MAN SA LAO SHU SHU CHA
SHU (RIPE) PU'ER
Menghai, Xishuangbanna, Yunnan, China
2006 MAN SAO LAO SHU SHU CHA is an exceptional aged Shu Pu’Er produced from tender young buds harvested in early spring from old tea trees in the Man Sao area, not far away from Banzhang region. The combination of delicate spring buds, traditional fermentation techniques, and two decades of natural maturation has created a refined tea with remarkable depth, smooth texture, and a rich, harmonious character. Representing a distinctive expression of old-tree Shu Pu’Er, this tea offers an elegant balance of natural sweetness, mature complexity, and the gentle yet profound energy. MORE
AROMA
Wood, Cacao
TASTE
Chocolate, woody
NATURAL HONG KONG STORAGE
PRODUCTION: 2006
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
2006 MAN SAO LAO SHU SHU CHA is an exceptional aged Shu Pu’Er produced from carefully selected young buds harvested in early spring from old tea trees in the Man Sao area of Menghai County, Xishuangbanna, Yunnan Province. Located not far from the celebrated Banzhang tea-producing region, Man Sao belongs to an area renowned for its traditional tea cultivation, old tea trees, and high-quality Pu’Er raw material. The combination of early spring harvesting, carefully selected tender buds, and mature tea trees provides an excellent foundation for producing a refined and complex Shu Pu’Er.
One of the most distinctive characteristics of this tea is its relatively low degree of fermentation. Unlike many contemporary Shu Pu’Er teas, which undergo deeper fermentation to develop a dark, smooth, and immediately approachable character, this tea was processed using carefully controlled, relatively light wet-piling fermentation. This approach preserves more of the original character of the raw material, including its natural structure, aromatic potential, and certain qualities traditionally associated with Sheng Pu’Er. Working with tender spring buds requires particular attention during fermentation, as the quality of the final tea depends on achieving the desired transformation without overwhelming the delicate characteristics of the leaves.
The choice of raw material is especially important in understanding this tea. Early spring buds from old tea trees are appreciated for their concentration of flavour, aromatic complexity, and distinctive texture. While such material is often reserved for the production of high-quality Sheng Pu’Er, its use in Shu Pu’Er is particularly interesting, offering the possibility of creating a tea with greater refinement, structural depth, and aging potential. The relatively light fermentation allows these qualities to remain more recognizable, distinguishing this tea from heavily fermented examples produced primarily for immediate consumption.
Following its production in 2006, this tea underwent long-term maturation under professional Natural Hong Kong storage conditions. Unlike deliberately humid Traditional Hong Kong storage, natural storage relies on the ambient climatic conditions of the storage environment, together with appropriate ventilation, humidity management, and careful monitoring. Hong Kong's warm and humid subtropical climate provides favorable conditions for the gradual transformation of Pu’Er, allowing the tea to mature naturally while preserving its original character.
TERROIR
The natural environment of southern Menghai is characterized by a subtropical monsoon climate, with warm, humid summers, abundant seasonal rainfall, and comparatively cooler, drier winters. Mountain elevations, frequent mist, and variations between daytime and nighttime temperatures create diverse microclimates that influence the growth and seasonal development of tea leaves. The region's well-drained mountain soils, formed through the weathering of local geological formations and enriched by organic matter from surrounding vegetation, provide favorable conditions for the cultivation of tea trees. The interaction between altitude, moisture, sunlight, and soil composition contributes to the chemical and aromatic characteristics of the fresh leaves.
The raw material used for this tea was harvested in early spring from old tea trees, a particularly important distinction in the context of Pu’Er production. Following the relatively slow growth of the cooler season, the first tender buds are appreciated for their delicate structure, concentration of soluble compounds, and aromatic potential. Old tea trees, with their established root systems and adaptation to the local environment, form an important part of the traditional tea-growing landscape of Menghai. The careful selection of young spring buds provides a distinctive foundation for this tea, emphasizing the quality of the original material before fermentation.
ORGANOLEPTICS
The dry leaf is composed predominantly of fine, tender buds and delicate leaf fragments, displaying deep brown, chestnut, and reddish tones with occasional golden highlights. The aroma is refined and mature, revealing notes of aged wood, dried fruits, sweet earth, and subtle hints of dark honey. In a preheated teapot, the leaves release a rich and layered fragrance, combining warm woody notes, dried dates, cacao, and delicate herbal nuances. As the infusion develops, the aroma becomes deeper and more integrated, revealing the influence of relatively light fermentation and prolonged natural Hong Kong storage, with a pleasant balance between mature sweetness and the original character of the spring-harvested material.
The aroma of the liquor is elegant and concentrated, with a harmonious combination of aged wood, dark dried fruits, cacao, and gentle earthy undertones. The taste is deep, smooth, and remarkably structured, with a medium-to-full body and a dense, velvety texture. A pronounced natural sweetness forms the foundation of the profile, supported by notes of dried dates, dark chocolate, sweet wood, and a delicate herbal freshness. The relatively low degree of fermentation allows the tea to retain a certain liveliness and definition, distinguishing it from more heavily fermented contemporary Shu Pu’Er. The mouthfeel is exceptionally rounded and slightly oily, with a refined balance between richness, softness, and subtle, well-integrated astringency. The aftertaste is long and persistent, with returning sweetness, gentle woody notes, and a refreshing sensation that gradually develops in the mouth and throat. In the empty cup after drinking, a concentrated fragrance of dried fruits, warm honey, cacao, and mature wood remains, leaving an elegant and lasting impression. The Cha Qi is warming, balanced, and gently invigorating, offering a pleasant sense of calm, clarity, and sustained energy.
