BU LANG SHAN SHU CHA
BU LANG SHAN SHU CHA
BULANGSHAN RIPE PU'ER
SHU (RIPE) PU'ER★ PESTICIDE-FREE
Bulang Shan, Menghai, Xishuangbanna, Yunnan, China
2005 Bulang Shan Shu Cha is a mature ripe Pu'Er tea produced from old tea tree material from the renowned Bulang Shan region of Menghai and compressed into traditional 100 g cakes. Naturally matured for nearly two decades, this tea reflects the combination of ancient tea material, traditional Shu Pu'Er craftsmanship, and the powerful mineral structure historically associated with Bulang mountain tea. The infusion is dense, velvety, and richly layered, offering woody and resinous nuances, dark chocolate and dried fruit notes, pronounced mineral warmth, and a long, persistent aftertaste with mature old tree character and exceptional structural depth. MORE
100 g
AROMA
Woody, camphor
TASTE
Woody, nutty
Taiwan Natural Storage
PORDUCTION: 2005
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
2005 Bulang Shan Shu Cha is a mature ripe Pu'Er tea produced from spring old tree material harvested in the famous Bulang Shan region of Menghai and traditionally stone-pressed into compact 100 g cakes. After production, the tea underwent more than twenty years of professional Taiwan natural storage under the care of an experienced Pu'Er collector, allowing the tea to gradually develop exceptional smoothness, aromatic integration, and mature complexity. The combination of old tree material, careful aging, and collector-level storage created a tea that today represents one of the most balanced and expressive examples of mature Bulang Shan Shu Pu'Er in our collection.
The use of spring old tree material plays a defining role in shaping the identity of this tea. After winter dormancy, the first developing leaves accumulate concentrated aromatic compounds and balanced structural components while preserving freshness, mineral concentration, and energetic depth. Combined with ancient mountain tea material, this creates a Shu Pu'Er with remarkable density, persistent sweetness, long-lasting aftertaste, and the powerful foundation traditionally associated with Bulang Shan tea.
The storage history became an equally important part of the tea’s evolution. Taiwan natural storage is widely respected among collectors for promoting slow, stable, and highly balanced maturation while preserving clarity, sweetness, and structural definition. Over more than two decades, the tea gradually developed deeper woody, resinous, medicinal, chocolate-like, and dried fruit characteristics while maintaining elegance and balance. Its exceptional drinkability, mature character, and remarkable harmony have made this tea one of our best-selling aged Shu Pu'Er selections and a favorite among both experienced collectors and newcomers exploring the world of mature Pu'Er tea.
TERROIR
Bulang Shan, located in Menghai County of Xishuangbanna, Yunnan, is one of the most respected and historically significant terroirs in the world of Pu'Er tea. Tea gardens in this region develop under warm subtropical mountain conditions shaped by abundant rainfall, humid air, mineral-rich soils, dense forest vegetation, and exceptional ecological biodiversity. These environmental conditions contribute directly to the concentrated texture, pronounced minerality, energetic depth, and long-lasting aftertaste that have made Bulang Shan famous among Pu'Er tea lovers and collectors.
The mountain soils of Bulang Shan are rich in minerals and organic matter, with stable moisture retention and excellent natural drainage. Old tea trees growing in these environments develop extensive root systems capable of penetrating deeply into the mountain terrain and interacting with multiple soil layers accumulated through centuries of ecological development. This mineral interaction contributes to the powerful structure, persistent sweetness, dense body, and layered complexity characteristic of Bulang Shan tea material.
Bulang Shan has also played an important role in the development of modern Shu Pu'Er production. Many producers value tea material from this region for its strong structural foundation, which remains clearly visible even after the fermentation process. During Shu Pu'Er production, the naturally powerful character of Bulang tea allows the material to retain depth, minerality, body, and energetic presence while developing the smoothness and maturity associated with post-fermentation. As a result, high-quality Bulang Shan Shu Pu'Er often combines exceptional richness and comfort with remarkable structural concentration.
