HA GIANG GU SHU SHU CHA
HÀ GIANG ANCIENT TREES
SHU (RIPE) PU'ER
★ PESTICIDE-FREE
Tây Côn Lĩnh, Hà Giàng, Vietnam
2016 Ha Giang Gu Shu Shu Cha is a Ripe Pu'Er produced from old tea tree material growing in the mountain regions of Hà Giàng province in northern Vietnam. Traditionally fermented and naturally matured for years, this tea reflects the combination of ancient Shan Tuyết tea material and traditional post-fermentation craftsmanship. The infusion is dense, smooth, and richly layered, offering woody and creamy nuances, dark dried fruit and resinous notes, mineral sweetness, and a long, comforting aftertaste with depth and mature mountain character. MORE
357 g cake
AROMA
Wood, nutty
TASTE
Wood, creamy
350-500 years old trees
ALTITUDE: 1500 m
HARVEST: Spring, 2016
SHU (RIPE) PU'ER
★ PESTICIDE-FREE
Tây Côn Lĩnh, Hà Giàng, Vietnam
2016 Ha Giang Gu Shu Shu Cha is a Ripe Pu'Er produced from old tea tree material growing in the mountain regions of Hà Giàng province in northern Vietnam. Traditionally fermented and naturally matured for years, this tea reflects the combination of ancient Shan Tuyết tea material and traditional post-fermentation craftsmanship. The infusion is dense, smooth, and richly layered, offering woody and creamy nuances, dark dried fruit and resinous notes, mineral sweetness, and a long, comforting aftertaste with depth and mature mountain character. MORE
357 g cake
AROMA
Wood, nutty
TASTE
Wood, creamy
350-500 years old trees
ALTITUDE: 1500 m
HARVEST: Spring, 2016
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).
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: 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
2016 HA GIANG ANCIENT TREE RIPE PU'ER
ABOUT
2016 Ha Giang Gu Shu Shu Cha is a Ripe Pu'Er produced from ancient Shan Tuyết tea material growing in the Tây Côn Lĩnh mountain region of Hà Giàng province in northern Vietnam. Harvested from tea trees estimated to be between 350 and 500 years old at an altitude of approximately 1500 meters above sea level, this tea reflects the combination of mountain tea material and traditional post-fermentation craftsmanship. Years of Vietnamese natural storage gradually integrated the tea, enhancing its smoothness, aromatic depth, and mature mountain character while preserving the vibrant energetic structure associated with old tree material.
The use of early spring material plays an important role in defining the quality and character of this tea. After winter dormancy, the first developing leaves accumulate concentrated aromatic compounds and balanced structural components while preserving freshness, softness, and clarity. Combined with ancient tree material growing in remote mountain forests, this creates a dense and highly expressive tea with remarkable depth, mineral concentration, and long-lasting aromatic persistence.
Vietnamese natural storage gradually transformed the tea over time, allowing the woody, creamy, mineral, resinous, and dried fruit characteristics to become increasingly smooth and harmonious. The warm and humid climate of northern Vietnam softened the sharper aspects of fermentation while encouraging the development of deeper forest, medicinal, earthy, and sweet nuances associated with mature ripe tea.
TERROIR
The Tây Côn Lĩnh mountain range in Hà Giàng province is one of the most ecologically rich and historically important tea-growing regions in northern Vietnam, known for ancient Shan Tuyết tea forests and highly expressive mountain tea material. Tea trees in this remote high-mountain environment grow under cool conditions shaped by dense mist, abundant rainfall, humid air, and strong day-to-night temperature variation. These environmental conditions contribute directly to the tea’s pronounced minerality, deep texture, cooling freshness, and layered aromatic complexity.
The mountain soils of Tây Côn Lĩnh are rich in minerals and organic matter, with stable moisture retention and excellent natural drainage. Ancient tea trees estimated to be between 350 and 500 years old 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 deep mineral interaction contributes to the dense structure, energetic depth, persistent aftertaste, and refined wild mountain character characteristic of old Shan Tuyết tea material.
Dense forest vegetation and relatively untouched mountain ecology play an important role in shaping the character of tea from this region. Frequent cloud cover and mountain mist moderate direct sunlight exposure, helping preserve aromatic freshness and complexity within the leaves, while cooler mountain temperatures support slow and balanced leaf development. Early spring harvesting further enhances the concentration and refinement of the material, as the first leaves developing after winter dormancy accumulate balanced aromatic compounds while preserving clarity and softness.
