GU SHU DA YE SHU CHA
ANCIENT TREE BIG LEAF
SHU (RIPE) PU'ER
★ PESTICIDE-FREE
Ming Feng, Lincang, Yunnan, China
GU SHU DA YE SHU CHA is a carefully crafted Shu Pu’Er produced from large-leaf material harvested from ancient tea trees in the Ming Feng area of Lincang, Yunnan. Slow fermentation and aging reveal a deep, smooth character with rich earthy tones, dark wood notes, and a calm, balanced sweetness. MORE
AROMA
Dried wood
TASTE
Earthy, woody, nutty
HARVEST: 2022
SHU (RIPE) PU'ER
★ PESTICIDE-FREE
Ming Feng, Lincang, Yunnan, China
GU SHU DA YE SHU CHA is a carefully crafted Shu Pu’Er produced from large-leaf material harvested from ancient tea trees in the Ming Feng area of Lincang, Yunnan. Slow fermentation and aging reveal a deep, smooth character with rich earthy tones, dark wood notes, and a calm, balanced sweetness. MORE
AROMA
Dried wood
TASTE
Earthy, woody, nutty
HARVEST: 2022
In Yunnan Province, the red soil is enriched with iron, so Pu'er tea also contains this valuable mineral, which is beneficial for the human body. Tea from this province contains more polyphenolic organic compounds, which are the most powerful antioxidants. Shu Pu'er has a beneficial effect on the health of the stomach and digestion in general.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
Learn more about PUERH TEA BASICS
EASTERN (PIN CHA) ★
Temperature: 99 °C
Amount: 3-7 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 and loses its properties, including taste and aroma. Store it in a dry and cool place. Avoid direct exposure to the sun and high temperatures.
TEMPERATURE: 25°C
HUMIDITY: 60-65%
BEST BEFORE: No expiration date!
*When properly stored, this tea gets better with time!
TEMPERATURE: 25°C
HUMIDITY: 60-65%
BEST BEFORE: No expiration date!
*When properly stored, this tea gets better with time!
Learn more ABOUT STORING AND AGING PU'ER TEA
2022 GU SHU DA YE SHU CHA
ABOUT
GU SHU DA YE SHU CHA is a traditional Shu Pu’Er produced from large leaf tea material harvested from ancient tea trees in Lincang, one of the most important tea producing regions of Yunnan Province. The name “Da Ye” refers to the large leaf variety of Camellia sinensis var. assamica, the botanical foundation of most Pu’Er teas, known for its strong structure, rich polyphenol content, and excellent suitability for fermentation and aging.
This tea is produced using the classic wo dui fermentation method developed in Yunnan during the 20th century. Carefully controlled microbial fermentation transforms the fresh leaf material into a deep, smooth, and rounded tea with reduced bitterness and a complex earthy character. The use of ancient tree material contributes additional depth and structure, resulting in a tea that combines the softness typical of well made Shu Pu’Er with the strength and long lasting body characteristic of old tree leaves.
ORIGIN
This tea comes from the Ming Feng area of Lincang Prefecture in southwestern Yunnan, China. Lincang is widely recognized as one of the core regions of Pu’Er tea production and is particularly known for its abundance of ancient tea trees growing in mountainous forest environments.
Tea gardens in this region are located at elevations between approximately 1,200 and 2,000 meters above sea level. The combination of high altitude, humid subtropical climate, and mineral rich mountain soils creates favorable conditions for slow leaf development and complex biochemical composition. Many tea trees in this region grow semi wild or in traditional forest garden systems, where biodiversity and natural shade support balanced growth without intensive agricultural intervention.
The large leaf cultivar used for this tea develops thick, resilient leaves rich in aromatic compounds and polysaccharides. These characteristics make the material especially suitable for Shu Pu’Er production, allowing the tea to develop a deep body, smooth texture, and stable flavor profile during fermentation and aging.
