YUNNAN CHI TSE BEENG CHA
YUNNAN SEVEN CAKE TEA
SHU (RIPE) PU'ER
Menghai, Xishuangbanna, Yunnan, China
This Chi Tse Beeng Cha is a replica of a famous Shu (Ripe) Pu'Er from the 70s made by an unknown producer and undergone traditional Hong Kong storage to gain an authentic mellow and deep taste. Naturally matured for more than two decades, this tea reflects the combination of traditional compression, gradual aromatic transformation, and the balanced mountain character characteristic of aged Pu'Er tea. The infusion is deep, smooth, and richly layered, offering woody and mineral nuances, dried fruit and resinous notes, refined sweetness, and a long, warming aftertaste with elegant maturity and structural depth. MORE
357 g cake
AROMA
Woody, Tobacco
TASTE
Woody, nutty
Hong Kong Natural Storage
PRODUCTION: 2003
SHU (RIPE) PU'ER
Menghai, Xishuangbanna, Yunnan, China
This Chi Tse Beeng Cha is a replica of a famous Shu (Ripe) Pu'Er from the 70s made by an unknown producer and undergone traditional Hong Kong storage to gain an authentic mellow and deep taste. Naturally matured for more than two decades, this tea reflects the combination of traditional compression, gradual aromatic transformation, and the balanced mountain character characteristic of aged Pu'Er tea. The infusion is deep, smooth, and richly layered, offering woody and mineral nuances, dried fruit and resinous notes, refined sweetness, and a long, warming aftertaste with elegant maturity and structural depth. MORE
357 g cake
AROMA
Woody, Tobacco
TASTE
Woody, nutty
Hong Kong Natural Storage
PRODUCTION: 2003
SHU PU'ER is a post-fermented tea produced through a controlled microbial fermentation process that transforms sun-dried tea leaves into a rich, smooth, and deeply complex beverage. As a result of this unique production method, Shu Pu'Er develops a distinctive composition of polyphenols, amino acids, minerals, beneficial microbial metabolites, and other bioactive compounds that contribute to both its characteristic flavor and traditionally valued properties.
The fermentation process significantly alters the chemical composition of the tea, creating a mellow infusion with reduced bitterness and astringency, a smooth texture, and earthy, woody, and sweet aromatic notes. It is believed that regular consumption of Shu Pu'Er may support digestive health, contribute to healthy cholesterol metabolism, promote the balance of beneficial intestinal microflora, and assist the body's natural antioxidant defenses. Traditionally, Shu Pu'Er has also been appreciated for its warming and grounding nature, its ability to aid digestion after meals, reduce feelings of heaviness and fatigue, and create a calm, stable, and balanced state of physical and mental well-being.
The fermentation process significantly alters the chemical composition of the tea, creating a mellow infusion with reduced bitterness and astringency, a smooth texture, and earthy, woody, and sweet aromatic notes. It is believed that regular consumption of Shu Pu'Er may support digestive health, contribute to healthy cholesterol metabolism, promote the balance of beneficial intestinal microflora, and assist the body's natural antioxidant defenses. Traditionally, Shu Pu'Er has also been appreciated for its warming and grounding nature, its ability to aid digestion after meals, reduce feelings of heaviness and fatigue, and create a calm, stable, and balanced state of physical and mental well-being.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
EASTERN (PIN CHA) ★
Temperature: 100 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 100 °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
2003 Chi Tse Beeng Cha is a replica of a famous Shu (Ripe) Pu'Er from the 1970's made by an unknown producer and matured under traditional Hong Kong storage conditions to develop an authentic mellow and deeply aged character. Produced in a classic compressed cake format, this tea reflects the aesthetics and production philosophy associated with older generations of Hong Kong-oriented ripe Pu'Er tea. More than two decades of maturation gradually integrated the tea, softening its structure while developing deep woody, resinous, earthy, and sweet characteristics associated with traditionally stored aged Shu Pu'Er.
The history of ripe Pu'Er production during the 1970's-1980's differs significantly from modern Shu Pu'Er standards known today. Before the large-scale standardization of wet-piling fermentation technology in the 1970s, many teas consumed in Hong Kong and Southeast Asia achieved their dark, mellow, and aged character primarily through long-term natural or humid storage rather than through modern accelerated fermentation methods. During this period, tea production standards were less industrialized and more variable, often depending on regional practices, storage environments, and the intended destination market. As a result, older-style teas frequently developed deeper woody, medicinal, humid, and resinous characteristics through gradual transformation over decades.
Compared to many modern Shu Pu'Er productions, older Hong Kong-style aged teas are often appreciated for their softer texture, deeper integration, more complex storage character, and less direct fermentation profile. Rather than emphasizing strong wet-pile intensity or heavy earthy notes, traditionally stored teas from this historical style tend to express smoother woody depth, mineral warmth, herbal complexity, dried fruit sweetness, and refined maturity developed naturally over time. This replica was created to recreate that classic aged Hong Kong tea character and preserve the atmosphere of an older generation of Pu'Er tea culture increasingly difficult to find today.
