LAI CHÂU GU SHU MAO CHA
ANCIENT TREE MAO CHA
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Lai Châu, Vietnam
Lai Châu Gu Shu Mao Cha is a raw Pu'Er-style tea produced from ancient tea trees growing in the high mountain regions of Lai Châu province in northern Vietnam, an area known for old forest tea trees and strong mountain terroir. Harvested in spring 2025 and processed using traditional sun-dried mao cha methods, the tea reflects the fresh vitality of young ancient tree material combined with the distinctive character of Vietnamese high mountain tea forests. The infusion is bright and energetic, offering floral-herbal freshness, mineral depth, gentle bitterness, and a long, cooling aftertaste with pronounced returning sweetness. MORE
AROMA
Floral, Honey
TASTE
Mineral, Fruity
HARVEST: 2025
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Lai Châu, Vietnam
Lai Châu Gu Shu Mao Cha is a raw Pu'Er-style tea produced from ancient tea trees growing in the high mountain regions of Lai Châu province in northern Vietnam, an area known for old forest tea trees and strong mountain terroir. Harvested in spring 2025 and processed using traditional sun-dried mao cha methods, the tea reflects the fresh vitality of young ancient tree material combined with the distinctive character of Vietnamese high mountain tea forests. The infusion is bright and energetic, offering floral-herbal freshness, mineral depth, gentle bitterness, and a long, cooling aftertaste with pronounced returning sweetness. MORE
AROMA
Floral, Honey
TASTE
Mineral, Fruity
HARVEST: 2025
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
Lai Châu province in northern Vietnam is one of the country’s most important regions for ancient tea tree cultivation, known for remote mountain forests where old tea trees continue to grow in relatively untouched natural environments. Teas from this area are respected among experienced tea lovers for their strong mountain character, pronounced minerality, energetic structure, and distinctive aromatic freshness. Compared to many teas from Yunnan, Vietnamese ancient tree mao cha often expresses a brighter and more direct profile while maintaining depth, complexity, and excellent ageing potential.
This 2025 Lai Châu Gu Shu Mao Cha was produced from spring-harvested leaves collected from ancient tea trees growing in high mountain forest environments. The tea was processed according to traditional sun-dried mao cha methods, including withering, wok-firing, rolling, and natural sun-drying, preserving the living character of the tea and supporting its future maturation potential. As loose mao cha, the tea remains in its natural and uncompressed form, allowing the terroir, old tree material, and craftsmanship to express themselves with clarity and precision.
The character of Lai Châu teas is often defined by the balance between freshness, minerality, sweetness, and energetic mountain structure. Ancient tree material from this region typically produces infusions with floral-herbal aromatics, cooling sensations, pronounced returning sweetness, and long-lasting aftertaste. These qualities have made northern Vietnamese ancient tree teas increasingly respected among tea practitioners seeking expressive mountain teas beyond the traditional Chinese Pu'Er regions.
TERROIR
Lai Châu province is located in the far northwestern part of Vietnam, near the borders with China and Laos, within a mountainous region characterized by high elevations, dense forests, abundant rainfall, and rich biodiversity. Ancient tea trees in this area often grow at altitudes exceeding 1500 meters above sea level, where cool temperatures, persistent mountain mist, and significant day and night temperature variation support slow and balanced leaf development. These environmental conditions contribute to the freshness, aromatic clarity, mineral structure, and energetic character associated with Lai Châu teas.
The tea trees growing in this region are primarily ancient Assamica varietals, many of them naturally growing in semi-wild mountain forests rather than cultivated plantation environments. Deep root systems allow the trees to absorb minerals and nutrients from rocky mountain soils, while the surrounding forest ecosystem creates stable ecological conditions and complex aromatic expression. The interaction between altitude, humidity, forest vegetation, and mineral-rich terrain contributes to teas with floral-herbal freshness, pronounced minerality, cooling sensations, and long-lasting returning sweetness.
Compared to many Yunnan raw Pu'Er teas, the terroir of Lai Châu often produces a brighter and more direct mountain profile with strong freshness and expressive energetic structure. At the same time, the teas maintain depth, balance, and ageing potential characteristic of high-quality ancient tree material. The combination of remote mountain forests, old tea trees, and traditional sun-dried processing creates teas with a distinctive identity within the broader world of ancient tree mao cha.
ORGANOLEPTICS
The dry leaf appearance is bold and lively, with long twisted leaves and visible buds showing shades of dark green, olive, and muted silver characteristic of fresh ancient tree mao cha. The aroma of the dry leaves is bright and expressive, combining floral-herbal freshness with notes of wild honey, mountain vegetation, fresh wood, and subtle mineral undertones. In a preheated teapot, the tea gradually opens up, the aroma becoming deeper and more concentrated, revealing notes of mountain flowers, fresh herbs, warm stone, resin, and light tropical fruit nuances. After a brief rinse, the leaves fully awaken, and the aroma becomes more vibrant and layered, combining cooling herbal freshness with floral sweetness, mineral depth, light woody tones, and subtle camphor-like freshness. The aroma of the liquor in the empty cup is clean and persistent, showing warm minerals, dried flowers, honeyed sweetness, and fresh mountain character with remarkable clarity.
