BADA SHAN SHU CHA
SPECIAL ORDER SHU PU'ER
SHU (RIPE) PU'ER
★ PESTICIDE-FREE
Badashan, Xishuangbanna, Yunnan, China
2011 Bada Shan Shu Cha is an aged Shu (ripe) Pu'Er tea produced from selected spring young bud material harvested in the Bada Shan region of Yunnan. Professionally fermented and aged through traditional Hong Kong storage followed by more than a decade of natural storage, this tea reflects the combination of refined material, classic craftsmanship, and gradual aromatic transformation developed through long-term professional aging. The infusion is smooth, dense, and richly layered, offering woody and creamy nuances, dark chocolate and dried fruit notes, mineral sweetness, and a long, warming aftertaste with exceptional elegance, maturity, and refined mountain character. MORE
AROMA
Dried wood
TASTE
Earthy, woody, nutty
Hong Kong Traditional/Natural Storage
PRODUCTION: 2011
SHU (RIPE) PU'ER
★ PESTICIDE-FREE
Badashan, Xishuangbanna, Yunnan, China
2011 Bada Shan Shu Cha is an aged Shu (ripe) Pu'Er tea produced from selected spring young bud material harvested in the Bada Shan region of Yunnan. Professionally fermented and aged through traditional Hong Kong storage followed by more than a decade of natural storage, this tea reflects the combination of refined material, classic craftsmanship, and gradual aromatic transformation developed through long-term professional aging. The infusion is smooth, dense, and richly layered, offering woody and creamy nuances, dark chocolate and dried fruit notes, mineral sweetness, and a long, warming aftertaste with exceptional elegance, maturity, and refined mountain character. MORE
AROMA
Dried wood
TASTE
Earthy, woody, nutty
Hong Kong Traditional/Natural Storage
PRODUCTION: 2011
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).
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
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
2011 Bada Shan Shu Cha is an aged loose-leaf Shu Pu'Er tea produced from selected early spring buds harvested from old tea trees growing in the Bada Shan region of Yunnan. Professionally processed according to traditional Shu Pu'Er methods, the tea underwent initial Hong Kong traditional storage followed by more than ten years of natural storage, allowing its character to gradually mature and integrate over time. The result is a tea that combines elegance with the depth, richness, and structural complexity associated with old tree material and long-term aging.
The use of early spring buds plays a defining role in shaping the identity of this tea. After winter dormancy, the first developing buds accumulate concentrated aromatic compounds and balanced structural components while preserving softness, sweetness, and aromatic clarity. Compared to larger leaf material, buds are often appreciated for their smoother texture, creamier mouthfeel, greater aromatic refinement, and elegant sweetness. Combined with old tea tree material, these characteristics create a tea with remarkable balance between refinement and depth.
The storage history became an essential stage in the evolution of this tea. Traditional Hong Kong storage encouraged the early development of mature woody, creamy, mineral, and medicinal characteristics while softening sharper fermentation notes. The following decade of natural storage allowed the tea to stabilize and integrate further, preserving clarity, sweetness, and structural definition while deepening aromatic complexity. Together, these stages created a mature Shu Pu'Er with exceptional smoothness, layered character, and a refined old-tree personality highly appreciated by experienced lovers of aged ripe tea.
TERROIR
Bada Shan is one of the historically important tea-growing regions of western Xishuangbanna, Yunnan, located near the border with Myanmar and known for its rich forest ecosystems, ancient tea trees, and diverse mountain ecology. Tea gardens in this region develop under warm subtropical mountain conditions shaped by abundant rainfall, humid air, mineral-rich soils, and dense natural vegetation. These environmental conditions contribute directly to the tea’s pronounced sweetness, layered complexity, mineral depth, and aromatic richness, characteristics that remain visible even after fermentation and long-term aging.
The mountain soils of Bada Shan are rich in organic matter and minerals accumulated through centuries of ecological development. Old tea trees growing in these environments develop extensive root systems capable of interacting deeply with multiple soil layers, drawing nutrients from a wide mineral spectrum. This interaction contributes to the dense texture, persistent sweetness, structural concentration, and energetic depth characteristic of old tree tea material from the region. The use of early spring buds further enhances these qualities, bringing additional aromatic intensity, smoothness, and refinement to the finished tea.
Bada Shan tea material has long been appreciated for Shu Pu'Er production due to its natural balance between sweetness, body, and structural depth. During the fermentation process, the concentrated compounds present in old tree spring material gradually transform into deeper woody, creamy, chocolate-like, and mineral characteristics while preserving the underlying mountain foundation of the tea. Professional processing allows these qualities to develop without sacrificing clarity, resulting in a ripe Pu'Er that combines richness and comfort with remarkable elegance and complexity.
