RONGSHI MENGKU LAO SHU
SHU PU'ER FROM MENGKU OLD TREES
SHU (RIPE) PU'ER
★ PESTICIDE-FREE
Mengku, Lincang, Yunnan, China
2006 Rongshi Mengku Lao Shu is a semi-aged Sheng Pu'Er tea produced by Shuang Jiang Mengku Tea Company using old tea tree material from the famous Mengku region of Lincang, Yunnan. Naturally matured for years, this tea reflects the combination of traditional Mengku tea craftsmanship, powerful mountain character, and gradual aromatic transformation developed through long-term aging. The infusion is deep, structured, and richly layered, offering woody and mineral nuances, dried fruit and resinous notes, refined sweetness, cooling freshness, and a long, persistent aftertaste with mature old tree character and energetic depth. MORE
400 g cake
AROMA
Wood
TASTE
Woody, mineral
PRODUCTION: 2006
SHU (RIPE) PU'ER
★ PESTICIDE-FREE
Mengku, Lincang, Yunnan, China
2006 Rongshi Mengku Lao Shu is a semi-aged Sheng Pu'Er tea produced by Shuang Jiang Mengku Tea Company using old tea tree material from the famous Mengku region of Lincang, Yunnan. Naturally matured for years, this tea reflects the combination of traditional Mengku tea craftsmanship, powerful mountain character, and gradual aromatic transformation developed through long-term aging. The infusion is deep, structured, and richly layered, offering woody and mineral nuances, dried fruit and resinous notes, refined sweetness, cooling freshness, and a long, persistent aftertaste with mature old tree character and energetic depth. MORE
400 g cake
AROMA
Wood
TASTE
Woody, mineral
PRODUCTION: 2006
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
2006 Rongshi Mengku Lao Shu is a semi-aged Sheng Pu'Er tea produced by Shuang Jiang Mengku Tea Company using old tea tree material from the famous Mengku region of Lincang, Yunnan. Carefully processed according to traditional Sheng Pu'Er methods and naturally matured for years, this tea reflects the combination of powerful Mengku mountain material, classic factory craftsmanship, and gradual aromatic transformation developed through long-term aging. Years of maturation have softened and integrated the tea while preserving its dense structure, mineral depth, cooling freshness, and energetic old tree character.
The Mengku region became especially respected within the world of Sheng Pu'Er tea for producing teas with strong structure, pronounced minerality, powerful Cha Qi, and excellent long-term aging potential. Old tea tree material from this area is traditionally appreciated for its ability to combine depth, strength, sweetness, and persistent aftertaste while maintaining remarkable clarity and energetic freshness even after many years of maturation. Compared to softer and more delicate regional profiles, Mengku teas are often recognized for their stronger body, cooling sensations, and structural intensity.
Shuang Jiang Mengku Tea Company played an important role in popularizing Mengku tea material among modern Pu'Er tea lovers and collectors. The factory became respected for preserving the identity of Mengku terroir and producing teas capable of long-term maturation and transformation. More than a decade of aging gradually encouraged the development of deeper woody, resinous, dried fruit, herbal, and mineral characteristics while preserving the vibrant mountain structure and energetic depth that define mature Mengku Lao Shu Sheng Pu'Er.
Shuangjiang Mengku Tea Co. is one of the most famous and respected pu'er tea factories located in Shuangjiang country, Lincang, Yunnan, China. It was founded in 1999, but actually, started its way in 1987 as a small tea-producing factory. Nowadays, the total area occupied by the factory is 166500 square meters. Since 2007, Shuangjiang Mengku Tea Co. has been participating in a government project to grow organic raw materials without the use of chemical fertilizers. For pu'er tea production, this company uses large leaves harvested from trees growing at an altitude of about 1900 m above sea level. Excellent raw materials, the newest technology, quality control, and favorable geographical and climatic factors make this pu'er company one of a kind. The Shuangjiang Mengku Tea Co. produces tea under two brand names: Mu Ye Chun (Wine from tree leaves) and Rongshi Mengku.
TERROIR
The Mengku region of Lincang, Yunnan, is one of the most respected mountain terroirs in the world of Sheng Pu'Er tea, known for producing teas with powerful structure, deep minerality, strong Cha Qi, and excellent aging potential. Tea gardens in this region develop under elevated mountain conditions shaped by abundant rainfall, humid air, dense forest vegetation, and significant day-to-night temperature variation. These environmental conditions contribute directly to the tea’s concentrated texture, energetic depth, cooling freshness, and long-lasting aftertaste.