Vietnamese natural storage became an additional stage in the evolution of the tea’s character after production. The warm and humid climate of northern Vietnam gradually softened the sharper aspects of fermentation while encouraging the development of deeper woody, creamy, resinous, earthy, and medicinal nuances associated with mature ripe tea. Combined with ancient tree material and the mountain ecology of Tây Côn Lĩnh, these conditions created a Shu Pu'Er with exceptional smoothness, depth, and long-lasting mountain character.
ORGANOLEPTICS
The dry leaves are large, dark, and naturally twisted, displaying deep brown, copper, and golden tones characteristic. Their appearance reflects careful fermentation and the integrity of mature mountain tea leaves harvested from ancient trees. The aroma of the dry leaf is deep, warm, and rich, combining notes of aged wood, dark dried fruits, warm minerals, resin, and soft earthy nuances. In a preheated gaiwan or teapot, the aroma becomes smoother and increasingly expressive, revealing additional layers of humid forest tones, medicinal herbs, tree bark, sweet grains, and subtle incense-like woodiness. After the rinse, the leaves fully awaken and the aromatic profile becomes highly integrated, balancing softness, woody maturity, and mineral depth.
The liquor is clear and bright, with a deep ruby-brown tone reflecting careful fermentation and years of gradual natural maturation. The aroma of the infusion is dense, smooth, and highly persistent, combining warm wood, grains, warm minerals, resinous nuances, and subtle herbal complexity. The texture is exceptionally dense, velvety, and coating, filling the palate with smoothness while maintaining the deep energetic structure associated with ancient mountain tea material. The taste is balanced and highly refined, gradually developing into pronounced mineral sweetness and long-lasting warming sensations throughout the mouth and throat. Layers of dark chocolate, aged wood, roasted nuts, forest honey, sweet grains, minerals, and soft earthy nuances continue evolving throughout the session while maintaining harmony between maturity, depth, smoothness, and mountain character.
The aftertaste is long, smooth, and deeply comforting, with sweet mineral 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 deep mountain foundation and refined old tree character of Tây Côn Lĩnh tea material. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of dark chocolate, aged wood, sweet grains, dried fruits, forest honey, creamy cocoa, humid forest tones, and subtle medicinal undertones.
2016 Ha Giang Gu Shu Shu Cha is a Ripe Pu'Er produced from ancient Shan Tuyết tea material growing in the Tây Côn Lĩnh mountain region of Hà Giàng province in northern Vietnam. Harvested from tea trees estimated to be between 350 and 500 years old at an altitude of approximately 1500 meters above sea level, this tea reflects the combination of mountain tea material and traditional post-fermentation craftsmanship. Years of Vietnamese natural storage gradually integrated the tea, enhancing its smoothness, aromatic depth, and mature mountain character while preserving the vibrant energetic structure associated with old tree material.
The use of early spring material plays an important role in defining the quality and character of this tea. After winter dormancy, the first developing leaves accumulate concentrated aromatic compounds and balanced structural components while preserving freshness, softness, and clarity. Combined with ancient tree material growing in remote mountain forests, this creates a dense and highly expressive tea with remarkable depth, mineral concentration, and long-lasting aromatic persistence.
Vietnamese natural storage gradually transformed the tea over time, allowing the woody, creamy, mineral, resinous, and dried fruit characteristics to become increasingly smooth and harmonious. The warm and humid climate of northern Vietnam softened the sharper aspects of fermentation while encouraging the development of deeper forest, medicinal, earthy, and sweet nuances associated with mature ripe tea.
TERROIR
The Tây Côn Lĩnh mountain range in Hà Giàng province is one of the most ecologically rich and historically important tea-growing regions in northern Vietnam, known for ancient Shan Tuyết tea forests and highly expressive mountain tea material. Tea trees in this remote high-mountain environment grow under cool conditions shaped by dense mist, abundant rainfall, humid air, and strong day-to-night temperature variation. These environmental conditions contribute directly to the tea’s pronounced minerality, deep texture, cooling freshness, and layered aromatic complexity.
The mountain soils of Tây Côn Lĩnh are rich in minerals and organic matter, with stable moisture retention and excellent natural drainage. Ancient tea trees estimated to be between 350 and 500 years old 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 deep mineral interaction contributes to the dense structure, energetic depth, persistent aftertaste, and refined wild mountain character characteristic of old Shan Tuyết tea material.
Dense forest vegetation and relatively untouched mountain ecology play an important role in shaping the character of tea from this region. Frequent cloud cover and mountain mist moderate direct sunlight exposure, helping preserve aromatic freshness and complexity within the leaves, while cooler mountain temperatures support slow and balanced leaf development. Early spring harvesting further enhances the concentration and refinement of the material, as the first leaves developing after winter dormancy accumulate balanced aromatic compounds while preserving clarity and softness.
