NAN JIAN XIAN QICAI CHA YE YOU BULANG SHAN SHENG CHA
BULANG SHAN ANCIENT TREES
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Bulang Shan, Menghai, Xishuangbanna, Yunnan, China
2020 Nan Jian Xian Qicai Cha Ye You Bulang Shan Sheng Cha is a Sheng Pu'Er tea produced from tea material sourced from the Bulang Shan area of Yunnan province, one of China’s most respected terroirs for structurally powerful and long-aging Sheng Cha. Traditionally processed and naturally aged for several years, this tea reflects the combination of mountain forest ecology, concentrated leaf material, and the beginning stages of mature Sheng Pu'Er transformation. The infusion is dense and energetic, offering pronounced minerality, refined bitterness, woody and herbal nuances, strong returning sweetness, and a long, cooling aftertaste with excellent depth and structural balance. MORE
360 g cake
AROMA
Fruity, honey
TASTE
Dried fruits, woody
150 years old trees
ALTITUDE: 1650 m
HARVEST: 2020
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Bulang Shan, Menghai, Xishuangbanna, Yunnan, China
2020 Nan Jian Xian Qicai Cha Ye You Bulang Shan Sheng Cha is a Sheng Pu'Er tea produced from tea material sourced from the Bulang Shan area of Yunnan province, one of China’s most respected terroirs for structurally powerful and long-aging Sheng Cha. Traditionally processed and naturally aged for several years, this tea reflects the combination of mountain forest ecology, concentrated leaf material, and the beginning stages of mature Sheng Pu'Er transformation. The infusion is dense and energetic, offering pronounced minerality, refined bitterness, woody and herbal nuances, strong returning sweetness, and a long, cooling aftertaste with excellent depth and structural balance. MORE
360 g cake
AROMA
Fruity, honey
TASTE
Dried fruits, woody
150 years old trees
ALTITUDE: 1650 m
HARVEST: 2020
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).
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: 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
2020 Nan Jian Xian Qicai Cha Ye You Bulang Shan Sheng Cha is a raw Pu'Er tea produced from high-quality spring tea material sourced from tea trees estimated to be approximately 150 years old growing at an altitude of around 1650 meters in the Bulang Shan area of Menghai, Xishuangbanna, Yunnan, China. Produced by the respected Tulin Tea Factory using traditional Sheng Cha techniques, this tea reflects the combination of mature mountain material, elevated terroir, and several years of natural maturation. Traditional processing methods including careful hand-harvesting, pan-firing, sun-drying, and pressing preserve the energetic depth, structural clarity, and long-term transformation potential of the tea.
One of the distinctive features of this production is its unusual pressing format. The tea is pressed into 360 g cakes divided into approximately 10 g square portions, allowing the cake to be easily separated into individual brewing portions without excessive breaking or damaging of the leaves. This format combines practical functionality with traditional Sheng Pu'Er craftsmanship, while preserving the integrity and compression stability necessary for gradual aging and transformation.
Bulang Shan teas are internationally respected among experienced Pu'Er tea lovers for their powerful structure, pronounced minerality, energetic depth, and strong Hui Gan (returning sweetness). Old tea trees growing in these mountain environments develop extensive root systems capable of penetrating deeply into mineral-rich soils, contributing to the dense texture, persistent aftertaste, and layered complexity associated with high-quality Sheng Pu'Er. Several years of natural aging have already begun integrating the youthful structural intensity of the tea while preserving its vibrant mountain character, aromatic clarity, and long-term aging potential.
TERROIR
The Bulang Shan area of Menghai, Xishuangbanna (China), is one of the most respected and influential terroirs in the world of Sheng Pu'Er tea, internationally recognized for producing teas with powerful structure, pronounced minerality, and exceptional long-term aging potential. Tea tree environments in this region are generally situated at elevations ranging from approximately 1400 to 1900 meters above sea level, with this particular material growing at around 1650 meters. The combination of warm subtropical mountain conditions, dense forest ecosystems, humid mountain air, abundant rainfall, and strong biodiversity contributes directly to the tea’s energetic depth, structural intensity, and persistent aftertaste.
