CAO BỒ GU SHU MAO CHA
CAO BO ANCIENT TREES
SHENG (RAW) PU'ER
Cao Bồ, Hà Giàng, Vietnam
2014 Cao Bồ Gu Shu Mao Cha is an aged raw Pu'Er-style tea produced from ancient tea trees growing in the Cao Bồ area of Hà Giang province in northern Vietnam, a region known for old forest tea trees and high mountain terroir. Harvested in 2014 and naturally aged over more than a decade, this mao cha reflects the combination of ancient tree material, traditional sun-dried processing, and long-term maturation in storage. The infusion is deep and refined, offering mature woody-mineral character, floral-herbal sweetness, gentle bitterness, cooling sensations, and a long, persistent aftertaste with pronounced returning sweetness. MORE
AROMA
Honey, woody
TASTE
Wood, mineral, camphor
STORAGE: Vietnam
HARVEST: 2014
SHENG (RAW) PU'ER
Cao Bồ, Hà Giàng, Vietnam
2014 Cao Bồ Gu Shu Mao Cha is an aged raw Pu'Er-style tea produced from ancient tea trees growing in the Cao Bồ area of Hà Giang province in northern Vietnam, a region known for old forest tea trees and high mountain terroir. Harvested in 2014 and naturally aged over more than a decade, this mao cha reflects the combination of ancient tree material, traditional sun-dried processing, and long-term maturation in storage. The infusion is deep and refined, offering mature woody-mineral character, floral-herbal sweetness, gentle bitterness, cooling sensations, and a long, persistent aftertaste with pronounced returning sweetness. MORE
AROMA
Honey, woody
TASTE
Wood, mineral, camphor
STORAGE: Vietnam
HARVEST: 2014
Because the leaves undergo only the essential stages of Sheng Pu'Er production before pressing or further aging, GU SHU MAO CHA preserves a high concentration of naturally occurring polyphenols, amino acids, minerals, aromatic compounds, and other valuable substances accumulated by the deep-rooted ancient trees.
It is believed that regular consumption of Gu Shu Mao Cha may support cardiovascular health, contribute to the body's natural antioxidant defenses, promote healthy digestion, and enhance mental clarity and focus. Traditionally, ancient tree teas have also been appreciated for their powerful Cha Qi, long-lasting sweetness, mineral richness, and their ability to create a balanced state of physical vitality, calm concentration, and overall well-being.
It is believed that regular consumption of Gu Shu Mao Cha may support cardiovascular health, contribute to the body's natural antioxidant defenses, promote healthy digestion, and enhance mental clarity and focus. Traditionally, ancient tree teas have also been appreciated for their powerful Cha Qi, long-lasting sweetness, mineral richness, and their ability to create a balanced state of physical vitality, calm concentration, 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
Cao Bồ is one of the well-known ancient tea tree areas of Hà Giang province in northern Vietnam, respected for remote mountain forests where old Assamica tea trees continue to grow in natural high-altitude environments. Teas from this region are appreciated among experienced tea lovers for their strong mountain character, mineral complexity, energetic structure, and excellent long-term ageing potential. Compared to younger ancient tree teas, well-aged Cao Bồ material develops greater depth, smoother integration, and a more mature aromatic profile while preserving freshness and vitality.
This 2014 Cao Bồ Gu Shu Mao Cha was produced from spring-harvested leaves collected from ancient tea trees and processed according to traditional sun-dried mao cha methods. After harvesting, the leaves underwent withering, wok-firing, rolling, and natural sun-drying before being stored and naturally aged in Vietnam for more than a decade. Vietnamese storage conditions, shaped by stable humidity and warmer climate, gradually softened the sharper edges of the young tea while supporting the development of deeper woody-mineral tones, integrated aromatics, and a smoother overall structure.
As loose mao cha, the tea remains in its uncompressed form, allowing both the mountain terroir and the long-term ageing process to express themselves with clarity and transparency. Over years of natural maturation, the infusion has developed complex notes of aged wood, medicinal herbs, dried fruits, minerals, and cooling herbal freshness while maintaining the energetic character of ancient tree material. These qualities make aged Cao Bồ mao cha especially attractive for tea practitioners seeking mature northern Vietnamese ancient tree teas with developed ageing complexity and strong mountain identity.
