YIWU GUA FENG ZHAI GU SHU MAO CHA
GUA FENG ZHAI ANCIENT TREES
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Gua Feng Zhai, YiWu, Mengla, Xishuangbanna, Yunnan, China
Yiwu Gu Shu Mao Cha is a high-grade raw Pu'Er tea produced from ancient tea trees in Gua Feng Zhai, one of the most respected villages of the Yiwu tea region in Yunnan, China. Harvested in spring 2023, this mao cha is made from carefully processed sun-dried leaves from old tree material growing in remote forested mountains with rich biodiversity and humid subtropical conditions. The infusion is deep and layered, offering a smooth texture, elegant sweetness, gentle bitterness, and the characteristic soft floral-fruity profile associated with exceptional Yiwu Pu'Er teas. MORE
AROMA
Floral, fruity, honey
TASTE
Honey, creamy
ALTITUDE: 1800 m
VARIETAL: Da Ye Zhong
HARVEST: Spring, 2023
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Gua Feng Zhai, YiWu, Mengla, Xishuangbanna, Yunnan, China
Yiwu Gu Shu Mao Cha is a high-grade raw Pu'Er tea produced from ancient tea trees in Gua Feng Zhai, one of the most respected villages of the Yiwu tea region in Yunnan, China. Harvested in spring 2023, this mao cha is made from carefully processed sun-dried leaves from old tree material growing in remote forested mountains with rich biodiversity and humid subtropical conditions. The infusion is deep and layered, offering a smooth texture, elegant sweetness, gentle bitterness, and the characteristic soft floral-fruity profile associated with exceptional Yiwu Pu'Er teas. MORE
AROMA
Floral, fruity, honey
TASTE
Honey, creamy
ALTITUDE: 1800 m
VARIETAL: Da Ye Zhong
HARVEST: Spring, 2023
Because the leaves undergo only the essential stages of Sheng Pu'Er production before pressing or further aging, GU SHU MAO CHA preserves a high concentration of naturally occurring polyphenols, amino acids, minerals, aromatic compounds, and other valuable substances accumulated by the deep-rooted ancient trees.
It is believed that regular consumption of Gu Shu Mao Cha may support cardiovascular health, contribute to the body's natural antioxidant defenses, promote healthy digestion, and enhance mental clarity and focus. Traditionally, ancient tree teas have also been appreciated for their powerful Cha Qi, long-lasting sweetness, mineral richness, and their ability to create a balanced state of physical vitality, calm concentration, and overall well-being.
It is believed that regular consumption of Gu Shu Mao Cha may support cardiovascular health, contribute to the body's natural antioxidant defenses, promote healthy digestion, and enhance mental clarity and focus. Traditionally, ancient tree teas have also been appreciated for their powerful Cha Qi, long-lasting sweetness, mineral richness, and their ability to create a balanced state of physical vitality, calm concentration, 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
Gua Feng Zhai is considered one of the most prestigious tea-producing villages within the greater Yiwu region of Yunnan and is especially respected among experienced Pu'Er tea lovers for its elegant, deeply expressive ancient tree material. Located in a remote mountainous area near the border with Laos, the village is surrounded by dense forests and traditional tea gardens where many old tea trees continue to grow in relatively untouched ecological conditions. The name Gua Feng Zhai has become closely associated with high-quality raw Pu'Er tea distinguished by softness, complexity, strong returning sweetness, and long-lasting aromatic depth.
This 2023 Gu Shu Mao Cha was produced from spring-harvested leaves collected from ancient tea trees and processed according to traditional raw Pu'Er methods. After picking, the leaves undergo withering, wok-firing, rolling, and sun-drying, preserving the living character of the tea and its long-term ageing potential. As loose mao cha, the tea remains in its most natural and uncompressed form, allowing a clearer expression of the material, terroir, and craftsmanship.
Compared to many stronger and more aggressive young Pu'Er teas from other regions of Yunnan, Yiwu teas are traditionally valued for refinement, texture, aromatic clarity, and balanced energy. Gua Feng Zhai in particular is often appreciated for combining softness with depth and structure, making it one of the most sought-after origins for collectors and dedicated tea practitioners.
TERROIR
Gua Feng Zhai is located in the Yiwu mountainous area of Xishuangbanna, Yunnan province, in southwestern China, close to the border with Laos. The tea gardens are situated at relatively high elevations within dense subtropical forests characterized by abundant rainfall, warm temperatures, persistent humidity, and significant biodiversity. Frequent mist and stable climatic conditions support slow and balanced leaf development, contributing to the refined aromatic profile and smooth texture for which Yiwu teas are widely respected.
The tea trees growing in this region are primarily large-leaf Assamica varietals, many of them ancient trees with deep root systems that absorb a broad range of minerals from the forest soil. The natural environment remains comparatively preserved, with many tea gardens integrated into mixed forest ecosystems rather than intensive plantation agriculture. This ecological balance strongly influences the character of the tea, producing infusions with depth, layered sweetness, soft bitterness, and long-lasting aftertaste.
Compared to more mineral-driven or aggressively bitter Pu'Er regions of Yunnan, the terroir of Gua Feng Zhai is traditionally associated with elegance, softness, aromatic complexity, and a distinctive flowing mouthfeel. These environmental conditions, combined with old tree material and traditional sun-drying methods, create teas with excellent ageing potential and a highly recognizable Yiwu character.