TERROIR
The tea material used for 2003 Chi Tse Beeng Cha originates from the mountain regions of Yunnan, the historical birthplace of Pu'Er tea and one of the most important tea-growing environments in the world. Tea gardens in this region develop under warm subtropical mountain conditions shaped by abundant rainfall, humid air, mineral-rich soils, and dense forest biodiversity. These environmental conditions contribute directly to the tea’s concentrated texture, mineral depth, layered complexity, and long-term transformation potential.
The mountain soils of Yunnan are rich in minerals and organic matter, with stable moisture retention and excellent natural drainage. Tea plants growing in these environments develop strong root systems capable of interacting deeply with multiple soil layers accumulated through long ecological development. This mineral interaction contributes to the dense body, structural depth, persistent sweetness, and energetic warmth characteristic of aged Pu'Er tea material.
An especially important part of this tea’s character comes from the traditional Hong Kong storage style used to recreate the atmosphere of older Pu'Er teas from the 1950s–1970s period. The warm and humid climate of Hong Kong gradually transformed the tea over many years, softening sharper structural elements while encouraging the development of deeper woody, resinous, humid, medicinal, earthy, and dried fruit characteristics associated with traditionally stored aged tea. Compared to dry-stored modern productions, this style of maturation often produces a smoother, deeper, and more integrated profile with pronounced warmth and mature complexity.
The interaction between Yunnan mountain material, processing technique, and long-term Hong Kong storage became the defining expression of the tea’s final character. Rather than preserving youthful freshness and brightness, this style of aging emphasizes mellow texture, aromatic integration, woody maturity, and deep comforting character developed gradually through time. The result is a tea that reflects both the mountain origins of Yunnan tea material and the historic storage traditions that shaped the culture of aged Pu'Er tea consumption in Hong Kong and Southeast Asia.
ORGANOLEPTICS
The dry leaves are tightly compressed and display deep brown, dark copper, and earthy tones characteristic of traditionally stored aged Shu-style Pu'Er tea. Their appearance reflects years of gradual transformation under Hong Kong storage conditions while preserving the dense structure and integrity of the compressed material. The aroma of the dry leaf is deep, warm, and highly mature, combining notes of aged wood, humid earth, resin, dried fruits, dark honey, medicinal herbs, and subtle camphor-like freshness. In a preheated gaiwan or teapot, the aroma becomes increasingly smooth and expressive, revealing additional layers of old wood, forest floor, sweet herbal notes, roasted nuts, incense, tree bark, cocoa, and humid storage character associated with traditional Hong Kong aging. After the rinse, the leaves fully awaken and the aromatic profile becomes highly integrated, balancing woody maturity, earthy depth, mineral warmth, and refined sweetness.
The liquor is clear and bright, with a deep ruby-brown tone reflecting years of traditional maturation and storage transformation. The aroma of the infusion is dense, layered, and highly persistent, combining warm wood, dried fruits, resinous notes, dark honey, sweet herbal nuances, humid forest tones, cocoa, and soft medicinal complexity. The texture is exceptionally smooth, dense, and coating, filling the palate with deep warmth and remarkable softness while maintaining structural clarity and mature energetic depth. The taste is balanced and mellow, with almost no roughness, gradually developing into pronounced mineral sweetness and long-lasting warming sensations throughout the mouth and throat. Layers of aged wood, dried fruits, resin, sweet herbs, roasted nuts, cocoa, minerals, humid earth, and subtle incense-like nuances continue evolving throughout the session while maintaining remarkable harmony between maturity, smoothness, depth, and traditional Hong Kong storage character.
The aftertaste is long, warm, and deeply comforting, with sweet mineral and woody sensations remaining in the throat and mouth long after drinking. As the tea continues to open, the structure becomes increasingly rounded and integrated while preserving the dense mature foundation characteristic of traditionally stored aged Pu'Er tea. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of aged wood, dark honey, dried fruits, cocoa, humid forest tones, medicinal herbs, resin, and subtle camphor undertones.
2003 Chi Tse Beeng Cha is a replica of a famous Shu (Ripe) Pu'Er from the 1970's made by an unknown producer and matured under traditional Hong Kong storage conditions to develop an authentic mellow and deeply aged character. Produced in a classic compressed cake format, this tea reflects the aesthetics and production philosophy associated with older generations of Hong Kong-oriented ripe Pu'Er tea. More than two decades of maturation gradually integrated the tea, softening its structure while developing deep woody, resinous, earthy, and sweet characteristics associated with traditionally stored aged Shu Pu'Er.
The history of ripe Pu'Er production during the 1970's-1980's differs significantly from modern Shu Pu'Er standards known today. Before the large-scale standardization of wet-piling fermentation technology in the 1970s, many teas consumed in Hong Kong and Southeast Asia achieved their dark, mellow, and aged character primarily through long-term natural or humid storage rather than through modern accelerated fermentation methods. During this period, tea production standards were less industrialized and more variable, often depending on regional practices, storage environments, and the intended destination market. As a result, older-style teas frequently developed deeper woody, medicinal, humid, and resinous characteristics through gradual transformation over decades.
