BAI YING GU SHU SHENG CHA
BAI YING ANCIENT TREES
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Bai Ying, Wu Liang, Lincang, Yunnan, China
Bai Ying Gu Shu Sheng Cha is a raw Pu'Er tea produced from old tea trees growing in the Bai Ying area of Yunnan province, a region respected for its high-mountain tea gardens and expressive character. Hand-harvested and traditionally processed, this tea reflects the combination of special material, mountain terroir, and masters technique. The infusion is deep and layered, offering mineral complexity, balanced bitterness, returning sweetness, woody and floral nuances, and a long, cooling aftertaste. MORE
200 g cake
AROMA
Exotic fruits, honey
TASTE
Honey, wood, mushrooms
350-500 years old trees
ALTITUDE: 2000 m
HARVEST: Spring, 2019
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Bai Ying, Wu Liang, Lincang, Yunnan, China
Bai Ying Gu Shu Sheng Cha is a raw Pu'Er tea produced from old tea trees growing in the Bai Ying area of Yunnan province, a region respected for its high-mountain tea gardens and expressive character. Hand-harvested and traditionally processed, this tea reflects the combination of special material, mountain terroir, and masters technique. The infusion is deep and layered, offering mineral complexity, balanced bitterness, returning sweetness, woody and floral nuances, and a long, cooling aftertaste. MORE
200 g cake
AROMA
Exotic fruits, honey
TASTE
Honey, wood, mushrooms
350-500 years old trees
ALTITUDE: 2000 m
HARVEST: Spring, 2019
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
2019 Bai Ying Gu Shu Sheng Cha is a raw Pu'Er tea produced from tea material harvested in 2019 from tea trees estimated to be between 350-500 years old, growing at an altitude of approximately 2000 meters in the Bai Ying area, Wu Liang, Lincang, Yunnan, China. High elevation, mature tree material, and traditional production techniques create a tea with pronounced structure, aromatic complexity, and strong aging potential. The production follows a classic processing approach that preserves the integrity and energetic character 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, density, and layered complexity associated with high-quality Gu Shu Sheng Pu'Er. Slow growth conditions at high altitude additionally support the accumulation of aromatic compounds and balanced polyphenol development, giving the tea both strength and clarity without excessive roughness. This combination of mature trees and mountain ecology is especially valued among experienced Pu'Er tea lovers seeking teas with depth, structure, and long-term transformation potential.
The 2019 harvest already shows the beginning stages of natural maturation, where the sharper green characteristics of young Sheng gradually become more integrated and rounded. Several years of aging have softened certain edges of bitterness while allowing woody, mineral, floral, and sweet returning notes to develop greater harmony. Properly stored Sheng Pu'Er from old tree material at this elevation is particularly appreciated for its ability to continue evolving over many years while maintaining clarity, energy, and complexity.
TERROIR
High altitude creates a cooler climate with significant day-to-night temperature variation, frequent mist, and slower vegetation cycles, all of which contribute directly to the tea’s concentration, aromatic precision, and structural depth. Slow leaf development under these conditions supports the accumulation of amino acids, aromatic compounds, and balanced polyphenols, resulting in a tea that combines strength with clarity and refined sweetness.
The mountain soils of the region are rich in minerals and organic matter, with good natural drainage and stable moisture retention. Old tea trees growing in these conditions develop extensive root systems that penetrate deeply into the mountain terrain, interacting with multiple soil layers over centuries of growth. This long-term interaction between mature trees and mineral-rich soils contributes to the pronounced texture, persistent aftertaste, and characteristic mineral structure often associated with high-quality Gu Shu Sheng Pu'Er.
The ecological environment surrounding the tea gardens remains relatively biodiverse and less industrialized compared to lower-altitude plantation areas. Forest vegetation, humid mountain air, and natural shading from cloud cover help moderate direct sunlight exposure, preserving freshness and aromatic complexity within the leaves. At the same time, periods of clear mountain sunlight support the formation of structural intensity and concentration, creating balance between softness and power in the final infusion.
Traditional harvesting and processing methods remain closely connected to the rhythm of the local mountain environment. Tea material is typically harvested selectively by hand and processed near the cultivation area to preserve freshness and minimize uncontrolled oxidation before fixation. Combined with old tree material and high-altitude terroir, these conditions produce Sheng Pu'Er with strong energetic character, layered aromatic development, and exceptional long-term aging potential.
ORGANOLEPTICS
The dry leaves are large, mature, and well-structured, displaying a mixture of dark green, olive, and silver-toned buds characteristic of old tree Sheng Pu'Er material. Their appearance reflects careful hand-harvesting and traditional sun-drying, preserving both the integrity and natural texture of the leaves. The aroma of the dry leaf is deep and layered, combining notes of mountain herbs, dry wood, wildflowers, light resin, and subtle dried fruit sweetness. In a preheated gaiwan or teapot, the aroma becomes warmer and more concentrated, revealing additional notes of forest wood, warm minerals, tree bark, light spice, and honeyed undertones. After the rinse, the leaves fully awaken and the aromatic profile gains greater depth and integration, balancing floral freshness, woody warmth, humid stone minerality, and returning sweetness.
