JINGMAI GU SHU SHENG PU'ER
SHENG PU'ER from ANCIENT TREES of JINGMAI
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Jingmai, Lancang, Pu'Er, Yunnan, China
2017 Jingmai Gu Shu Sheng Cha is a raw Pu'Er tea produced from old tea tree material growing in the Jingmai mountain area of Yunnan, one of the most historically respected terroirs for elegant and highly aromatic Sheng Cha. Naturally aged for several years, this tea reflects the combination of ancient tea forest ecology, mature mountain material, and gradual aromatic transformation developed through long-term maturation. The infusion is refined and deeply layered, offering floral and woody nuances, pronounced minerality, returning sweetness, gentle bitterness, and a long, cooling aftertaste with exceptional clarity and elegant mountain character. MORE
357 g cake
AROMA
Floral, fruity
TASTE
Honey, floral, mushrooms
HARVEST: 2017
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Jingmai, Lancang, Pu'Er, Yunnan, China
2017 Jingmai Gu Shu Sheng Cha is a raw Pu'Er tea produced from old tea tree material growing in the Jingmai mountain area of Yunnan, one of the most historically respected terroirs for elegant and highly aromatic Sheng Cha. Naturally aged for several years, this tea reflects the combination of ancient tea forest ecology, mature mountain material, and gradual aromatic transformation developed through long-term maturation. The infusion is refined and deeply layered, offering floral and woody nuances, pronounced minerality, returning sweetness, gentle bitterness, and a long, cooling aftertaste with exceptional clarity and elegant mountain character. MORE
357 g cake
AROMA
Floral, fruity
TASTE
Honey, floral, mushrooms
HARVEST: 2017
SHENG PU'ER is a traditional post-processed tea made from sun-dried tea leaves that continue to evolve naturally through slow fermentation and aging over time. Thanks to minimal processing and its living microbial ecosystem, this type of tea retains a rich concentration of polyphenols, amino acids, minerals, vitamins, aromatic compounds, and other bioactive substances that gradually transform as the tea matures.
Unlike most tea categories, Sheng Pu'Er continues to develop for decades after production, with aging enhancing its complexity, smoothness, and depth while reducing bitterness and astringency. It is believed that regular consumption of Sheng Pu'Er may support cardiovascular health, contribute to healthy cholesterol metabolism, assist the body's natural antioxidant defenses, and promote healthy digestion. Traditionally, Sheng Pu'Er has also been appreciated for its invigorating Cha Qi, its ability to enhance mental clarity and concentration, support physical vitality, and create a balanced state of energy, calmness, and overall well-being.
Unlike most tea categories, Sheng Pu'Er continues to develop for decades after production, with aging enhancing its complexity, smoothness, and depth while reducing bitterness and astringency. It is believed that regular consumption of Sheng Pu'Er may support cardiovascular health, contribute to healthy cholesterol metabolism, assist the body's natural antioxidant defenses, and promote healthy digestion. Traditionally, Sheng Pu'Er has also been appreciated for its invigorating Cha Qi, its ability to enhance mental clarity and concentration, support physical vitality, and create a balanced state of energy, calmness, 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
2017 Jingmai Gu Shu Sheng Cha is a raw Pu'Er tea produced from old tea tree material growing in the Jingmai mountain area of Yunnan, one of the most historically important and culturally respected terroirs in the world of Sheng Pu'Er tea. Traditional Sheng Cha production methods including careful hand-harvesting, pan-firing, sun-drying, and stone pressing preserve the energetic clarity, aromatic complexity, and long-term transformation potential characteristic of high-quality Gu Shu material. Several years of gradual natural maturation have already integrated the youthful structure of the tea while preserving the elegant mountain freshness and floral aromatic identity associated with Jingmai tea.
Jingmai is internationally respected among experienced Pu'Er tea lovers for producing Sheng Pu'Er with refined structure, pronounced floral aromatics, elegant sweetness, and exceptional clarity. Ancient tea forests growing in this region develop within rich mountain ecosystems shaped by dense biodiversity and long-standing coexistence between tea trees and surrounding forest vegetation. Old tea trees develop extensive root systems capable of interacting deeply with mineral-rich soils, contributing to the layered complexity, persistent aftertaste, and refined energetic character associated with high-quality Jingmai Gu Shu Sheng Cha.
Compared to more aggressive regional profiles, Jingmai teas are traditionally appreciated for their elegant balance between sweetness, minerality, freshness, and aromatic refinement. Several years of aging gradually softened the youthful sharpness of the tea while encouraging the development of deeper woody, honeyed, herbal, and resinous characteristics without losing the vibrant floral identity characteristic of the terroir. The result is a mature yet still energetic Sheng Pu'Er with remarkable harmony, clarity, and long-lasting aromatic evolution.
