YIWU GUA FENG ZHAI YI MO YANG GUANG
GUA FENG ZHAI ANCIENT TREES
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Gua Feng Zhai, YiWu, Mengla, Xishuangbanna, Yunnan, China
2004 Yiwu Gua Feng Zhai Yi Mo Yang Guang is a raw Pu'Er tea produced from old tea tree material sourced from the Gua Feng Zhai area of Yiwu, one of the most respected terroirs in Xishuangbanna for refined and long-aging Sheng Cha. Hand-harvested and traditionally processed, this tea reflects the combination of mature mountain material, forest ecology, and more than two decades of natural aging and transformation. The infusion is deep, elegant, and highly layered, offering refined sweetness, pronounced minerality, woody and floral nuances, soft bitterness, and a long, cooling aftertaste with exceptional mature complexity. MORE
200 g
AROMA
Floral, fruity, honey
TASTE
Honey, creamy
350+ years old tree
Hong Kong Traditional/Natural Storage
ALTITUDE: 1200-1500 m
HARVEST: Spring, 2004
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Gua Feng Zhai, YiWu, Mengla, Xishuangbanna, Yunnan, China
2004 Yiwu Gua Feng Zhai Yi Mo Yang Guang is a raw Pu'Er tea produced from old tea tree material sourced from the Gua Feng Zhai area of Yiwu, one of the most respected terroirs in Xishuangbanna for refined and long-aging Sheng Cha. Hand-harvested and traditionally processed, this tea reflects the combination of mature mountain material, forest ecology, and more than two decades of natural aging and transformation. The infusion is deep, elegant, and highly layered, offering refined sweetness, pronounced minerality, woody and floral nuances, soft bitterness, and a long, cooling aftertaste with exceptional mature complexity. MORE
200 g
AROMA
Floral, fruity, honey
TASTE
Honey, creamy
350+ years old tree
Hong Kong Traditional/Natural Storage
ALTITUDE: 1200-1500 m
HARVEST: Spring, 2004
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
2004 Yiwu Gua Feng Zhai Yi Mo Yang Guang is an exceptionally rare raw Pu'Er tea produced as a private production from spring harvest bud material sourced from a single tea tree estimated to be approximately 350 years old growing in the Gua Feng Zhai area of Yiwu, Mengla, Xishuangbanna, Yunnan, China, at elevations ranging from approximately 1200 to 1500 meters above sea level. Produced using traditional Sheng Cha techniques, this tea reflects the combination of highly limited single-tree material, refined Yiwu mountain terroir, and more than two decades of careful natural maturation. Traditional processing methods including careful hand-harvesting, pan-firing, sun-drying, and stone pressing preserve the integrity, energetic depth, and long-term transformation potential of the tea.
Gua Feng Zhai is widely respected among experienced Pu'Er tea lovers as one of the most prestigious subregions within the greater Yiwu terroir, especially appreciated for producing Sheng Pu'Er with refined sweetness, elegant structure, layered minerality, and exceptional aging capacity. The designation Dan Zhu, referring to tea produced from a single individual tree, represents one of the rarest and most collectible categories of Pu'Er tea production due to the highly individualized expression of terroir and tree character. In this case, the use of exclusively spring buds further elevates the rarity and concentration of the material, contributing to exceptional aromatic precision, energetic clarity, and refined structural depth.
An important part of this tea’s transformation comes from long-term Hong Kong Traditional Storage, which played a major role in shaping its mature aromatic profile and structural integration. The warm and humid Hong Kong environment accelerated the softening of youthful bitterness while encouraging the development of deeper woody, medicinal, resinous, camphor-like, and mineral characteristics associated with aged Sheng Pu'Er. After more than two decades of maturation, this tea has evolved into an exceptionally unique and highly collectible old tea intended primarily for experienced tea connoisseurs and collectors seeking rare single-tree Sheng Pu'Er with profound aging history and extraordinary complexity.
TERROIR
The Gua Feng Zhai area of Yiwu, Mengla, Xishuangbanna, is considered one of the most prestigious and ecologically rich terroirs in the world of Sheng Pu'Er tea. Tea tree environments in this region are situated at elevations ranging from approximately 1200 to 1500 meters above sea level, where warm subtropical conditions combine with dense forest ecosystems, humid mountain air, abundant rainfall, and exceptional biodiversity. These environmental conditions contribute directly to the tea’s refined sweetness, elegant structure, layered minerality, and remarkable long-term aging potential.
The mountain soils of Gua Feng Zhai are rich in minerals and organic matter, with stable moisture retention and excellent natural drainage. Old 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 centuries of ecological development. In the case of single-tree Dan Zhu material, this uninterrupted interaction between one mature tree and its surrounding ecosystem creates an exceptionally individualized expression of terroir, contributing to remarkable concentration, aromatic precision, and structural depth.
