XIAO HU SAI GU SHU SHENG CHA
XIAO HU SAI ANCIENT TREES
SHENG (RAW) PU'ER
Mengku, Lincang, Yunnan, China
2021 XIAO HU SAI GU SHU SHENG CHA is a semi-aged Sheng Pu’Er made from ancient tea trees growing in Xiao Hu Sai, one of the renowned high-mountain tea areas of Mengku, Lincang, Yunnan. The local terroir and old-tree material give the tea remarkable depth, combining vibrant freshness with increasing sweetness, complexity, and maturity developed through several years of natural aging. A refined expression of Mengku mountain tea, it offers a rich aromatic profile, persistent aftertaste, layered texture, and distinctive Cha Qi. MORE
200 g cake
AROMA
...
TASTE
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HARVEST: Spring, 2021
SHENG (RAW) PU'ER
Mengku, Lincang, Yunnan, China
2021 XIAO HU SAI GU SHU SHENG CHA is a semi-aged Sheng Pu’Er made from ancient tea trees growing in Xiao Hu Sai, one of the renowned high-mountain tea areas of Mengku, Lincang, Yunnan. The local terroir and old-tree material give the tea remarkable depth, combining vibrant freshness with increasing sweetness, complexity, and maturity developed through several years of natural aging. A refined expression of Mengku mountain tea, it offers a rich aromatic profile, persistent aftertaste, layered texture, and distinctive Cha Qi. MORE
200 g cake
AROMA
...
TASTE
...
HARVEST: Spring, 2021
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
Xiao Hu Sai is a remote mountain village in the Mengku area of Lincang, western Yunnan, situated at approximately 1,600 metres above sea level beneath mountain ridges rising to around 2,800 metres. Surrounded by old forests and deep, humus-rich soils, this isolated environment supports ancient tea trees whose leaves are traditionally harvested by the local Lahu people.
Tea from Xiao Hu Sai is particularly valued for its powerful and distinctive character. The combination of high elevation, forest ecosystem, old-tree material and local growing conditions creates a Sheng Pu’Er with notable intensity, depth and aromatic complexity, distinguishing it from teas produced in neighbouring areas.
Produced in 2021 and naturally aged for five years, this Gu Shu Sheng Cha has already begun its transition from the brightness and strength of a young Sheng toward a deeper and more integrated expression. The years of maturation have softened its youthful edges while preserving the vitality, structure and distinctive mountain character of the original material.
TERROIR
Xiao Hu Sai is located in the mountainous Mengku area of Lincang, western Yunnan, at approximately 1,600 metres above sea level, beneath forested ridges reaching around 2,800 metres. Its remote location, considerable elevation and surrounding mountain forests create a cool, humid environment with significant temperature differences between day and night, supporting slow and balanced development of the tea leaves.
Ancient tea trees grow within a rich forest ecosystem, rooted in deep soils naturally enriched by generations of decomposing vegetation and organic matter. The combination of altitude, forest shade, mountain climate and humus-rich soil contributes to the concentration and complexity associated with Xiao Hu Sai tea, giving the material its characteristic depth, structure, pronounced sweetness and persistent mountain character.
ORGANOLEPTICS
The dry leaves are large, mature, and naturally structured, displaying deep olive, dark green, and brownish tones with lighter silver-covered buds characteristic of old tree Sheng Pu’Er. Their appearance reflects traditional processing and several years of natural maturation while preserving the integrity and texture of the original leaf material. The aroma of the dry leaf is deep, clean, and complex, combining notes of dried mountain herbs, forest wood, wildflowers, floral honey, warm minerals, and subtle dried fruit sweetness. In a preheated gaiwan or teapot, the aroma becomes warmer and considerably more expressive, revealing additional layers of ripe stone fruits, sweet wood, tree bark, dried flowers, humid forest tones, light spice, and mineral freshness. After the rinse, the leaves fully awaken and the aromatic profile becomes deeper and more integrated, balancing woody maturity, mountain herbs, floral sweetness, ripe fruits, and a fresh mineral character.
The liquor is clear and bright, with a rich golden-yellow to light amber tone reflecting several years of natural development. The aroma of the infusion is layered, concentrated, and persistent, combining floral honey, ripe stone fruits, dried herbs, warm wood, minerals, and subtle forest nuances. The texture is dense, smooth, and highly coating, showing the strength of the old tree material while becoming increasingly rounded as the session develops. Initial bitterness is clear and structured but well integrated, gradually transforming into pronounced Hui Gan and a persistent returning sweetness that develops throughout the palate and throat. Layers of honey, dried apricot, wildflowers, mountain herbs, sweet wood, minerals, and light spice continue to evolve through successive infusions, creating a profile that combines the vitality of Sheng Pu’Er with the first signs of maturity.
