YIWU LAO SHU SHU CHA
SHU (RIPE) PU'ER
★ PESTICIDE-FREE
YiWu, Mengla, Xishuangbanna, Yunnan, China
Yiwu Lao Shu Shu Cha is a ripe Pu'Er tea produced from old tea tree material from the Yiwu area of Yunnan, a terroir traditionally associated with elegance, softness, and refined sweetness. Carefully fermented and naturally matured for years, this tea reflects the combination of ancient tea material, traditional Shu Pu'Er craftsmanship, and the gentle yet deeply layered character characteristic of Yiwu tea. The infusion is smooth, dense, and richly expressive, offering woody and creamy nuances, dried fruit and forest honey notes, mineral sweetness, and a long, comforting aftertaste with elegant maturity and balanced depth. MORE
357 g cake
AROMA
Woody, caramel
TASTE
Woody, nutty
Hong Kong Natural Storage
HARVEST: Spring, 2012
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
2012 Yiwu Lao Shu Shu Cha is a ripe Pu'Er tea produced from old tea tree material harvested during the early spring season in the Yiwu area of Yunnan. Carefully fermented and gradually matured under traditional Hong Kong storage conditions, this tea reflects the combination of ancient tea material, traditional Shu Pu'Er craftsmanship, and the elegant, refined character historically associated with Yiwu tea. Years of maturation have softened and integrated the tea while preserving its smooth texture, mineral sweetness, and layered aromatic depth.
The use of early spring material plays an important role in defining the quality and character of this tea. After winter dormancy, the first leaves developing on old tea trees accumulate concentrated aromatic compounds and balanced structural components while preserving softness, clarity, and energetic freshness. Compared to stronger and more aggressive regional profiles, Yiwu tea is traditionally appreciated for its smoother texture, refined sweetness, elegant aromatics, and harmonious mouthfeel, qualities especially well suited for long-term maturation and traditional storage.
Hong Kong traditional storage gradually transformed the tea over time, allowing the woody, creamy, mineral, dried fruit, and forest honey characteristics to become increasingly smooth and integrated. The warm and humid environment softened the sharper aspects of fermentation while encouraging the development of deeper resinous, herbal, earthy, and mature woody nuances associated with traditionally stored aged Pu'Er tea. Combined with the gentle nature of Yiwu material, these conditions created a Shu Pu'Er with exceptional smoothness, elegance, aromatic persistence, and comforting mature character.
TERROIR
The Yiwu area of Xishuangbanna, Yunnan, is one of the most historically respected terroirs in the world of Pu'Er tea, traditionally associated with elegance, refined sweetness, and smooth, layered texture. Tea gardens in this region develop under warm subtropical mountain conditions shaped by abundant rainfall, humid air, mineral-rich soils, and dense forest biodiversity. These environmental conditions contribute directly to the tea’s soft mouthfeel, balanced minerality, aromatic elegance, and long-lasting sweetness.
The mountain soils of Yiwu 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 interacting deeply with multiple soil layers accumulated through long ecological development. This mineral interaction contributes to the dense yet refined structure, persistent aftertaste, and elegant energetic character characteristic of Yiwu tea material.
The use of early spring harvest further defines the terroir expression of this tea. After winter dormancy, the first developing leaves accumulate concentrated aromatic compounds and balanced structural components while preserving softness, freshness, and clarity. Compared to stronger and more aggressive regional profiles, Yiwu tea material is traditionally appreciated for expressing smoother texture, floral and honey-like sweetness, refined aromatics, and harmonious balance even after fermentation and long-term maturation.
Hong Kong traditional storage became an important continuation of the tea’s development after production. The warm and humid environment gradually softened the sharper edges of fermentation while encouraging the development of deeper woody, creamy, resinous, earthy, and sweet mature characteristics associated with traditionally stored aged Pu'Er tea. Combined with the naturally elegant Yiwu material, these conditions created a Shu Pu'Er with exceptional smoothness, aromatic integration, and long-lasting mature depth.
ORGANOLEPTICS
The dry leaves are dark, mature, and naturally twisted, displaying deep brown, copper, and golden tones characteristic of aged Lao Shu Shu Pu'Er. Their appearance reflects careful fermentation, gradual Hong Kong traditional storage, and the integrity of old tea tree material. The aroma of the dry leaf is deep, warm, and highly refined, combining notes of aged wood, forest honey, dried fruits, warm minerals, creamy sweetness, resin, and subtle earthy nuances. In a preheated gaiwan or teapot, the aroma becomes smoother and increasingly expressive, revealing additional layers of cocoa, humid forest tones, roasted nuts, medicinal herbs, tree bark, sweet grains, and delicate incense-like woodiness. After the rinse, the leaves fully awaken and the aromatic profile becomes highly integrated, balancing creamy softness, woody maturity, mineral depth, and refined Yiwu sweetness.
The liquor is clear and bright, with a deep ruby-brown tone reflecting careful fermentation and years of gradual maturation under Hong Kong traditional storage. The aroma of the infusion is smooth, layered, and highly persistent, combining warm wood, dark dried fruits, creamy chocolate-like notes, sweet grains, warm minerals, resinous nuances, forest honey, and subtle herbal complexity. The texture is exceptionally smooth, dense, and coating, filling the palate with remarkable softness while maintaining the elegant structure characteristic of Yiwu tea 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 aged wood, creamy sweetness, dried fruits, roasted nuts, forest honey, cocoa, minerals, sweet grains, 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 elegant Yiwu sweetness and mature old tree depth characteristic of traditionally stored Shu Pu'Er. 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.
