HUANG CAO BA GU SHU MAO CHA
CAO BA ANCIENT TREES
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Huang Cao Ba, Jinggu, Pu'Er, Yunnan, China
Huang Cao Ba Gu Shu Mao Cha is a raw Pu'Er tea produced from ancient tea trees growing in the Huang Cao Ba area of Yunnan, China, a region respected for its balanced and deeply expressive mountain teas. Harvested in 2022 and processed using traditional sun-dried mao cha methods, the tea reflects the character of old tree material combined with careful artisanal production. The infusion is smooth and structured, offering floral-herbal sweetness, mineral depth, gentle bitterness, and a long, cooling aftertaste with persistent returning sweetness. MORE
AROMA
Honey, fruity
TASTE
Floral, herbal, honey
ALTITUDE: 1800 m
VARIETAL: Mao Er Duo
HARVEST: Spring, 2022
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Huang Cao Ba, Jinggu, Pu'Er, Yunnan, China
Huang Cao Ba Gu Shu Mao Cha is a raw Pu'Er tea produced from ancient tea trees growing in the Huang Cao Ba area of Yunnan, China, a region respected for its balanced and deeply expressive mountain teas. Harvested in 2022 and processed using traditional sun-dried mao cha methods, the tea reflects the character of old tree material combined with careful artisanal production. The infusion is smooth and structured, offering floral-herbal sweetness, mineral depth, gentle bitterness, and a long, cooling aftertaste with persistent returning sweetness. MORE
AROMA
Honey, fruity
TASTE
Floral, herbal, honey
ALTITUDE: 1800 m
VARIETAL: Mao Er Duo
HARVEST: Spring, 2022
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
Huang Cao Ba is a lesser-known but highly respected tea-producing area in Yunnan, appreciated among experienced tea lovers for raw Pu'Er teas with strong mountain character, balanced structure, and refined aromatic complexity. Compared to some of the more commercially recognized regions, teas from Huang Cao Ba often remain relatively limited in production and preserve a more traditional and terroir-focused identity. The region is especially valued for producing teas that combine depth, minerality, sweetness, and stable ageing potential without excessive aggressiveness.
This 2022 Huang Cao Ba Gu Shu Mao Cha was produced from spring-harvested leaves collected from ancient tea trees and processed according to traditional raw Pu'Er methods. After harvesting, the leaves undergo withering, wok-firing, rolling, and sun-drying, preserving the natural living character of the tea and allowing it to continue developing over time. As loose mao cha, the tea remains in its most direct and uncompressed form, offering a clear expression of the old tree material, regional terroir, and artisanal craftsmanship.
The character of Huang Cao Ba teas is often distinguished by a balanced interaction between strength and refinement. The ancient tree material from this region typically produces infusions with pronounced mineral depth, floral-herbal sweetness, steady structure, and long-lasting returning sweetness. These qualities make Huang Cao Ba an especially interesting origin for tea practitioners seeking expressive and terroir-driven raw Pu'Er teas beyond the most famous mainstream regions.
TERROIR
Huang Cao Ba is located within the mountainous tea-growing areas of Yunnan province, where ancient tea trees continue to grow in forested environments shaped by humid subtropical climate conditions, abundant rainfall, and rich biodiversity. The region is characterized by significant day and night temperature variation, frequent mountain mist, and mineral-rich soils that support slow and balanced leaf development. These environmental conditions contribute to the depth, aromatic complexity, and stable structure characteristic of teas from this area.
The tea trees growing in Huang Cao Ba are primarily old large-leaf Assamica varietals with deep root systems capable of drawing minerals and nutrients from the surrounding mountain terrain. Many ancient trees remain integrated within semi-wild forest ecosystems rather than intensive plantation agriculture, creating healthier ecological conditions and more complex aromatic expression. The interaction between altitude, humidity, forest vegetation, and rocky soils contributes to teas with pronounced mineral character, floral-herbal sweetness, soft bitterness, and persistent aftertaste.
Compared to softer and sweeter regions such as Bing Dao or Yiwu, the terroir of Huang Cao Ba often produces teas with a slightly stronger mineral structure and more grounded mountain character. At the same time, the teas maintain balance and refinement rather than excessive aggressiveness. This combination of strength, freshness, sweetness, and mineral depth makes Huang Cao Ba an especially distinctive and expressive origin within contemporary raw Pu'Er tea culture.
ORGANOLEPTICS
The dry leaf appearance is bold and natural, with twisted leaves and visible buds showing shades of olive green, dark green, and muted silver tones characteristic of ancient tree raw Pu'Er tea. The aroma of the dry leaves is deep and balanced, combining floral-herbal freshness with notes of warm wood, wild honey, dried grasses, and subtle mineral undertones. In a preheated teapot, the tea gradually opens up, the aroma becoming warmer and more expressive, revealing notes of mountain flowers, tree bark, ripe fruits, warm stone, and light resinous sweetness. After a brief rinse, the leaves fully awaken, and the aroma becomes more layered and rounded, combining floral sweetness with fresh herbs, woody-mineral depth, honeyed nuances, and subtle cooling freshness. The aroma of the liquor in the empty cup is clean and persistent, showing warm floral notes, minerals, dried fruits, and soft woody sweetness with stable aromatic clarity.
