NAN JIAN SHENG CHA TUO
TULIN TEA FACTORY
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Simao, Puer, Yunnan, China
2008 Nan Jian Sheng Cha Tuo is a raw Pu'Er tea traditionally pressed into the classic tuocha shape, reflecting the long-standing production traditions of Yunnan Sheng Cha. Produced and naturally aged for more than fifteen years, this tea combines mature mountain tea material, traditional compression, and gradual transformation developed through long-term storage. The infusion is deep, smooth, and highly layered, offering woody and mineral nuances, refined bitterness, returning sweetness, medicinal and herbal complexity, and a long, cooling aftertaste with balanced mature character. MORE
100 g tuo cha
AROMA
Wood, dates
TASTE
Woody, milky
Hong Kong Traditional Storage
HARVEST: 2008
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Simao, Puer, Yunnan, China
2008 Nan Jian Sheng Cha Tuo is a raw Pu'Er tea traditionally pressed into the classic tuocha shape, reflecting the long-standing production traditions of Yunnan Sheng Cha. Produced and naturally aged for more than fifteen years, this tea combines mature mountain tea material, traditional compression, and gradual transformation developed through long-term storage. The infusion is deep, smooth, and highly layered, offering woody and mineral nuances, refined bitterness, returning sweetness, medicinal and herbal complexity, and a long, cooling aftertaste with balanced mature character. MORE
100 g tuo cha
AROMA
Wood, dates
TASTE
Woody, milky
Hong Kong Traditional Storage
HARVEST: 2008
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).
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: 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
2008 Nan Jian Sheng Cha Tuo is a raw Pu'Er tea produced by the respected Tulin Tea Factory and traditionally pressed into classic 100 g tuocha form, one of the most recognizable and historically important compression styles in Yunnan tea culture. Traditional Sheng Cha production methods including careful processing, compression, and long-term storage allow the tea to gradually evolve and develop deeper aromatic complexity over time. More than fifteen years of natural maturation have transformed the tea into a balanced and highly expressive aged Sheng Pu'Er while preserving its energetic mountain character and structural clarity.
The tuocha format has historically been associated with practical long-term storage, transportation, and gradual aging of Sheng Pu'Er tea. The dense bowl-shaped compression slows the aging process and allows the tea to transform progressively over many years while preserving aromatic depth and structural integrity. Over time, the tightly compressed material gradually softens and integrates, producing increasingly layered woody, mineral, medicinal, and sweet characteristics highly appreciated among experienced Pu'Er tea lovers.
An important part of this tea’s transformation comes from long-term Hong Kong Traditional Storage. The warm and humid Hong Kong environment accelerated the integration of youthful bitterness and promoted the development of deeper woody, herbal, resinous, humid, and camphor-like characteristics associated with mature aged Sheng Pu'Er. At the same time, the tea preserved structural balance, clarity, and energetic depth, resulting in a mature profile that combines softness, complexity, cooling sensations, and long-lasting aromatic persistence.
TERROIR
The tea material used for 2008 Nan Jian Sheng Cha Tuo originates from the mountain environments of Yunnan province, one of the most historically important tea-producing regions in the world and the birthplace of Sheng Pu'Er tea culture. Mountain tea gardens in these regions develop under warm subtropical conditions shaped by abundant rainfall, humid air, mineral-rich soils, and strong biodiversity. These environmental conditions contribute directly to the tea’s pronounced minerality, structural depth, energetic character, and long-term aging potential.
The mountain soils of Yunnan 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 capable of interacting deeply with multiple soil layers accumulated through long ecological development. This mineral interaction contributes to the dense texture, persistent aftertaste, layered complexity, and energetic clarity characteristic of traditionally produced Sheng Pu'Er tea.
Dense mountain vegetation and humid environmental conditions support balanced leaf development while protecting the tea plants from excessive climatic stress. Frequent mist and cloud cover moderate direct sunlight exposure, helping preserve aromatic freshness and complexity within the leaves, while periods of mountain sunlight contribute to concentration and balanced structural intensity. These ecological conditions create tea material especially suitable for long-term aging and gradual aromatic transformation through storage.
