BADA SHAN SHU CHA
IMPERIAL SHU PU'ER
SHU (RIPE) PU'ER
★ PESTICIDE-FREE
Badashan, Xishuangbanna, Yunnan, China
Produced in 2011 from ancient tea trees growing on Bada Mountain in Yunnan, this Shu Cha reflects the depth and richness of a classic Pu'Er fermentation. Years of natural resting have refined its character, revealing a smooth and rounded profile with notes of dark wood, cocoa, and earthy sweetness. MORE
AROMA
Dried wood
TASTE
Earthy, woody, nutty
HONG KONG NATURAL STORAGE
HARVEST: 2011
SHU (RIPE) PU'ER
★ PESTICIDE-FREE
Badashan, Xishuangbanna, Yunnan, China
Produced in 2011 from ancient tea trees growing on Bada Mountain in Yunnan, this Shu Cha reflects the depth and richness of a classic Pu'Er fermentation. Years of natural resting have refined its character, revealing a smooth and rounded profile with notes of dark wood, cocoa, and earthy sweetness. MORE
AROMA
Dried wood
TASTE
Earthy, woody, nutty
HONG KONG NATURAL STORAGE
HARVEST: 2011
In Yunnan Province, the red soil is enriched with iron, so Pu'er tea also contains this valuable mineral, which is beneficial for the human body. Tea from this province contains more polyphenolic organic compounds, which are the most powerful antioxidants. Shu Pu'er has a beneficial effect on the health of the stomach and digestion in general.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
Learn more about PUERH TEA BASICS
EASTERN (PIN CHA) ★
Temperature: 99 °C
Amount: 3-7 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 and loses its properties, including taste and aroma. Store it in a dry and cool place. Avoid direct exposure to the sun and high temperatures.
TEMPERATURE: 25°C
HUMIDITY: 60-65%
BEST BEFORE: No expiration date!
*When properly stored, this tea gets better with time!
TEMPERATURE: 25°C
HUMIDITY: 60-65%
BEST BEFORE: No expiration date!
*When properly stored, this tea gets better with time!
Learn more ABOUT STORING AND AGING PU'ER TEA
2011 BADA SHAN SHU CHA
ABOUT
This 2011 Bada Shan Shu Cha is a mature fermented Pu'Er produced from leaves harvested from ancient tea trees growing on Bada Mountain in Yunnan Province. The tea was processed according to the traditional wo dui fermentation method used for Shu Pu'Er production, where carefully controlled microbial fermentation transforms the character of the raw material into a deep, smooth, and richly textured tea.
More than a decade of natural aging has allowed the tea to stabilize and develop additional depth and harmony. Over time, the initially stronger earthy tones typical of young Shu Pu'Er gradually soften, revealing a more balanced and refined profile. The result is a tea that expresses both the richness of Bada Mountain material and the calm maturity that comes with extended resting.
ORIGIN
Bada Mountain is located in the southern part of Yunnan Province, in the Xishuangbanna region, one of the historical centers of Pu'Er tea production. The area is well known for its ancient tea forests, where large-leaf Camellia sinensis var. assamica trees have grown for centuries in a biodiverse mountain environment. Many of these trees develop deep root systems that absorb a wide range of minerals from the forest soil, contributing to the distinctive character of teas produced from this region.
The humid subtropical climate, frequent mountain mists, and fertile red soils create favorable conditions for tea cultivation. Leaves harvested from ancient trees in Bada Shan often produce teas with notable body and depth, making them particularly suitable for fermentation and aging. These qualities make Bada Mountain an important origin for high-quality Pu'Er teas.
ORGANOLEPTICS
The dry leaf consists of dark brown to deep chocolate-colored fragments with a slightly glossy surface, reflecting the fermentation and aging process. The aroma is clean and warm, with notes of forest floor, dark wood, and subtle hints of cocoa. When placed into a preheated teapot, the aroma becomes fuller and more layered. Notes of damp earth, aged wood, and roasted nuts emerge, accompanied by a soft sweetness reminiscent of dark chocolate.
The liquor presents a deep reddish-brown color with good clarity and a dense appearance. The aroma is calm and rounded, carrying tones of wet forest soil, cacao, and warm древесные оттенки. The texture is smooth and full-bodied with a soft, velvety mouthfeel. The flavor profile is dominated by earthy depth and woody warmth, balanced by subtle sweetness and hints of cocoa and roasted grain. The tea remains stable through multiple infusions. The finish is long, warm, and grounding. Gentle sweetness and mineral tones linger on the palate, leaving a calm and satisfying impression typical of well-rested Shu Pu'Er made from strong mountain material.
This 2011 Bada Shan Shu Cha is a mature fermented Pu'Er produced from leaves harvested from ancient tea trees growing on Bada Mountain in Yunnan Province. The tea was processed according to the traditional wo dui fermentation method used for Shu Pu'Er production, where carefully controlled microbial fermentation transforms the character of the raw material into a deep, smooth, and richly textured tea.
More than a decade of natural aging has allowed the tea to stabilize and develop additional depth and harmony. Over time, the initially stronger earthy tones typical of young Shu Pu'Er gradually soften, revealing a more balanced and refined profile. The result is a tea that expresses both the richness of Bada Mountain material and the calm maturity that comes with extended resting.
ORIGIN
Bada Mountain is located in the southern part of Yunnan Province, in the Xishuangbanna region, one of the historical centers of Pu'Er tea production. The area is well known for its ancient tea forests, where large-leaf Camellia sinensis var. assamica trees have grown for centuries in a biodiverse mountain environment. Many of these trees develop deep root systems that absorb a wide range of minerals from the forest soil, contributing to the distinctive character of teas produced from this region.
The humid subtropical climate, frequent mountain mists, and fertile red soils create favorable conditions for tea cultivation. Leaves harvested from ancient trees in Bada Shan often produce teas with notable body and depth, making them particularly suitable for fermentation and aging. These qualities make Bada Mountain an important origin for high-quality Pu'Er teas.
ORGANOLEPTICS
The dry leaf consists of dark brown to deep chocolate-colored fragments with a slightly glossy surface, reflecting the fermentation and aging process. The aroma is clean and warm, with notes of forest floor, dark wood, and subtle hints of cocoa. When placed into a preheated teapot, the aroma becomes fuller and more layered. Notes of damp earth, aged wood, and roasted nuts emerge, accompanied by a soft sweetness reminiscent of dark chocolate.
The liquor presents a deep reddish-brown color with good clarity and a dense appearance. The aroma is calm and rounded, carrying tones of wet forest soil, cacao, and warm древесные оттенки. The texture is smooth and full-bodied with a soft, velvety mouthfeel. The flavor profile is dominated by earthy depth and woody warmth, balanced by subtle sweetness and hints of cocoa and roasted grain. The tea remains stable through multiple infusions. The finish is long, warm, and grounding. Gentle sweetness and mineral tones linger on the palate, leaving a calm and satisfying impression typical of well-rested Shu Pu'Er made from strong mountain material.
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