BAN PEN LAO ZHAI GU SHU SHENG CHA
SHENG PU'ER FROM BAN PEN
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Ban Pen, Menghai, Xishuangbanna, Yunnan, China
2012 Ban Pen Lao Zhai Gu Shu Sheng Cha is a raw Pu'Er tea produced from old tea tree material growing in the Ban Pen area of Yunnan, a terroir respected for producing powerful yet balanced Sheng Cha with strong mountain character. Naturally aged for more than a decade, this tea reflects the combination of mature old tree material, forest mountain ecology, and gradual aromatic transformation developed through long-term maturation. The infusion is deep, dense, and highly layered, offering pronounced minerality, refined bitterness, woody and herbal nuances, returning sweetness, and a long, cooling aftertaste with exceptional depth and structural balance. MORE
357 g cake
AROMA
Fruity, vanilla
TASTE
Dried fruits, woody
150 years old trees
HARVEST: Spring, 2012
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Ban Pen, Menghai, Xishuangbanna, Yunnan, China
2012 Ban Pen Lao Zhai Gu Shu Sheng Cha is a raw Pu'Er tea produced from old tea tree material growing in the Ban Pen area of Yunnan, a terroir respected for producing powerful yet balanced Sheng Cha with strong mountain character. Naturally aged for more than a decade, this tea reflects the combination of mature old tree material, forest mountain ecology, and gradual aromatic transformation developed through long-term maturation. The infusion is deep, dense, and highly layered, offering pronounced minerality, refined bitterness, woody and herbal nuances, returning sweetness, and a long, cooling aftertaste with exceptional depth and structural balance. MORE
357 g cake
AROMA
Fruity, vanilla
TASTE
Dried fruits, woody
150 years old trees
HARVEST: Spring, 2012
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
2012 Ban Pen Lao Zhai Gu Shu Sheng Cha is a raw Pu'Er tea produced from early spring tea material harvested from tea trees estimated to be approximately 150 years old growing in the Ban Pen area of Menghai, Xishuangbanna, Yunnan, China. Traditional Sheng Cha production methods including careful hand-harvesting, pan-firing, sun-drying, and stone pressing preserve the energetic depth, structural clarity, and long-term transformation potential characteristic of high-quality old tree material. More than a decade of natural maturation has gradually integrated the tea while preserving the vibrant mountain character and structural strength associated with Ban Pen terroir.
Ban Pen is respected among experienced Pu'Er tea lovers for producing Sheng Cha with strong mineral structure, pronounced mountain freshness, balanced bitterness, and excellent aging capacity. Tea trees growing in these mountain environments develop extensive root systems capable of penetrating deeply into mineral-rich soils, contributing to the dense texture, layered complexity, persistent aftertaste, and energetic clarity associated with high-quality Gu Shu Sheng Pu'Er. Compared to more aggressive Bulang-style profiles, Ban Pen teas are often appreciated for balancing structural depth and power with elegance, sweetness, and refined aromatic development.
The use of early spring material further defines the quality and character of this tea. After winter dormancy, the first spring leaves develop slowly and accumulate concentrated aromatic compounds, balanced amino acid content, and refined structural intensity while preserving freshness and energetic clarity. More than ten years of maturation gradually softened the youthful sharpness of the tea and encouraged the development of deeper woody, herbal, mineral, resinous, and honeyed characteristics while maintaining the vibrant mountain energy and long-lasting aromatic persistence characteristic of well-aged Sheng Pu'Er.
TERROIR
The Ban Pen area of Menghai, Xishuangbanna, is a respected mountain terroir in Yunnan known for producing Sheng Pu'Er tea with strong mineral structure, balanced power, and excellent aging potential. Tea trees in this region grow under warm subtropical mountain conditions shaped by abundant rainfall, humid air, dense forest vegetation, and rich biodiversity. These environmental conditions contribute directly to the tea’s pronounced minerality, energetic clarity, layered complexity, and long-lasting aftertaste.
The mountain soils of Ban Pen are rich in minerals and organic matter, with stable moisture retention and excellent natural drainage. Tea trees estimated to be approximately 150 years old growing in these environments develop extensive root systems capable of penetrating deeply into the mountain terrain and interacting with multiple soil layers accumulated over long ecological development. This deep mineral interaction contributes to the dense texture, structural depth, persistent sweetness, and refined energetic character characteristic of high-quality Gu Shu Sheng Pu'Er from the region.
