and comforting old tree character.
The aftertaste is long, warm, and deeply comforting, with sweet mineral and creamy sensations remaining in the throat and mouth long after drinking. As the tea continues to open, the structure becomes increasingly rounded and integrated while preserving the balanced mature character and refined sweetness associated with naturally aged factory-style Shu Pu'Er. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of aged wood, cocoa, dark honey, dried fruits, sweet grains, humid forest tones, medicinal herbs, resin, and subtle earthy undertones.
2013 Nan Jian Xian Qicai Ye You Shu Cha is a ripe Pu'Er tea produced from early spring material harvested from tea trees estimated to be more than 75 years old. Traditionally processed according to classic Shu Pu'Er methods, this tea was harvested in 2013 and later pressed in 2019 into distinctive 360 g cakes divided into convenient sections of approximately 10 grams each for easier daily preparation and portioning. The tea reflects the combination of mature old tree material, traditional factory craftsmanship, and gradual aromatic integration developed through years of natural maturation.
The use of early spring material plays an important role in shaping the character of this tea. After winter dormancy, the first developing leaves accumulate concentrated aromatic compounds and balanced structural components while preserving softness, clarity, and mineral depth. Combined with mature tea tree material, this creates a Shu Pu'Er with dense texture, long-lasting sweetness, balanced body, and refined mature complexity while maintaining smoothness and drinkability.
The unusual segmented cake format represents a practical modern adaptation of traditional compressed tea production. While preserving the advantages of compressed aging and gradual aromatic integration, the division into approximately 10 g sections allows the tea to be broken apart more easily without damaging the integrity of the leaves. This thoughtful combination of traditional processing and practical modern presentation makes the tea especially suitable both for experienced Pu'Er lovers and for comfortable everyday preparation.
Tulin tea factory is located in Nan Jian county, Yunnan province, China. Since 1983, they have produced high-quality pu'er tea using special raw materials harvested in Dali prefecture. The tea material from these places grows high in the mountains, sometimes the altitude reaches about 1950 meters above sea level, which results in a reputation of special quality and properties. Like Xiaguan, the Nan Jian factory uses similar technologies and treatment during the production of their special tea.
TERROIR
The tea material used for 2013 Nan Jian Xian Qicai Ye You Shu Cha originates from the mountain tea-growing regions of Yunnan, where the Nan Jian tea tradition developed under warm subtropical mountain conditions shaped by abundant rainfall, humid air, mineral-rich soils, and dense forest biodiversity. These environmental conditions contribute directly to the tea’s dense texture, balanced minerality, layered complexity, and long-term maturation potential. The mountain ecology of Yunnan creates especially favorable conditions for producing tea material suitable for both fermentation and gradual aromatic development through aging.
The mountain soils of the region are rich in minerals and organic matter, with stable moisture retention and excellent natural drainage. Tea trees estimated to be more than 75 years old develop deeper root systems capable of interacting with multiple soil layers accumulated through long ecological development. This mineral interaction contributes to the tea’s structural depth, persistent sweetness, smooth body, and refined mature character while preserving energetic balance and aromatic clarity.
The use of early spring material further defines the terroir expression of this tea. After winter dormancy, the first developing leaves accumulate concentrated aromatic compounds and balanced structural components while preserving softness, freshness, and mineral concentration. Combined with mature tea tree material and traditional Shu Pu'Er processing, these conditions create a tea with remarkable smoothness, textural richness, and harmonious depth.
The segmented compression format also influences the gradual evolution of the tea after pressing. While preserving the benefits of compressed aging and aromatic integration, the division into smaller sections allows the tea to separate more naturally during brewing while maintaining leaf integrity. The interaction between mature mountain material, traditional processing methods, and gradual post-production maturation created a Shu Pu'Er with balanced structure, refined sweetness, and comforting mature character.
ORGANOLEPTICS
The dry leaves are dark, mature, and tightly compressed into segmented portions, displaying deep brown, copper, and golden tones characteristic of naturally matured Shu Pu'Er tea. Their appearance reflects careful traditional fermentation, gradual post-production aging, and the integrity of mature tea tree material harvested during the early spring season. The aroma of the dry leaf is deep, warm, and highly comforting, combining notes of aged wood, sweet grains, dried fruits, warm minerals, forest honey, resin, and soft earthy nuances. In a preheated gaiwan or teapot, the aroma becomes smoother and increasingly expressive, revealing additional layers of cocoa, roasted nuts, humid forest tones, medicinal herbs, sweet grains, tree bark, and subtle incense-like woodiness. After the rinse, the leaves fully awaken and the aromatic profile becomes highly integrated, balancing creamy softness, woody maturity, mineral warmth, and refined sweetness.
The liquor is clear and bright, with a deep ruby-brown tone reflecting careful fermentation and years of gradual maturation. The aroma of the infusion is dense, smooth, and highly persistent, combining warm wood, creamy chocolate-like notes, dried fruits, sweet grains, warm minerals, resinous nuances, forest honey, and subtle herbal complexity. The texture is exceptionally smooth, dense, and coating, filling the palate with remarkable softness while maintaining balanced structure and mature depth characteristic of old tree Shu Pu'Er material. The taste is mellow and highly refined, with almost no roughness, gradually developing into pronounced mineral sweetness and long-lasting warming sensations throughout the mouth and throat. Layers of aged wood, cocoa, dried fruits, roasted nuts, sweet grains, minerals, resin, forest honey, and soft earthy nuances continue evolving throughout the session while maintaining remarkable harmony between maturity, smoothness, depth, and comforting old tree character.
The aftertaste is long, warm, and deeply comforting, with sweet mineral and creamy sensations remaining in the throat and mouth long after drinking. As the tea continues to open, the structure becomes increasingly rounded and integrated while preserving the balanced mature character and refined sweetness associated with naturally aged factory-style Shu Pu'Er. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of aged wood, cocoa, dark honey, dried fruits, sweet grains, humid forest tones, medicinal herbs, resin, and subtle earthy undertones.
SHU (RIPE) PU'ER
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