The long-term Hong Kong Traditional Storage further became part of the tea’s terroir evolution after production. Warm and humid storage conditions accelerated microbial and oxidative transformation processes, gradually softening youthful bitterness while encouraging the development of deeper woody, medicinal, resinous, humid, and camphor-like characteristics associated with mature Sheng Pu'Er. The interaction between original Yunnan mountain material and Hong Kong aging conditions created a mature and highly integrated profile valued among experienced aged tea collectors and Sheng Pu'Er enthusiasts.
ORGANOLEPTICS
The dry leaves are tightly compressed in the traditional tuocha form, displaying deep brown, dark olive, and copper tones characteristic of long-aged Sheng Pu'Er stored under humid conditions. Their appearance reflects gradual transformation developed through years of Hong Kong Traditional Storage while preserving the integrity and dense structure of the leaf material. The aroma of the dry leaf is mature, warm, and highly layered, combining notes of aged wood, medicinal herbs, humid forest tones, warm minerals, resin, old books, dried fruits, and pronounced camphor-like freshness. In a preheated gaiwan or teapot, the aroma becomes deeper and increasingly expressive, revealing additional layers of incense-like woodiness, tree bark, dark honey, medicinal roots, humid earth, soft spice, and cooling herbal nuances. After the rinse, the leaves fully awaken and the aromatic profile becomes smoother and more integrated, balancing woody maturity, mineral depth, medicinal complexity, and refined sweetness.
The liquor is clear and bright, with a deep amber-red tone reflecting more than fifteen years of aging and transformation. The aroma of the infusion is layered, mature, and highly persistent, combining warm minerals, aged wood, medicinal herbs, resinous notes, humid forest nuances, dried fruits, dark honey, and cooling camphor-like freshness. The texture is dense, smooth, and highly coating, showing remarkable integration and balance developed through long-term maturation and traditional storage. Initial bitterness is soft, refined, and exceptionally controlled, gradually transforming into pronounced Hui Gan, deep returning sweetness that develops continuously throughout the palate and throat. Layers of aged wood, herbal medicine, warm minerals, resin, incense, dried fruits, humid earth, light spice, and cooling sensations continue evolving throughout the session while maintaining remarkable harmony between maturity, energetic depth, structural clarity, and aromatic persistence.
The aftertaste is exceptionally long, cooling, and deeply persistent, with sweetness and mineral freshness remaining in the throat and mouth long after drinking. As the tea continues to open, the structure becomes increasingly rounded, smooth, and expansive while preserving its energetic mountain character and mature aged complexity. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of aged wood, medicinal herbs, resin, dark honey, humid forest tones, incense, dried fruits, and pronounced camphor undertones.
2008 Nan Jian Sheng Cha Tuo is a raw Pu'Er tea produced by the respected Tulin Tea Factory and traditionally pressed into classic 100 g tuocha form, one of the most recognizable and historically important compression styles in Yunnan tea culture. Traditional Sheng Cha production methods including careful processing, compression, and long-term storage allow the tea to gradually evolve and develop deeper aromatic complexity over time. More than fifteen years of natural maturation have transformed the tea into a balanced and highly expressive aged Sheng Pu'Er while preserving its energetic mountain character and structural clarity.
The tuocha format has historically been associated with practical long-term storage, transportation, and gradual aging of Sheng Pu'Er tea. The dense bowl-shaped compression slows the aging process and allows the tea to transform progressively over many years while preserving aromatic depth and structural integrity. Over time, the tightly compressed material gradually softens and integrates, producing increasingly layered woody, mineral, medicinal, and sweet characteristics highly appreciated among experienced Pu'Er tea lovers.
An important part of this tea’s transformation comes from long-term Hong Kong Traditional Storage. The warm and humid Hong Kong environment accelerated the integration of youthful bitterness and promoted the development of deeper woody, herbal, resinous, humid, and camphor-like characteristics associated with mature aged Sheng Pu'Er. At the same time, the tea preserved structural balance, clarity, and energetic depth, resulting in a mature profile that combines softness, complexity, cooling sensations, and long-lasting aromatic persistence.
