BING DAO GU SHU SHENG CHA
SHENG PU'ER FROM BING DAO ANCIENT TREES
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Bing Dao, Mengku, Lincang, Yunnan, China
2014 Bing Dao Gu Shu Sheng Cha is a Sheng Pu'Er tea produced from old tea trees growing in the Bing Dao area of Lincang, Yunnan province, one of China’s most respected origins for refined and elegant Sheng Cha material. Hand-harvested and traditionally processed, this tea reflects the combination of mature tree material, high-mountain terroir, and more than a decade of natural aging. The infusion is deep and refined, offering pronounced sweetness, layered minerality, soft bitterness, floral and woody nuances, and a long, cooling aftertaste with exceptional balance and clarity. MORE
200 g cake
AROMA
Honey, plum, vanilla.
TASTE
Sweet, dried fruits.
200-300 years old trees
ALTITUDE: 2100 m
HARVEST: 2014
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Bing Dao, Mengku, Lincang, Yunnan, China
2014 Bing Dao Gu Shu Sheng Cha is a Sheng Pu'Er tea produced from old tea trees growing in the Bing Dao area of Lincang, Yunnan province, one of China’s most respected origins for refined and elegant Sheng Cha material. Hand-harvested and traditionally processed, this tea reflects the combination of mature tree material, high-mountain terroir, and more than a decade of natural aging. The infusion is deep and refined, offering pronounced sweetness, layered minerality, soft bitterness, floral and woody nuances, and a long, cooling aftertaste with exceptional balance and clarity. MORE
200 g cake
AROMA
Honey, plum, vanilla.
TASTE
Sweet, dried fruits.
200-300 years old trees
ALTITUDE: 2100 m
HARVEST: 2014
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
2014 BING DAO GU SHU SHENG PU'ER
ABOUT
2014 Bing Dao Gu Shu Sheng Cha is a Sheng (raw) Pu'Er tea produced from tea material harvested and processed in 2014 from tea trees estimated to be between 200-300 years old, growing at an altitude of approximately 2100 meters in the Bing Dao area, Mengku, Lincang, Yunnan, China. High elevation, mature tree material, and traditional Sheng Cha production techniques create a tea recognized for its refined structure, pronounced sweetness, and exceptional balance. The production follows a classic processing approach focused on preserving the purity and energetic character of the leaf material through hand-harvesting, pan-firing, sun-drying, and traditional stone pressing.
Tea trees of this age develop extensive root systems that penetrate deeply into mineral-rich mountain soils, contributing to the concentration, texture, and layered complexity associated with high-quality Gu Shu Sheng Pu'Er. The extreme high-altitude conditions of Bing Dao support slow vegetation cycles and balanced chemical development within the leaves, allowing the tea to maintain both structural depth and remarkable softness. This combination of mature tree material and mountain ecology is especially valued among experienced Pu'Er lovers seeking teas with elegance, clarity, sweetness, and long-term transformation potential.
More than a decade of natural aging has allowed this tea to evolve into a more integrated and harmonious stage of development. Over time, the sharper green characteristics and structural bitterness have softened, while the woody, floral, mineral, and sweet returning notes have become deeper and more unified.
TERROIR
The Bing Dao area of Mengku, Lincang, is one of the most respected high-mountain terroirs in Yunnan for Sheng Pu'Er production, known for producing teas with exceptional sweetness, clarity, and refined structure. Tea trees in this region grow at elevations reaching approximately 2100 meters above sea level, where cool temperatures, dense mist, and strong day-to-night temperature variation create ideal conditions for slow and balanced leaf development. These environmental factors contribute directly to the tea’s aromatic precision, smooth texture, layered minerality, and pronounced returning sweetness.
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, persistent aftertaste, and refined structural depth characteristic of high-quality Bing Dao Gu Shu Sheng Pu'Er.