Dense forest vegetation and humid subtropical mountain conditions support 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 freshness and aromatic complexity within the leaves, while periods of mountain sunlight contribute to concentration and refined structural intensity. Compared to more aggressive regional profiles, Gua Feng Zhai terroir is especially respected for producing Sheng Pu'Er with elegant sweetness, refined texture, pronounced Hui Gan, and highly layered aromatic evolution over time.
The use of exclusively spring bud material further defines the character of this tea. During the earliest spring harvest period, cooler temperatures and slower vegetation cycles allow the buds to accumulate concentrated aromatic compounds, balanced amino acid content, and refined energetic clarity while maintaining freshness and structural precision. Combined with mature single-tree material and the forest mountain ecology of Gua Feng Zhai, these conditions produce an exceptionally rare Sheng Pu'Er with profound depth, refined complexity, and extraordinary long-term transformation potential highly valued among experienced collectors and tea connoisseurs.
ORGANOLEPTICS
The dry leaves are exceptionally refined and mature, displaying deep brown, dark olive, and copper tones with visible aged buds characteristic of long-matured single-tree Sheng Pu'Er. Their appearance reflects traditional processing, decades of natural transformation, and careful Hong Kong Traditional Storage while preserving the integrity and concentrated structure of the leaf material. The aroma of the dry leaf is deep, elegant, and highly integrated, combining notes of aged wood, floral honey, medicinal herbs, warm minerals, resin, old books, humid forest tones, and subtle dried fruit sweetness. In a preheated gaiwan or teapot, the aroma becomes significantly richer and more layered, revealing additional notes of incense-like woodiness, tree bark, dark honey, soft spice, camphor-like freshness, medicinal roots, and delicate floral undertones characteristic of mature Yiwu material. After the rinse, the leaves fully awaken and the aromatic profile becomes increasingly smooth, expansive, and harmonious, balancing woody maturity, mineral depth, medicinal complexity, and refined sweetness.
The liquor is clear and bright, with a deep amber-red tone reflecting more than two decades of careful aging and transformation. The aroma of the infusion is mature, layered, and exceptionally persistent, combining warm minerals, aged wood, medicinal herbs, resinous notes, floral honey, dried fruits, humid forest nuances, and pronounced cooling camphor-like freshness. The texture is dense, silky, and highly coating, showing remarkable concentration and structural integration developed through long-term maturation and storage. Initial bitterness is soft, fully refined, and exceptionally controlled, gradually transforming into profound Hui Gan, deep returning sweetness that expands continuously throughout the palate and throat. Layers of floral honey, aged wood, warm minerals, herbal medicine, resin, dried fruits, forest humidity, light spice, and cooling sensations continue evolving throughout the session while maintaining extraordinary balance between maturity, elegance, energetic depth, and aromatic clarity.
The aftertaste is exceptionally long, cooling, and deeply persistent, with sweetness and mineral freshness remaining in the throat and mouth long after drinking. As the tea continues to open, the structure becomes increasingly integrated, smooth, and expansive while preserving its refined Gua Feng Zhai character and profound aged complexity. In the empty cup, the aroma remains warm, dense, and highly expressive, revealing lingering notes of floral honey, aged wood, medicinal herbs, resin, dried fruits, humid forest tones, incense, and pronounced camphor undertones.
2004 Yiwu Gua Feng Zhai Yi Mo Yang Guang is an exceptionally rare raw Pu'Er tea produced as a private production from spring harvest bud material sourced from a single tea tree estimated to be approximately 350 years old growing in the Gua Feng Zhai area of Yiwu, Mengla, Xishuangbanna, Yunnan, China, at elevations ranging from approximately 1200 to 1500 meters above sea level. Produced using traditional Sheng Cha techniques, this tea reflects the combination of highly limited single-tree material, refined Yiwu mountain terroir, and more than two decades of careful natural maturation. Traditional processing methods including careful hand-harvesting, pan-firing, sun-drying, and stone pressing preserve the integrity, energetic depth, and long-term transformation potential of the tea.
Gua Feng Zhai is widely respected among experienced Pu'Er tea lovers as one of the most prestigious subregions within the greater Yiwu terroir, especially appreciated for producing Sheng Pu'Er with refined sweetness, elegant structure, layered minerality, and exceptional aging capacity. The designation Dan Zhu, referring to tea produced from a single individual tree, represents one of the rarest and most collectible categories of Pu'Er tea production due to the highly individualized expression of terroir and tree character. In this case, the use of exclusively spring buds further elevates the rarity and concentration of the material, contributing to exceptional aromatic precision, energetic clarity, and refined structural depth.