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 capable of penetrating deeply into the mountain terrain and interacting with multiple soil layers accumulated through centuries of ecological development. This mineral interaction contributes to the dense body, structural intensity, persistent sweetness, and pronounced energetic character characteristic of high-quality Mengku Lao Shu tea material.
Compared to softer and more delicate regional profiles, Mengku terroir is traditionally associated with stronger structure, deeper minerality, cooling sensations, and greater energetic concentration. Frequent mountain mist and cooler temperatures support slow and balanced leaf development while preserving aromatic freshness and complexity within the leaves. These conditions allow the tea to maintain remarkable clarity and vibrancy even after many years of maturation.
Years of natural aging gradually transformed the original mountain character of the tea while preserving its structural identity. Over time, the tea developed deeper woody, resinous, herbal, dried fruit, and mineral characteristics while maintaining the cooling freshness and energetic depth associated with mature Mengku Sheng Pu'Er. The interaction between old tree material, mountain ecology, and long-term maturation created a tea with exceptional balance between power, refinement, maturity, and vibrant mountain energy.
ORGANOLEPTICS
The dry leaves are large, mature, and tightly compressed, displaying deep brown, dark olive, and copper tones characteristic of semi-aged Lao Shu Sheng Pu'Er from Mengku. Their appearance reflects careful traditional processing and years of gradual maturation while preserving the integrity and texture of the old tree material. The aroma of the dry leaf is deep, warm, and highly layered, combining notes of aged wood, warm minerals, dried fruits, resin, medicinal herbs, dark honey, and cooling forest freshness. In a preheated gaiwan or teapot, the aroma becomes increasingly expressive and complex, revealing additional layers of tree bark, incense wood, sweet herbs, humid forest tones, roasted nuts, soft spice, and delicate camphor-like nuances characteristic of mature Mengku tea. 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 sweetness.
The liquor is clear and bright, with a rich amber-red tone reflecting years of gradual natural maturation. The aroma of the infusion is layered, structured, and highly persistent, combining warm minerals, aged wood, resinous notes, dried fruits, medicinal herbs, dark honey, and cooling mountain freshness. The texture is dense, smooth, and coating, filling the palate with remarkable structural depth while maintaining clarity and energetic vibrancy characteristic of Mengku Lao Shu tea material. Initial bitterness is refined, clean, and well integrated, gradually transforming into pronounced Hui Gan, deep returning sweetness that develops continuously throughout the palate and throat. Layers of aged wood, warm minerals, resin, dried fruits, sweet herbs, roasted nuts, incense, forest honey, and cooling sensations continue evolving throughout the session while maintaining remarkable harmony between maturity, power, freshness, and energetic mountain character.
The aftertaste is exceptionally long, cooling, and deeply persistent, with sweet mineral and fresh herbal 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 powerful Mengku mountain foundation and refined old tree character. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of aged wood, resin, dried fruits, dark honey, medicinal herbs, humid forest tones, incense wood, and subtle camphor undertones.
2006 Rongshi Mengku Lao Shu is a semi-aged Sheng Pu'Er tea produced by Shuang Jiang Mengku Tea Company using old tea tree material from the famous Mengku region of Lincang, Yunnan. Carefully processed according to traditional Sheng Pu'Er methods and naturally matured for years, this tea reflects the combination of powerful Mengku mountain material, classic factory craftsmanship, and gradual aromatic transformation developed through long-term aging. Years of maturation have softened and integrated the tea while preserving its dense structure, mineral depth, cooling freshness, and energetic old tree character.
The Mengku region became especially respected within the world of Sheng Pu'Er tea for producing teas with strong structure, pronounced minerality, powerful Cha Qi, and excellent long-term aging potential. Old tea tree material from this area is traditionally appreciated for its ability to combine depth, strength, sweetness, and persistent aftertaste while maintaining remarkable clarity and energetic freshness even after many years of maturation. Compared to softer and more delicate regional profiles, Mengku teas are often recognized for their stronger body, cooling sensations, and structural intensity.
Shuang Jiang Mengku Tea Company played an important role in popularizing Mengku tea material among modern Pu'Er tea lovers and collectors. The factory became respected for preserving the identity of Mengku terroir and producing teas capable of long-term maturation and transformation. More than a decade of aging gradually encouraged the development of deeper woody, resinous, dried fruit, herbal, and mineral characteristics while preserving the vibrant mountain structure and energetic depth that define mature Mengku Lao Shu Sheng Pu'Er.
