YIBANG WANG ZI SHAN GONG CHA MAO CHA
WANG ZI SHAN ANCIENT TREES
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Wang Zi Shan, Yibang, Mengla, Xishuangbanna, Yunnan, China
2023 Yibang Wang Zi Shan Gong Cha Mao Cha is a rare raw Pu'Er tea from the historic Yibang tea region in Yunnan, China, an area traditionally associated with imperial tribute tea production during the Qing dynasty. Produced from spring-harvested leaves growing on old tea trees in the Wang Zi Shan area, this mao cha reflects the refined and elegant character for which Yibang teas are especially respected among experienced tea lovers. The infusion is smooth and layered, offering delicate floral sweetness, gentle woody-mineral depth, soft bitterness, and a long, clean aftertaste. MORE
AROMA
Floral, fruity, honey
TASTE
Woody, herbal
ALTITUDE: 1500-1900 m
VARIETAL: Da Ye Zhong
HARVEST: Spring, 2023
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Wang Zi Shan, Yibang, Mengla, Xishuangbanna, Yunnan, China
2023 Yibang Wang Zi Shan Gong Cha Mao Cha is a rare raw Pu'Er tea from the historic Yibang tea region in Yunnan, China, an area traditionally associated with imperial tribute tea production during the Qing dynasty. Produced from spring-harvested leaves growing on old tea trees in the Wang Zi Shan area, this mao cha reflects the refined and elegant character for which Yibang teas are especially respected among experienced tea lovers. The infusion is smooth and layered, offering delicate floral sweetness, gentle woody-mineral depth, soft bitterness, and a long, clean aftertaste. MORE
AROMA
Floral, fruity, honey
TASTE
Woody, herbal
ALTITUDE: 1500-1900 m
VARIETAL: Da Ye Zhong
HARVEST: Spring, 2023
Because the leaves undergo only the essential stages of Sheng Pu'Er production before pressing or further aging, GU SHU MAO CHA preserves a high concentration of naturally occurring polyphenols, amino acids, minerals, aromatic compounds, and other valuable substances accumulated by the deep-rooted ancient trees.
It is believed that regular consumption of Gu Shu Mao Cha may support cardiovascular health, contribute to the body's natural antioxidant defenses, promote healthy digestion, and enhance mental clarity and focus. Traditionally, ancient tree teas have also been appreciated for their powerful Cha Qi, long-lasting sweetness, mineral richness, and their ability to create a balanced state of physical vitality, calm concentration, and overall well-being.
It is believed that regular consumption of Gu Shu Mao Cha may support cardiovascular health, contribute to the body's natural antioxidant defenses, promote healthy digestion, and enhance mental clarity and focus. Traditionally, ancient tree teas have also been appreciated for their powerful Cha Qi, long-lasting sweetness, mineral richness, and their ability to create a balanced state of physical vitality, calm concentration, 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
Yibang is one of the historically significant tea mountains of Yunnan and occupies an important place in the development of traditional Pu'Er tea culture. During the Qing dynasty, teas from this region were highly valued and associated with Gong Cha, or tribute tea, produced for the imperial court due to their refined and elegant character. Compared to many other famous Pu'Er regions known for power and intensity, Yibang teas are traditionally appreciated for their precision, softness, aromatic complexity, and balanced structure.
This 2023 Wang Zi Shan Gong Cha Mao Cha was produced from spring-harvested leaves collected from old tea trees growing in the Yibang area. The tea was processed according to traditional raw Pu'Er methods, including withering, wok-firing, rolling, and sun-drying, preserving both the natural aromatic expression of the material and its long-term ageing potential. As loose mao cha, the tea remains in its most uncompressed and direct form, allowing the terroir and craftsmanship to be experienced with clarity and minimal intervention.
The character of Yibang tea is often distinguished by a more delicate and refined profile compared to stronger and more bitter Pu'Er regions of Yunnan. Wang Zi Shan material in particular is respected for its smooth texture, elegant floral sweetness, gentle woody-mineral depth, and long, clean aftertaste. These qualities make teas from this area especially attractive for experienced tea lovers seeking complexity, balance, and a more restrained expression of ancient tree raw Pu'Er tea.
TERROIR
Wang Zi Shan is located within the historic Yibang tea region in Xishuangbanna, Yunnan province, an area long associated with some of the most refined and elegant expressions of raw Pu'Er tea. The tea gardens are situated in mountainous forest environments characterized by warm subtropical climate conditions, abundant rainfall, regular mist, and rich biodiversity. These stable natural conditions support slow leaf development and contribute to the balanced aromatic complexity and smooth texture characteristic of Yibang teas.
The tea trees growing in this area are primarily old large-leaf Assamica varietals with deep root systems capable of absorbing minerals and nutrients from the forest soil. Many tea gardens remain integrated into natural ecosystems rather than intensive plantation agriculture, creating a healthier and more diverse growing environment. The combination of altitude, humidity, forest vegetation, and mineral-rich soil contributes to teas with refined sweetness, soft bitterness, elegant floral notes, and a persistent aftertaste.
Compared to regions such as Bulang or Lao Ban Zhang, which are traditionally associated with stronger bitterness and more aggressive structure, the terroir of Yibang is known for producing teas with a softer and more restrained profile. Wang Zi Shan teas are especially respected for their clarity, smooth mouthfeel, woody-mineral depth, and delicate aromatic precision, qualities that have historically contributed to the region’s reputation as a source of tribute-grade Pu'Er tea.
