YIWU GU SHU SHENG CHA
YIWU ANCIENT TREES
SHENG (RAW) PU'ER
YiWu, Mengla, Xishuangbanna, Yunnan, China
Yiwu Gu Shu Sheng Cha is a raw Pu'Er tea produced from old tea trees growing in the Yiwu area of Xishuangbanna, Yunnan province, one of the most historically important regions in the development of traditional Pu'Er tea culture. Hand-harvested and traditionally processed, this tea reflects the combination of mature tree material, subtropical mountain terroir, and nearly two decades of natural aging. The infusion is deep, smooth, and refined, offering layered sweetness, elegant minerality, woody and floral nuances, soft bitterness, and a long, warming aftertaste with mature aromatic complexity. MORE
357 g cake
AROMA
Wood, mineral
TASTE
Wood, leather.
Hong Kong Natural Storage
HARVEST: 2004
SHENG (RAW) PU'ER
YiWu, Mengla, Xishuangbanna, Yunnan, China
Yiwu Gu Shu Sheng Cha is a raw Pu'Er tea produced from old tea trees growing in the Yiwu area of Xishuangbanna, Yunnan province, one of the most historically important regions in the development of traditional Pu'Er tea culture. Hand-harvested and traditionally processed, this tea reflects the combination of mature tree material, subtropical mountain terroir, and nearly two decades of natural aging. The infusion is deep, smooth, and refined, offering layered sweetness, elegant minerality, woody and floral nuances, soft bitterness, and a long, warming aftertaste with mature aromatic complexity. MORE
357 g cake
AROMA
Wood, mineral
TASTE
Wood, leather.
Hong Kong Natural Storage
HARVEST: 2004
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
2004 Yiwu Gu Shu Sheng Cha is a raw Pu'Er tea produced from old tea trees growing in the Yiwu area of Xishuangbanna, Yunnan, China, one of the most historically significant regions associated with traditional Pu'Er tea production and trade. Harvested and processed in 2004 using classic Sheng Cha techniques, this tea reflects the combination of mature tree material, subtropical mountain terroir, and nearly two decades of natural aging. Traditional production methods including careful hand-harvesting, pan-firing, sun-drying, and stone pressing preserve the integrity and long-term transformation potential of the leaf material.
Yiwu has historically been respected for producing Sheng Pu'Er with refined structure, pronounced sweetness, elegant texture, and deep aging capacity. Old tea trees growing in the mountain environments of the region develop extensive root systems capable of penetrating deeply into mineral-rich soils, contributing to the layered complexity, smooth texture, and persistent aftertaste associated with high-quality Gu Shu Sheng Pu'Er. Compared to more aggressive and structurally powerful regions, Yiwu teas are often appreciated for their softer, more elegant balance and gradual aromatic evolution over time.
An important part of this tea’s development comes from more than 10 years of Natural Hong Kong storage. The warm and humid climate of Hong Kong has historically played a major role in the maturation of Sheng Pu'Er, accelerating the integration of bitterness, softening sharper green characteristics, and encouraging the development of deeper woody, resinous, herbal, and medicinal nuances. In the case of this 2004 Yiwu Gu Shu Sheng Cha, long-term natural storage has transformed the tea into a highly mature and harmonious stage while preserving its refined structure, sweetness, energetic character, and long-lasting complexity.
TERROIR
The Yiwu area of Xishuangbanna, Yunnan, is one of the most historically important terroirs in the world of Pu'Er tea, closely associated with the ancient Tea Horse Road and traditional Sheng Pu'Er production. Tea gardens in this region are generally situated at elevations ranging from approximately 1200 to 1800 meters above sea level, where warm subtropical conditions combine with dense forest ecosystems, abundant rainfall, humid mountain air, and rich biodiversity. These environmental conditions contribute directly to the tea’s refined structure, layered sweetness, elegant minerality, and long-lasting aromatic development.