TERROIR
The tea material used for 2008 Nan Jian Sheng Cha Tuo originates from the mountain environments of Yunnan province, one of the most historically important tea-producing regions in the world and the birthplace of Sheng Pu'Er tea culture. Mountain tea gardens in these regions develop under warm subtropical conditions shaped by abundant rainfall, humid air, mineral-rich soils, and strong biodiversity. These environmental conditions contribute directly to the tea’s pronounced minerality, structural depth, energetic character, and long-term aging potential.
The mountain soils of Yunnan 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 capable of interacting deeply with multiple soil layers accumulated through long ecological development. This mineral interaction contributes to the dense texture, persistent aftertaste, layered complexity, and energetic clarity characteristic of traditionally produced Sheng Pu'Er tea.
Dense mountain vegetation and humid environmental conditions support balanced leaf development while protecting the tea plants from excessive climatic stress. Frequent mist and cloud cover moderate direct sunlight exposure, helping preserve aromatic freshness and complexity within the leaves, while periods of mountain sunlight contribute to concentration and balanced structural intensity. These ecological conditions create tea material especially suitable for long-term aging and gradual aromatic transformation through storage.
The long-term Hong Kong Traditional Storage further became part of the tea’s terroir evolution after production. Warm and humid storage conditions accelerated microbial and oxidative transformation processes, gradually softening youthful bitterness while encouraging the development of deeper woody, medicinal, resinous, humid, and camphor-like characteristics associated with mature Sheng Pu'Er. The interaction between original Yunnan mountain material and Hong Kong aging conditions created a mature and highly integrated profile valued among experienced aged tea collectors and Sheng Pu'Er enthusiasts.
ORGANOLEPTICS
The dry leaves are tightly compressed in the traditional tuocha form, displaying deep brown, dark olive, and copper tones characteristic of long-aged Sheng Pu'Er stored under humid conditions. Their appearance reflects gradual transformation developed through years of Hong Kong Traditional Storage while preserving the integrity and dense structure of the leaf material. The aroma of the dry leaf is mature, warm, and highly layered, combining notes of aged wood, medicinal herbs, humid forest tones, warm minerals, resin, old books, dried fruits, and pronounced camphor-like freshness. In a preheated gaiwan or teapot, the aroma becomes deeper and increasingly expressive, revealing additional layers of incense-like woodiness, tree bark, dark honey, medicinal roots, humid earth, soft spice, and cooling herbal nuances. After the rinse, the leaves fully awaken and the aromatic profile becomes smoother and more integrated, balancing woody maturity, mineral depth, medicinal complexity, and refined sweetness.
The liquor is clear and bright, with a deep amber-red tone reflecting more than fifteen years of aging and transformation. The aroma of the infusion is layered, mature, and highly persistent, combining warm minerals, aged wood, medicinal herbs, resinous notes, humid forest nuances, dried fruits, dark honey, and cooling camphor-like freshness. The texture is dense, smooth, and highly coating, showing remarkable integration and balance developed through long-term maturation and traditional storage. Initial bitterness is soft, refined, and exceptionally controlled, gradually transforming into pronounced Hui Gan, deep returning sweetness that develops continuously throughout the palate and throat. Layers of aged wood, herbal medicine, warm minerals, resin, incense, dried fruits, humid earth, light spice, and cooling sensations continue evolving throughout the session while maintaining remarkable harmony between maturity, energetic depth, structural clarity, and aromatic persistence.
The aftertaste is exceptionally long, cooling, and deeply persistent, with sweetness and mineral freshness remaining in the throat and mouth long after drinking. As the tea continues to open, the structure becomes increasingly rounded, smooth, and expansive while preserving its energetic mountain character and mature aged complexity. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of aged wood, medicinal herbs, resin, dark honey, humid forest tones, incense, dried fruits, and pronounced camphor undertones.
SHENG (RAW) PU'ER
Explore more Sheng (Raw) Pu'Er from AN SHIM TEA Collection.