SHUANG JIANG XIAN TENG TIAO CHA BING
AGED RATTAN TEA
SHENG (RAW) PU'ER
Shuangjiang, Lincang, Yunnan, China
2013 Shuang Jiang Xian Teng Tiao Cha Bing is an aged Sheng Pu’Er from Shuangjiang County, Lincang Prefecture, Yunnan Province, produced by Meng Qiao Tea Factory and pressed into a 1000 g cake. This tea represents the distinctive Teng Tiao Cha (Vine Tea) cultivation tradition, characterized by carefully managed tea trees with long, slender branches and leaves concentrated near their tips. With over a decade of Natural Hong Kong Storage, this Sheng Pu’Er offers an opportunity to explore the traditional tea-growing heritage of Shuangjiang and the evolving character of mature Sheng Pu’Er. MORE
1000 g cake
AROMA
Dried fruits
TASTE
Woody, mineral
Traditional Hong Kong Storage
PRODUCTION: 2013
SHENG (RAW) PU'ER
Shuangjiang, Lincang, Yunnan, China
2013 Shuang Jiang Xian Teng Tiao Cha Bing is an aged Sheng Pu’Er from Shuangjiang County, Lincang Prefecture, Yunnan Province, produced by Meng Qiao Tea Factory and pressed into a 1000 g cake. This tea represents the distinctive Teng Tiao Cha (Vine Tea) cultivation tradition, characterized by carefully managed tea trees with long, slender branches and leaves concentrated near their tips. With over a decade of Natural Hong Kong Storage, this Sheng Pu’Er offers an opportunity to explore the traditional tea-growing heritage of Shuangjiang and the evolving character of mature Sheng Pu’Er. MORE
1000 g cake
AROMA
Dried fruits
TASTE
Woody, mineral
Traditional Hong Kong Storage
PRODUCTION: 2013
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
2013 Shuang Jiang Xian Teng Tiao Cha Bing is a traditionally produced Sheng Pu’Er from Shuangjiang County, Lincang Prefecture, Yunnan Province, China. Produced by Meng Qiao Tea Factory and pressed into a 1000 g cake, this tea is associated with Teng Tiao Cha, a distinctive traditional method of tea tree cultivation and management that has been practised in the region for generations.
Teng Tiao Cha, often translated as "Vine Tea," refers to a cultivation technique in which selective harvesting and pruning encourage the development of long, slender branches with leaves concentrated near their tips. This distinctive appearance resembles climbing vines and reflects the traditional agricultural knowledge of local tea-growing communities. Unlike conventional tea plantations,
Teng Tiao cultivation focuses on maintaining the established structure of individual tea trees through careful seasonal management.
Produced in 2013, this Sheng Pu’Er has undergone more than a decade of natural aging, allowing its original character to gradually evolve and mature. The tea represents an interesting expression of Shuangjiang's traditional tea cultivation heritage and the aging potential of Yunnan Sheng Pu’Er.
TERROIR
This Sheng Pu’Er originates from Shuangjiang County, situated in Lincang Prefecture, southwestern Yunnan Province, China. The region is renowned for its mountainous landscapes, extensive forests, and long history of tea cultivation, particularly in the Mengku tea-growing area. Shuangjiang is home to some of Yunnan’s most respected tea-producing mountains, including the eastern and western Mengku mountain ranges, where traditional tea gardens coexist with old and ancient tea trees.
The local terroir is characterized by a subtropical monsoon climate, abundant seasonal rainfall, high humidity, and significant temperature differences between day and night. Tea gardens are distributed across mountainous terrain at varying elevations, where well-drained soils, frequent mountain mists, and favorable growing conditions support the development of complex aromatic compounds and distinctive tea characteristics. The region is particularly associated with the traditional Teng Tiao cultivation method, famously practised in villages such as Banuo, where tea trees are carefully managed to develop long, vine-like branches. This combination of natural conditions and traditional agricultural knowledge contributes to the distinctive identity of Shuangjiang Sheng Pu’Er.
ORGANOLEPTICS
The dry leaves are tightly compressed into a traditional cake, displaying a combination of deep brown, dark olive, and warm copper tones, with occasional lighter golden leaves. The aroma is mature and restrained, with notes of dried wood, autumn leaves, aged herbs, and a subtle fruity sweetness. In a preheated gaiwan, the aroma becomes warmer and more expressive, revealing nuances of dried fruits, honey, and delicate woody undertones. After a brief rinse, the leaves gradually awaken, releasing deeper notes of aged wood, dried herbs, and a gentle mineral character, accompanied by a soft, natural sweetness.