The mountain soils of Yiwu are rich in minerals and organic matter, with stable moisture retention and good natural drainage. Old 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 smooth texture, persistent aftertaste, and layered complexity characteristic of high-quality Yiwu Gu Shu Sheng Pu'Er.
Dense forest vegetation and humid subtropical mountain conditions support slow and balanced leaf development while protecting the tea trees from excessive environmental stress. Frequent cloud cover moderates direct sunlight exposure, helping preserve aromatic freshness and complexity within the leaves, while periods of stronger sunlight contribute to concentration and structural depth. Compared to more aggressive mountain regions, Yiwu terroir is especially respected for producing Sheng Pu'Er with softer bitterness, elegant sweetness, refined texture, and gradual aromatic evolution over time.
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 old tree material and the subtropical mountain terroir of Yiwu, these conditions produce Sheng Pu'Er with exceptional aging capacity, refined energetic character, and remarkable aromatic transformation over decades of maturation.
ORGANOLEPTICS
The dry leaves are large, mature, and beautifully aged, displaying deep brown, olive, and copper tones characteristic of long-matured old tree Sheng Pu'Er. Their appearance reflects traditional processing and extended natural aging while preserving the integrity and texture of the leaf material. The aroma of the dry leaf is refined, deep, and highly integrated, combining notes of aged wood, floral honey, medicinal herbs, warm minerals, dry resin, old books, and subtle dried fruit sweetness. In a preheated gaiwan or teapot, the aroma becomes warmer and more expressive, revealing additional layers of humid wood, camphor, tree bark, soft spices, dark honey, and delicate incense-like undertones. After the rinse, the leaves fully awaken and the aromatic profile becomes increasingly smooth and harmonious, balancing woody maturity, floral elegance, mineral depth, and characteristic aged Yiwu sweetness.
The liquor is clear and bright, with a deep amber-golden tone reflecting long-term natural aging and extended Hong Kong Natural Storage. The aroma of the infusion is layered, mature, and highly persistent, combining warm minerals, aged wood, medicinal herbs, dried fruits, resinous notes, floral undertones, and cooling camphor-like freshness. The texture is dense, exceptionally smooth, and highly coating, showing the remarkable integration developed through nearly two decades of maturation. Initial bitterness is soft, refined, and fully integrated, quickly transforming into pronounced returning sweetness and active salivation throughout the palate and throat. Layers of aged wood, floral honey, dark fruits, medicinal herbs, warm minerals, resin, light spice, and cooling sensations continue evolving throughout the session while maintaining exceptional harmony between maturity, depth, softness, and energetic character.
The aftertaste is exceptionally long, warming, 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 rounded and elegant while preserving its refined Yiwu character and layered aromatic complexity. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of floral honey, aged wood, medicinal herbs, resin, dried fruits, humid forest tones, and subtle camphor undertones.
2004 Yiwu Gu Shu Sheng Cha is a raw Pu'Er tea produced from old tea trees growing in the Yiwu area of Xishuangbanna, Yunnan, China, one of the most historically significant regions associated with traditional Pu'Er tea production and trade. Harvested and processed in 2004 using classic Sheng Cha techniques, this tea reflects the combination of mature tree material, subtropical mountain terroir, and nearly two decades of natural aging. Traditional production methods including careful hand-harvesting, pan-firing, sun-drying, and stone pressing preserve the integrity and long-term transformation potential of the leaf material.
Yiwu has historically been respected for producing Sheng Pu'Er with refined structure, pronounced sweetness, elegant texture, and deep aging capacity. Old tea trees growing in the mountain environments of the region develop extensive root systems capable of penetrating deeply into mineral-rich soils, contributing to the layered complexity, smooth texture, and persistent aftertaste associated with high-quality Gu Shu Sheng Pu'Er. Compared to more aggressive and structurally powerful regions, Yiwu teas are often appreciated for their softer, more elegant balance and gradual aromatic evolution over time.