Dense forest vegetation and humid mountain conditions support slow and balanced leaf development while protecting the tea trees from excessive environmental stress. Frequent mist and cloud cover moderate direct sunlight exposure, helping preserve aromatic freshness and complexity within the leaves, while periods of stronger mountain sunlight contribute to concentration and balanced polyphenol structure. Compared to more aggressive Bulang-style terroirs, Ban Pen teas are often respected for expressing greater balance between structural strength, sweetness, freshness, and aromatic elegance.
The use of early spring material plays a particularly important role in the final character of this tea. After winter dormancy, the first spring leaves accumulate concentrated aromatic compounds, balanced amino acid content, and refined structural intensity while preserving freshness and energetic clarity. Combined with mature old tree material and the mountain ecology of Ban Pen, these conditions produce Sheng Pu'Er with exceptional balance, long-term aging potential, and highly expressive aromatic evolution valued among experienced tea lovers and collectors.
ORGANOLEPTICS
The dry leaves are large, mature, and naturally twisted, displaying deep brown, olive, and copper tones characteristic of semi-aged old tree Sheng Pu'Er. Their appearance reflects careful traditional processing and more than a decade of gradual maturation while preserving the integrity and texture of the leaf material. The aroma of the dry leaf is deep, warm, and highly layered, combining notes of aged wood, floral honey, warm minerals, medicinal herbs, dried fruits, resin, and subtle humid forest nuances. In a preheated gaiwan or teapot, the aroma becomes warmer and increasingly expressive, revealing additional layers of tree bark, fresh herbs, incense wood, soft spice, humid earth, orchid-like floral tones, and delicate camphor-like freshness characteristic of mature Ban Pen material. After the rinse, the leaves fully awaken and the aromatic profile becomes smoother and more integrated, balancing woody maturity, floral elegance, mineral depth, and refined sweetness.
The liquor is clear and bright, with a rich golden-amber tone reflecting more than ten years of natural maturation while preserving the vibrant clarity characteristic of well-aged Sheng Pu'Er. The aroma of the infusion is layered, refined, and highly persistent, combining warm minerals, aged wood, floral nuances, resinous notes, dried fruits, herbal complexity, floral honey, and cooling mountain freshness. The texture is dense, smooth, and highly coating, showing remarkable structural balance and energetic clarity while maintaining elegance and aromatic precision. Initial bitterness is refined, clean, and exceptionally well integrated, gradually transforming into pronounced Hui Gan, deep returning sweetness that develops actively throughout the palate and throat. Layers of floral honey, warm wood, minerals, medicinal herbs, dried fruits, resin, incense, soft spice, and cooling sensations continue evolving throughout the session while maintaining remarkable harmony between maturity, freshness, structural depth, and energetic character.
The aftertaste is exceptionally long, cooling, and deeply persistent, with sweetness and mineral freshness remaining in the throat and mouth long after drinking. As the tea continues to open, the structure becomes increasingly rounded, expansive, and integrated while preserving its refined Ban Pen mountain identity and elegant old tree character. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of orchid-like flowers, aged wood, floral honey, medicinal herbs, humid forest tones, resin, dried fruits, and subtle camphor undertones.
2012 Ban Pen Lao Zhai Gu Shu Sheng Cha is a raw Pu'Er tea produced from early spring tea material harvested from tea trees estimated to be approximately 150 years old growing in the Ban Pen area of Menghai, Xishuangbanna, Yunnan, China. Traditional Sheng Cha production methods including careful hand-harvesting, pan-firing, sun-drying, and stone pressing preserve the energetic depth, structural clarity, and long-term transformation potential characteristic of high-quality old tree material. More than a decade of natural maturation has gradually integrated the tea while preserving the vibrant mountain character and structural strength associated with Ban Pen terroir.
Ban Pen is respected among experienced Pu'Er tea lovers for producing Sheng Cha with strong mineral structure, pronounced mountain freshness, balanced bitterness, and excellent aging capacity. Tea trees growing in these mountain environments develop extensive root systems capable of penetrating deeply into mineral-rich soils, contributing to the dense texture, layered complexity, persistent aftertaste, and energetic clarity associated with high-quality Gu Shu Sheng Pu'Er. Compared to more aggressive Bulang-style profiles, Ban Pen teas are often appreciated for balancing structural depth and power with elegance, sweetness, and refined aromatic development.
