NANNUO GU SHU SHENG CHA
NANUO ANCIENT TREESSHENG (RAW) PU'ER
★ PESTICIDE-FREE
Nannuo, Menghai, Xishuangbanna, Yunnan, China
2005 Nannuo Gu Shu Sheng Cha is a raw Pu'Er tea produced from old tea trees growing in the Nannuo mountain area of Xishuangbanna, Yunnan province, one of the historically important regions for traditional Sheng Cha production. Hand-harvested and traditionally processed, this tea reflects the combination of mature tree material, subtropical mountain terroir, and nearly two decades of natural aging. The infusion is deep, smooth, and evolving, offering pronounced woody and mineral complexity, refined bitterness, returning sweetness, herbal and resinous nuances, and a long, warming aftertaste with mature aromatic depth. MORE
357 g cake
AROMA
Dried fruits
TASTE
Woody, fruity
HARVEST: 2005
★ PESTICIDE-FREE
Nannuo, Menghai, Xishuangbanna, Yunnan, China
2005 Nannuo Gu Shu Sheng Cha is a raw Pu'Er tea produced from old tea trees growing in the Nannuo mountain area of Xishuangbanna, Yunnan province, one of the historically important regions for traditional Sheng Cha production. Hand-harvested and traditionally processed, this tea reflects the combination of mature tree material, subtropical mountain terroir, and nearly two decades of natural aging. The infusion is deep, smooth, and evolving, offering pronounced woody and mineral complexity, refined bitterness, returning sweetness, herbal and resinous nuances, and a long, warming aftertaste with mature aromatic depth. MORE
357 g cake
AROMA
Dried fruits
TASTE
Woody, fruity
HARVEST: 2005
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
2005 Nannuo Gu Shu Sheng Cha is a raw Pu'Er tea produced from old tea trees growing in the Nannuo mountain area of Xishuangbanna, Yunnan, China, one of the oldest and most historically significant tea-producing regions associated with traditional Sheng Pu'Er production. Harvested and processed in 2005 using traditional Sheng Cha techniques, this tea reflects the combination of mature tree material, subtropical mountain terroir, and nearly two decades of natural aging. The production follows a classic processing approach focused on preserving the integrity and long-term transformation potential of the leaf material through careful hand-harvesting, pan-firing, sun-drying, and traditional stone pressing.
Old tea trees growing in the mountain environments of Nannuo develop extensive root systems capable of penetrating deeply into mineral-rich soils, contributing to the concentration, density, and layered complexity associated with high-quality Gu Shu Sheng Pu'Er. The warm and humid subtropical conditions of the region support strong leaf development and rich polyphenol structure, giving the tea both energetic character and exceptional aging capacity. This combination of mature tree material, traditional craftsmanship, and long-term maturation is especially appreciated among experienced Pu'Er tea lovers seeking teas with developed aromatic depth, integrated structure, and evolving complexity.
Nearly two decades of natural aging have transformed the tea into a highly mature and integrated stage of development. Over time, the sharper vegetal characteristics and stronger bitterness of young Sheng have softened significantly, while woody, herbal, resinous, mineral, and medicinal nuances have become deeper and more harmonious. Properly stored aged Sheng Pu'Er from old tree material is especially valued for its ability to preserve energetic character and structural depth while developing exceptional smoothness, aromatic maturity, and long-lasting aftertaste.
TERROIR
The Nannuo mountain area of Xishuangbanna, Yunnan, is one of the oldest historically documented tea-growing regions associated with traditional Pu'Er production. Tea gardens in this region are generally situated at elevations ranging from approximately 1400 to 1800 meters above sea level, where warm subtropical conditions combine with frequent mist, abundant rainfall, and dense forest ecosystems. These environmental conditions contribute directly to the tea’s strong structure, rich aromatic development, pronounced minerality, and long-lasting aftertaste.
The mountain soils of Nannuo are rich in minerals and organic organic matter, with stable moisture retention and good natural drainage. Old tea trees growing in these conditions develop extensive root systems that penetrate deeply into the mountain terrain and interact with multiple soil layers accumulated over long ecological cycles. This deep mineral interaction contributes to the dense texture, energetic character, and layered complexity characteristic of high-quality Gu Shu Sheng Pu'Er from the region.