ORGANOLEPTICS
The dry leaf appearance is elegant and refined, with medium-sized twisted leaves and visible buds showing shades of olive green, dark green, and silver-grey typical of carefully processed ancient tree mao cha. The aroma of the dry leaves is clean and layered, combining notes of dried flowers, warm wood, herbs, light honey sweetness, and subtle mineral nuances. In a preheated teapot, the tea gradually opens up, the aroma becoming deeper and warmer, revealing delicate floral tones, tree bark, dried fruits, and soft resinous sweetness. After a brief rinse, the leaves fully awaken, and the aroma becomes more expressive and rounded, combining floral freshness with woody-mineral depth, gentle herbal character, and light fruity undertones. The aroma of the liquor in the empty cup is refined and persistent, showing warm honeyed notes, dried flowers, soft wood, and a delicate mineral sweetness that remains clear and balanced.
The taste is smooth, clean, and well-structured, with a refined texture and balanced development throughout the session. From the first infusions, gentle sweetness and floral-herbal notes emerge, gradually transitioning into deeper woody, mineral, and lightly fruity tones characteristic of Yibang teas. The bitterness is soft and controlled, supporting structure without dominating the palate, while the mouthfeel remains elegant and flowing. The aftertaste is long, cooling, and persistent, with returning sweetness and steady salivation developing gradually in the mouth and throat. In the empty cup after drinking, warm floral notes, dried fruits, honey, and soft woody nuances remain with a clean and lasting aromatic finish.
Yibang is one of the historically significant tea mountains of Yunnan and occupies an important place in the development of traditional Pu'Er tea culture. During the Qing dynasty, teas from this region were highly valued and associated with Gong Cha, or tribute tea, produced for the imperial court due to their refined and elegant character. Compared to many other famous Pu'Er regions known for power and intensity, Yibang teas are traditionally appreciated for their precision, softness, aromatic complexity, and balanced structure.
This 2023 Wang Zi Shan Gong Cha Mao Cha was produced from spring-harvested leaves collected from old tea trees growing in the Yibang area. The tea was processed according to traditional raw Pu'Er methods, including withering, wok-firing, rolling, and sun-drying, preserving both the natural aromatic expression of the material and its long-term ageing potential. As loose mao cha, the tea remains in its most uncompressed and direct form, allowing the terroir and craftsmanship to be experienced with clarity and minimal intervention.
The character of Yibang tea is often distinguished by a more delicate and refined profile compared to stronger and more bitter Pu'Er regions of Yunnan. Wang Zi Shan material in particular is respected for its smooth texture, elegant floral sweetness, gentle woody-mineral depth, and long, clean aftertaste. These qualities make teas from this area especially attractive for experienced tea lovers seeking complexity, balance, and a more restrained expression of ancient tree raw Pu'Er tea.
TERROIR
Wang Zi Shan is located within the historic Yibang tea region in Xishuangbanna, Yunnan province, an area long associated with some of the most refined and elegant expressions of raw Pu'Er tea. The tea gardens are situated in mountainous forest environments characterized by warm subtropical climate conditions, abundant rainfall, regular mist, and rich biodiversity. These stable natural conditions support slow leaf development and contribute to the balanced aromatic complexity and smooth texture characteristic of Yibang teas.
The tea trees growing in this area are primarily old large-leaf Assamica varietals with deep root systems capable of absorbing minerals and nutrients from the forest soil. Many tea gardens remain integrated into natural ecosystems rather than intensive plantation agriculture, creating a healthier and more diverse growing environment. The combination of altitude, humidity, forest vegetation, and mineral-rich soil contributes to teas with refined sweetness, soft bitterness, elegant floral notes, and a persistent aftertaste.
Compared to regions such as Bulang or Lao Ban Zhang, which are traditionally associated with stronger bitterness and more aggressive structure, the terroir of Yibang is known for producing teas with a softer and more restrained profile. Wang Zi Shan teas are especially respected for their clarity, smooth mouthfeel, woody-mineral depth, and delicate aromatic precision, qualities that have historically contributed to the region’s reputation as a source of tribute-grade Pu'Er tea.
ORGANOLEPTICS
The dry leaf appearance is elegant and refined, with medium-sized twisted leaves and visible buds showing shades of olive green, dark green, and silver-grey typical of carefully processed ancient tree mao cha. The aroma of the dry leaves is clean and layered, combining notes of dried flowers, warm wood, herbs, light honey sweetness, and subtle mineral nuances. In a preheated teapot, the tea gradually opens up, the aroma becoming deeper and warmer, revealing delicate floral tones, tree bark, dried fruits, and soft resinous sweetness. After a brief rinse, the leaves fully awaken, and the aroma becomes more expressive and rounded, combining floral freshness with woody-mineral depth, gentle herbal character, and light fruity undertones. The aroma of the liquor in the empty cup is refined and persistent, showing warm honeyed notes, dried flowers, soft wood, and a delicate mineral sweetness that remains clear and balanced.
The taste is smooth, clean, and well-structured, with a refined texture and balanced development throughout the session. From the first infusions, gentle sweetness and floral-herbal notes emerge, gradually transitioning into deeper woody, mineral, and lightly fruity tones characteristic of Yibang teas. The bitterness is soft and controlled, supporting structure without dominating the palate, while the mouthfeel remains elegant and flowing. The aftertaste is long, cooling, and persistent, with returning sweetness and steady salivation developing gradually in the mouth and throat. In the empty cup after drinking, warm floral notes, dried fruits, honey, and soft woody nuances remain with a clean and lasting aromatic finish.
GU SHU MAO CHA
Explore more Gu Shu Mao Cha from the AN SHIM TEA Collection.