OLD SCHOOL SHU CHA
FIRST GENERATION FERMENTED PU'ER
SHU (RIPE) PU'ER
Menghai, Xishuangbanna, Yunnan, China
1980's OLD SCHOOL SHU is a rare historical example of early Shu Pu’Er, produced in a small private workshop using an early wet-piling technique in which tea leaves were fermented in a pit dug into the ground. Unlike modern Shu Pu’Er, this tea underwent a relatively low degree of fermentation, preserving more of the original character of the raw material and allowing it to develop naturally over decades of aging. Representing an important chapter in the evolution of Shu Pu’Er production, this remarkable tea offers a unique opportunity to experience the traditional character and craftsmanship of the earliest generations of ripe Pu’Er. MORE
When properly stored, this tea gets better with time!
500 g
AROMA
Woody, earthy
TASTE
Woody, nutty
TRADITIONAL HONG KONG STORAGE
PRODUCTION: 1980
SHU (RIPE) PU'ER
Menghai, Xishuangbanna, Yunnan, China
1980's OLD SCHOOL SHU is a rare historical example of early Shu Pu’Er, produced in a small private workshop using an early wet-piling technique in which tea leaves were fermented in a pit dug into the ground. Unlike modern Shu Pu’Er, this tea underwent a relatively low degree of fermentation, preserving more of the original character of the raw material and allowing it to develop naturally over decades of aging. Representing an important chapter in the evolution of Shu Pu’Er production, this remarkable tea offers a unique opportunity to experience the traditional character and craftsmanship of the earliest generations of ripe Pu’Er. MORE
When properly stored, this tea gets better with time!
500 g
AROMA
Woody, earthy
TASTE
Woody, nutty
TRADITIONAL HONG KONG STORAGE
PRODUCTION: 1980
SHU PU'ER is a post-fermented tea produced through a controlled microbial fermentation process that transforms sun-dried tea leaves into a rich, smooth, and deeply complex beverage. As a result of this unique production method, Shu Pu'Er develops a distinctive composition of polyphenols, amino acids, minerals, beneficial microbial metabolites, and other bioactive compounds that contribute to both its characteristic flavor and traditionally valued properties.
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.
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).
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: 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
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
1980's OLD SCHOOL SHU CHA
ABOUT
During the early days of my career, I used to hear stories about Shu Pu’Er being fermented in pits dug into the ground. However, despite years of traveling through tea-producing regions, visiting factories, and meeting experienced tea masters, I had never encountered any convincing evidence, photographs, videos, or, most importantly, witnessed this technique being practiced in real life. As it turns out, such methods did exist during the earliest years of modern Shu Pu’Er production, particularly throughout the 1970s and early 1980s.
The modern wet-piling fermentation technique, known as Wo Dui (渥堆), was developed and refined in the early 1970s, marking an important turning point in the history of Pu’Er tea. During this experimental period, production methods were far from standardized, and smaller private workshops sometimes had to adapt their techniques to limited facilities and available space. One such approach involved digging pits into the ground and using them for the wet-piling fermentation process, an unusual method that reflects the practical ingenuity and experimental character of early Shu Pu’Er production.
1980's OLD SCHOOL SHU is a remarkable surviving example of this early approach to tea production. Unlike most contemporary Shu Pu’Er, which typically undergoes a considerably deeper degree of fermentation, this tea was processed with relatively light fermentation, preserving much more of the original character of the tea leaves. The differences extend beyond fermentation alone, encompassing the raw material, production philosophy, and the traditional techniques employed during this formative period in the history of ripe Pu’Er.
What makes this particular tea especially fascinating is its subsequent aging under excellent traditional Hong Kong storage conditions. Over several decades, the combination of relatively light initial fermentation, prolonged natural maturation, and professional humid storage has transformed the tea into something truly exceptional. Its character is fundamentally different from that of modern Shu Pu’Er, offering a depth, complexity, and maturity that can only emerge through the interaction of time, craftsmanship, and carefully maintained storage conditions.
For me, this tea represents much more than an extraordinary aged Pu’Er. It is a tangible connection to the origins of modern Shu Pu’Er production, a rare opportunity to explore how this category evolved and to experience a style of tea that has largely disappeared from contemporary manufacturing. A genuine historical treasure and an exceptional tasting experience that every serious Pu’Er enthusiast and tea connoisseur should have the opportunity to discover.
TERROIR/STORAGE
This tea originates from Menghai, Xishuangbanna, in southern Yunnan Province, China, a major center in the development of Shu Pu’Er fermentation technology. Situated within the mountainous landscapes of the Lancang River basin, Menghai is characterized by a humid subtropical monsoon climate, abundant rainfall, rich biodiversity, and diverse tea-growing environments. The region's combination of warm temperatures, seasonal humidity, fertile soils, and long-established tea cultivation traditions provides favorable conditions for the development of high-quality Pu’Er tea.
