WU LIANG SHAN GU SHU SHENG CHA
WU LIANG ANCIENT TREES
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Wu Liang, Lincang, Yunnan, China
2019 Wu Liang Lao Shu Sheng Cha is a raw Pu'Er tea produced from old tea trees growing in the Wu Liang mountain area of Yunnan province, a region respected for its balanced and refined Sheng Cha character. Hand-harvested and traditionally processed, this tea reflects the combination of mature tree material, high-mountain terroir, and several years of natural aging that have already begun integrating its structure. The infusion is deep and elegant, offering pronounced minerality, balanced bitterness, returning sweetness, woody and floral nuances, and a long, cooling aftertaste with layered aromatic complexity. MORE
357 g cake
AROMA
Mineral, Herbal
TASTE
Woody, Honey, Dried fruits
Hong Kong Storage
HARVEST: Spring, 2019
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Wu Liang, Lincang, Yunnan, China
2019 Wu Liang Lao Shu Sheng Cha is a raw Pu'Er tea produced from old tea trees growing in the Wu Liang mountain area of Yunnan province, a region respected for its balanced and refined Sheng Cha character. Hand-harvested and traditionally processed, this tea reflects the combination of mature tree material, high-mountain terroir, and several years of natural aging that have already begun integrating its structure. The infusion is deep and elegant, offering pronounced minerality, balanced bitterness, returning sweetness, woody and floral nuances, and a long, cooling aftertaste with layered aromatic complexity. MORE
357 g cake
AROMA
Mineral, Herbal
TASTE
Woody, Honey, Dried fruits
Hong Kong Storage
HARVEST: Spring, 2019
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
2019 Wu Liang Lao Shu Sheng Cha is a raw Pu'Er tea produced in 2019 by Tulin Tea Factory from old tree tea material sourced from the Wu Liang mountain area of Yunnan, China. Pressed into traditional 357 gram iron cakes using strong compression techniques, this tea reflects the combination of mature leaf material, mountain terroir, and controlled long-term aging conditions. Traditional Sheng Cha production methods including careful processing, sun-drying, and dense iron cake pressing preserve the structural integrity and slow transformation potential of the tea over time.
Iron cake production represents a specific style of Pu'Er pressing characterized by very strong compression compared to standard stone-pressed cakes. This dense structure slows oxygen exchange and internal transformation, often resulting in a more gradual and prolonged aging process where bitterness, sweetness, minerality, and aromatic complexity evolve with greater stability over many years. Among experienced Pu'Er tea lovers, iron cakes are especially appreciated for their ability to preserve structural strength and develop deep, integrated character through extended storage.
An important part of this tea’s development comes from five years of Hong Kong Traditional Storage. The warm and humid Hong Kong environment accelerated the integration of sharper youthful characteristics while encouraging the development of woody, resinous, mineral, herbal, and medicinal nuances associated with aged Sheng Pu'Er. At the same time, the dense iron cake compression helped preserve the tea’s energetic structure and internal depth throughout the maturation process. The result is a tea that combines the freshness and clarity of relatively younger Sheng with the first substantial stages of mature aromatic and structural development.
TERROIR
The Wu Liang mountain area of Yunnan is respected for producing Sheng Pu'Er with balanced structure, refined minerality, and elegant aromatic development. Tea gardens in this region are generally situated at elevations ranging from approximately 1800 to 2400 meters above sea level, where cool mountain temperatures, frequent mist, abundant rainfall, and strong day-to-night temperature variation create favorable conditions for slow and balanced leaf development. These environmental conditions contribute directly to the tea’s refined texture, layered bitterness, returning sweetness, and persistent aromatic clarity.
The mountain soils of Wu Liang are rich in minerals and organic matter, with stable moisture retention and good 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 long ecological cycles. This deep mineral interaction contributes to the dense texture, energetic structure, and layered complexity characteristic of high-quality Sheng Pu'Er from the region.