Vietnamese natural storage became an additional stage in the evolution of the tea’s character after production. The warm and humid climate of northern Vietnam gradually softened the sharper aspects of fermentation while encouraging the development of deeper woody, creamy, resinous, earthy, and medicinal nuances associated with mature ripe tea. Combined with ancient tree material and the mountain ecology of Tây Côn Lĩnh, these conditions created a Shu Pu'Er with exceptional smoothness, depth, and long-lasting mountain character.
ORGANOLEPTICS
The dry leaves are large, dark, and naturally twisted, displaying deep brown, copper, and golden tones characteristic. Their appearance reflects careful fermentation and the integrity of mature mountain tea leaves harvested from ancient trees. The aroma of the dry leaf is deep, warm, and rich, combining notes of aged wood, dark dried fruits, warm minerals, resin, and soft earthy nuances. In a preheated gaiwan or teapot, the aroma becomes smoother and increasingly expressive, revealing additional layers of humid forest tones, medicinal herbs, tree bark, sweet grains, and subtle incense-like woodiness. After the rinse, the leaves fully awaken and the aromatic profile becomes highly integrated, balancing softness, woody maturity, and mineral depth.
The liquor is clear and bright, with a deep ruby-brown tone reflecting careful fermentation and years of gradual natural maturation. The aroma of the infusion is dense, smooth, and highly persistent, combining warm wood, grains, warm minerals, resinous nuances, and subtle herbal complexity. The texture is exceptionally dense, velvety, and coating, filling the palate with smoothness while maintaining the deep energetic structure associated with ancient mountain tea material. The taste is balanced and highly refined, gradually developing into pronounced mineral sweetness and long-lasting warming sensations throughout the mouth and throat. Layers of dark chocolate, aged wood, roasted nuts, forest honey, sweet grains, minerals, and soft earthy nuances continue evolving throughout the session while maintaining harmony between maturity, depth, smoothness, and mountain character.
The aftertaste is long, smooth, and deeply comforting, with sweet mineral 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 deep mountain foundation and refined old tree character of Tây Côn Lĩnh tea material. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of dark chocolate, aged wood, sweet grains, dried fruits, forest honey, creamy cocoa, humid forest tones, and subtle medicinal undertones.
"As a devoted Shu Pu'Er enthusiast, I have always been curious about fermented teas produced in Vietnam. Over more than a decade of expeditions, I have tasted many local examples. Some were disappointing, some were decent, but only a few truly impressed me with their level of craftsmanship. Producing an outstanding Shu is one of the greatest challenges in tea making. The wo dui fermentation process requires not only experience and precision but also a deep understanding of the complex biological and chemical transformations taking place throughout fermentation. Even after production is complete, a well-made Shu benefits from several years of storage before its flavour becomes fully balanced and ready to reveal its true character.
Vietnam's humid mountain climate presents another challenge. While these conditions are ideal for growing exceptional tea trees, they also make proper storage particularly demanding. Without careful control, humidity can negatively affect the tea during aging. For this reason, whenever I discover a good Vietnamese Shu, I always tried to get some stock for long-term storage.
This tea is one of those rare discoveries. Produced from ancient tea trees and fermented using a traditional old-school approach, it possesses remarkable strength, depth, and aging potential. Rather than aiming for an immediately polished profile, the fermentation leaves room for the tea to continue developing over the years, becoming smoother, richer, and more harmonious with time. You can enjoy it today or leave it to mature further in your collection. Finding a well-aged Shu produced from ancient tea trees at this level of quality is exceptionally rare, and I believe it offers remarkable value for anyone who appreciates good fermented tea."
— Andrei Ivanovs, Founder of AN SHIM TEA
Vietnam's humid mountain climate presents another challenge. While these conditions are ideal for growing exceptional tea trees, they also make proper storage particularly demanding. Without careful control, humidity can negatively affect the tea during aging. For this reason, whenever I discover a good Vietnamese Shu, I always tried to get some stock for long-term storage.
This tea is one of those rare discoveries. Produced from ancient tea trees and fermented using a traditional old-school approach, it possesses remarkable strength, depth, and aging potential. Rather than aiming for an immediately polished profile, the fermentation leaves room for the tea to continue developing over the years, becoming smoother, richer, and more harmonious with time. You can enjoy it today or leave it to mature further in your collection. Finding a well-aged Shu produced from ancient tea trees at this level of quality is exceptionally rare, and I believe it offers remarkable value for anyone who appreciates good fermented tea."
— Andrei Ivanovs, Founder of AN SHIM TEA
SHU (RIPE) PU'ER
Explore more Shu (Ripe) Pu'Er from AN SHIM TEA Collection.