MENGHAI SHU CHA
AGED SHU PU'ER
SHU (RIPE) PU'ER
★ PESTICIDE-FREE
Menghai, Xishuangbanna, Yunnan, China
2004 Menghai Shu Cha is a mature ripe Pu'Er tea produced from classic Menghai tea material and professionally aged for more than twenty years under carefully maintained Hong Kong natural storage conditions. Gradually transformed through decades of maturation, this tea reflects the combination of traditional Shu Pu'Er craftsmanship, balanced mountain character, and the deep aromatic integration that develops only through long-term aging. The infusion is dense, smooth, and richly layered, offering woody and resinous nuances, dark chocolate and dried fruit notes, mineral warmth, and a long, comforting aftertaste with exceptional maturity, harmony, and classic aged Menghai character. MORE
AROMA
Dried wood
TASTE
Earthy, woody, nutty
Hong Kong Natural Storage
PRODUCTION: 2004
SHU (RIPE) PU'ER
★ PESTICIDE-FREE
Menghai, Xishuangbanna, Yunnan, China
2004 Menghai Shu Cha is a mature ripe Pu'Er tea produced from classic Menghai tea material and professionally aged for more than twenty years under carefully maintained Hong Kong natural storage conditions. Gradually transformed through decades of maturation, this tea reflects the combination of traditional Shu Pu'Er craftsmanship, balanced mountain character, and the deep aromatic integration that develops only through long-term aging. The infusion is dense, smooth, and richly layered, offering woody and resinous nuances, dark chocolate and dried fruit notes, mineral warmth, and a long, comforting aftertaste with exceptional maturity, harmony, and classic aged Menghai character. MORE
AROMA
Dried wood
TASTE
Earthy, woody, nutty
Hong Kong Natural Storage
PRODUCTION: 2004
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).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
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
ABOUT
2004 Menghai Shu Cha is a mature ripe Pu'Er tea produced from classic Menghai tea material and carefully crafted according to traditional Shu Pu'Er processing methods. Following production, the tea underwent more than twenty years of professional Hong Kong natural storage, allowing it to gradually develop exceptional smoothness, aromatic integration, and mature complexity. The result is a tea that combines the rich character of aged Shu Pu'Er with the balance, refinement, and structural depth that only decades of careful maturation can create.
Menghai has long been regarded as one of the most influential centers of Pu'Er tea production and played a central role in the development of modern Shu Pu'Er manufacturing. Tea material from this region is especially appreciated for its strong mineral foundation, dense body, and remarkable aging potential. These characteristics remain clearly visible even after fermentation and decades of storage, providing the tea with lasting structure and depth while allowing mature aromas and flavors to develop gradually over time.
The storage history became one of the defining elements of this tea’s character. Hong Kong natural storage encourages a slow and balanced maturation process, allowing woody, resinous, chocolate-like, medicinal, dried fruit, and mineral characteristics to integrate naturally while preserving clarity and structural definition. Over more than two decades, the tea evolved into a remarkably harmonious and expressive example of aged Menghai Shu Pu'Er, offering a mature profile highly appreciated among experienced collectors and lovers of traditionally stored ripe tea.
TERROIR
Bulang Shan, located in Menghai County of Xishuangbanna, Yunnan, is one of the most respected and historically significant terroirs in the world of Pu'Er tea. Tea gardens in this region develop under warm subtropical mountain conditions shaped by abundant rainfall, humid air, mineral-rich soils, dense forest vegetation, and exceptional ecological biodiversity. These environmental conditions contribute directly to the tea’s concentrated texture, pronounced minerality, energetic depth, and long-lasting aftertaste that have made Bulang Shan tea highly valued among producers, collectors, and experienced tea lovers.
The mountain soils of Bulang Shan are rich in minerals and organic matter, with stable moisture retention and excellent natural drainage. Tea plants growing in these environments develop strong root systems capable of interacting deeply with multiple soil layers accumulated through centuries of ecological development. This mineral interaction contributes to the dense body, structural depth, persistent sweetness, and powerful character that remain evident even after fermentation and long-term aging.
Bulang Shan has played an important role in the development of modern Shu Pu'Er production. Producers have long appreciated tea material from this region for its strong structure and high concentration of compounds that respond particularly well to the fermentation process. During Shu Pu'Er production, the naturally powerful mountain character of Bulang tea develops additional smoothness, depth, and maturity while preserving its mineral foundation and energetic presence. This combination makes Bulang Shan material especially suitable for creating ripe Pu'Er teas capable of long-term storage and gradual transformation.