An important part of this tea’s transformation comes from long-term Hong Kong Traditional Storage, which played a major role in shaping its mature aromatic profile and structural integration. The warm and humid Hong Kong environment accelerated the softening of youthful bitterness while encouraging the development of deeper woody, medicinal, resinous, camphor-like, and mineral characteristics associated with aged Sheng Pu'Er. After more than two decades of maturation, this tea has evolved into an exceptionally unique and highly collectible old tea intended primarily for experienced tea connoisseurs and collectors seeking rare single-tree Sheng Pu'Er with profound aging history and extraordinary complexity.
TERROIR
The Gua Feng Zhai area of Yiwu, Mengla, Xishuangbanna, is considered one of the most prestigious and ecologically rich terroirs in the world of Sheng Pu'Er tea. Tea tree environments in this region are situated at elevations ranging from approximately 1200 to 1500 meters above sea level, where warm subtropical conditions combine with dense forest ecosystems, humid mountain air, abundant rainfall, and exceptional biodiversity. These environmental conditions contribute directly to the tea’s refined sweetness, elegant structure, layered minerality, and remarkable long-term aging potential.
The mountain soils of Gua Feng Zhai are rich in minerals and organic matter, with stable moisture retention and excellent natural drainage. Old 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 centuries of ecological development. In the case of single-tree Dan Zhu material, this uninterrupted interaction between one mature tree and its surrounding ecosystem creates an exceptionally individualized expression of terroir, contributing to remarkable concentration, aromatic precision, and structural depth.
Dense forest vegetation and humid subtropical mountain conditions support 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 freshness and aromatic complexity within the leaves, while periods of mountain sunlight contribute to concentration and refined structural intensity. Compared to more aggressive regional profiles, Gua Feng Zhai terroir is especially respected for producing Sheng Pu'Er with elegant sweetness, refined texture, pronounced Hui Gan, and highly layered aromatic evolution over time.
The use of exclusively spring bud material further defines the character of this tea. During the earliest spring harvest period, cooler temperatures and slower vegetation cycles allow the buds to accumulate concentrated aromatic compounds, balanced amino acid content, and refined energetic clarity while maintaining freshness and structural precision. Combined with mature single-tree material and the forest mountain ecology of Gua Feng Zhai, these conditions produce an exceptionally rare Sheng Pu'Er with profound depth, refined complexity, and extraordinary long-term transformation potential highly valued among experienced collectors and tea connoisseurs.
ORGANOLEPTICS
The dry leaves are exceptionally refined and mature, displaying deep brown, dark olive, and copper tones with visible aged buds characteristic of long-matured single-tree Sheng Pu'Er. Their appearance reflects traditional processing, decades of natural transformation, and careful Hong Kong Traditional Storage while preserving the integrity and concentrated structure of the leaf material. The aroma of the dry leaf is deep, elegant, and highly integrated, combining notes of aged wood, floral honey, medicinal herbs, warm minerals, resin, old books, humid forest tones, and subtle dried fruit sweetness. In a preheated gaiwan or teapot, the aroma becomes significantly richer and more layered, revealing additional notes of incense-like woodiness, tree bark, dark honey, soft spice, camphor-like freshness, medicinal roots, and delicate floral undertones characteristic of mature Yiwu material. After the rinse, the leaves fully awaken and the aromatic profile becomes increasingly smooth, expansive, and harmonious, balancing woody maturity, mineral depth, medicinal complexity, and refined sweetness.
The liquor is clear and bright, with a deep amber-red tone reflecting more than two decades of careful aging and transformation. The aroma of the infusion is mature, layered, and exceptionally persistent, combining warm minerals, aged wood, medicinal herbs, resinous notes, floral honey, dried fruits, humid forest nuances, and pronounced cooling camphor-like freshness. The texture is dense, silky, and highly coating, showing remarkable concentration and structural integration developed through long-term maturation and storage. Initial bitterness is soft, fully refined, and exceptionally controlled, gradually transforming into profound Hui Gan, deep returning sweetness that expands continuously throughout the palate and throat. Layers of floral honey, aged wood, warm minerals, herbal medicine, resin, dried fruits, forest humidity, light spice, and cooling sensations continue evolving throughout the session while maintaining extraordinary balance between maturity, elegance, energetic depth, and aromatic clarity.
The aftertaste is exceptionally long, cooling, and deeply persistent, with sweetness and mineral freshness remaining in the throat and mouth long after drinking. As the tea continues to open, the structure becomes increasingly integrated, smooth, and expansive while preserving its refined Gua Feng Zhai character and profound aged complexity. In the empty cup, the aroma remains warm, dense, and highly expressive, revealing lingering notes of floral honey, aged wood, medicinal herbs, resin, dried fruits, humid forest tones, incense, and pronounced camphor undertones.
SHENG (RAW) PU'ER
Explore more Sheng (Raw) Pu'Er from AN SHIM TEA Collection.