The aroma of the liquor in the empty cup is warm and refined, with delicate notes of dried fruits, honey, and aged wood. The taste is smooth, deep, and well-structured, combining the characteristic strength of Sheng Pu’Er with the rounded character developed through natural aging. From the first sips, notes of dried apricots, warm wood, and herbal sweetness emerge, gradually developing into a more complex profile with subtle mineral accents and a gentle, pleasant bitterness. The texture is rounded and pleasantly full-bodied, with a soft yet noticeable astringency that contributes to the tea's structure. The aftertaste is long, clean, and evolving, with a gradual returning sweetness, gentle salivation, and a subtle cooling sensation. In the empty cup after drinking, warm notes of dried fruits, honey, and aged wood remain, accompanied by a delicate, lingering sweetness.
2013 Shuang Jiang Xian Teng Tiao Cha Bing is a traditionally produced Sheng Pu’Er from Shuangjiang County, Lincang Prefecture, Yunnan Province, China. Produced by Meng Qiao Tea Factory and pressed into a 1000 g cake, this tea is associated with Teng Tiao Cha, a distinctive traditional method of tea tree cultivation and management that has been practised in the region for generations.
Teng Tiao Cha, often translated as "Vine Tea," refers to a cultivation technique in which selective harvesting and pruning encourage the development of long, slender branches with leaves concentrated near their tips. This distinctive appearance resembles climbing vines and reflects the traditional agricultural knowledge of local tea-growing communities. Unlike conventional tea plantations,
Teng Tiao cultivation focuses on maintaining the established structure of individual tea trees through careful seasonal management.
Produced in 2013, this Sheng Pu’Er has undergone more than a decade of natural aging, allowing its original character to gradually evolve and mature. The tea represents an interesting expression of Shuangjiang's traditional tea cultivation heritage and the aging potential of Yunnan Sheng Pu’Er.
TERROIR
This Sheng Pu’Er originates from Shuangjiang County, situated in Lincang Prefecture, southwestern Yunnan Province, China. The region is renowned for its mountainous landscapes, extensive forests, and long history of tea cultivation, particularly in the Mengku tea-growing area. Shuangjiang is home to some of Yunnan’s most respected tea-producing mountains, including the eastern and western Mengku mountain ranges, where traditional tea gardens coexist with old and ancient tea trees.
The local terroir is characterized by a subtropical monsoon climate, abundant seasonal rainfall, high humidity, and significant temperature differences between day and night. Tea gardens are distributed across mountainous terrain at varying elevations, where well-drained soils, frequent mountain mists, and favorable growing conditions support the development of complex aromatic compounds and distinctive tea characteristics. The region is particularly associated with the traditional Teng Tiao cultivation method, famously practised in villages such as Banuo, where tea trees are carefully managed to develop long, vine-like branches. This combination of natural conditions and traditional agricultural knowledge contributes to the distinctive identity of Shuangjiang Sheng Pu’Er.
ORGANOLEPTICS
The dry leaves are tightly compressed into a traditional cake, displaying a combination of deep brown, dark olive, and warm copper tones, with occasional lighter golden leaves. The aroma is mature and restrained, with notes of dried wood, autumn leaves, aged herbs, and a subtle fruity sweetness. In a preheated gaiwan, the aroma becomes warmer and more expressive, revealing nuances of dried fruits, honey, and delicate woody undertones. After a brief rinse, the leaves gradually awaken, releasing deeper notes of aged wood, dried herbs, and a gentle mineral character, accompanied by a soft, natural sweetness.
The aroma of the liquor in the empty cup is warm and refined, with delicate notes of dried fruits, honey, and aged wood. The taste is smooth, deep, and well-structured, combining the characteristic strength of Sheng Pu’Er with the rounded character developed through natural aging. From the first sips, notes of dried apricots, warm wood, and herbal sweetness emerge, gradually developing into a more complex profile with subtle mineral accents and a gentle, pleasant bitterness. The texture is rounded and pleasantly full-bodied, with a soft yet noticeable astringency that contributes to the tea's structure. The aftertaste is long, clean, and evolving, with a gradual returning sweetness, gentle salivation, and a subtle cooling sensation. In the empty cup after drinking, warm notes of dried fruits, honey, and aged wood remain, accompanied by a delicate, lingering sweetness.
SHENG (RAW) PU'ER
Explore more Sheng (Raw) Pu'Er from AN SHIM TEA Collection.