An equally important part of this tea’s terroir expression comes from its more than twenty years of natural storage in Taiwan. Taiwan's subtropical climate provides relatively stable humidity and moderate temperatures that encourage slow, balanced maturation without the more aggressive influence of traditional wet storage environments. Under these conditions, the tea gradually develops deeper woody, resinous, medicinal, dried fruit, and chocolate-like characteristics while preserving clarity, sweetness, and structural definition. The interaction between the powerful mountain character of Bulang Shan and the slow transformation promoted by Taiwan natural storage created a mature Shu Pu'Er with exceptional smoothness, aromatic integration, and collector-level depth.
ORGANOLEPTICS
The dry leaves are dark, mature, and tightly compressed into small stone-pressed cakes, displaying deep brown, dark copper, and golden tones characteristic of naturally aged old tree Shu Pu'Er tea. Their appearance reflects careful fermentation, high-quality spring material, and more than two decades of gradual maturation under professional Taiwan natural storage conditions. The aroma of the dry leaf is exceptionally deep, warm, and highly expressive, combining notes of aged wood, dark chocolate, dried fruits, warm minerals, resin, forest honey, medicinal herbs, and subtle earthy nuances. In a preheated gaiwan or teapot, the aroma becomes increasingly rich and layered, revealing additional notes of cocoa, roasted nuts, humid forest tones, sweet herbs, tree bark, incense wood, dried dates, and delicate camphor-like freshness. After the rinse, the leaves fully awaken and the aromatic profile becomes remarkably integrated, balancing creamy softness, woody maturity, mineral warmth, and refined old tree sweetness.
The liquor is clear and bright, with a deep ruby-brown tone reflecting decades of gradual natural transformation. 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 freshness. The texture is exceptionally thick, smooth, and coating, filling the palate with remarkable density and depth while maintaining elegance and balance throughout the session. The taste is powerful yet 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, incense-like nuances, and subtle humid forest tones continue evolving throughout the session while maintaining exceptional harmony between maturity, strength, smoothness, and old tree Bulang character.
The aftertaste is extremely long, warm, and deeply comforting, with sweet mineral, woody, and creamy 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 powerful Bulang mountain foundation and profound mature complexity developed through more than twenty years of Taiwan natural storage. In the empty cup, the aroma remains warm and highly expressive, revealing lingering notes of aged wood, dark honey, cocoa, dried fruits, medicinal herbs, camphor, resin, humid forest tones, and subtle incense undertones.
2005 Bulang Shan Shu Cha is a mature ripe Pu'Er tea produced from spring old tree material harvested in the famous Bulang Shan region of Menghai and traditionally stone-pressed into compact 100 g cakes. After production, the tea underwent more than twenty years of professional Taiwan natural storage under the care of an experienced Pu'Er collector, allowing the tea to gradually develop exceptional smoothness, aromatic integration, and mature complexity. The combination of old tree material, careful aging, and collector-level storage created a tea that today represents one of the most balanced and expressive examples of mature Bulang Shan Shu Pu'Er in our collection.
The use of spring old tree material plays a defining role in shaping the identity of this tea. After winter dormancy, the first developing leaves accumulate concentrated aromatic compounds and balanced structural components while preserving freshness, mineral concentration, and energetic depth. Combined with ancient mountain tea material, this creates a Shu Pu'Er with remarkable density, persistent sweetness, long-lasting aftertaste, and the powerful foundation traditionally associated with Bulang Shan tea.
The storage history became an equally important part of the tea’s evolution. Taiwan natural storage is widely respected among collectors for promoting slow, stable, and highly balanced maturation while preserving clarity, sweetness, and structural definition. Over more than two decades, the tea gradually developed deeper woody, resinous, medicinal, chocolate-like, and dried fruit characteristics while maintaining elegance and balance. Its exceptional drinkability, mature character, and remarkable harmony have made this tea one of our best-selling aged Shu Pu'Er selections and a favorite among both experienced collectors and newcomers exploring the world of mature Pu'Er tea.
