MENGHAI SHU CHA
AGED SHU PU'ER
SHU (RIPE) PU'ER
★ PESTICIDE-FREE
Menghai, Xishuangbanna, Yunnan, China
Menghai Shu Cha 2004 represents a mature expression of classic shu Pu'Er, shaped by time, skilled fermentation, and careful storage. This tea offers depth, stability, and calm strength developed through more than two decades of natural aging. MORE
AROMA
Dried wood
TASTE
Earthy, woody, nutty
HONG KONG NATURAL STORAGE
HARVEST: 2004
SHU (RIPE) PU'ER
★ PESTICIDE-FREE
Menghai, Xishuangbanna, Yunnan, China
Menghai Shu Cha 2004 represents a mature expression of classic shu Pu'Er, shaped by time, skilled fermentation, and careful storage. This tea offers depth, stability, and calm strength developed through more than two decades of natural aging. MORE
AROMA
Dried wood
TASTE
Earthy, woody, nutty
HONG KONG NATURAL STORAGE
HARVEST: 2004
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
MENGHAI SHU CHA 2004
ABOUT
This Shu Pu'Er was produced in 2004 from high quality spring tea leaves sourced from the Menghai area, a region historically central to the development of fermented Pu'Er tea. The tea underwent traditional wo dui fermentation followed by long term natural aging, allowing the rough edges of early fermentation to settle into a balanced and harmonious profile. Over the years, the structure has softened while retaining inner density, making this tea suitable for calm, meditative sessions as well as analytical tasting by an experienced tea lover.
ORIGIN
The Menghai area is one of the most historically significant and technically influential regions in the world of Pu'Er tea. Located in southern Yunnan, near the borders with Myanmar and Laos, Menghai has played a central role in shaping both the raw material standards and the fermentation practices that define modern Pu'Er, especially shu Pu'Er.
From a natural perspective, Menghai benefits from a humid subtropical climate with abundant rainfall, frequent mist, and relatively stable temperatures throughout the year. Tea gardens are typically situated between 1,200 and 1,800 meters above sea level, where slower leaf development allows for higher concentrations of polyphenols, amino acids, and soluble substances. The soils are predominantly lateritic and mineral rich, providing strong structural foundations to the tea leaves. These environmental conditions result in leaves that are thick, resilient, and particularly well suited for both long aging and controlled fermentation.
ORGANOLEPTICS
Dark brown to deep chestnut leaves with an earthy, clean aroma, notes of dried wood, cocoa husk, and aged grain. When warmed, the leaves release deeper tones of damp forest floor, old books, dark chocolate, and a gentle medicinal nuance.
The liquor is clear, deep mahogany with good brightness, showing careful aging and clean storage. Full-bodied and smooth, with a rounded texture and no harshness. Flavors move from cocoa and walnut to soft earth, dried dates, and a subtle sweetness that develops toward the finish. Bitterness is absent, and astringency is minimal, integrated into the structure. Long, calm aftertaste with warming sensations in the body and a lingering sweetness in the throat. The overall impression is grounded, stable, and quietly expansive, reflecting both the maturity of the tea and the balance achieved through natural Hong Kong storage.
This Shu Pu'Er was produced in 2004 from high quality spring tea leaves sourced from the Menghai area, a region historically central to the development of fermented Pu'Er tea. The tea underwent traditional wo dui fermentation followed by long term natural aging, allowing the rough edges of early fermentation to settle into a balanced and harmonious profile. Over the years, the structure has softened while retaining inner density, making this tea suitable for calm, meditative sessions as well as analytical tasting by an experienced tea lover.
ORIGIN
The Menghai area is one of the most historically significant and technically influential regions in the world of Pu'Er tea. Located in southern Yunnan, near the borders with Myanmar and Laos, Menghai has played a central role in shaping both the raw material standards and the fermentation practices that define modern Pu'Er, especially shu Pu'Er.
From a natural perspective, Menghai benefits from a humid subtropical climate with abundant rainfall, frequent mist, and relatively stable temperatures throughout the year. Tea gardens are typically situated between 1,200 and 1,800 meters above sea level, where slower leaf development allows for higher concentrations of polyphenols, amino acids, and soluble substances. The soils are predominantly lateritic and mineral rich, providing strong structural foundations to the tea leaves. These environmental conditions result in leaves that are thick, resilient, and particularly well suited for both long aging and controlled fermentation.
ORGANOLEPTICS
Dark brown to deep chestnut leaves with an earthy, clean aroma, notes of dried wood, cocoa husk, and aged grain. When warmed, the leaves release deeper tones of damp forest floor, old books, dark chocolate, and a gentle medicinal nuance.
The liquor is clear, deep mahogany with good brightness, showing careful aging and clean storage. Full-bodied and smooth, with a rounded texture and no harshness. Flavors move from cocoa and walnut to soft earth, dried dates, and a subtle sweetness that develops toward the finish. Bitterness is absent, and astringency is minimal, integrated into the structure. Long, calm aftertaste with warming sensations in the body and a lingering sweetness in the throat. The overall impression is grounded, stable, and quietly expansive, reflecting both the maturity of the tea and the balance achieved through natural Hong Kong storage.
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