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 preserving freshness and aromatic complexity. At the same time, periods of clear mountain sunlight support the formation of concentration and structural intensity within the leaf material, creating balance between softness, sweetness, minerality, and controlled bitterness.
ORGANOLEPTICS
The dry leaves are large, mature, and beautifully preserved, displaying deep olive, brown, and silver-toned hues characteristic of aged old tree Sheng Pu'Er material. Their appearance reflects proper traditional processing and long-term maturation that have maintained the integrity and texture of the leaves. The aroma of the dry leaf is refined and deeply layered, combining notes of aged wood, floral honey, warm minerals, dried herbs, light resin, and subtle fruit sweetness. In a preheated gaiwan or teapot, the aroma becomes warmer and more expressive, revealing additional layers of forest wood, camphor, dried flowers, tree bark, soft spices, and delicate medicinal undertones. After the rinse, the leaves fully awaken and the aromatic profile becomes increasingly integrated and elegant, balancing woody maturity, floral freshness, mineral depth, and characteristic Bing Dao sweetness.
The liquor is clear and bright, with a deep golden-amber tone reflecting both age and careful storage. The aroma of the infusion is layered, refined, and highly persistent, combining warm minerals, aged wood, floral nuances, dried fruits, medicinal herbs, and subtle cooling camphor-like freshness. The texture is dense, smooth, and exceptionally coating, showing the balance and integration that develop through years of natural aging. Initial bitterness is soft, controlled, and highly refined, quickly transforming into pronounced returning sweetness and active salivation throughout the palate and throat. Layers of minerals, floral honey, forest wood, dried herbs, light spice, resinous warmth, and cooling sensations continue evolving throughout the session while maintaining remarkable harmony between depth, softness, clarity, and energetic character.
The aftertaste is exceptionally 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 rounded and harmonious while preserving its refined mountain character and mineral depth. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of floral honey, aged wood, dried fruits, camphor, soft medicinal herbs, and delicate resinous undertones.
2014 Bing Dao Gu Shu Sheng Cha is a Sheng (raw) Pu'Er tea produced from tea material harvested and processed in 2014 from tea trees estimated to be between 200-300 years old, growing at an altitude of approximately 2100 meters in the Bing Dao area, Mengku, Lincang, Yunnan, China. High elevation, mature tree material, and traditional Sheng Cha production techniques create a tea recognized for its refined structure, pronounced sweetness, and exceptional balance. The production follows a classic processing approach focused on preserving the purity and energetic character of the leaf material through hand-harvesting, pan-firing, sun-drying, and traditional stone pressing.
Tea trees of this age develop extensive root systems that penetrate deeply into mineral-rich mountain soils, contributing to the concentration, texture, and layered complexity associated with high-quality Gu Shu Sheng Pu'Er. The extreme high-altitude conditions of Bing Dao support slow vegetation cycles and balanced chemical development within the leaves, allowing the tea to maintain both structural depth and remarkable softness. This combination of mature tree material and mountain ecology is especially valued among experienced Pu'Er lovers seeking teas with elegance, clarity, sweetness, and long-term transformation potential.
More than a decade of natural aging has allowed this tea to evolve into a more integrated and harmonious stage of development. Over time, the sharper green characteristics and structural bitterness have softened, while the woody, floral, mineral, and sweet returning notes have become deeper and more unified.
TERROIR
The Bing Dao area of Mengku, Lincang, is one of the most respected high-mountain terroirs in Yunnan for Sheng Pu'Er production, known for producing teas with exceptional sweetness, clarity, and refined structure. Tea trees in this region grow at elevations reaching approximately 2100 meters above sea level, where cool temperatures, dense mist, and strong day-to-night temperature variation create ideal conditions for slow and balanced leaf development. These environmental factors contribute directly to the tea’s aromatic precision, smooth texture, layered minerality, and pronounced returning sweetness.
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, persistent aftertaste, and refined structural depth characteristic of high-quality Bing Dao Gu Shu Sheng Pu'Er.