TERROIR
Cao Bồ is located within the mountainous Hà Giang province of northern Vietnam, an area characterized by high elevations, dense forests, frequent mountain mist, abundant rainfall, and rich biodiversity. Ancient tea trees in this region often grow at altitudes ranging from 1200 to over 2000 meters above sea level, where cool temperatures and significant day and night temperature variation support slow and balanced leaf development. These environmental conditions contribute to the freshness, mineral structure, aromatic clarity, and strong ageing potential characteristic of Cao Bồ ancient tree teas.
The tea trees growing in this area are primarily ancient Assamica varietals naturally integrated into mountain forest ecosystems rather than cultivated plantation environments. Deep root systems allow the trees to absorb minerals and nutrients from rocky mountain soils, while the surrounding forest vegetation creates stable ecological conditions and highly complex aromatic development. The interaction between altitude, humidity, forest biodiversity, and mineral-rich terrain contributes to teas with floral-herbal freshness, woody-mineral depth, cooling sensations, and long-lasting returning sweetness.
Compared to many traditional Yunnan raw Pu'Er teas, the terroir of Cao Bồ often produces a bright and energetic mountain profile with expressive freshness and pronounced mineral character. At the same time, the teas maintain depth, structure, and strong maturation potential characteristic of high-quality ancient tree material. After long-term Vietnamese storage, the strong mountain freshness gradually transforms into deeper woody-mineral complexity while preserving the tea’s clarity, cooling sensations, and energetic character.
ORGANOLEPTICS
The dry leaf appearance is mature and deeply expressive, with large twisted leaves and visible buds showing dark olive, brown, and muted silver tones developed through more than a decade of natural ageing. The aroma of the dry leaves is rich and layered, combining notes of aged wood, dried fruits, medicinal herbs, forest honey, minerals, and subtle resinous undertones. In a preheated teapot, the tea gradually opens up, the aroma becoming warmer and more integrated, revealing notes of tree bark, camphor, autumn leaves, dried flowers, old books, and soft earthy-mineral depth. After a brief rinse, the leaves fully awaken, and the aroma becomes smoother and more complex, combining mature woody-mineral tones with herbal sweetness, cooling freshness, dried fruits, and delicate medicinal nuances. The aroma of the liquor in the empty cup is warm and highly persistent, showing aged wood, minerals, medicinal herbs, resin, dried fruits, and soft honey sweetness with remarkable depth and aromatic clarity.
The taste is smooth, dense, and deeply structured, with a thick and rounded texture developed through long-term Vietnamese storage and natural ageing. From the first infusions, mature sweetness and woody-herbal notes emerge, gradually transitioning into deeper mineral, medicinal, resinous, and lightly earthy tones characteristic of long-aged ancient tree mao cha. The bitterness is highly integrated and refined, supporting the structure without sharpness, while the mouthfeel remains thick, calming, and deeply grounding throughout multiple infusions. The aftertaste is exceptionally long, cooling, and persistent, with returning sweetness, strong salivation, and lingering mineral freshness gradually developing throughout the mouth and throat. In the empty cup after drinking, warm notes of aged wood, dried fruits, medicinal herbs, minerals, resin, and delicate honey sweetness remain with a deep and lasting aromatic finish.
Cao Bồ is one of the well-known ancient tea tree areas of Hà Giang province in northern Vietnam, respected for remote mountain forests where old Assamica tea trees continue to grow in natural high-altitude environments. Teas from this region are appreciated among experienced tea lovers for their strong mountain character, mineral complexity, energetic structure, and excellent long-term ageing potential. Compared to younger ancient tree teas, well-aged Cao Bồ material develops greater depth, smoother integration, and a more mature aromatic profile while preserving freshness and vitality.