Menghai occupies a particularly important place in the history of Shu Pu’Er. During the early 1970s, the development and refinement of accelerated wet-piling fermentation techniques transformed the production of ripe Pu’Er, with Menghai Tea Factory becoming one of the principal centers responsible for establishing and popularizing this new category. During these formative years, fermentation methods were still evolving, and different approaches were explored before the gradual standardization of production techniques. This tea represents that early experimental period, when relatively light fermentation and unconventional processing methods produced a character considerably different from contemporary Shu Pu’Er.
An equally important part of this tea's identity is its extraordinary storage history. Following production, 1980's OLD SCHOOL SHU spent more than four decades under professional traditional Hong Kong storage conditions, an environment historically appreciated for its ability to accelerate and deepen the natural maturation of Pu’Er tea. The combination of elevated humidity, relatively stable temperatures, careful ventilation, and experienced warehouse management encourages gradual transformations in the chemical and aromatic composition of the tea leaves. Over time, the original characteristics of the raw material and its relatively low degree of fermentation have evolved into a mature, integrated profile with remarkable depth and complexity.
The interaction between Menghai's original terroir, early fermentation craftsmanship, and more than forty years of traditional Hong Kong storage defines the exceptional character of this tea. Unlike recently produced Shu Pu’Er, whose sensory identity is largely established during the initial fermentation process, this historical example reflects decades of subsequent maturation. It offers a rare opportunity to experience the relationship between origin, processing, and long-term storage, three fundamental elements that have shaped the history and appreciation of traditional Pu’Er tea.
ORGANOLEPTICS
The dry leaf is dark brown to almost black, with occasional reddish and chestnut highlights, reflecting its relatively light initial fermentation and more than four decades of natural maturation. The aroma is deep, mature, and remarkably complex, revealing notes of aged wood, antique furniture, dried medicinal herbs, and the distinctive character of traditional Hong Kong storage. In a preheated teapot, the leaves release an intense and layered fragrance, combining old wood, damp earth, dried fruits, and subtle camphor-like nuances. As the infusion develops, the initial earthy character gradually softens, revealing a refined aromatic depth with hints of dark chocolate, dried dates, and sweet aged wood.
The aroma of the liquor is rich and concentrated, with a harmonious combination of mature wood, Chinese medicinal herbs, camphor, and delicate dried fruit sweetness. The taste is exceptionally smooth, deep, and complex, with a medium-to-full body and a dense, rounded texture. Unlike heavily fermented modern Shu Pu’Er, this tea retains a certain liveliness and structural complexity inherited from its relatively low degree of initial fermentation, now beautifully integrated through decades of aging. The characteristic traditional Hong Kong storage profile reveals a remarkable balance between mature earthy notes, woody depth, subtle herbal bitterness, and a gentle, gradually developing sweetness. The mouthfeel is soft, velvety, and slightly oily, with almost no aggressive astringency and a pleasant warming sensation. The aftertaste is exceptionally long and evolving, with returning sweetness, delicate camphor freshness, and lingering notes of aged wood and dried medicinal herbs. In the empty cup after drinking, a deep and persistent fragrance of antique wood, sweet earth, dried fruits, and traditional Hong Kong storage remains, offering a distinctive sensory impression of a truly historical Shu Pu’Er.
During the early days of my career, I used to hear stories about Shu Pu’Er being fermented in pits dug into the ground. However, despite years of traveling through tea-producing regions, visiting factories, and meeting experienced tea masters, I had never encountered any convincing evidence, photographs, videos, or, most importantly, witnessed this technique being practiced in real life. As it turns out, such methods did exist during the earliest years of modern Shu Pu’Er production, particularly throughout the 1970s and early 1980s.
The modern wet-piling fermentation technique, known as Wo Dui (渥堆), was developed and refined in the early 1970s, marking an important turning point in the history of Pu’Er tea. During this experimental period, production methods were far from standardized, and smaller private workshops sometimes had to adapt their techniques to limited facilities and available space. One such approach involved digging pits into the ground and using them for the wet-piling fermentation process, an unusual method that reflects the practical ingenuity and experimental character of early Shu Pu’Er production.
1980's OLD SCHOOL SHU is a remarkable surviving example of this early approach to tea production. Unlike most contemporary Shu Pu’Er, which typically undergoes a considerably deeper degree of fermentation, this tea was processed with relatively light fermentation, preserving much more of the original character of the tea leaves. The differences extend beyond fermentation alone, encompassing the raw material, production philosophy, and the traditional techniques employed during this formative period in the history of ripe Pu’Er.