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 preserving freshness and aromatic complexity. At the same time, periods of clear mountain sunlight support the formation of concentration and structural intensity within the leaf material, creating balance between softness, sweetness, minerality, and controlled bitterness.
ORGANOLEPTICS
The dry leaves are large, mature, and beautifully preserved, displaying deep olive, brown, and silver-toned hues characteristic of aged old tree Sheng Pu'Er material. Their appearance reflects proper traditional processing and long-term maturation that have maintained the integrity and texture of the leaves. The aroma of the dry leaf is refined and deeply layered, combining notes of aged wood, floral honey, warm minerals, dried herbs, light resin, and subtle fruit sweetness. In a preheated gaiwan or teapot, the aroma becomes warmer and more expressive, revealing additional layers of forest wood, camphor, dried flowers, tree bark, soft spices, and delicate medicinal undertones. After the rinse, the leaves fully awaken and the aromatic profile becomes increasingly integrated and elegant, balancing woody maturity, floral freshness, mineral depth, and characteristic Bing Dao sweetness.
The liquor is clear and bright, with a deep golden-amber tone reflecting both age and careful storage. The aroma of the infusion is layered, refined, and highly persistent, combining warm minerals, aged wood, floral nuances, dried fruits, medicinal herbs, and subtle cooling camphor-like freshness. The texture is dense, smooth, and exceptionally coating, showing the balance and integration that develop through years of natural aging. Initial bitterness is soft, controlled, and highly refined, quickly transforming into pronounced returning sweetness and active salivation throughout the palate and throat. Layers of minerals, floral honey, forest wood, dried herbs, light spice, resinous warmth, and cooling sensations continue evolving throughout the session while maintaining remarkable harmony between depth, softness, clarity, and energetic character.
The aftertaste is exceptionally 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 rounded and harmonious while preserving its refined mountain character and mineral depth. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of floral honey, aged wood, dried fruits, camphor, soft medicinal herbs, and delicate resinous undertones.
"For me, this tea is a beautiful example of what a perfectly-produced Sheng Pu'Er can become after more than a decade of natural aging. It has moved beyond the untamed character of young Sheng, developing greater depth, balance, and harmony while still preserving the elegance and sweetness that have made Bing Dao one of the most respected tea-producing regions in Yunnan.
Traditionally stone-pressed into a 200 g cake rather than the standard 357 g, it allows tea enthusiasts to experience one of the most sought-after origins with a smaller investment. It is an excellent opportunity to understand why Bing Dao has earned such an outstanding reputation among Pu'er collectors. Authentic ancient tree material from Bing Dao has become increasingly difficult to obtain, making every genuine example especially valuable. I am grateful to be able to share this tea with all of you.
For additional context, Bing Dao is located in Lincang, a region that is home to some of the oldest known tea trees in China, called by locals Mǔ Shù (Mother Tea Trees). These ancient trees have become a symbol of the region's long tea-growing history and are one of the reasons why many researchers consider this area to be the birthplace of cultivated tea."
— Andrei Ivanovs, Founder of AN SHIM TEA
Traditionally stone-pressed into a 200 g cake rather than the standard 357 g, it allows tea enthusiasts to experience one of the most sought-after origins with a smaller investment. It is an excellent opportunity to understand why Bing Dao has earned such an outstanding reputation among Pu'er collectors. Authentic ancient tree material from Bing Dao has become increasingly difficult to obtain, making every genuine example especially valuable. I am grateful to be able to share this tea with all of you.
For additional context, Bing Dao is located in Lincang, a region that is home to some of the oldest known tea trees in China, called by locals Mǔ Shù (Mother Tea Trees). These ancient trees have become a symbol of the region's long tea-growing history and are one of the reasons why many researchers consider this area to be the birthplace of cultivated tea."
— Andrei Ivanovs, Founder of AN SHIM TEA
SHENG (RAW) PU'ER
Explore more Sheng (Raw) Pu'Er from AN SHIM TEA Collection.