The taste is smooth, structured, and energetic, with a dense texture and balanced development throughout the session. From the first infusions, gentle sweetness and floral-herbal notes emerge, gradually transitioning into deeper mineral, woody, and lightly fruity tones supported by elegant bitterness and stable mountain character. The bitterness remains refined and controlled, quickly transforming into strong returning sweetness and a cooling sensation developing in the mouth and throat. The mouthfeel is rounded and oily while maintaining freshness and precision across multiple infusions. The aftertaste is long, refreshing, and persistent, with pronounced salivation and lingering sweetness characteristic of high-quality ancient tree raw Pu'Er tea. In the empty cup after drinking, warm floral notes, honey, minerals, dried herbs, and delicate woody nuances remain with a clean and lasting aromatic finish.
Huang Cao Ba is a lesser-known but highly respected tea-producing area in Yunnan, appreciated among experienced tea lovers for raw Pu'Er teas with strong mountain character, balanced structure, and refined aromatic complexity. Compared to some of the more commercially recognized regions, teas from Huang Cao Ba often remain relatively limited in production and preserve a more traditional and terroir-focused identity. The region is especially valued for producing teas that combine depth, minerality, sweetness, and stable ageing potential without excessive aggressiveness.
This 2022 Huang Cao Ba Gu Shu Mao Cha was produced from spring-harvested leaves collected from ancient tea trees and processed according to traditional raw Pu'Er methods. After harvesting, the leaves undergo withering, wok-firing, rolling, and sun-drying, preserving the natural living character of the tea and allowing it to continue developing over time. As loose mao cha, the tea remains in its most direct and uncompressed form, offering a clear expression of the old tree material, regional terroir, and artisanal craftsmanship.
The character of Huang Cao Ba teas is often distinguished by a balanced interaction between strength and refinement. The ancient tree material from this region typically produces infusions with pronounced mineral depth, floral-herbal sweetness, steady structure, and long-lasting returning sweetness. These qualities make Huang Cao Ba an especially interesting origin for tea practitioners seeking expressive and terroir-driven raw Pu'Er teas beyond the most famous mainstream regions.
TERROIR
Huang Cao Ba is located within the mountainous tea-growing areas of Yunnan province, where ancient tea trees continue to grow in forested environments shaped by humid subtropical climate conditions, abundant rainfall, and rich biodiversity. The region is characterized by significant day and night temperature variation, frequent mountain mist, and mineral-rich soils that support slow and balanced leaf development. These environmental conditions contribute to the depth, aromatic complexity, and stable structure characteristic of teas from this area.
The tea trees growing in Huang Cao Ba are primarily old large-leaf Assamica varietals with deep root systems capable of drawing minerals and nutrients from the surrounding mountain terrain. Many ancient trees remain integrated within semi-wild forest ecosystems rather than intensive plantation agriculture, creating healthier ecological conditions and more complex aromatic expression. The interaction between altitude, humidity, forest vegetation, and rocky soils contributes to teas with pronounced mineral character, floral-herbal sweetness, soft bitterness, and persistent aftertaste.
Compared to softer and sweeter regions such as Bing Dao or Yiwu, the terroir of Huang Cao Ba often produces teas with a slightly stronger mineral structure and more grounded mountain character. At the same time, the teas maintain balance and refinement rather than excessive aggressiveness. This combination of strength, freshness, sweetness, and mineral depth makes Huang Cao Ba an especially distinctive and expressive origin within contemporary raw Pu'Er tea culture.
ORGANOLEPTICS
The dry leaf appearance is bold and natural, with twisted leaves and visible buds showing shades of olive green, dark green, and muted silver tones characteristic of ancient tree raw Pu'Er tea. The aroma of the dry leaves is deep and balanced, combining floral-herbal freshness with notes of warm wood, wild honey, dried grasses, and subtle mineral undertones. In a preheated teapot, the tea gradually opens up, the aroma becoming warmer and more expressive, revealing notes of mountain flowers, tree bark, ripe fruits, warm stone, and light resinous sweetness. After a brief rinse, the leaves fully awaken, and the aroma becomes more layered and rounded, combining floral sweetness with fresh herbs, woody-mineral depth, honeyed nuances, and subtle cooling freshness. The aroma of the liquor in the empty cup is clean and persistent, showing warm floral notes, minerals, dried fruits, and soft woody sweetness with stable aromatic clarity.
The taste is smooth, structured, and energetic, with a dense texture and balanced development throughout the session. From the first infusions, gentle sweetness and floral-herbal notes emerge, gradually transitioning into deeper mineral, woody, and lightly fruity tones supported by elegant bitterness and stable mountain character. The bitterness remains refined and controlled, quickly transforming into strong returning sweetness and a cooling sensation developing in the mouth and throat. The mouthfeel is rounded and oily while maintaining freshness and precision across multiple infusions. The aftertaste is long, refreshing, and persistent, with pronounced salivation and lingering sweetness characteristic of high-quality ancient tree raw Pu'Er tea. In the empty cup after drinking, warm floral notes, honey, minerals, dried herbs, and delicate woody nuances remain with a clean and lasting aromatic finish.
GU SHU MAO CHA
Explore more Gu Shu Mao Cha from the AN SHIM TEA Collection.