ORGANOLEPTICS
The dry leaf appearance is large and expressive, with twisted leaves and visible silver buds showing shades of olive green, dark green, and muted brown characteristic of ancient tree material. The aroma of the dry leaves is deep and clean, combining notes of dried flowers, forest honey, wild herbs, and light woody sweetness. In a preheated teapot, the tea gradually opens up, the aroma becoming warmer and more layered, revealing notes of ripe stone fruits, tree bark, resin, and soft floral sweetness. After a brief rinse, the leaves fully awaken, and the aroma becomes more rounded and vibrant, combining fresh forest character with honeyed sweetness, herbal freshness, and subtle tropical fruit nuances. The aroma of the liquor in the empty cup is refined and persistent, showing floral honey notes, warm fruit tones, light wood, and a soft mineral freshness that remains clear and elegant throughout the session.
The taste is smooth, thick, and balanced, with a soft entrance gradually developing into deeper structure and complexity. From the first infusions, gentle sweetness and fresh floral-fruity notes emerge, followed by light herbal bitterness, forest honey, ripe apricot, and subtle mineral undertones. The texture is rounded and oily, while the bitterness remains controlled and quickly transforms into a long returning sweetness characteristic of high-quality Yiwu Pu'Er tea. The aftertaste is persistent, cooling, and deeply refreshing, with strong salivation and a lingering sweetness developing in the throat and mouth. In the empty cup after drinking, warm floral notes, honey, dried fruits, and delicate woody nuances remain with a long and refined aromatic finish.
Gua Feng Zhai is considered one of the most prestigious tea-producing villages within the greater Yiwu region of Yunnan and is especially respected among experienced Pu'Er tea lovers for its elegant, deeply expressive ancient tree material. Located in a remote mountainous area near the border with Laos, the village is surrounded by dense forests and traditional tea gardens where many old tea trees continue to grow in relatively untouched ecological conditions. The name Gua Feng Zhai has become closely associated with high-quality raw Pu'Er tea distinguished by softness, complexity, strong returning sweetness, and long-lasting aromatic depth.
This 2023 Gu Shu Mao Cha was produced from spring-harvested leaves collected from ancient tea trees and processed according to traditional raw Pu'Er methods. After picking, the leaves undergo withering, wok-firing, rolling, and sun-drying, preserving the living character of the tea and its long-term ageing potential. As loose mao cha, the tea remains in its most natural and uncompressed form, allowing a clearer expression of the material, terroir, and craftsmanship.
Compared to many stronger and more aggressive young Pu'Er teas from other regions of Yunnan, Yiwu teas are traditionally valued for refinement, texture, aromatic clarity, and balanced energy. Gua Feng Zhai in particular is often appreciated for combining softness with depth and structure, making it one of the most sought-after origins for collectors and dedicated tea practitioners.
TERROIR
Gua Feng Zhai is located in the Yiwu mountainous area of Xishuangbanna, Yunnan province, in southwestern China, close to the border with Laos. The tea gardens are situated at relatively high elevations within dense subtropical forests characterized by abundant rainfall, warm temperatures, persistent humidity, and significant biodiversity. Frequent mist and stable climatic conditions support slow and balanced leaf development, contributing to the refined aromatic profile and smooth texture for which Yiwu teas are widely respected.
The tea trees growing in this region are primarily large-leaf Assamica varietals, many of them ancient trees with deep root systems that absorb a broad range of minerals from the forest soil. The natural environment remains comparatively preserved, with many tea gardens integrated into mixed forest ecosystems rather than intensive plantation agriculture. This ecological balance strongly influences the character of the tea, producing infusions with depth, layered sweetness, soft bitterness, and long-lasting aftertaste.
Compared to more mineral-driven or aggressively bitter Pu'Er regions of Yunnan, the terroir of Gua Feng Zhai is traditionally associated with elegance, softness, aromatic complexity, and a distinctive flowing mouthfeel. These environmental conditions, combined with old tree material and traditional sun-drying methods, create teas with excellent ageing potential and a highly recognizable Yiwu character.
ORGANOLEPTICS
The dry leaf appearance is large and expressive, with twisted leaves and visible silver buds showing shades of olive green, dark green, and muted brown characteristic of ancient tree material. The aroma of the dry leaves is deep and clean, combining notes of dried flowers, forest honey, wild herbs, and light woody sweetness. In a preheated teapot, the tea gradually opens up, the aroma becoming warmer and more layered, revealing notes of ripe stone fruits, tree bark, resin, and soft floral sweetness. After a brief rinse, the leaves fully awaken, and the aroma becomes more rounded and vibrant, combining fresh forest character with honeyed sweetness, herbal freshness, and subtle tropical fruit nuances. The aroma of the liquor in the empty cup is refined and persistent, showing floral honey notes, warm fruit tones, light wood, and a soft mineral freshness that remains clear and elegant throughout the session.
The taste is smooth, thick, and balanced, with a soft entrance gradually developing into deeper structure and complexity. From the first infusions, gentle sweetness and fresh floral-fruity notes emerge, followed by light herbal bitterness, forest honey, ripe apricot, and subtle mineral undertones. The texture is rounded and oily, while the bitterness remains controlled and quickly transforms into a long returning sweetness characteristic of high-quality Yiwu Pu'Er tea. The aftertaste is persistent, cooling, and deeply refreshing, with strong salivation and a lingering sweetness developing in the throat and mouth. In the empty cup after drinking, warm floral notes, honey, dried fruits, and delicate woody nuances remain with a long and refined aromatic finish.
GU SHU MAO CHA
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