WU LIANG GU SHU SHU CHA
SHU (RIPE) PU'ER
★ PESTICIDE-FREE
Wu Liang, Lincang, Yunnan, China
2019 Wu Liang Gu Shu Shu Cha is a ripe Pu'Er tea produced by the historic Tulin Tea Factory using old tea tree material from the Wu Liang mountain region of Yunnan. Carefully fermented and matured under traditional Hong Kong storage conditions for more than five years, this tea reflects the combination of ancient tea material, classic factory craftsmanship, and gradual aromatic transformation developed through humid aging. The infusion is dense, smooth, and richly layered, offering woody and creamy nuances, dried fruit and dark honey notes, mineral warmth, and a long, comforting aftertaste with mature depth and refined old tree character. MORE
357 g cake
AROMA
Wood
TASTE
Wood, nutty, mineral
Hong Kong Traditional Storage
PRODUCTION: 2019
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
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
2019 Wu Liang Gu Shu Shu Cha is a ripe Pu'Er tea produced by the historic Tulin Tea Factory using old tea tree material from the Wu Liang mountain region of Yunnan. Carefully fermented according to traditional Shu Pu'Er methods and matured under Hong Kong traditional storage conditions for more than five years, this tea reflects the combination of ancient tea material, classic factory craftsmanship, and gradual aromatic transformation developed through humid aging. The result is a tea with remarkable smoothness, mature depth, mineral warmth, and refined old tree character.
The use of Gu Shu material from the Wu Liang mountain area plays an important role in shaping the final profile of this tea. Old tea trees growing in elevated mountain environments develop deep root systems capable of interacting with mineral-rich soils accumulated through long ecological development. Compared to younger plantation material, Gu Shu tea is traditionally appreciated for producing greater structural depth, more persistent sweetness, denser texture, and stronger energetic character while maintaining balance and aromatic complexity.
The storage history of this tea became an essential part of its evolution after production. Hong Kong traditional storage gradually softened the sharper aspects of fermentation while encouraging the development of deeper woody, creamy, resinous, herbal, and dried fruit characteristics associated with mature aged Shu Pu'Er. Compared to younger factory-style ripe teas, this style of maturation produces a smoother, more integrated, and more comforting profile while preserving the vibrant mineral structure and energetic depth characteristic of old tree material from Wu Liang Shan.
TERROIR
Wu Liang Shan is one of the historically important mountain tea regions of Yunnan, known for producing teas with balanced structure, deep minerality, refined sweetness, and strong aging potential. Tea gardens in this mountainous environment develop under warm subtropical conditions shaped by abundant rainfall, humid air, mineral-rich soils, dense forest vegetation, and significant day-to-night temperature variation. These environmental conditions contribute directly to the tea’s dense texture, layered complexity, persistent sweetness, and energetic mountain character.
The mountain soils of Wu Liang Shan 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 deep structure, balanced body, long-lasting aftertaste, and refined energetic depth characteristic of Gu Shu tea material from the region.
Compared to more aggressive or highly bitter regional profiles, Wu Liang Shan tea is often appreciated for its balanced and harmonious character combining structural depth with smoothness and aromatic elegance. Frequent mountain mist and cooler mountain temperatures support slow and stable leaf development while preserving aromatic freshness and complexity within the leaves. These conditions allow the tea to maintain clarity and balance even after fermentation and years of maturation.
Hong Kong traditional storage became an additional stage in the evolution of the tea’s character after production. The warm and humid storage environment gradually softened the sharper aspects of fermentation while encouraging the development of deeper woody, creamy, resinous, herbal, and dried fruit characteristics associated with mature aged Shu Pu'Er. Combined with old tree Wu Liang material and traditional factory craftsmanship, these conditions created a tea with exceptional smoothness, mature depth, and long-lasting mountain character.
ORGANOLEPTICS
The dry leaves are dark, mature, and naturally twisted, displaying deep brown, copper, and golden tones characteristic of aged Gu Shu Shu Pu'Er tea. Their appearance reflects careful fermentation, old tree material integrity, and gradual maturation under Hong Kong traditional storage conditions. The aroma of the dry leaf is deep, warm, and richly layered, combining notes of aged wood, dark dried fruits, warm minerals, creamy sweetness, resin, forest honey, 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 old tree sweetness.
The liquor is clear and bright, with a deep ruby-brown tone reflecting careful fermentation and years of Hong Kong traditional storage. The aroma of the infusion is dense, smooth, and highly persistent, combining warm wood, dark chocolate-like notes, dried fruits, sweet grains, warm minerals, resinous nuances, forest honey, and subtle herbal complexity. The texture is exceptionally dense, velvety, and coating, filling the palate with remarkable smoothness while maintaining the deep structural character associated with old tree Wu Liang material. The taste is balanced 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 dark chocolate, aged wood, creamy sweetness, 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 refined mountain character.
The aftertaste is long, smooth, 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 deep Wu Liang mountain foundation and refined old tree character. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of dark chocolate, aged wood, forest honey, dried fruits, creamy cocoa, humid forest tones, sweet grains, and subtle medicinal undertones.