The use of early spring material further defines the quality and character of this tea. After winter dormancy, the first spring leaves develop slowly and accumulate concentrated aromatic compounds, balanced amino acid content, and refined structural intensity while preserving freshness and energetic clarity. More than ten years of maturation gradually softened the youthful sharpness of the tea and encouraged the development of deeper woody, herbal, mineral, resinous, and honeyed characteristics while maintaining the vibrant mountain energy and long-lasting aromatic persistence characteristic of well-aged Sheng Pu'Er.
TERROIR
The Ban Pen area of Menghai, Xishuangbanna, is a respected mountain terroir in Yunnan known for producing Sheng Pu'Er tea with strong mineral structure, balanced power, and excellent aging potential. Tea trees in this region grow under warm subtropical mountain conditions shaped by abundant rainfall, humid air, dense forest vegetation, and rich biodiversity. These environmental conditions contribute directly to the tea’s pronounced minerality, energetic clarity, layered complexity, and long-lasting aftertaste.
The mountain soils of Ban Pen are rich in minerals and organic matter, with stable moisture retention and excellent natural drainage. Tea trees estimated to be approximately 150 years old growing in these environments develop extensive root systems capable of penetrating deeply into the mountain terrain and interacting with multiple soil layers accumulated over long ecological development. This deep mineral interaction contributes to the dense texture, structural depth, persistent sweetness, and refined energetic character characteristic of high-quality Gu Shu Sheng Pu'Er from the region.
Dense forest vegetation and humid mountain conditions support slow and balanced leaf development while protecting the tea trees from excessive environmental stress. Frequent mist and cloud cover moderate direct sunlight exposure, helping preserve aromatic freshness and complexity within the leaves, while periods of stronger mountain sunlight contribute to concentration and balanced polyphenol structure. Compared to more aggressive Bulang-style terroirs, Ban Pen teas are often respected for expressing greater balance between structural strength, sweetness, freshness, and aromatic elegance.
The use of early spring material plays a particularly important role in the final character of this tea. After winter dormancy, the first spring leaves accumulate concentrated aromatic compounds, balanced amino acid content, and refined structural intensity while preserving freshness and energetic clarity. Combined with mature old tree material and the mountain ecology of Ban Pen, these conditions produce Sheng Pu'Er with exceptional balance, long-term aging potential, and highly expressive aromatic evolution valued among experienced tea lovers and collectors.
ORGANOLEPTICS
The dry leaves are large, mature, and naturally twisted, displaying deep brown, olive, and copper tones characteristic of semi-aged old tree Sheng Pu'Er. Their appearance reflects careful traditional processing and more than a decade of gradual maturation while preserving the integrity and texture of the leaf material. The aroma of the dry leaf is deep, warm, and highly layered, combining notes of aged wood, floral honey, warm minerals, medicinal herbs, dried fruits, resin, and subtle humid forest nuances. In a preheated gaiwan or teapot, the aroma becomes warmer and increasingly expressive, revealing additional layers of tree bark, fresh herbs, incense wood, soft spice, humid earth, orchid-like floral tones, and delicate camphor-like freshness characteristic of mature Ban Pen material. After the rinse, the leaves fully awaken and the aromatic profile becomes smoother and more integrated, balancing woody maturity, floral elegance, mineral depth, and refined sweetness.
The liquor is clear and bright, with a rich golden-amber tone reflecting more than ten years of natural maturation while preserving the vibrant clarity characteristic of well-aged Sheng Pu'Er. The aroma of the infusion is layered, refined, and highly persistent, combining warm minerals, aged wood, floral nuances, resinous notes, dried fruits, herbal complexity, floral honey, and cooling mountain freshness. The texture is dense, smooth, and highly coating, showing remarkable structural balance and energetic clarity while maintaining elegance and aromatic precision. Initial bitterness is refined, clean, and exceptionally well integrated, gradually transforming into pronounced Hui Gan, deep returning sweetness that develops actively throughout the palate and throat. Layers of floral honey, warm wood, minerals, medicinal herbs, dried fruits, resin, incense, soft spice, and cooling sensations continue evolving throughout the session while maintaining remarkable harmony between maturity, freshness, structural depth, and energetic character.
The aftertaste is exceptionally long, cooling, and deeply persistent, with sweetness and mineral freshness remaining in the throat and mouth long after drinking. As the tea continues to open, the structure becomes increasingly rounded, expansive, and integrated while preserving its refined Ban Pen mountain identity and elegant old tree character. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of orchid-like flowers, aged wood, floral honey, medicinal herbs, humid forest tones, resin, dried fruits, and subtle camphor undertones.
SHENG (RAW) PU'ER
Explore more Sheng (Raw) Pu'Er from AN SHIM TEA Collection.