What makes this particular tea especially fascinating is its subsequent aging under excellent traditional Hong Kong storage conditions. Over several decades, the combination of relatively light initial fermentation, prolonged natural maturation, and professional humid storage has transformed the tea into something truly exceptional. Its character is fundamentally different from that of modern Shu Pu’Er, offering a depth, complexity, and maturity that can only emerge through the interaction of time, craftsmanship, and carefully maintained storage conditions.
For me, this tea represents much more than an extraordinary aged Pu’Er. It is a tangible connection to the origins of modern Shu Pu’Er production, a rare opportunity to explore how this category evolved and to experience a style of tea that has largely disappeared from contemporary manufacturing. A genuine historical treasure and an exceptional tasting experience that every serious Pu’Er enthusiast and tea connoisseur should have the opportunity to discover.
TERROIR/STORAGE
This tea originates from Menghai, Xishuangbanna, in southern Yunnan Province, China, a major center in the development of Shu Pu’Er fermentation technology. Situated within the mountainous landscapes of the Lancang River basin, Menghai is characterized by a humid subtropical monsoon climate, abundant rainfall, rich biodiversity, and diverse tea-growing environments. The region's combination of warm temperatures, seasonal humidity, fertile soils, and long-established tea cultivation traditions provides favorable conditions for the development of high-quality Pu’Er tea.
Menghai occupies a particularly important place in the history of Shu Pu’Er. During the early 1970s, the development and refinement of accelerated wet-piling fermentation techniques transformed the production of ripe Pu’Er, with Menghai Tea Factory becoming one of the principal centers responsible for establishing and popularizing this new category. During these formative years, fermentation methods were still evolving, and different approaches were explored before the gradual standardization of production techniques. This tea represents that early experimental period, when relatively light fermentation and unconventional processing methods produced a character considerably different from contemporary Shu Pu’Er.
An equally important part of this tea's identity is its extraordinary storage history. Following production, 1980's OLD SCHOOL SHU spent more than four decades under professional traditional Hong Kong storage conditions, an environment historically appreciated for its ability to accelerate and deepen the natural maturation of Pu’Er tea. The combination of elevated humidity, relatively stable temperatures, careful ventilation, and experienced warehouse management encourages gradual transformations in the chemical and aromatic composition of the tea leaves. Over time, the original characteristics of the raw material and its relatively low degree of fermentation have evolved into a mature, integrated profile with remarkable depth and complexity.
The interaction between Menghai's original terroir, early fermentation craftsmanship, and more than forty years of traditional Hong Kong storage defines the exceptional character of this tea. Unlike recently produced Shu Pu’Er, whose sensory identity is largely established during the initial fermentation process, this historical example reflects decades of subsequent maturation. It offers a rare opportunity to experience the relationship between origin, processing, and long-term storage, three fundamental elements that have shaped the history and appreciation of traditional Pu’Er tea.
ORGANOLEPTICS
The dry leaf is dark brown to almost black, with occasional reddish and chestnut highlights, reflecting its relatively light initial fermentation and more than four decades of natural maturation. The aroma is deep, mature, and remarkably complex, revealing notes of aged wood, antique furniture, dried medicinal herbs, and the distinctive character of traditional Hong Kong storage. In a preheated teapot, the leaves release an intense and layered fragrance, combining old wood, damp earth, dried fruits, and subtle camphor-like nuances. As the infusion develops, the initial earthy character gradually softens, revealing a refined aromatic depth with hints of dark chocolate, dried dates, and sweet aged wood.
The aroma of the liquor is rich and concentrated, with a harmonious combination of mature wood, Chinese medicinal herbs, camphor, and delicate dried fruit sweetness. The taste is exceptionally smooth, deep, and complex, with a medium-to-full body and a dense, rounded texture. Unlike heavily fermented modern Shu Pu’Er, this tea retains a certain liveliness and structural complexity inherited from its relatively low degree of initial fermentation, now beautifully integrated through decades of aging. The characteristic traditional Hong Kong storage profile reveals a remarkable balance between mature earthy notes, woody depth, subtle herbal bitterness, and a gentle, gradually developing sweetness. The mouthfeel is soft, velvety, and slightly oily, with almost no aggressive astringency and a pleasant warming sensation. The aftertaste is exceptionally long and evolving, with returning sweetness, delicate camphor freshness, and lingering notes of aged wood and dried medicinal herbs. In the empty cup after drinking, a deep and persistent fragrance of antique wood, sweet earth, dried fruits, and traditional Hong Kong storage remains, offering a distinctive sensory impression of a truly historical Shu Pu’Er.
SHU (RIPE) PU'ER
Explore more Shu (Ripe) Pu'Er from AN SHIM TEA Collection.