The aftertaste is long, clean, and deeply persistent, with sweetness gradually increasing and remaining in the mouth and throat long after drinking. As the tea continues to open, its structure becomes softer, broader, and more integrated while retaining the distinctive intensity and mountain character associated with Xiao Hu Sai. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of floral honey, dried fruits, sweet wood, wild herbs, warm minerals, and subtle forest tones.
Xiao Hu Sai is a remote mountain village in the Mengku area of Lincang, western Yunnan, situated at approximately 1,600 metres above sea level beneath mountain ridges rising to around 2,800 metres. Surrounded by old forests and deep, humus-rich soils, this isolated environment supports ancient tea trees whose leaves are traditionally harvested by the local Lahu people.
Tea from Xiao Hu Sai is particularly valued for its powerful and distinctive character. The combination of high elevation, forest ecosystem, old-tree material and local growing conditions creates a Sheng Pu’Er with notable intensity, depth and aromatic complexity, distinguishing it from teas produced in neighbouring areas.
Produced in 2021 and naturally aged for five years, this Gu Shu Sheng Cha has already begun its transition from the brightness and strength of a young Sheng toward a deeper and more integrated expression. The years of maturation have softened its youthful edges while preserving the vitality, structure and distinctive mountain character of the original material.
TERROIR
Xiao Hu Sai is located in the mountainous Mengku area of Lincang, western Yunnan, at approximately 1,600 metres above sea level, beneath forested ridges reaching around 2,800 metres. Its remote location, considerable elevation and surrounding mountain forests create a cool, humid environment with significant temperature differences between day and night, supporting slow and balanced development of the tea leaves.
Ancient tea trees grow within a rich forest ecosystem, rooted in deep soils naturally enriched by generations of decomposing vegetation and organic matter. The combination of altitude, forest shade, mountain climate and humus-rich soil contributes to the concentration and complexity associated with Xiao Hu Sai tea, giving the material its characteristic depth, structure, pronounced sweetness and persistent mountain character.
ORGANOLEPTICS
The dry leaves are large, mature, and naturally structured, displaying deep olive, dark green, and brownish tones with lighter silver-covered buds characteristic of old tree Sheng Pu’Er. Their appearance reflects traditional processing and several years of natural maturation while preserving the integrity and texture of the original leaf material. The aroma of the dry leaf is deep, clean, and complex, combining notes of dried mountain herbs, forest wood, wildflowers, floral honey, warm minerals, and subtle dried fruit sweetness. In a preheated gaiwan or teapot, the aroma becomes warmer and considerably more expressive, revealing additional layers of ripe stone fruits, sweet wood, tree bark, dried flowers, humid forest tones, light spice, and mineral freshness. After the rinse, the leaves fully awaken and the aromatic profile becomes deeper and more integrated, balancing woody maturity, mountain herbs, floral sweetness, ripe fruits, and a fresh mineral character.
The liquor is clear and bright, with a rich golden-yellow to light amber tone reflecting several years of natural development. The aroma of the infusion is layered, concentrated, and persistent, combining floral honey, ripe stone fruits, dried herbs, warm wood, minerals, and subtle forest nuances. The texture is dense, smooth, and highly coating, showing the strength of the old tree material while becoming increasingly rounded as the session develops. Initial bitterness is clear and structured but well integrated, gradually transforming into pronounced Hui Gan and a persistent returning sweetness that develops throughout the palate and throat. Layers of honey, dried apricot, wildflowers, mountain herbs, sweet wood, minerals, and light spice continue to evolve through successive infusions, creating a profile that combines the vitality of Sheng Pu’Er with the first signs of maturity.
The aftertaste is long, clean, and deeply persistent, with sweetness gradually increasing and remaining in the mouth and throat long after drinking. As the tea continues to open, its structure becomes softer, broader, and more integrated while retaining the distinctive intensity and mountain character associated with Xiao Hu Sai. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of floral honey, dried fruits, sweet wood, wild herbs, warm minerals, and subtle forest tones.
SHENG (RAW) PU'ER
Explore more Sheng (Raw) Pu'Er from AN SHIM TEA Collection.