The mountain soils of Bulang Shan are rich in minerals and organic matter, with stable moisture retention and excellent natural drainage. Tea trees growing in these environments develop extensive root systems that penetrate deeply into the mountain terrain and interact with multiple soil layers accumulated over long ecological cycles. Mature trees estimated to be approximately 150 years old demonstrate stable ecological adaptation and contribute to the concentrated structure, layered complexity, and pronounced Hui Gan characteristic of high-quality Sheng Pu'Er from the region.
Dense forest vegetation and humid mountain conditions support relatively slow and balanced leaf development while protecting the tea trees from excessive environmental stress. Frequent mist and cloud cover moderate direct sunlight exposure, helping preserve aromatic freshness and complexity within the leaves, while periods of stronger mountain sunlight contribute to concentration and balanced polyphenol development. Compared to softer regional profiles, Bulang Shan terroir is especially respected for producing Sheng Pu'Er with direct structural intensity, cooling minerality, strong energetic character, and remarkable transformation potential through long-term aging.
Tulin Tea Factory is one of the well-established Pu'Er producers based in Nanjian Yi Autonomous County, Dali Prefecture, Yunnan Province, China. The company traces its roots to the former state-owned Nanjian Tea Factory, established in 1985. Although considerably smaller than the largest industrial producers, the factory has earned recognition for offering teas with strong regional identity, reliable quality, and excellent value under its well-known Tulin Fenghuang (Phoenix) brand.
The factory specializes in both Sheng (raw) and Shu (ripe) Pu'Er tea, producing a wide range of cakes, tuo cha, bricks, and other compressed formats for the domestic and international markets. Its production follows traditional Pu'Er manufacturing techniques, including careful selection of sun-dried mao cha, steam compression, and, for ripe teas, controlled wo dui (wet-piling) fermentation. Particular attention is given to maintaining consistency between batches while preserving the distinctive character of the large-leaf tea trees.
ORGANOLEPTICS
The dry leaves are tightly compressed into clearly divided square portions, displaying deep olive and dark green tones with silver-covered buds characteristic of spring old tree Sheng Pu'Er material. Their appearance reflects careful traditional processing and structured compression while preserving the integrity and texture of the leaves. The aroma of the dry leaf is deep, vibrant, and highly layered, combining notes of fresh mountain herbs, warm minerals, forest wood, floral honey, light resin, and subtle dried fruit sweetness. In a preheated gaiwan or teapot, the aroma becomes warmer and increasingly expressive, revealing additional layers of tree bark, humid stone minerality, fresh flowers, medicinal herbs, light spice, and delicate camphor-like freshness characteristic of Bulang Shan material. After the rinse, the leaves fully awaken and the aromatic profile becomes smoother and more integrated, balancing woody depth, mineral intensity, floral elegance, 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 freshness of relatively young Sheng Pu'Er. The aroma of the infusion is layered, concentrated, and highly persistent, combining warm minerals, floral nuances, fresh herbs, resinous notes, subtle fruity sweetness, and pronounced cooling freshness. The texture is dense, thick, and highly coating, showing the strong structural intensity characteristic of Bulang Shan material while maintaining excellent clarity and energetic precision. Initial bitterness is direct, clean, and exceptionally refined, quickly transforming into strong Hui Gan, powerful returning sweetness that develops actively throughout the palate and throat. Layers of floral honey, fresh wood, minerals, mountain herbs, dried fruits, light spice, resin, and cooling sensations continue evolving throughout the session while maintaining remarkable harmony between structural power, freshness, energetic depth, and balance.