An important part of this tea’s development comes from more than 10 years of Natural Hong Kong storage. The warm and humid climate of Hong Kong has historically played a major role in the maturation of Sheng Pu'Er, accelerating the integration of bitterness, softening sharper green characteristics, and encouraging the development of deeper woody, resinous, herbal, and medicinal nuances. In the case of this 2004 Yiwu Gu Shu Sheng Cha, long-term natural storage has transformed the tea into a highly mature and harmonious stage while preserving its refined structure, sweetness, energetic character, and long-lasting complexity.
TERROIR
The Yiwu area of Xishuangbanna, Yunnan, is one of the most historically important terroirs in the world of Pu'Er tea, closely associated with the ancient Tea Horse Road and traditional Sheng Pu'Er production. Tea gardens in this region are generally situated at elevations ranging from approximately 1200 to 1800 meters above sea level, where warm subtropical conditions combine with dense forest ecosystems, abundant rainfall, humid mountain air, and rich biodiversity. These environmental conditions contribute directly to the tea’s refined structure, layered sweetness, elegant minerality, and long-lasting aromatic development.
The mountain soils of Yiwu are rich in minerals and organic matter, with stable moisture retention and good natural drainage. Old 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 smooth texture, persistent aftertaste, and layered complexity characteristic of high-quality Yiwu Gu Shu Sheng Pu'Er.
Dense forest vegetation and humid subtropical mountain conditions support slow and balanced leaf development while protecting the tea trees from excessive environmental stress. Frequent cloud cover moderates direct sunlight exposure, helping preserve aromatic freshness and complexity within the leaves, while periods of stronger sunlight contribute to concentration and structural depth. Compared to more aggressive mountain regions, Yiwu terroir is especially respected for producing Sheng Pu'Er with softer bitterness, elegant sweetness, refined texture, and gradual aromatic evolution over time.
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 old tree material and the subtropical mountain terroir of Yiwu, these conditions produce Sheng Pu'Er with exceptional aging capacity, refined energetic character, and remarkable aromatic transformation over decades of maturation.
ORGANOLEPTICS
The dry leaves are large, mature, and beautifully aged, displaying deep brown, olive, and copper tones characteristic of long-matured old tree Sheng Pu'Er. Their appearance reflects traditional processing and extended natural aging while preserving the integrity and texture of the leaf material. The aroma of the dry leaf is refined, deep, and highly integrated, combining notes of aged wood, floral honey, medicinal herbs, warm minerals, dry resin, old books, and subtle dried fruit sweetness. In a preheated gaiwan or teapot, the aroma becomes warmer and more expressive, revealing additional layers of humid wood, camphor, tree bark, soft spices, dark honey, and delicate incense-like undertones. After the rinse, the leaves fully awaken and the aromatic profile becomes increasingly smooth and harmonious, balancing woody maturity, floral elegance, mineral depth, and characteristic aged Yiwu sweetness.
The liquor is clear and bright, with a deep amber-golden tone reflecting long-term natural aging and extended Hong Kong Natural Storage. The aroma of the infusion is layered, mature, and highly persistent, combining warm minerals, aged wood, medicinal herbs, dried fruits, resinous notes, floral undertones, and cooling camphor-like freshness. The texture is dense, exceptionally smooth, and highly coating, showing the remarkable integration developed through nearly two decades of maturation. Initial bitterness is soft, refined, and fully integrated, quickly transforming into pronounced returning sweetness and active salivation throughout the palate and throat. Layers of aged wood, floral honey, dark fruits, medicinal herbs, warm minerals, resin, light spice, and cooling sensations continue evolving throughout the session while maintaining exceptional harmony between maturity, depth, softness, and energetic character.
The aftertaste is exceptionally long, warming, 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 rounded and elegant while preserving its refined Yiwu character and layered aromatic complexity. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of floral honey, aged wood, medicinal herbs, 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.