The ecological environment surrounding the tea gardens remains highly biodiverse, with dense vegetation, humid mountain air, and natural cloud cover supporting slow and balanced leaf development. Forest ecosystems help protect the tea trees from excessive environmental stress while preserving freshness and aromatic complexity within the leaves. At the same time, warm subtropical temperatures support concentration and strong polyphenol development, creating balance between bitterness, sweetness, structure, and aging potential in the finished tea.
Traditional harvesting and processing methods remain closely connected to the rhythm of the local mountain environment. Tea material is selectively hand-harvested and processed near the cultivation area in order to preserve freshness and maintain the integrity of the leaves before fixation. Combined with old tree material and the subtropical mountain terroir of Nannuo, these conditions produce Sheng Pu'Er with powerful energetic character, exceptional aging capacity, and deep aromatic evolution over time.
ORGANOLEPTICS
The dry leaves are large, dark, and mature, displaying deep brown, olive, and copper tones characteristic of long-aged old tree Sheng Pu'Er. Their appearance reflects traditional processing and nearly two decades of natural maturation while preserving the integrity and structure of the leaf material. The aroma of the dry leaf is deep, warm, and highly developed, combining notes of aged wood, medicinal herbs, forest floor, dry resin, humid earth, dark honey, and subtle dried fruit sweetness. In a preheated gaiwan or teapot, the aroma becomes significantly richer and more integrated, revealing additional layers of camphor, old books, tree bark, warm minerals, incense-like woodiness, and soft spice undertones. After the rinse, the leaves fully awaken and the aromatic profile becomes smoother and more harmonious, balancing woody maturity, herbal depth, resinous warmth, and characteristic aged Sheng complexity.
The liquor is clear and bright, with a deep amber-golden tone reflecting long-term natural aging. The aroma of the infusion is layered, mature, and highly persistent, combining aged wood, medicinal herbs, warm minerals, resinous notes, dried fruits, humid earth, and cooling camphor-like freshness. The texture is dense, smooth, and exceptionally coating, showing the deep integration that develops through many years of natural maturation. Initial bitterness is soft and highly refined, quickly transforming into pronounced returning sweetness and strong salivation throughout the palate and throat. Layers of aged wood, herbal medicine, dark honey, minerals, humid forest notes, light spice, and cooling sensations continue evolving throughout the session while maintaining remarkable balance between depth, maturity, energy, and clarity.
The aftertaste is exceptionally long, warming, and deeply persistent, with sweetness gradually building and remaining in the throat and mouth long after drinking. As the tea continues to open, the structure becomes increasingly rounded and harmonious while preserving its energetic mountain character and mature complexity. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of aged wood, medicinal herbs, resin, dark honey, dried fruits, humid earth, and subtle camphor undertones.
2005 Nannuo Gu Shu Sheng Cha is a raw Pu'Er tea produced from old tea trees growing in the Nannuo mountain area of Xishuangbanna, Yunnan, China, one of the oldest and most historically significant tea-producing regions associated with traditional Sheng Pu'Er production. Harvested and processed in 2005 using traditional Sheng Cha techniques, this tea reflects the combination of mature tree material, subtropical mountain terroir, and nearly two decades of natural aging. The production follows a classic processing approach focused on preserving the integrity and long-term transformation potential of the leaf material through careful hand-harvesting, pan-firing, sun-drying, and traditional stone pressing.
Old tea trees growing in the mountain environments of Nannuo develop extensive root systems capable of penetrating deeply into mineral-rich soils, contributing to the concentration, density, and layered complexity associated with high-quality Gu Shu Sheng Pu'Er. The warm and humid subtropical conditions of the region support strong leaf development and rich polyphenol structure, giving the tea both energetic character and exceptional aging capacity. This combination of mature tree material, traditional craftsmanship, and long-term maturation is especially appreciated among experienced Pu'Er tea lovers seeking teas with developed aromatic depth, integrated structure, and evolving complexity.