Dense forest vegetation and humid mountain conditions support relatively slow vegetation cycles while protecting the tea trees from excessive environmental stress. Frequent cloud cover moderates direct sunlight exposure, helping preserve freshness and aromatic complexity within the leaves, while periods of stronger mountain sunlight contribute to concentration and structural depth. Compared to more aggressive regional profiles, Wu Liang terroir is often appreciated for producing Sheng Pu'Er with balanced bitterness, refined sweetness, elegant minerality, and harmonious long-term aging potential.
Traditional harvesting and processing methods remain closely connected to the rhythm of the local mountain ecosystem. Tea material is selectively hand-harvested and processed near the cultivation area to preserve freshness and maintain the integrity of the leaves before fixation. Combined with mountain terroir and old tree material, these conditions produce Sheng Pu'Er with excellent transformation capacity, refined energetic character, and stable aromatic development through long-term aging and storage.
ORGANOLEPTICS
The dry leaves are tightly compressed and heavily structured, displaying deep olive, dark brown, and copper tones characteristic of iron cake Sheng Pu'Er that has undergone several years of maturation. Their appearance reflects strong traditional compression and careful aging while preserving the integrity and density of the leaf material. The aroma of the dry leaf is deep, warm, and highly concentrated, combining notes of aged wood, warm minerals, dry herbs, resin, dark honey, humid forest tones, and subtle dried fruit sweetness. In a preheated gaiwan or teapot, the aroma becomes richer and more integrated, revealing additional layers of tree bark, incense-like woodiness, medicinal herbs, light spice, camphor-like freshness, and soft floral undertones. After the rinse, the leaves gradually awaken and the aromatic profile becomes smoother and increasingly layered, balancing woody maturity, mineral depth, herbal complexity, and refined sweetness.
The liquor is clear and bright, with a deep golden-amber tone reflecting both Hong Kong Traditional Storage and the beginning stages of mature transformation. The aroma of the infusion is layered and persistent, combining warm minerals, aged wood, dried herbs, resinous notes, floral nuances, medicinal undertones, and cooling camphor-like freshness. The texture is dense, smooth, and highly coating, reflecting both the strength of iron cake compression and the gradual integration developed through aging. Initial bitterness is pronounced yet exceptionally clean and controlled, quickly transforming into strong returning sweetness and active salivation throughout the palate and throat. Layers of warm minerals, forest wood, herbal medicine, resin, floral honey, dried fruits, light spice, and cooling sensations continue evolving throughout the session while maintaining excellent balance between structural depth, freshness, energetic character, and aromatic clarity.
The aftertaste is 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 harmonious while preserving its energetic mountain character and distinctive iron cake depth. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of aged wood, medicinal herbs, floral honey, resin, dried fruits, humid forest tones, and subtle camphor undertones.
2019 Wu Liang Lao Shu Sheng Cha is a raw Pu'Er tea produced in 2019 by Tulin Tea Factory from old tree tea material sourced from the Wu Liang mountain area of Yunnan, China. Pressed into traditional 357 gram iron cakes using strong compression techniques, this tea reflects the combination of mature leaf material, mountain terroir, and controlled long-term aging conditions. Traditional Sheng Cha production methods including careful processing, sun-drying, and dense iron cake pressing preserve the structural integrity and slow transformation potential of the tea over time.
Iron cake production represents a specific style of Pu'Er pressing characterized by very strong compression compared to standard stone-pressed cakes. This dense structure slows oxygen exchange and internal transformation, often resulting in a more gradual and prolonged aging process where bitterness, sweetness, minerality, and aromatic complexity evolve with greater stability over many years. Among experienced Pu'Er tea lovers, iron cakes are especially appreciated for their ability to preserve structural strength and develop deep, integrated character through extended storage.
