BA NUO GU SHU SHENG CHA
BA NUO ANCIENT TREES
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Ba Nuo, Mengku, Lincang, Yunnan, China
2022 Ba Nuo Gu Shu Sheng Cha is a raw Pu'Er tea produced from old tea trees growing in the Ba Nuo area of Lincang, Yunnan province, a region respected for its powerful mountain character and expressive Sheng Cha material. Hand-harvested and traditionally processed, this tea reflects the combination of mature tree material, high-mountain terroir, and masters technique. The infusion is structured and energetic, offering pronounced minerality, balanced bitterness, returning sweetness, woody and herbal nuances, and a long, cooling aftertaste with evolving aromatic complexity. MORE
357 g cake
AROMA
Woody, smoky
TASTE
Dried fruits, smoky
200 years old trees
ALTITUDE: 1900 m
HARVEST: 2022
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Ba Nuo, Mengku, Lincang, Yunnan, China
2022 Ba Nuo Gu Shu Sheng Cha is a raw Pu'Er tea produced from old tea trees growing in the Ba Nuo area of Lincang, Yunnan province, a region respected for its powerful mountain character and expressive Sheng Cha material. Hand-harvested and traditionally processed, this tea reflects the combination of mature tree material, high-mountain terroir, and masters technique. The infusion is structured and energetic, offering pronounced minerality, balanced bitterness, returning sweetness, woody and herbal nuances, and a long, cooling aftertaste with evolving aromatic complexity. MORE
357 g cake
AROMA
Woody, smoky
TASTE
Dried fruits, smoky
200 years old trees
ALTITUDE: 1900 m
HARVEST: 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 Ba Nuo Gu Shu Sheng Cha is a raw Pu'Er tea produced from tea material harvested and processed in 2022 from tea trees approximately 200 years old, growing at an altitude of around 1900 meters in the Ba Nuo area, Mengku, Lincang, Yunnan, China. High elevation, mature tree material, and traditional Sheng Cha production techniques create a tea with pronounced structure, energetic character, and strong aging potential. The production follows a classic processing approach focused on preserving the purity and integrity of the leaf material through careful hand-harvesting, pan-firing, sun-drying, and traditional stone pressing.
Tea trees of this age develop extensive root systems capable of penetrating deeply into mineral-rich mountain soils, contributing to the concentration, texture, and layered complexity associated with high-quality Gu Shu Sheng Pu'Er. High-altitude conditions in the Mengku region support slow and balanced leaf development, allowing the accumulation of aromatic compounds and stable polyphenol structure while preserving freshness and returning sweetness. This combination of mature tree material and mountain ecology is especially appreciated among experienced Pu'Er tea lovers seeking teas with strength, minerality, and long-term transformation potential.
As a relatively young Sheng Pu'Er, the 2022 harvest still expresses much of its original mountain energy, freshness, and structural intensity. At the same time, the first stages of natural maturation have already begun integrating sharper vegetal and bitter elements into a more balanced and harmonious profile. Properly stored Sheng Pu'Er from old tree material cultivated at this altitude is especially valued for its ability to gradually develop greater smoothness, aromatic depth, and internal complexity over time while maintaining clarity and energetic character.
TERROIR
The Ba Nuo area of Mengku, Lincang, is situated in a high-mountain environment at elevations reaching approximately 1900 meters above sea level, where cool temperatures, dense mist, and strong day-to-night temperature variation create ideal conditions for the development of complex Sheng Pu'Er material. Slow vegetation cycles under these conditions allow the leaves to accumulate concentrated aromatic compounds, amino acids, and balanced polyphenols while preserving freshness and structural precision. These environmental factors contribute directly to the tea’s pronounced minerality, layered bitterness, returning sweetness, and long-lasting aftertaste.
The mountain soils of the region are rich in minerals and organic matter, with stable moisture retention and excellent natural drainage. Mature tea trees growing in these conditions develop extensive root systems that penetrate deeply into the mountain terrain and interact with multiple soil layers accumulated over long ecological cycles. This deep mineral interaction contributes to the dense texture, energetic structure, and layered complexity characteristic of high-quality Gu Shu Sheng Pu'Er from the Mengku region.