Nearly two decades of natural aging have transformed the tea into a highly mature and integrated stage of development. Over time, the sharper vegetal characteristics and stronger bitterness of young Sheng have softened significantly, while woody, herbal, resinous, mineral, and medicinal nuances have become deeper and more harmonious. Properly stored aged Sheng Pu'Er from old tree material is especially valued for its ability to preserve energetic character and structural depth while developing exceptional smoothness, aromatic maturity, and long-lasting aftertaste.
TERROIR
The Nannuo mountain area of Xishuangbanna, Yunnan, is one of the oldest historically documented tea-growing regions associated with traditional Pu'Er production. Tea gardens in this region are generally situated at elevations ranging from approximately 1400 to 1800 meters above sea level, where warm subtropical conditions combine with frequent mist, abundant rainfall, and dense forest ecosystems. These environmental conditions contribute directly to the tea’s strong structure, rich aromatic development, pronounced minerality, and long-lasting aftertaste.
The mountain soils of Nannuo are rich in minerals and organic organic matter, with stable moisture retention and good natural drainage. Old tea trees growing in these conditions develop extensive root systems that penetrate deeply into the mountain terrain and interact with multiple soil layers accumulated over long ecological cycles. This deep mineral interaction contributes to the dense texture, energetic character, and layered complexity characteristic of high-quality Gu Shu Sheng Pu'Er from the region.
The ecological environment surrounding the tea gardens remains highly biodiverse, with dense vegetation, humid mountain air, and natural cloud cover supporting slow and balanced leaf development. Forest ecosystems help protect the tea trees from excessive environmental stress while preserving freshness and aromatic complexity within the leaves. At the same time, warm subtropical temperatures support concentration and strong polyphenol development, creating balance between bitterness, sweetness, structure, and aging potential in the finished tea.
Traditional harvesting and processing methods remain closely connected to the rhythm of the local mountain environment. Tea material is selectively hand-harvested and processed near the cultivation area in order to preserve freshness and maintain the integrity of the leaves before fixation. Combined with old tree material and the subtropical mountain terroir of Nannuo, these conditions produce Sheng Pu'Er with powerful energetic character, exceptional aging capacity, and deep aromatic evolution over time.
ORGANOLEPTICS
The dry leaves are large, dark, and mature, displaying deep brown, olive, and copper tones characteristic of long-aged old tree Sheng Pu'Er. Their appearance reflects traditional processing and nearly two decades of natural maturation while preserving the integrity and structure of the leaf material. The aroma of the dry leaf is deep, warm, and highly developed, combining notes of aged wood, medicinal herbs, forest floor, dry resin, humid earth, dark honey, and subtle dried fruit sweetness. In a preheated gaiwan or teapot, the aroma becomes significantly richer and more integrated, revealing additional layers of camphor, old books, tree bark, warm minerals, incense-like woodiness, and soft spice undertones. After the rinse, the leaves fully awaken and the aromatic profile becomes smoother and more harmonious, balancing woody maturity, herbal depth, resinous warmth, and characteristic aged Sheng complexity.
The liquor is clear and bright, with a deep amber-golden tone reflecting long-term natural aging. The aroma of the infusion is layered, mature, and highly persistent, combining aged wood, medicinal herbs, warm minerals, resinous notes, dried fruits, humid earth, and cooling camphor-like freshness. The texture is dense, smooth, and exceptionally coating, showing the deep integration that develops through many years of natural maturation. Initial bitterness is soft and highly refined, quickly transforming into pronounced returning sweetness and strong salivation throughout the palate and throat. Layers of aged wood, herbal medicine, dark honey, minerals, humid forest notes, light spice, and cooling sensations continue evolving throughout the session while maintaining remarkable balance between depth, maturity, energy, and clarity.
The aftertaste is exceptionally long, warming, and deeply persistent, with sweetness gradually building and remaining in the throat and mouth long after drinking. As the tea continues to open, the structure becomes increasingly rounded and harmonious while preserving its energetic mountain character and mature complexity. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of aged wood, medicinal herbs, resin, dark honey, dried fruits, humid earth, and subtle camphor undertones.
SHENG (RAW) PU'ER
Explore more Sheng (Raw) Pu'Er from AN SHIM TEA Collection.