An important part of this tea’s development comes from five years of Hong Kong Traditional Storage. The warm and humid Hong Kong environment accelerated the integration of sharper youthful characteristics while encouraging the development of woody, resinous, mineral, herbal, and medicinal nuances associated with aged Sheng Pu'Er. At the same time, the dense iron cake compression helped preserve the tea’s energetic structure and internal depth throughout the maturation process. The result is a tea that combines the freshness and clarity of relatively younger Sheng with the first substantial stages of mature aromatic and structural development.
TERROIR
The Wu Liang mountain area of Yunnan is respected for producing Sheng Pu'Er with balanced structure, refined minerality, and elegant aromatic development. Tea gardens in this region are generally situated at elevations ranging from approximately 1800 to 2400 meters above sea level, where cool mountain temperatures, frequent mist, abundant rainfall, and strong day-to-night temperature variation create favorable conditions for slow and balanced leaf development. These environmental conditions contribute directly to the tea’s refined texture, layered bitterness, returning sweetness, and persistent aromatic clarity.
The mountain soils of Wu Liang are rich in minerals and organic matter, with stable moisture retention and good 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 long ecological cycles. This deep mineral interaction contributes to the dense texture, energetic structure, and layered complexity characteristic of high-quality Sheng Pu'Er from the region.
Dense forest vegetation and humid mountain conditions support relatively slow vegetation cycles while protecting the tea trees from excessive environmental stress. Frequent cloud cover moderates direct sunlight exposure, helping preserve freshness and aromatic complexity within the leaves, while periods of stronger mountain sunlight contribute to concentration and structural depth. Compared to more aggressive regional profiles, Wu Liang terroir is often appreciated for producing Sheng Pu'Er with balanced bitterness, refined sweetness, elegant minerality, and harmonious long-term aging potential.
Traditional harvesting and processing methods remain closely connected to the rhythm of the local mountain ecosystem. Tea material is selectively hand-harvested and processed near the cultivation area to preserve freshness and maintain the integrity of the leaves before fixation. Combined with mountain terroir and old tree material, these conditions produce Sheng Pu'Er with excellent transformation capacity, refined energetic character, and stable aromatic development through long-term aging and storage.
ORGANOLEPTICS
The dry leaves are tightly compressed and heavily structured, displaying deep olive, dark brown, and copper tones characteristic of iron cake Sheng Pu'Er that has undergone several years of maturation. Their appearance reflects strong traditional compression and careful aging while preserving the integrity and density of the leaf material. The aroma of the dry leaf is deep, warm, and highly concentrated, combining notes of aged wood, warm minerals, dry herbs, resin, dark honey, humid forest tones, and subtle dried fruit sweetness. In a preheated gaiwan or teapot, the aroma becomes richer and more integrated, revealing additional layers of tree bark, incense-like woodiness, medicinal herbs, light spice, camphor-like freshness, and soft floral undertones. After the rinse, the leaves gradually awaken and the aromatic profile becomes smoother and increasingly layered, balancing woody maturity, mineral depth, herbal complexity, and refined sweetness.
The liquor is clear and bright, with a deep golden-amber tone reflecting both Hong Kong Traditional Storage and the beginning stages of mature transformation. The aroma of the infusion is layered and persistent, combining warm minerals, aged wood, dried herbs, resinous notes, floral nuances, medicinal undertones, and cooling camphor-like freshness. The texture is dense, smooth, and highly coating, reflecting both the strength of iron cake compression and the gradual integration developed through aging. Initial bitterness is pronounced yet exceptionally clean and controlled, quickly transforming into strong returning sweetness and active salivation throughout the palate and throat. Layers of warm minerals, forest wood, herbal medicine, resin, floral honey, dried fruits, light spice, and cooling sensations continue evolving throughout the session while maintaining excellent balance between structural depth, freshness, energetic character, and aromatic clarity.
The aftertaste is 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 harmonious while preserving its energetic mountain character and distinctive iron cake depth. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of aged wood, medicinal herbs, floral honey, resin, dried fruits, humid forest tones, and subtle camphor undertones.
SHENG (RAW) PU'ER
Explore more Sheng (Raw) Pu'Er from AN SHIM TEA Collection.