An equally important part of this tea’s evolution comes from its long period of natural storage in Taiwan. Taiwan's subtropical climate, characterized by relatively stable humidity, moderate temperatures, and good seasonal airflow, creates favorable conditions for slow and balanced maturation. Under these conditions, the tea gradually develops deeper woody, resinous, medicinal, dried fruit, and chocolate-like characteristics while preserving clarity, sweetness, and structural definition. The interaction between the powerful mountain character of Bulang Shan and the steady transformation promoted by Taiwan natural storage created a mature Shu Pu'Er with exceptional smoothness, aromatic integration, and collector-level depth.
ORGANOLEPTICS
The dry leaves are dark, mature, and well-integrated, displaying deep brown, dark copper, and aged earthy tones characteristic of a Shu Pu'Er that has undergone more than two decades of careful maturation. Their appearance reflects traditional fermentation, high-quality Bulang Shan material, and long-term natural storage that gradually refined the tea over time. The aroma of the dry leaf is deep, warm, and highly expressive, combining notes of aged wood, dark chocolate, dried fruits, warm minerals, resin, forest honey, medicinal herbs, and subtle earthy nuances. In a preheated gaiwan or teapot, the aroma becomes increasingly rich and layered, revealing additional notes of cocoa, roasted nuts, sweet grains, humid forest tones, tree bark, incense wood, dried dates, and delicate camphor-like freshness. After the rinse, the leaves fully awaken and the aromatic profile becomes remarkably integrated, balancing woody depth, creamy softness, mineral warmth, and refined mature sweetness.
The liquor is clear and bright, with a deep ruby-brown tone reflecting years of gradual transformation under professional natural storage conditions. The aroma of the infusion is dense, velvety, and highly persistent, combining warm wood, dark chocolate-like notes, dried fruits, sweet grains, warm minerals, resinous nuances, forest honey, medicinal herbs, and subtle herbal complexity. The texture is exceptionally thick, smooth, and coating, filling the palate with remarkable depth and richness while maintaining balance and clarity throughout the session. The taste is mellow and highly refined, with almost no roughness, gradually developing into pronounced mineral sweetness and long-lasting warming sensations throughout the mouth and throat. Layers of dark chocolate, aged wood, dried dates, roasted nuts, sweet herbs, minerals, resin, forest honey, medicinal roots, incense-like nuances, and subtle humid forest tones continue evolving throughout the session while maintaining exceptional harmony between maturity, strength, smoothness, and classic Bulang character.
The aftertaste is extremely long, warm, and deeply comforting, with sweet mineral, woody, 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 powerful mountain foundation and mature complexity developed through more than twenty years of aging. In the empty cup, the aroma remains warm and highly expressive, revealing lingering notes of aged wood, dark honey, cocoa, dried fruits, medicinal herbs, camphor, resin, humid forest tones, and subtle incense undertones.
2004 Menghai Shu Cha is a mature ripe Pu'Er tea produced from classic Menghai tea material and carefully crafted according to traditional Shu Pu'Er processing methods. Following production, the tea underwent more than twenty years of professional Hong Kong natural storage, allowing it to gradually develop exceptional smoothness, aromatic integration, and mature complexity. The result is a tea that combines the rich character of aged Shu Pu'Er with the balance, refinement, and structural depth that only decades of careful maturation can create.
Menghai has long been regarded as one of the most influential centers of Pu'Er tea production and played a central role in the development of modern Shu Pu'Er manufacturing. Tea material from this region is especially appreciated for its strong mineral foundation, dense body, and remarkable aging potential. These characteristics remain clearly visible even after fermentation and decades of storage, providing the tea with lasting structure and depth while allowing mature aromas and flavors to develop gradually over time.
The storage history became one of the defining elements of this tea’s character. Hong Kong natural storage encourages a slow and balanced maturation process, allowing woody, resinous, chocolate-like, medicinal, dried fruit, and mineral characteristics to integrate naturally while preserving clarity and structural definition. Over more than two decades, the tea evolved into a remarkably harmonious and expressive example of aged Menghai Shu Pu'Er, offering a mature profile highly appreciated among experienced collectors and lovers of traditionally stored ripe tea.