Compared to many modern Shu Pu'Er productions, older Hong Kong-style aged teas are often appreciated for their softer texture, deeper integration, more complex storage character, and less direct fermentation profile. Rather than emphasizing strong wet-pile intensity or heavy earthy notes, traditionally stored teas from this historical style tend to express smoother woody depth, mineral warmth, herbal complexity, dried fruit sweetness, and refined maturity developed naturally over time. This replica was created to recreate that classic aged Hong Kong tea character and preserve the atmosphere of an older generation of Pu'Er tea culture increasingly difficult to find today.
TERROIR
The tea material used for 2003 Chi Tse Beeng Cha originates from the mountain regions of Yunnan, the historical birthplace of Pu'Er tea and one of the most important tea-growing environments in the world. Tea gardens in this region develop under warm subtropical mountain conditions shaped by abundant rainfall, humid air, mineral-rich soils, and dense forest biodiversity. These environmental conditions contribute directly to the tea’s concentrated texture, mineral depth, layered complexity, and long-term transformation potential.
The mountain soils of Yunnan are rich in minerals and organic matter, with stable moisture retention and excellent natural drainage. Tea plants growing in these environments develop strong root systems capable of interacting deeply with multiple soil layers accumulated through long ecological development. This mineral interaction contributes to the dense body, structural depth, persistent sweetness, and energetic warmth characteristic of aged Pu'Er tea material.
An especially important part of this tea’s character comes from the traditional Hong Kong storage style used to recreate the atmosphere of older Pu'Er teas from the 1950s–1970s period. The warm and humid climate of Hong Kong gradually transformed the tea over many years, softening sharper structural elements while encouraging the development of deeper woody, resinous, humid, medicinal, earthy, and dried fruit characteristics associated with traditionally stored aged tea. Compared to dry-stored modern productions, this style of maturation often produces a smoother, deeper, and more integrated profile with pronounced warmth and mature complexity.
The interaction between Yunnan mountain material, processing technique, and long-term Hong Kong storage became the defining expression of the tea’s final character. Rather than preserving youthful freshness and brightness, this style of aging emphasizes mellow texture, aromatic integration, woody maturity, and deep comforting character developed gradually through time. The result is a tea that reflects both the mountain origins of Yunnan tea material and the historic storage traditions that shaped the culture of aged Pu'Er tea consumption in Hong Kong and Southeast Asia.
ORGANOLEPTICS
The dry leaves are tightly compressed and display deep brown, dark copper, and earthy tones characteristic of traditionally stored aged Shu-style Pu'Er tea. Their appearance reflects years of gradual transformation under Hong Kong storage conditions while preserving the dense structure and integrity of the compressed material. The aroma of the dry leaf is deep, warm, and highly mature, combining notes of aged wood, humid earth, resin, dried fruits, dark honey, medicinal herbs, and subtle camphor-like freshness. In a preheated gaiwan or teapot, the aroma becomes increasingly smooth and expressive, revealing additional layers of old wood, forest floor, sweet herbal notes, roasted nuts, incense, tree bark, cocoa, and humid storage character associated with traditional Hong Kong aging. After the rinse, the leaves fully awaken and the aromatic profile becomes highly integrated, balancing woody maturity, earthy depth, mineral warmth, and refined sweetness.
The liquor is clear and bright, with a deep ruby-brown tone reflecting years of traditional maturation and storage transformation. The aroma of the infusion is dense, layered, and highly persistent, combining warm wood, dried fruits, resinous notes, dark honey, sweet herbal nuances, humid forest tones, cocoa, and soft medicinal complexity. The texture is exceptionally smooth, dense, and coating, filling the palate with deep warmth and remarkable softness while maintaining structural clarity and mature energetic depth. The taste is balanced and mellow, with almost no roughness, gradually developing into pronounced mineral sweetness and long-lasting warming sensations throughout the mouth and throat. Layers of aged wood, dried fruits, resin, sweet herbs, roasted nuts, cocoa, minerals, humid earth, and subtle incense-like nuances continue evolving throughout the session while maintaining remarkable harmony between maturity, smoothness, depth, and traditional Hong Kong storage character.
The aftertaste is long, warm, and deeply comforting, with sweet mineral and woody sensations remaining in the throat and mouth long after drinking. As the tea continues to open, the structure becomes increasingly rounded and integrated while preserving the dense mature foundation characteristic of traditionally stored aged Pu'Er tea. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of aged wood, dark honey, dried fruits, cocoa, humid forest tones, medicinal herbs, resin, and subtle camphor undertones.
SHU (RIPE) PU'ER
Explore more Shu (Ripe) Pu'Er from AN SHIM TEA Collection.