YIWU TOU CHUN ZAO CHUN GU SHU SHENG CHA
YIWU ANCIENT TREES
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
YiWu, Mengla, Xishuangbanna, Yunnan, China
2022 Yiwu Tou Chun Zao Chun Gu Shu Sheng Cha is a raw Pu'Er tea produced from early spring harvest material sourced from old tea trees growing in the Yiwu area of Xishuangbanna, Yunnan province, one of the most historically respected terroirs in traditional Sheng Pu'Er production. Hand-harvested and traditionally processed, this tea reflects the combination of mature tree material, subtropical mountain terroir, and the refined freshness associated with the first spring harvest. The infusion is elegant and energetic, offering layered sweetness, soft bitterness, floral and woody nuances, pronounced minerality, and a long, cooling aftertaste with exceptional clarity and balance. MORE
357 g cake
AROMA
Honey, Vegetal
TASTE
Wood, Herbal, Mushroom
300+ years old trees
HARVEST: Spring, 2022
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
YiWu, Mengla, Xishuangbanna, Yunnan, China
2022 Yiwu Tou Chun Zao Chun Gu Shu Sheng Cha is a raw Pu'Er tea produced from early spring harvest material sourced from old tea trees growing in the Yiwu area of Xishuangbanna, Yunnan province, one of the most historically respected terroirs in traditional Sheng Pu'Er production. Hand-harvested and traditionally processed, this tea reflects the combination of mature tree material, subtropical mountain terroir, and the refined freshness associated with the first spring harvest. The infusion is elegant and energetic, offering layered sweetness, soft bitterness, floral and woody nuances, pronounced minerality, and a long, cooling aftertaste with exceptional clarity and balance. MORE
357 g cake
AROMA
Honey, Vegetal
TASTE
Wood, Herbal, Mushroom
300+ years old trees
HARVEST: Spring, 2022
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
2022 Yiwu Tou Chun Zao Chun Gu Shu Sheng Cha is a raw Pu'Er tea produced from early spring tea material harvested from tea trees over 300 years old growing in the Yiwu area of Mengla, Xishuangbanna, Yunnan, China. Produced by Seven Sons Tea Factory, this special recipe was created in celebration of the Year of the Tiger according to the traditional Chinese zodiac calendar, combining mature old tree material with carefully selected early spring harvest leaves. Traditional Sheng Cha production methods including careful hand-harvesting, pan-firing, sun-drying, and stone pressing preserve the purity, energetic character, and long-term transformation potential of the tea.
Tou Chun and Zao Chun designate the earliest spring harvest period, highly valued among experienced Pu'Er tea lovers for its freshness, aromatic precision, balanced chemical composition, and refined structural clarity. Old tea trees growing in the Yiwu mountain environment develop extensive root systems capable of penetrating deeply into mineral-rich soils, contributing to the layered sweetness, elegant texture, and complex aromatic development associated with high-quality Gu Shu Sheng Pu'Er. This combination of mature tree material and early spring harvest character produces a tea balancing softness, energetic depth, freshness, and long-lasting complexity.
The tea has been preserved under natural storage conditions, allowing its youthful structure and aromatic profile to evolve gradually while maintaining clarity and freshness. Several years of natural maturation have already begun integrating sharper vegetal characteristics and structural bitterness into a more balanced and harmonious profile. Properly stored Yiwu Sheng Pu'Er from old tree spring material is especially appreciated for its ability to preserve sweetness, aromatic elegance, and energetic depth while continuing to develop greater complexity over time.
TERROIR
The Yiwu area of Mengla, Xishuangbanna, is one of the most historically important and culturally respected terroirs in the world of Pu'Er tea. Tea gardens and ancient tea tree environments 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 sweetness, elegant texture, layered minerality, and long-lasting aromatic complexity.
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 centuries of ecological development. This deep mineral interaction contributes to the smooth texture, persistent aftertaste, and layered complexity characteristic of high-quality Gu Shu Sheng Pu'Er from the region.
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 freshness and aromatic 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.
The early spring harvest period plays a particularly important role in the final character of this tea. During the first harvest of the season, cooler temperatures and slower winter recovery cycles allow the leaves to accumulate concentrated aromatic compounds and balanced amino acid content while maintaining freshness and structural precision. Combined with mature old tree material and the forest mountain terroir of Yiwu, these conditions produce Sheng Pu'Er with exceptional aromatic clarity, elegant energetic character, and excellent long-term aging potential.
ORGANOLEPTICS
The dry leaves are large, elegant, and well-structured, displaying deep olive and dark green tones with silver-covered buds characteristic of early spring old tree Sheng Pu'Er material. Their appearance reflects careful hand-harvesting and traditional processing while preserving the natural integrity and texture of the leaves. The aroma of the dry leaf is refined, fresh, and deeply layered, combining notes of wildflowers, dry wood, warm minerals, mountain herbs, floral honey, and subtle fruit sweetness. In a preheated gaiwan or teapot, the aroma becomes warmer and increasingly expressive, revealing additional layers of forest wood, humid stone minerality, tree bark, fresh herbs, light resin, and delicate camphor-like freshness. After the rinse, the leaves fully awaken and the aromatic profile becomes smoother and more integrated, balancing floral elegance, woody depth, mineral clarity, and refined sweetness.