The ecological environment surrounding the tea gardens remains highly biodiverse and relatively untouched by intensive industrial agriculture. Forest vegetation, humid mountain air, and frequent cloud cover naturally protect the leaves from excessive sunlight exposure while supporting slow and balanced leaf development. At the same time, periods of clear mountain sunlight contribute to concentration and structural intensity within the leaf material, creating balance between bitterness, freshness, sweetness, and depth in the finished infusion.
Traditional harvesting and processing methods remain closely connected to the rhythm of the local mountain ecosystem. Tea material is selectively hand-harvested and processed close to the cultivation area in order to preserve freshness and maintain the integrity of the leaves before fixation. Combined with mature tree material and high-altitude terroir, these conditions produce Sheng Pu'Er with strong energetic character, layered aromatic development, and excellent long-term aging potential.
ORGANOLEPTICS
The dry leaves are large, thick, and well-structured, displaying dark olive and deep green tones with silver-covered buds characteristic of old tree Sheng Pu'Er material. Their appearance reflects careful hand-harvesting and traditional sun-drying, preserving the natural integrity and texture of the leaves. The aroma of the dry leaf is deep and concentrated, combining notes of mountain herbs, dry wood, warm minerals, wildflowers, light resin, and subtle dried fruit sweetness. In a preheated gaiwan or teapot, the aroma becomes warmer and more expressive, revealing additional layers of forest wood, tree bark, stone minerality, floral honey, light spice, and delicate camphor-like freshness. After the rinse, the leaves fully awaken and the aromatic profile becomes more integrated and complex, balancing woody depth, herbal intensity, floral freshness, and characteristic mountain minerality.
The liquor is clear and bright, with a rich golden-yellow tone gradually deepening through later infusions. The aroma of the infusion is structured and persistent, combining mineral depth, dried herbs, warm wood, floral nuances, light medicinal tones, and subtle fruity sweetness. The texture is dense, coating, and energetic, reflecting both the concentration of mature tree material and the structural intensity associated with high-mountain Sheng Pu'Er. Initial bitterness is direct and pronounced yet exceptionally clean, quickly transforming into strong returning sweetness and active salivation throughout the palate and throat. Layers of minerals, forest wood, dried herbs, floral tones, light spice, resinous warmth, and cooling camphor-like sensations continue evolving throughout the session while maintaining excellent balance between strength, clarity, freshness, and softness.
The aftertaste is 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 energetic mountain character and mineral depth. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of dried fruits, sweet wood, floral honey, resin, medicinal herbs, and subtle mineral undertones.
2022 Ba Nuo Gu Shu Sheng Cha is a raw Pu'Er tea produced from tea material harvested and processed in 2022 from tea trees approximately 200 years old, growing at an altitude of around 1900 meters in the Ba Nuo area, Mengku, Lincang, Yunnan, China. High elevation, mature tree material, and traditional Sheng Cha production techniques create a tea with pronounced structure, energetic character, and strong aging potential. The production follows a classic processing approach focused on preserving the purity and integrity of the leaf material through careful hand-harvesting, pan-firing, sun-drying, and traditional stone pressing.
Tea trees of this age develop extensive root systems capable of penetrating deeply into mineral-rich mountain soils, contributing to the concentration, texture, and layered complexity associated with high-quality Gu Shu Sheng Pu'Er. High-altitude conditions in the Mengku region support slow and balanced leaf development, allowing the accumulation of aromatic compounds and stable polyphenol structure while preserving freshness and returning sweetness. This combination of mature tree material and mountain ecology is especially appreciated among experienced Pu'Er tea lovers seeking teas with strength, minerality, and long-term transformation potential.