TERROIR
The Jingmai mountain area of Yunnan is one of the most historically important and ecologically unique terroirs in the world of Sheng Pu'Er tea. Internationally recognized for its ancient tea forests and exceptional biodiversity, Jingmai represents one of the oldest continuously cultivated tea landscapes in Asia. Warm subtropical mountain conditions, dense forest ecosystems, abundant rainfall, humid air, and significant biodiversity contribute directly to the tea’s refined sweetness, layered floral aromatics, pronounced minerality, and elegant energetic character.
The mountain soils of Jingmai are rich in minerals and organic matter, with stable moisture retention and excellent natural drainage. Ancient 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 deep mineral interaction contributes to the smooth texture, persistent aftertaste, refined structural depth, and layered complexity characteristic of high-quality Jingmai Gu Shu Sheng Cha.
One of the defining characteristics of Jingmai terroir is the coexistence of ancient tea trees with dense surrounding forest vegetation. Unlike intensive plantation systems, many tea trees in Jingmai grow within semi-wild forest ecosystems where natural biodiversity remains largely preserved. Frequent mist and cloud cover moderate direct sunlight exposure, helping preserve aromatic freshness and complexity within the leaves, while mountain airflow and balanced humidity support slow and stable leaf development. These ecological conditions are especially associated with the floral elegance, refined sweetness, and aromatic clarity for which Jingmai teas are internationally respected.
Several years of natural aging further integrated the original mountain character of the tea without overshadowing its terroir identity. Gradual transformation softened youthful sharpness while preserving the vibrant floral and mineral expression characteristic of Jingmai material. The interaction between ancient forest ecology, mature tea tree material, and long-term maturation created a Sheng Pu'Er with exceptional balance, aromatic refinement, and long-lasting energetic clarity highly appreciated among experienced tea lovers and collectors.
ORGANOLEPTICS
The dry leaves are large, elegant, and naturally twisted, displaying deep olive, brown, and copper tones characteristic of semi-aged old tree Sheng Pu'Er from Jingmai. Their appearance reflects careful traditional processing and several years of gradual maturation while preserving the integrity and texture of the leaf material. The aroma of the dry leaf is refined, deep, and highly layered, combining notes of wildflowers, floral honey, warm minerals, aged wood, dried fruits, resin, and subtle humid forest nuances. In a preheated gaiwan or teapot, the aroma becomes warmer and increasingly expressive, revealing additional layers of tree bark, fresh herbs, incense wood, medicinal herbs, soft spice, orchid-like floral tones, and delicate camphor-like freshness characteristic of mature Jingmai material. After the rinse, the leaves fully awaken and the aromatic profile becomes smoother and more integrated, balancing floral elegance, woody maturity, mineral depth, and refined sweetness.
The liquor is clear and bright, with a rich golden-amber tone reflecting several years of natural maturation while preserving the vibrant clarity characteristic of Jingmai Sheng Cha. The aroma of the infusion is layered, elegant, and highly persistent, combining warm minerals, floral nuances, aged wood, resinous notes, dried fruits, herbal complexity, floral honey, and cooling mountain freshness. The texture is smooth, dense, and highly coating, showing remarkable refinement and structural balance while maintaining energetic clarity and aromatic precision. Initial bitterness is gentle, clean, and exceptionally refined, gradually transforming into pronounced Hui Gan, deep returning sweetness that develops actively throughout the palate and throat. Layers of floral honey, warm wood, minerals, medicinal herbs, dried fruits, resin, incense, soft spice, and cooling sensations continue evolving throughout the session while maintaining remarkable harmony between maturity, freshness, elegance, and energetic depth.
The aftertaste is exceptionally long, cooling, and deeply persistent, with sweetness and mineral freshness remaining in the throat and mouth long after drinking. As the tea continues to open, the structure becomes increasingly integrated and expansive while preserving its elegant Jingmai floral identity and refined mountain character. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of orchid-like flowers, aged wood, floral honey, medicinal herbs, humid forest tones, resin, dried fruits, and subtle camphor undertones.
2017 Jingmai Gu Shu Sheng Cha is a raw Pu'Er tea produced from old tea tree material growing in the Jingmai mountain area of Yunnan, one of the most historically important and culturally respected terroirs in the world of Sheng Pu'Er tea. Traditional Sheng Cha production methods including careful hand-harvesting, pan-firing, sun-drying, and stone pressing preserve the energetic clarity, aromatic complexity, and long-term transformation potential characteristic of high-quality Gu Shu material. Several years of gradual natural maturation have already integrated the youthful structure of the tea while preserving the elegant mountain freshness and floral aromatic identity associated with Jingmai tea.
Jingmai is internationally respected among experienced Pu'Er tea lovers for producing Sheng Pu'Er with refined structure, pronounced floral aromatics, elegant sweetness, and exceptional clarity. Ancient tea forests growing in this region develop within rich mountain ecosystems shaped by dense biodiversity and long-standing coexistence between tea trees and surrounding forest vegetation. Old tea trees develop extensive root systems capable of interacting deeply with mineral-rich soils, contributing to the layered complexity, persistent aftertaste, and refined energetic character associated with high-quality Jingmai Gu Shu Sheng Cha.