ORGANOLEPTICS
The dry leaves are dark brown to almost black, loosely pressed and slightly twisted, with occasional golden buds. The aroma is deep and clean, showing notes of moist forest floor, dark wood, and a subtle sweetness reminiscent of dried dates. When placed in a preheated teapot, the leaves release a richer fragrance with pronounced notes of warm earth, cocoa, aged wood, and a gentle molasses like sweetness.
The liquor is dark reddish brown, clear and glossy. The aroma rising from the cup carries notes of wet forest soil, cedar wood, and soft caramelized sugar. The taste is smooth, full bodied, and rounded, with a thick texture typical of well fermented Shu Pu’Er. Earthy tones of forest soil and dark wood are balanced by subtle sweetness and mild notes of cocoa and dried fruit. Bitterness and astringency are minimal, creating a calm and stable structure across multiple infusions. The aftertaste is soft, warming, and long lasting, leaving a gentle sweetness in the throat and a grounding sensation. The overall impression is deep, balanced, and comforting, expressing the characteristic richness of Lincang ancient tree Shu Pu’Er.
GU SHU DA YE SHU CHA is a traditional Shu Pu’Er produced from large leaf tea material harvested from ancient tea trees in Lincang, one of the most important tea producing regions of Yunnan Province. The name “Da Ye” refers to the large leaf variety of Camellia sinensis var. assamica, the botanical foundation of most Pu’Er teas, known for its strong structure, rich polyphenol content, and excellent suitability for fermentation and aging.
This tea is produced using the classic wo dui fermentation method developed in Yunnan during the 20th century. Carefully controlled microbial fermentation transforms the fresh leaf material into a deep, smooth, and rounded tea with reduced bitterness and a complex earthy character. The use of ancient tree material contributes additional depth and structure, resulting in a tea that combines the softness typical of well made Shu Pu’Er with the strength and long lasting body characteristic of old tree leaves.
ORIGIN
This tea comes from the Ming Feng area of Lincang Prefecture in southwestern Yunnan, China. Lincang is widely recognized as one of the core regions of Pu’Er tea production and is particularly known for its abundance of ancient tea trees growing in mountainous forest environments.
Tea gardens in this region are located at elevations between approximately 1,200 and 2,000 meters above sea level. The combination of high altitude, humid subtropical climate, and mineral rich mountain soils creates favorable conditions for slow leaf development and complex biochemical composition. Many tea trees in this region grow semi wild or in traditional forest garden systems, where biodiversity and natural shade support balanced growth without intensive agricultural intervention.
The large leaf cultivar used for this tea develops thick, resilient leaves rich in aromatic compounds and polysaccharides. These characteristics make the material especially suitable for Shu Pu’Er production, allowing the tea to develop a deep body, smooth texture, and stable flavor profile during fermentation and aging.
ORGANOLEPTICS
The dry leaves are dark brown to almost black, loosely pressed and slightly twisted, with occasional golden buds. The aroma is deep and clean, showing notes of moist forest floor, dark wood, and a subtle sweetness reminiscent of dried dates. When placed in a preheated teapot, the leaves release a richer fragrance with pronounced notes of warm earth, cocoa, aged wood, and a gentle molasses like sweetness.
The liquor is dark reddish brown, clear and glossy. The aroma rising from the cup carries notes of wet forest soil, cedar wood, and soft caramelized sugar. The taste is smooth, full bodied, and rounded, with a thick texture typical of well fermented Shu Pu’Er. Earthy tones of forest soil and dark wood are balanced by subtle sweetness and mild notes of cocoa and dried fruit. Bitterness and astringency are minimal, creating a calm and stable structure across multiple infusions. The aftertaste is soft, warming, and long lasting, leaving a gentle sweetness in the throat and a grounding sensation. The overall impression is deep, balanced, and comforting, expressing the characteristic richness of Lincang ancient tree Shu Pu’Er.
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