This 2014 Cao Bồ Gu Shu Mao Cha was produced from spring-harvested leaves collected from ancient tea trees and processed according to traditional sun-dried mao cha methods. After harvesting, the leaves underwent withering, wok-firing, rolling, and natural sun-drying before being stored and naturally aged in Vietnam for more than a decade. Vietnamese storage conditions, shaped by stable humidity and warmer climate, gradually softened the sharper edges of the young tea while supporting the development of deeper woody-mineral tones, integrated aromatics, and a smoother overall structure.
As loose mao cha, the tea remains in its uncompressed form, allowing both the mountain terroir and the long-term ageing process to express themselves with clarity and transparency. Over years of natural maturation, the infusion has developed complex notes of aged wood, medicinal herbs, dried fruits, minerals, and cooling herbal freshness while maintaining the energetic character of ancient tree material. These qualities make aged Cao Bồ mao cha especially attractive for tea practitioners seeking mature northern Vietnamese ancient tree teas with developed ageing complexity and strong mountain identity.
TERROIR
Cao Bồ is located within the mountainous Hà Giang province of northern Vietnam, an area characterized by high elevations, dense forests, frequent mountain mist, abundant rainfall, and rich biodiversity. Ancient tea trees in this region often grow at altitudes ranging from 1200 to over 2000 meters above sea level, where cool temperatures and significant day and night temperature variation support slow and balanced leaf development. These environmental conditions contribute to the freshness, mineral structure, aromatic clarity, and strong ageing potential characteristic of Cao Bồ ancient tree teas.
The tea trees growing in this area are primarily ancient Assamica varietals naturally integrated into mountain forest ecosystems rather than cultivated plantation environments. Deep root systems allow the trees to absorb minerals and nutrients from rocky mountain soils, while the surrounding forest vegetation creates stable ecological conditions and highly complex aromatic development. The interaction between altitude, humidity, forest biodiversity, and mineral-rich terrain contributes to teas with floral-herbal freshness, woody-mineral depth, cooling sensations, and long-lasting returning sweetness.
Compared to many traditional Yunnan raw Pu'Er teas, the terroir of Cao Bồ often produces a bright and energetic mountain profile with expressive freshness and pronounced mineral character. At the same time, the teas maintain depth, structure, and strong maturation potential characteristic of high-quality ancient tree material. After long-term Vietnamese storage, the strong mountain freshness gradually transforms into deeper woody-mineral complexity while preserving the tea’s clarity, cooling sensations, and energetic character.
ORGANOLEPTICS
The dry leaf appearance is mature and deeply expressive, with large twisted leaves and visible buds showing dark olive, brown, and muted silver tones developed through more than a decade of natural ageing. The aroma of the dry leaves is rich and layered, combining notes of aged wood, dried fruits, medicinal herbs, forest honey, minerals, and subtle resinous undertones. In a preheated teapot, the tea gradually opens up, the aroma becoming warmer and more integrated, revealing notes of tree bark, camphor, autumn leaves, dried flowers, old books, and soft earthy-mineral depth. After a brief rinse, the leaves fully awaken, and the aroma becomes smoother and more complex, combining mature woody-mineral tones with herbal sweetness, cooling freshness, dried fruits, and delicate medicinal nuances. The aroma of the liquor in the empty cup is warm and highly persistent, showing aged wood, minerals, medicinal herbs, resin, dried fruits, and soft honey sweetness with remarkable depth and aromatic clarity.
The taste is smooth, dense, and deeply structured, with a thick and rounded texture developed through long-term Vietnamese storage and natural ageing. From the first infusions, mature sweetness and woody-herbal notes emerge, gradually transitioning into deeper mineral, medicinal, resinous, and lightly earthy tones characteristic of long-aged ancient tree mao cha. The bitterness is highly integrated and refined, supporting the structure without sharpness, while the mouthfeel remains thick, calming, and deeply grounding throughout multiple infusions. The aftertaste is exceptionally long, cooling, and persistent, with returning sweetness, strong salivation, and lingering mineral freshness gradually developing throughout the mouth and throat. In the empty cup after drinking, warm notes of aged wood, dried fruits, medicinal herbs, minerals, resin, and delicate honey sweetness remain with a deep and lasting aromatic finish.
GU SHU MAO CHA
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