The liquor is clear and bright, with a rich golden-yellow tone reflecting both early spring freshness and the beginning stages of natural maturation. The aroma of the infusion is layered, refined, and highly persistent, combining warm minerals, floral nuances, dried herbs, light resinous notes, subtle fruity sweetness, and delicate cooling freshness. The texture is smooth, dense, and highly coating, showing the refined balance characteristic of Yiwu old tree spring material. Initial bitterness is soft, clean, and well-controlled, quickly transforming into pronounced returning sweetness and active salivation throughout the palate and throat. Layers of floral honey, warm wood, minerals, fresh herbs, dried fruits, light spice, and cooling sensations continue evolving throughout the session while maintaining exceptional harmony between freshness, elegance, energetic character, and depth.
The aftertaste is exceptionally 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 rounded while preserving its refined Yiwu character and early spring clarity. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of floral honey, sweet wood, dried fruits, humid forest tones, light resin, and subtle camphor undertones.
2022 Yiwu Tou Chun Zao Chun Gu Shu Sheng Cha is a raw Pu'Er tea produced from early spring tea material harvested from tea trees over 300 years old growing in the Yiwu area of Mengla, Xishuangbanna, Yunnan, China. Produced by Seven Sons Tea Factory, this special recipe was created in celebration of the Year of the Tiger according to the traditional Chinese zodiac calendar, combining mature old tree material with carefully selected early spring harvest leaves. Traditional Sheng Cha production methods including careful hand-harvesting, pan-firing, sun-drying, and stone pressing preserve the purity, energetic character, and long-term transformation potential of the tea.
Tou Chun and Zao Chun designate the earliest spring harvest period, highly valued among experienced Pu'Er tea lovers for its freshness, aromatic precision, balanced chemical composition, and refined structural clarity. Old tea trees growing in the Yiwu mountain environment develop extensive root systems capable of penetrating deeply into mineral-rich soils, contributing to the layered sweetness, elegant texture, and complex aromatic development associated with high-quality Gu Shu Sheng Pu'Er. This combination of mature tree material and early spring harvest character produces a tea balancing softness, energetic depth, freshness, and long-lasting complexity.
The tea has been preserved under natural storage conditions, allowing its youthful structure and aromatic profile to evolve gradually while maintaining clarity and freshness. Several years of natural maturation have already begun integrating sharper vegetal characteristics and structural bitterness into a more balanced and harmonious profile. Properly stored Yiwu Sheng Pu'Er from old tree spring material is especially appreciated for its ability to preserve sweetness, aromatic elegance, and energetic depth while continuing to develop greater complexity over time.
TERROIR
The Yiwu area of Mengla, Xishuangbanna, is one of the most historically important and culturally respected terroirs in the world of Pu'Er tea. Tea gardens and ancient tea tree environments 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 sweetness, elegant texture, layered minerality, and long-lasting aromatic complexity.
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 centuries of ecological development. This deep mineral interaction contributes to the smooth texture, persistent aftertaste, and layered complexity characteristic of high-quality Gu Shu Sheng Pu'Er from the region.
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 freshness and aromatic 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.
The early spring harvest period plays a particularly important role in the final character of this tea. During the first harvest of the season, cooler temperatures and slower winter recovery cycles allow the leaves to accumulate concentrated aromatic compounds and balanced amino acid content while maintaining freshness and structural precision. Combined with mature old tree material and the forest mountain terroir of Yiwu, these conditions produce Sheng Pu'Er with exceptional aromatic clarity, elegant energetic character, and excellent long-term aging potential.
ORGANOLEPTICS
The dry leaves are large, elegant, and well-structured, displaying deep olive and dark green tones with silver-covered buds characteristic of early spring old tree Sheng Pu'Er material. Their appearance reflects careful hand-harvesting and traditional processing while preserving the natural integrity and texture of the leaves. The aroma of the dry leaf is refined, fresh, and deeply layered, combining notes of wildflowers, dry wood, warm minerals, mountain herbs, floral honey, and subtle fruit sweetness. In a preheated gaiwan or teapot, the aroma becomes warmer and increasingly expressive, revealing additional layers of forest wood, humid stone minerality, tree bark, fresh herbs, light resin, and delicate camphor-like freshness. After the rinse, the leaves fully awaken and the aromatic profile becomes smoother and more integrated, balancing floral elegance, woody depth, mineral clarity, and refined sweetness.
The liquor is clear and bright, with a rich golden-yellow tone reflecting both early spring freshness and the beginning stages of natural maturation. The aroma of the infusion is layered, refined, and highly persistent, combining warm minerals, floral nuances, dried herbs, light resinous notes, subtle fruity sweetness, and delicate cooling freshness. The texture is smooth, dense, and highly coating, showing the refined balance characteristic of Yiwu old tree spring material. Initial bitterness is soft, clean, and well-controlled, quickly transforming into pronounced returning sweetness and active salivation throughout the palate and throat. Layers of floral honey, warm wood, minerals, fresh herbs, dried fruits, light spice, and cooling sensations continue evolving throughout the session while maintaining exceptional harmony between freshness, elegance, energetic character, and depth.
The aftertaste is exceptionally 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 rounded while preserving its refined Yiwu character and early spring clarity. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of floral honey, sweet wood, dried fruits, humid forest tones, light resin, and subtle camphor undertones.
SHENG (RAW) PU'ER
Explore more Sheng (Raw) Pu'Er from AN SHIM TEA Collection.