The liquor is clear and bright, with a rich golden color gradually deepening through later infusions. The aroma of the infusion is structured and persistent, combining mineral depth, floral freshness, light medicinal herbs, warm wood, and subtle fruity nuances. The texture is dense, smooth, and coating, reflecting both the concentration of old tree material and the slower development associated with high-elevation cultivation. Initial bitterness is direct but clean and controlled, quickly transforming into pronounced sweetness and strong salivation across the palate. Layers of minerals, dried herbs, forest wood, floral tones, and subtle camphor-like cooling sensations continue evolving throughout the session while maintaining excellent balance between strength, clarity, and softness.
The aftertaste is long, cooling, and highly persistent, with returning sweetness gradually building 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 depth. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of dried fruit, sweet wood, wildflowers, and soft resinous undertones.
2019 Bai Ying Gu Shu Sheng Cha is a raw Pu'Er tea produced from tea material harvested in 2019 from tea trees estimated to be between 350-500 years old, growing at an altitude of approximately 2000 meters in the Bai Ying area, Wu Liang, Lincang, Yunnan, China. High elevation, mature tree material, and traditional production techniques create a tea with pronounced structure, aromatic complexity, and strong aging potential. The production follows a classic processing approach that preserves the integrity and energetic character 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, density, and layered complexity associated with high-quality Gu Shu Sheng Pu'Er. Slow growth conditions at high altitude additionally support the accumulation of aromatic compounds and balanced polyphenol development, giving the tea both strength and clarity without excessive roughness. This combination of mature trees and mountain ecology is especially valued among experienced Pu'Er tea lovers seeking teas with depth, structure, and long-term transformation potential.
The 2019 harvest already shows the beginning stages of natural maturation, where the sharper green characteristics of young Sheng gradually become more integrated and rounded. Several years of aging have softened certain edges of bitterness while allowing woody, mineral, floral, and sweet returning notes to develop greater harmony. Properly stored Sheng Pu'Er from old tree material at this elevation is particularly appreciated for its ability to continue evolving over many years while maintaining clarity, energy, and complexity.
TERROIR
High altitude creates a cooler climate with significant day-to-night temperature variation, frequent mist, and slower vegetation cycles, all of which contribute directly to the tea’s concentration, aromatic precision, and structural depth. Slow leaf development under these conditions supports the accumulation of amino acids, aromatic compounds, and balanced polyphenols, resulting in a tea that combines strength with clarity and refined sweetness.
The mountain soils of the region are rich in minerals and organic matter, with good natural drainage and stable moisture retention. Old tea trees growing in these conditions develop extensive root systems that penetrate deeply into the mountain terrain, interacting with multiple soil layers over centuries of growth. This long-term interaction between mature trees and mineral-rich soils contributes to the pronounced texture, persistent aftertaste, and characteristic mineral structure often associated with high-quality Gu Shu Sheng Pu'Er.
The ecological environment surrounding the tea gardens remains relatively biodiverse and less industrialized compared to lower-altitude plantation areas. Forest vegetation, humid mountain air, and natural shading from cloud cover help moderate direct sunlight exposure, preserving freshness and aromatic complexity within the leaves. At the same time, periods of clear mountain sunlight support the formation of structural intensity and concentration, creating balance between softness and power in the final infusion.
Traditional harvesting and processing methods remain closely connected to the rhythm of the local mountain environment. Tea material is typically harvested selectively by hand and processed near the cultivation area to preserve freshness and minimize uncontrolled oxidation before fixation. Combined with old tree material and high-altitude terroir, these conditions produce Sheng Pu'Er with strong energetic character, layered aromatic development, and exceptional long-term aging potential.
ORGANOLEPTICS
The dry leaves are large, mature, and well-structured, displaying a mixture of dark green, olive, and silver-toned buds characteristic of old tree Sheng Pu'Er material. Their appearance reflects careful hand-harvesting and traditional sun-drying, preserving both the integrity and natural texture of the leaves. The aroma of the dry leaf is deep and layered, combining notes of mountain herbs, dry wood, wildflowers, light resin, and subtle dried fruit sweetness. In a preheated gaiwan or teapot, the aroma becomes warmer and more concentrated, revealing additional notes of forest wood, warm minerals, tree bark, light spice, and honeyed undertones. After the rinse, the leaves fully awaken and the aromatic profile gains greater depth and integration, balancing floral freshness, woody warmth, humid stone minerality, and returning sweetness.
The liquor is clear and bright, with a rich golden color gradually deepening through later infusions. The aroma of the infusion is structured and persistent, combining mineral depth, floral freshness, light medicinal herbs, warm wood, and subtle fruity nuances. The texture is dense, smooth, and coating, reflecting both the concentration of old tree material and the slower development associated with high-elevation cultivation. Initial bitterness is direct but clean and controlled, quickly transforming into pronounced sweetness and strong salivation across the palate. Layers of minerals, dried herbs, forest wood, floral tones, and subtle camphor-like cooling sensations continue evolving throughout the session while maintaining excellent balance between strength, clarity, and softness.
The aftertaste is long, cooling, and highly persistent, with returning sweetness gradually building 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 depth. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of dried fruit, sweet wood, wildflowers, and soft resinous undertones.
SHENG (RAW) PU'ER
Explore more Sheng (Raw) Pu'Er from AN SHIM TEA Collection.