The storage history became an equally important part of the tea’s evolution. Traditional Hong Kong storage encouraged the early development of mature aromatic characteristics, softening youthful fermentation notes and promoting deeper woody, resinous, medicinal, and earthy nuances. The following decade of natural storage allowed the tea to stabilize and integrate further, preserving sweetness, clarity, and structural definition while gradually refining the overall profile.
ORGANOLEPTICS
The dry leaves consist primarily of fine dark brown and golden buds characteristic of high-quality old tree Shu Pu'Er material. Their appearance reflects careful early spring harvesting, professional fermentation, and years of gradual maturation. The aroma of the dry leaf is deep, warm, and highly refined, combining notes of aged wood, dark chocolate, dried fruits, sweet grains, warm minerals, forest honey, medicinal herbs, and subtle earthy nuances. In a preheated teapot, the aroma becomes increasingly expressive and layered, revealing additional notes of cocoa, roasted nuts, humid forest tones, tree bark, creamy sweetness, dried dates, incense wood, and delicate herbal complexity. After the rinse, the leaves fully awaken and the aromatic profile becomes remarkably integrated, balancing creamy softness, woody maturity, mineral warmth, and refined sweetness.
The liquor is clear and bright, with a deep ruby-brown tone reflecting careful processing and more than a decade of post-production maturation. The aroma of the infusion is dense, velvety, and highly persistent, combining warm wood, creamy chocolate-like notes, dark dried fruits, sweet grains, warm minerals, resinous nuances, forest honey, medicinal herbs, and subtle camphor-like freshness. The texture is exceptionally smooth, thick, and coating, filling the palate with remarkable richness while maintaining clarity and elegance throughout the session. The taste is mellow 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 dark chocolate, aged wood, dried dates, roasted nuts, sweet herbs, minerals, resin, forest honey, medicinal roots, creamy cocoa, and subtle humid forest tones continue evolving throughout the session while maintaining exceptional harmony between maturity, depth, smoothness, and aromatic complexity.
The aftertaste is long, warm, and deeply comforting, with sweet mineral, creamy, and woody 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 sweet mountain foundation and refined old tree character of Bada Shan material. In the empty cup, the aroma remains warm and highly expressive, revealing lingering notes of dark chocolate, aged wood, forest honey, dried fruits, creamy cocoa, medicinal herbs, resin, sweet grains, and subtle incense-like undertones.
2011 Bada Shan Shu Cha is an aged loose-leaf Shu Pu'Er tea produced from selected early spring buds harvested from old tea trees growing in the Bada Shan region of Yunnan. Professionally processed according to traditional Shu Pu'Er methods, the tea underwent initial Hong Kong traditional storage followed by more than ten years of natural storage, allowing its character to gradually mature and integrate over time. The result is a tea that combines elegance with the depth, richness, and structural complexity associated with old tree material and long-term aging.
The use of early spring buds plays a defining role in shaping the identity of this tea. After winter dormancy, the first developing buds accumulate concentrated aromatic compounds and balanced structural components while preserving softness, sweetness, and aromatic clarity. Compared to larger leaf material, buds are often appreciated for their smoother texture, creamier mouthfeel, greater aromatic refinement, and elegant sweetness. Combined with old tea tree material, these characteristics create a tea with remarkable balance between refinement and depth.
The storage history became an essential stage in the evolution of this tea. Traditional Hong Kong storage encouraged the early development of mature woody, creamy, mineral, and medicinal characteristics while softening sharper fermentation notes. The following decade of natural storage allowed the tea to stabilize and integrate further, preserving clarity, sweetness, and structural definition while deepening aromatic complexity. Together, these stages created a mature Shu Pu'Er with exceptional smoothness, layered character, and a refined old-tree personality highly appreciated by experienced lovers of aged ripe tea.
TERROIR
Bada Shan is one of the historically important tea-growing regions of western Xishuangbanna, Yunnan, located near the border with Myanmar and known for its rich forest ecosystems, ancient tea trees, and diverse mountain ecology. Tea gardens in this region develop under warm subtropical mountain conditions shaped by abundant rainfall, humid air, mineral-rich soils, and dense natural vegetation. These environmental conditions contribute directly to the tea’s pronounced sweetness, layered complexity, mineral depth, and aromatic richness, characteristics that remain visible even after fermentation and long-term aging.
The mountain soils of Bada Shan are rich in organic matter and minerals accumulated through centuries of ecological development. Old tea trees growing in these environments develop extensive root systems capable of interacting deeply with multiple soil layers, drawing nutrients from a wide mineral spectrum. This interaction contributes to the dense texture, persistent sweetness, structural concentration, and energetic depth characteristic of old tree tea material from the region. The use of early spring buds further enhances these qualities, bringing additional aromatic intensity, smoothness, and refinement to the finished tea.