Compared to more aggressive regional profiles, Jingmai teas are traditionally appreciated for their elegant balance between sweetness, minerality, freshness, and aromatic refinement. Several years of aging gradually softened the youthful sharpness of the tea while encouraging the development of deeper woody, honeyed, herbal, and resinous characteristics without losing the vibrant floral identity characteristic of the terroir. The result is a mature yet still energetic Sheng Pu'Er with remarkable harmony, clarity, and long-lasting aromatic evolution.
TERROIR
The Jingmai mountain area of Yunnan is one of the most historically important and ecologically unique terroirs in the world of Sheng Pu'Er tea. Internationally recognized for its ancient tea forests and exceptional biodiversity, Jingmai represents one of the oldest continuously cultivated tea landscapes in Asia. Warm subtropical mountain conditions, dense forest ecosystems, abundant rainfall, humid air, and significant biodiversity contribute directly to the tea’s refined sweetness, layered floral aromatics, pronounced minerality, and elegant energetic character.
The mountain soils of Jingmai are rich in minerals and organic matter, with stable moisture retention and excellent natural drainage. Ancient 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 deep mineral interaction contributes to the smooth texture, persistent aftertaste, refined structural depth, and layered complexity characteristic of high-quality Jingmai Gu Shu Sheng Cha.
One of the defining characteristics of Jingmai terroir is the coexistence of ancient tea trees with dense surrounding forest vegetation. Unlike intensive plantation systems, many tea trees in Jingmai grow within semi-wild forest ecosystems where natural biodiversity remains largely preserved. Frequent mist and cloud cover moderate direct sunlight exposure, helping preserve aromatic freshness and complexity within the leaves, while mountain airflow and balanced humidity support slow and stable leaf development. These ecological conditions are especially associated with the floral elegance, refined sweetness, and aromatic clarity for which Jingmai teas are internationally respected.
Several years of natural aging further integrated the original mountain character of the tea without overshadowing its terroir identity. Gradual transformation softened youthful sharpness while preserving the vibrant floral and mineral expression characteristic of Jingmai material. The interaction between ancient forest ecology, mature tea tree material, and long-term maturation created a Sheng Pu'Er with exceptional balance, aromatic refinement, and long-lasting energetic clarity highly appreciated among experienced tea lovers and collectors.
ORGANOLEPTICS
The dry leaves are large, elegant, and naturally twisted, displaying deep olive, brown, and copper tones characteristic of semi-aged old tree Sheng Pu'Er from Jingmai. Their appearance reflects careful traditional processing and several years of gradual maturation while preserving the integrity and texture of the leaf material. The aroma of the dry leaf is refined, deep, and highly layered, combining notes of wildflowers, floral honey, warm minerals, aged wood, dried fruits, resin, and subtle humid forest nuances. In a preheated gaiwan or teapot, the aroma becomes warmer and increasingly expressive, revealing additional layers of tree bark, fresh herbs, incense wood, medicinal herbs, soft spice, orchid-like floral tones, and delicate camphor-like freshness characteristic of mature Jingmai material. After the rinse, the leaves fully awaken and the aromatic profile becomes smoother and more integrated, balancing floral elegance, woody maturity, mineral depth, and refined sweetness.
The liquor is clear and bright, with a rich golden-amber tone reflecting several years of natural maturation while preserving the vibrant clarity characteristic of Jingmai Sheng Cha. The aroma of the infusion is layered, elegant, and highly persistent, combining warm minerals, floral nuances, aged wood, resinous notes, dried fruits, herbal complexity, floral honey, and cooling mountain freshness. The texture is smooth, dense, and highly coating, showing remarkable refinement and structural balance while maintaining energetic clarity and aromatic precision. Initial bitterness is gentle, clean, and exceptionally refined, gradually transforming into pronounced Hui Gan, deep returning sweetness that develops actively throughout the palate and throat. Layers of floral honey, warm wood, minerals, medicinal herbs, dried fruits, resin, incense, soft spice, and cooling sensations continue evolving throughout the session while maintaining remarkable harmony between maturity, freshness, elegance, and energetic depth.
The aftertaste is exceptionally long, cooling, and deeply persistent, with sweetness and mineral freshness remaining in the throat and mouth long after drinking. As the tea continues to open, the structure becomes increasingly integrated and expansive while preserving its elegant Jingmai floral identity and refined mountain character. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of orchid-like flowers, aged wood, floral honey, medicinal herbs, humid forest tones, resin, dried fruits, and subtle camphor undertones.
SHENG (RAW) PU'ER
Explore more Sheng (Raw) Pu'Er from AN SHIM TEA Collection.