TERROIR
Bulang Shan, located in Menghai County of Xishuangbanna, Yunnan, is one of the most respected and historically significant terroirs in the world of Pu'Er tea. Tea gardens in this region develop under warm subtropical mountain conditions shaped by abundant rainfall, humid air, mineral-rich soils, dense forest vegetation, and exceptional ecological biodiversity. These environmental conditions contribute directly to the tea’s concentrated texture, pronounced minerality, energetic depth, and long-lasting aftertaste that have made Bulang Shan tea highly valued among producers, collectors, and experienced tea lovers.
The mountain soils of Bulang Shan are rich in minerals and organic matter, with stable moisture retention and excellent natural drainage. Tea plants growing in these environments develop strong root systems capable of interacting deeply with multiple soil layers accumulated through centuries of ecological development. This mineral interaction contributes to the dense body, structural depth, persistent sweetness, and powerful character that remain evident even after fermentation and long-term aging.
Bulang Shan has played an important role in the development of modern Shu Pu'Er production. Producers have long appreciated tea material from this region for its strong structure and high concentration of compounds that respond particularly well to the fermentation process. During Shu Pu'Er production, the naturally powerful mountain character of Bulang tea develops additional smoothness, depth, and maturity while preserving its mineral foundation and energetic presence. This combination makes Bulang Shan material especially suitable for creating ripe Pu'Er teas capable of long-term storage and gradual transformation.
An equally important part of this tea’s evolution comes from its long period of natural storage in Taiwan. Taiwan's subtropical climate, characterized by relatively stable humidity, moderate temperatures, and good seasonal airflow, creates favorable conditions for slow and balanced maturation. Under these conditions, the tea gradually develops deeper woody, resinous, medicinal, dried fruit, and chocolate-like characteristics while preserving clarity, sweetness, and structural definition. The interaction between the powerful mountain character of Bulang Shan and the steady transformation promoted by Taiwan natural storage created a mature Shu Pu'Er with exceptional smoothness, aromatic integration, and collector-level depth.
ORGANOLEPTICS
The dry leaves are dark, mature, and well-integrated, displaying deep brown, dark copper, and aged earthy tones characteristic of a Shu Pu'Er that has undergone more than two decades of careful maturation. Their appearance reflects traditional fermentation, high-quality Bulang Shan material, and long-term natural storage that gradually refined the tea over time. The aroma of the dry leaf is deep, warm, and highly expressive, combining notes of aged wood, dark chocolate, dried fruits, warm minerals, resin, forest honey, medicinal herbs, and subtle earthy nuances. In a preheated gaiwan or teapot, the aroma becomes increasingly rich and layered, revealing additional notes of cocoa, roasted nuts, sweet grains, humid forest tones, tree bark, incense wood, dried dates, and delicate camphor-like freshness. After the rinse, the leaves fully awaken and the aromatic profile becomes remarkably integrated, balancing woody depth, creamy softness, mineral warmth, and refined mature sweetness.
The liquor is clear and bright, with a deep ruby-brown tone reflecting years of gradual transformation under professional natural storage conditions. The aroma of the infusion is dense, velvety, and highly persistent, combining warm wood, dark chocolate-like notes, dried fruits, sweet grains, warm minerals, resinous nuances, forest honey, medicinal herbs, and subtle herbal complexity. The texture is exceptionally thick, smooth, and coating, filling the palate with remarkable depth and richness while maintaining balance and clarity throughout the session. The taste is mellow and highly refined, with almost no roughness, gradually developing into pronounced mineral sweetness and long-lasting warming sensations throughout the mouth and throat. Layers of dark chocolate, aged wood, dried dates, roasted nuts, sweet herbs, minerals, resin, forest honey, medicinal roots, incense-like nuances, and subtle humid forest tones continue evolving throughout the session while maintaining exceptional harmony between maturity, strength, smoothness, and classic Bulang character.
The aftertaste is extremely long, warm, and deeply comforting, with sweet mineral, woody, 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 powerful mountain foundation and mature complexity developed through more than twenty years of aging. In the empty cup, the aroma remains warm and highly expressive, revealing lingering notes of aged wood, dark honey, cocoa, dried fruits, medicinal herbs, camphor, resin, humid forest tones, and subtle incense undertones.
SHU (RIPE) PU'ER
Explore more Shu (Ripe) Pu'Er from AN SHIM TEA Collection.