Shuangjiang Mengku Tea Co. is one of the most famous and respected pu'er tea factories located in Shuangjiang country, Lincang, Yunnan, China. It was founded in 1999, but actually, started its way in 1987 as a small tea-producing factory. Nowadays, the total area occupied by the factory is 166500 square meters. Since 2007, Shuangjiang Mengku Tea Co. has been participating in a government project to grow organic raw materials without the use of chemical fertilizers. For pu'er tea production, this company uses large leaves harvested from trees growing at an altitude of about 1900 m above sea level. Excellent raw materials, the newest technology, quality control, and favorable geographical and climatic factors make this pu'er company one of a kind. The Shuangjiang Mengku Tea Co. produces tea under two brand names: Mu Ye Chun (Wine from tree leaves) and Rongshi Mengku.
TERROIR
The Mengku region of Lincang, Yunnan, is one of the most respected mountain terroirs in the world of Sheng Pu'Er tea, known for producing teas with powerful structure, deep minerality, strong Cha Qi, and excellent aging potential. Tea gardens in this region develop under elevated mountain conditions shaped by abundant rainfall, humid air, dense forest vegetation, and significant day-to-night temperature variation. These environmental conditions contribute directly to the tea’s concentrated texture, energetic depth, cooling freshness, and long-lasting aftertaste.
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 capable of penetrating deeply into the mountain terrain and interacting with multiple soil layers accumulated through centuries of ecological development. This mineral interaction contributes to the dense body, structural intensity, persistent sweetness, and pronounced energetic character characteristic of high-quality Mengku Lao Shu tea material.
Compared to softer and more delicate regional profiles, Mengku terroir is traditionally associated with stronger structure, deeper minerality, cooling sensations, and greater energetic concentration. Frequent mountain mist and cooler temperatures support slow and balanced leaf development while preserving aromatic freshness and complexity within the leaves. These conditions allow the tea to maintain remarkable clarity and vibrancy even after many years of maturation.
Years of natural aging gradually transformed the original mountain character of the tea while preserving its structural identity. Over time, the tea developed deeper woody, resinous, herbal, dried fruit, and mineral characteristics while maintaining the cooling freshness and energetic depth associated with mature Mengku Sheng Pu'Er. The interaction between old tree material, mountain ecology, and long-term maturation created a tea with exceptional balance between power, refinement, maturity, and vibrant mountain energy.
ORGANOLEPTICS
The dry leaves are large, mature, and tightly compressed, displaying deep brown, dark olive, and copper tones characteristic of semi-aged Lao Shu Sheng Pu'Er from Mengku. Their appearance reflects careful traditional processing and years of gradual maturation while preserving the integrity and texture of the old tree material. The aroma of the dry leaf is deep, warm, and highly layered, combining notes of aged wood, warm minerals, dried fruits, resin, medicinal herbs, dark honey, and cooling forest freshness. In a preheated gaiwan or teapot, the aroma becomes increasingly expressive and complex, revealing additional layers of tree bark, incense wood, sweet herbs, humid forest tones, roasted nuts, soft spice, and delicate camphor-like nuances characteristic of mature Mengku tea. 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 sweetness.
The liquor is clear and bright, with a rich amber-red tone reflecting years of gradual natural maturation. The aroma of the infusion is layered, structured, and highly persistent, combining warm minerals, aged wood, resinous notes, dried fruits, medicinal herbs, dark honey, and cooling mountain freshness. The texture is dense, smooth, and coating, filling the palate with remarkable structural depth while maintaining clarity and energetic vibrancy characteristic of Mengku Lao Shu tea material. Initial bitterness is refined, clean, and well integrated, gradually transforming into pronounced Hui Gan, deep returning sweetness that develops continuously throughout the palate and throat. Layers of aged wood, warm minerals, resin, dried fruits, sweet herbs, roasted nuts, incense, forest honey, and cooling sensations continue evolving throughout the session while maintaining remarkable harmony between maturity, power, freshness, and energetic mountain character.
The aftertaste is exceptionally long, cooling, and deeply persistent, with sweet mineral and fresh herbal 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 powerful Mengku mountain foundation and refined old tree character. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of aged wood, resin, dried fruits, dark honey, medicinal herbs, humid forest tones, incense wood, and subtle camphor undertones.
SHU (RIPE) PU'ER
Explore more Shu (Ripe) Pu'Er from AN SHIM TEA Collection.