The taste is energetic, structured, and refreshing, with a dense texture and pronounced mountain character from the first infusions. Floral-herbal sweetness and fresh mineral notes gradually transition into deeper woody, resinous, and lightly fruity tones supported by elegant bitterness and stable energetic structure. The bitterness is clear yet balanced, quickly transforming into strong returning sweetness and long cooling sensations characteristic of high mountain ancient tree tea. The mouthfeel remains thick, vibrant, and refreshing throughout multiple infusions while maintaining precision and clarity. The aftertaste is long, cooling, and highly persistent, with pronounced salivation and lingering mineral sweetness developing deeply in the mouth and throat. In the empty cup after drinking, warm floral notes, minerals, dried herbs, resin, and soft honey sweetness remain with a deep and lasting aromatic finish.
Lai Châu province in northern Vietnam is one of the country’s most important regions for ancient tea tree cultivation, known for remote mountain forests where old tea trees continue to grow in relatively untouched natural environments. Teas from this area are respected among experienced tea lovers for their strong mountain character, pronounced minerality, energetic structure, and distinctive aromatic freshness. Compared to many teas from Yunnan, Vietnamese ancient tree mao cha often expresses a brighter and more direct profile while maintaining depth, complexity, and excellent ageing potential.
This 2025 Lai Châu Gu Shu Mao Cha was produced from spring-harvested leaves collected from ancient tea trees growing in high mountain forest environments. The tea was processed according to traditional sun-dried mao cha methods, including withering, wok-firing, rolling, and natural sun-drying, preserving the living character of the tea and supporting its future maturation potential. As loose mao cha, the tea remains in its natural and uncompressed form, allowing the terroir, old tree material, and craftsmanship to express themselves with clarity and precision.
The character of Lai Châu teas is often defined by the balance between freshness, minerality, sweetness, and energetic mountain structure. Ancient tree material from this region typically produces infusions with floral-herbal aromatics, cooling sensations, pronounced returning sweetness, and long-lasting aftertaste. These qualities have made northern Vietnamese ancient tree teas increasingly respected among tea practitioners seeking expressive mountain teas beyond the traditional Chinese Pu'Er regions.
TERROIR
Lai Châu province is located in the far northwestern part of Vietnam, near the borders with China and Laos, within a mountainous region characterized by high elevations, dense forests, abundant rainfall, and rich biodiversity. Ancient tea trees in this area often grow at altitudes exceeding 1500 meters above sea level, where cool temperatures, persistent mountain mist, and significant day and night temperature variation support slow and balanced leaf development. These environmental conditions contribute to the freshness, aromatic clarity, mineral structure, and energetic character associated with Lai Châu teas.
The tea trees growing in this region are primarily ancient Assamica varietals, many of them naturally growing in semi-wild mountain forests rather than cultivated plantation environments. Deep root systems allow the trees to absorb minerals and nutrients from rocky mountain soils, while the surrounding forest ecosystem creates stable ecological conditions and complex aromatic expression. The interaction between altitude, humidity, forest vegetation, and mineral-rich terrain contributes to teas with floral-herbal freshness, pronounced minerality, cooling sensations, and long-lasting returning sweetness.
Compared to many Yunnan raw Pu'Er teas, the terroir of Lai Châu often produces a brighter and more direct mountain profile with strong freshness and expressive energetic structure. At the same time, the teas maintain depth, balance, and ageing potential characteristic of high-quality ancient tree material. The combination of remote mountain forests, old tea trees, and traditional sun-dried processing creates teas with a distinctive identity within the broader world of ancient tree mao cha.
ORGANOLEPTICS
The dry leaf appearance is bold and lively, with long twisted leaves and visible buds showing shades of dark green, olive, and muted silver characteristic of fresh ancient tree mao cha. The aroma of the dry leaves is bright and expressive, combining floral-herbal freshness with notes of wild honey, mountain vegetation, fresh wood, and subtle mineral undertones. In a preheated teapot, the tea gradually opens up, the aroma becoming deeper and more concentrated, revealing notes of mountain flowers, fresh herbs, warm stone, resin, and light tropical fruit nuances. After a brief rinse, the leaves fully awaken, and the aroma becomes more vibrant and layered, combining cooling herbal freshness with floral sweetness, mineral depth, light woody tones, and subtle camphor-like freshness. The aroma of the liquor in the empty cup is clean and persistent, showing warm minerals, dried flowers, honeyed sweetness, and fresh mountain character with remarkable clarity.
The taste is energetic, structured, and refreshing, with a dense texture and pronounced mountain character from the first infusions. Floral-herbal sweetness and fresh mineral notes gradually transition into deeper woody, resinous, and lightly fruity tones supported by elegant bitterness and stable energetic structure. The bitterness is clear yet balanced, quickly transforming into strong returning sweetness and long cooling sensations characteristic of high mountain ancient tree tea. The mouthfeel remains thick, vibrant, and refreshing throughout multiple infusions while maintaining precision and clarity. The aftertaste is long, cooling, and highly persistent, with pronounced salivation and lingering mineral sweetness developing deeply in the mouth and throat. In the empty cup after drinking, warm floral notes, minerals, dried herbs, resin, and soft honey sweetness remain with a deep and lasting aromatic finish.
GU SHU MAO CHA
Explore more Gu Shu Mao Cha from the AN SHIM TEA Collection.