TERROIR
Bulang Shan, located in Menghai County of Xishuangbanna, Yunnan, is one of the most respected and historically significant terroirs in the world of Pu'Er tea. Tea gardens in this region develop under warm subtropical mountain conditions shaped by abundant rainfall, humid air, mineral-rich soils, dense forest vegetation, and exceptional ecological biodiversity. These environmental conditions contribute directly to the concentrated texture, pronounced minerality, energetic depth, and long-lasting aftertaste that have made Bulang Shan famous among Pu'Er tea lovers and collectors.
The mountain soils of Bulang Shan are rich in minerals and organic matter, with stable moisture retention and excellent natural drainage. Old tea trees growing in these environments develop extensive root systems capable of penetrating deeply into the mountain terrain and interacting with multiple soil layers accumulated through centuries of ecological development. This mineral interaction contributes to the powerful structure, persistent sweetness, dense body, and layered complexity characteristic of Bulang Shan tea material.
Bulang Shan has also played an important role in the development of modern Shu Pu'Er production. Many producers value tea material from this region for its strong structural foundation, which remains clearly visible even after the fermentation process. During Shu Pu'Er production, the naturally powerful character of Bulang tea allows the material to retain depth, minerality, body, and energetic presence while developing the smoothness and maturity associated with post-fermentation. As a result, high-quality Bulang Shan Shu Pu'Er often combines exceptional richness and comfort with remarkable structural concentration.
An equally important part of this tea’s terroir expression comes from its more than twenty years of natural storage in Taiwan. Taiwan's subtropical climate provides relatively stable humidity and moderate temperatures that encourage slow, balanced maturation without the more aggressive influence of traditional wet storage environments. Under these conditions, the tea gradually develops deeper woody, resinous, medicinal, dried fruit, and chocolate-like characteristics while preserving clarity, sweetness, and structural definition. The interaction between the powerful mountain character of Bulang Shan and the slow transformation promoted by Taiwan natural storage created a mature Shu Pu'Er with exceptional smoothness, aromatic integration, and collector-level depth.
ORGANOLEPTICS
The dry leaves are dark, mature, and tightly compressed into small stone-pressed cakes, displaying deep brown, dark copper, and golden tones characteristic of naturally aged old tree Shu Pu'Er tea. Their appearance reflects careful fermentation, high-quality spring material, and more than two decades of gradual maturation under professional Taiwan natural storage conditions. The aroma of the dry leaf is exceptionally deep, warm, and highly expressive, combining notes of aged wood, dark chocolate, dried fruits, warm minerals, resin, forest honey, medicinal herbs, and subtle earthy nuances. In a preheated gaiwan or teapot, the aroma becomes increasingly rich and layered, revealing additional notes of cocoa, roasted nuts, humid forest tones, sweet herbs, tree bark, incense wood, dried dates, and delicate camphor-like freshness. After the rinse, the leaves fully awaken and the aromatic profile becomes remarkably integrated, balancing creamy softness, woody maturity, mineral warmth, and refined old tree sweetness.
The liquor is clear and bright, with a deep ruby-brown tone reflecting decades of gradual natural transformation. 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 freshness. The texture is exceptionally thick, smooth, and coating, filling the palate with remarkable density and depth while maintaining elegance and balance throughout the session. The taste is powerful yet 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, incense-like nuances, and subtle humid forest tones continue evolving throughout the session while maintaining exceptional harmony between maturity, strength, smoothness, and old tree Bulang character.
The aftertaste is extremely long, warm, and deeply comforting, with sweet mineral, woody, and creamy 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 powerful Bulang mountain foundation and profound mature complexity developed through more than twenty years of Taiwan natural storage. In the empty cup, the aroma remains warm and highly expressive, revealing lingering notes of aged wood, dark honey, cocoa, dried fruits, medicinal herbs, camphor, resin, humid forest tones, and subtle incense undertones.
SHU (RIPE) PU'ER
Explore more Shu (Ripe) Pu'Er from AN SHIM TEA Collection.