The aftertaste is exceptionally long, cooling, and deeply persistent, with sweetness gradually intensifying and 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 vibrant Bulang mountain character and pronounced mineral depth. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of floral honey, sweet wood, dried fruits, humid forest tones, light resin, medicinal herbs, and subtle camphor undertones.
2020 Nan Jian Xian Qicai Cha Ye You Bulang Shan Sheng Cha is a raw Pu'Er tea produced from high-quality spring tea material sourced from tea trees estimated to be approximately 150 years old growing at an altitude of around 1650 meters in the Bulang Shan area of Menghai, Xishuangbanna, Yunnan, China. Produced by the respected Tulin Tea Factory using traditional Sheng Cha techniques, this tea reflects the combination of mature mountain material, elevated terroir, and several years of natural maturation. Traditional processing methods including careful hand-harvesting, pan-firing, sun-drying, and pressing preserve the energetic depth, structural clarity, and long-term transformation potential of the tea.
One of the distinctive features of this production is its unusual pressing format. The tea is pressed into 360 g cakes divided into approximately 10 g square portions, allowing the cake to be easily separated into individual brewing portions without excessive breaking or damaging of the leaves. This format combines practical functionality with traditional Sheng Pu'Er craftsmanship, while preserving the integrity and compression stability necessary for gradual aging and transformation.
Bulang Shan teas are internationally respected among experienced Pu'Er tea lovers for their powerful structure, pronounced minerality, energetic depth, and strong Hui Gan (returning sweetness). Old tea trees growing in these mountain environments develop extensive root systems capable of penetrating deeply into mineral-rich soils, contributing to the dense texture, persistent aftertaste, and layered complexity associated with high-quality Sheng Pu'Er. Several years of natural aging have already begun integrating the youthful structural intensity of the tea while preserving its vibrant mountain character, aromatic clarity, and long-term aging potential.
TERROIR
The Bulang Shan area of Menghai, Xishuangbanna (China), is one of the most respected and influential terroirs in the world of Sheng Pu'Er tea, internationally recognized for producing teas with powerful structure, pronounced minerality, and exceptional long-term aging potential. Tea tree environments in this region are generally situated at elevations ranging from approximately 1400 to 1900 meters above sea level, with this particular material growing at around 1650 meters. The combination of warm subtropical mountain conditions, dense forest ecosystems, humid mountain air, abundant rainfall, and strong biodiversity contributes directly to the tea’s energetic depth, structural intensity, and persistent aftertaste.
The mountain soils of Bulang Shan are rich in minerals and organic matter, with stable moisture retention and excellent natural drainage. Tea trees growing in these environments develop extensive root systems that penetrate deeply into the mountain terrain and interact with multiple soil layers accumulated over long ecological cycles. Mature trees estimated to be approximately 150 years old demonstrate stable ecological adaptation and contribute to the concentrated structure, layered complexity, and pronounced Hui Gan characteristic of high-quality Sheng Pu'Er from the region.
Dense forest vegetation and humid mountain conditions support relatively slow and balanced leaf development while protecting the tea trees from excessive environmental stress. Frequent mist and cloud cover moderate direct sunlight exposure, helping preserve aromatic freshness and complexity within the leaves, while periods of stronger mountain sunlight contribute to concentration and balanced polyphenol development. Compared to softer regional profiles, Bulang Shan terroir is especially respected for producing Sheng Pu'Er with direct structural intensity, cooling minerality, strong energetic character, and remarkable transformation potential through long-term aging.
Tulin Tea Factory is one of the well-established Pu'Er producers based in Nanjian Yi Autonomous County, Dali Prefecture, Yunnan Province, China. The company traces its roots to the former state-owned Nanjian Tea Factory, established in 1985. Although considerably smaller than the largest industrial producers, the factory has earned recognition for offering teas with strong regional identity, reliable quality, and excellent value under its well-known Tulin Fenghuang (Phoenix) brand.