Bada Shan tea material has long been appreciated for Shu Pu'Er production due to its natural balance between sweetness, body, and structural depth. During the fermentation process, the concentrated compounds present in old tree spring material gradually transform into deeper woody, creamy, chocolate-like, and mineral characteristics while preserving the underlying mountain foundation of the tea. Professional processing allows these qualities to develop without sacrificing clarity, resulting in a ripe Pu'Er that combines richness and comfort with remarkable elegance and complexity.
The storage history became an equally important part of the tea’s evolution. Traditional Hong Kong storage encouraged the early development of mature aromatic characteristics, softening youthful fermentation notes and promoting deeper woody, resinous, medicinal, and earthy nuances. The following decade of natural storage allowed the tea to stabilize and integrate further, preserving sweetness, clarity, and structural definition while gradually refining the overall profile.
ORGANOLEPTICS
The dry leaves consist primarily of fine dark brown and golden buds characteristic of high-quality old tree Shu Pu'Er material. Their appearance reflects careful early spring harvesting, professional fermentation, and years of gradual maturation. The aroma of the dry leaf is deep, warm, and highly refined, combining notes of aged wood, dark chocolate, dried fruits, sweet grains, warm minerals, forest honey, medicinal herbs, and subtle earthy nuances. In a preheated teapot, the aroma becomes increasingly expressive and layered, revealing additional notes of cocoa, roasted nuts, humid forest tones, tree bark, creamy sweetness, dried dates, incense wood, and delicate herbal complexity. After the rinse, the leaves fully awaken and the aromatic profile becomes remarkably integrated, balancing creamy softness, woody maturity, mineral warmth, and refined sweetness.
The liquor is clear and bright, with a deep ruby-brown tone reflecting careful processing and more than a decade of post-production maturation. The aroma of the infusion is dense, velvety, and highly persistent, combining warm wood, creamy chocolate-like notes, dark dried fruits, sweet grains, warm minerals, resinous nuances, forest honey, medicinal herbs, and subtle camphor-like freshness. The texture is exceptionally smooth, thick, and coating, filling the palate with remarkable richness while maintaining clarity and elegance throughout the session. The taste is mellow 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 dark chocolate, aged wood, dried dates, roasted nuts, sweet herbs, minerals, resin, forest honey, medicinal roots, creamy cocoa, and subtle humid forest tones continue evolving throughout the session while maintaining exceptional harmony between maturity, depth, smoothness, and aromatic complexity.
The aftertaste is long, warm, and deeply comforting, with sweet mineral, creamy, and woody 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 sweet mountain foundation and refined old tree character of Bada Shan material. In the empty cup, the aroma remains warm and highly expressive, revealing lingering notes of dark chocolate, aged wood, forest honey, dried fruits, creamy cocoa, medicinal herbs, resin, sweet grains, and subtle incense-like undertones.
"As someone who drinks Shu Pu'Er almost every morning, I have developed very clear expectations of what makes an exceptional ripe tea. This is one of those rare teas that immediately stands out. I consider it a true gem and a tea I would recommend to anyone who is genuinely curious about exploring the depth and complexity of the Pu'Er world.
What I particularly admire is the level of craftsmanship behind it. Private productions like this often receive an extraordinary amount of attention at every stage, from the selection of raw material to fermentation and long-term storage. That dedication is evident in the cup, where every infusion feels balanced, refined, and remarkably expressive.
The tea offers impressive depth, a rich and layered flavor profile, and a strong yet harmonious Cha Qi that unfolds gradually throughout the session. Its traditional Hong Kong storage has given it a distinctive aged character that will be especially appreciated by drinkers who enjoy this classic style. For me, this combination of skilled craftsmanship, mature storage, and outstanding raw material creates a tea that represents Shu Pu'Er at its finest."
— Andrei Ivanovs, Founder of AN SHIM TEA
What I particularly admire is the level of craftsmanship behind it. Private productions like this often receive an extraordinary amount of attention at every stage, from the selection of raw material to fermentation and long-term storage. That dedication is evident in the cup, where every infusion feels balanced, refined, and remarkably expressive.
The tea offers impressive depth, a rich and layered flavor profile, and a strong yet harmonious Cha Qi that unfolds gradually throughout the session. Its traditional Hong Kong storage has given it a distinctive aged character that will be especially appreciated by drinkers who enjoy this classic style. For me, this combination of skilled craftsmanship, mature storage, and outstanding raw material creates a tea that represents Shu Pu'Er at its finest."
— Andrei Ivanovs, Founder of AN SHIM TEA
SHU (RIPE) PU'ER
Explore more Shu (Ripe) Pu'Er from AN SHIM TEA Collection.