As a relatively young Sheng Pu'Er, the 2022 harvest still expresses much of its original mountain energy, freshness, and structural intensity. At the same time, the first stages of natural maturation have already begun integrating sharper vegetal and bitter elements into a more balanced and harmonious profile. Properly stored Sheng Pu'Er from old tree material cultivated at this altitude is especially valued for its ability to gradually develop greater smoothness, aromatic depth, and internal complexity over time while maintaining clarity and energetic character.
TERROIR
The Ba Nuo area of Mengku, Lincang, is situated in a high-mountain environment at elevations reaching approximately 1900 meters above sea level, where cool temperatures, dense mist, and strong day-to-night temperature variation create ideal conditions for the development of complex Sheng Pu'Er material. Slow vegetation cycles under these conditions allow the leaves to accumulate concentrated aromatic compounds, amino acids, and balanced polyphenols while preserving freshness and structural precision. These environmental factors contribute directly to the tea’s pronounced minerality, layered bitterness, returning sweetness, and long-lasting aftertaste.
The mountain soils of the region are rich in minerals and organic matter, with stable moisture retention and excellent natural drainage. Mature tea trees growing in these conditions develop extensive root systems that penetrate deeply into the mountain terrain and interact with multiple soil layers accumulated over long ecological cycles. This deep mineral interaction contributes to the dense texture, energetic structure, and layered complexity characteristic of high-quality Gu Shu Sheng Pu'Er from the Mengku region.
The ecological environment surrounding the tea gardens remains highly biodiverse and relatively untouched by intensive industrial agriculture. Forest vegetation, humid mountain air, and frequent cloud cover naturally protect the leaves from excessive sunlight exposure while supporting slow and balanced leaf development. At the same time, periods of clear mountain sunlight contribute to concentration and structural intensity within the leaf material, creating balance between bitterness, freshness, sweetness, and depth in the finished infusion.
Traditional harvesting and processing methods remain closely connected to the rhythm of the local mountain ecosystem. Tea material is selectively hand-harvested and processed close to the cultivation area in order to preserve freshness and maintain the integrity of the leaves before fixation. Combined with mature tree material and high-altitude terroir, these conditions produce Sheng Pu'Er with strong energetic character, layered aromatic development, and excellent long-term aging potential.
ORGANOLEPTICS
The dry leaves are large, thick, and well-structured, displaying dark olive and deep green tones with silver-covered buds characteristic of old tree Sheng Pu'Er material. Their appearance reflects careful hand-harvesting and traditional sun-drying, preserving the natural integrity and texture of the leaves. The aroma of the dry leaf is deep and concentrated, combining notes of mountain herbs, dry wood, warm minerals, wildflowers, light resin, and subtle dried fruit sweetness. In a preheated gaiwan or teapot, the aroma becomes warmer and more expressive, revealing additional layers of forest wood, tree bark, stone minerality, floral honey, light spice, and delicate camphor-like freshness. After the rinse, the leaves fully awaken and the aromatic profile becomes more integrated and complex, balancing woody depth, herbal intensity, floral freshness, and characteristic mountain minerality.
The liquor is clear and bright, with a rich golden-yellow tone gradually deepening through later infusions. The aroma of the infusion is structured and persistent, combining mineral depth, dried herbs, warm wood, floral nuances, light medicinal tones, and subtle fruity sweetness. The texture is dense, coating, and energetic, reflecting both the concentration of mature tree material and the structural intensity associated with high-mountain Sheng Pu'Er. Initial bitterness is direct and pronounced yet exceptionally clean, quickly transforming into strong returning sweetness and active salivation throughout the palate and throat. Layers of minerals, forest wood, dried herbs, floral tones, light spice, resinous warmth, and cooling camphor-like sensations continue evolving throughout the session while maintaining excellent balance between strength, clarity, freshness, and softness.
The aftertaste is 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 energetic mountain character and mineral depth. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of dried fruits, sweet wood, floral honey, resin, medicinal herbs, and subtle mineral undertones.
SHENG (RAW) PU'ER
Explore more Sheng (Raw) Pu'Er from AN SHIM TEA Collection.