The factory specializes in both Sheng (raw) and Shu (ripe) Pu'Er tea, producing a wide range of cakes, tuo cha, bricks, and other compressed formats for the domestic and international markets. Its production follows traditional Pu'Er manufacturing techniques, including careful selection of sun-dried mao cha, steam compression, and, for ripe teas, controlled wo dui (wet-piling) fermentation. Particular attention is given to maintaining consistency between batches while preserving the distinctive character of the large-leaf tea trees.
ORGANOLEPTICS
The dry leaves are tightly compressed into clearly divided square portions, displaying deep olive and dark green tones with silver-covered buds characteristic of spring old tree Sheng Pu'Er material. Their appearance reflects careful traditional processing and structured compression while preserving the integrity and texture of the leaves. The aroma of the dry leaf is deep, vibrant, and highly layered, combining notes of fresh mountain herbs, warm minerals, forest wood, floral honey, light resin, and subtle dried fruit sweetness. In a preheated gaiwan or teapot, the aroma becomes warmer and increasingly expressive, revealing additional layers of tree bark, humid stone minerality, fresh flowers, medicinal herbs, light spice, and delicate camphor-like freshness characteristic of Bulang Shan material. After the rinse, the leaves fully awaken and the aromatic profile becomes smoother and more integrated, balancing woody depth, mineral intensity, floral elegance, 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 freshness of relatively young Sheng Pu'Er. The aroma of the infusion is layered, concentrated, and highly persistent, combining warm minerals, floral nuances, fresh herbs, resinous notes, subtle fruity sweetness, and pronounced cooling freshness. The texture is dense, thick, and highly coating, showing the strong structural intensity characteristic of Bulang Shan material while maintaining excellent clarity and energetic precision. Initial bitterness is direct, clean, and exceptionally refined, quickly transforming into strong Hui Gan, powerful returning sweetness that develops actively throughout the palate and throat. Layers of floral honey, fresh wood, minerals, mountain herbs, dried fruits, light spice, resin, and cooling sensations continue evolving throughout the session while maintaining remarkable harmony between structural power, freshness, energetic depth, and balance.
The aftertaste is exceptionally long, cooling, and deeply persistent, with sweetness gradually intensifying and 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 vibrant Bulang mountain character and pronounced mineral depth. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of floral honey, sweet wood, dried fruits, humid forest tones, light resin, medicinal herbs, and subtle camphor undertones.
"Over the years, I have developed a great respect for Tulin Tea Factory and its consistent approach to producing high-quality Pu'Er. Their teas have a recognizable identity, combining strong Cha Qi with a distinctive flavor profile that reflects both careful production and well-selected raw material. This tea is an excellent example of that philosophy, offering depth, clarity, and a layered tasting experience from the very first infusion.
What I particularly appreciate is its remarkable balance. Although it possesses the strength and character that Bulang Mountain teas are known for, it remains approachable and harmonious, making it equally suitable for someone taking their first steps into the world of Pu'Er as well as for experienced tea drinkers looking for a dependable, high-quality daily session.
It serves as a beautiful reminder of why this region has earned such an outstanding reputation: powerful energy, rich structure, lasting sweetness, and a depth that continues to unfold throughout the session. It is a tea that consistently delivers a complete and rewarding experience."
— Andrei Ivanovs, Founder of AN SHIM TEA
What I particularly appreciate is its remarkable balance. Although it possesses the strength and character that Bulang Mountain teas are known for, it remains approachable and harmonious, making it equally suitable for someone taking their first steps into the world of Pu'Er as well as for experienced tea drinkers looking for a dependable, high-quality daily session.
It serves as a beautiful reminder of why this region has earned such an outstanding reputation: powerful energy, rich structure, lasting sweetness, and a depth that continues to unfold throughout the session. It is a tea that consistently delivers a complete and rewarding experience."
— Andrei Ivanovs, Founder of AN SHIM TEA
SHENG (RAW) PU'ER
Explore more Sheng (Raw) Pu'Er from AN SHIM TEA Collection.