"8571" ZHONG CHA
TULIN FACTORY BLEND
SHU (RIPE) PU'ER
Bulang, Menghai, Yunnan, China
2005 “8571” Zhong Cha is a mature Shu Pu'Er tea created as a refined replica of the famous “8571” recipe historically associated with the legendary China Tea Company (Zhong Cha). Carefully fermented and naturally matured for years, this tea reflects the combination of classic factory blending philosophy, traditional Shu Pu'Er craftsmanship, and gradual aromatic transformation developed through long-term aging. The infusion is smooth, dense, and richly layered, offering woody and creamy nuances, dried fruit and sweet grain notes, mineral warmth, and a long, comforting aftertaste with mature character and balanced classic factory depth. MORE
357 g cake
AROMA
Wood
TASTE
Woody, earthy
Hong Kong Traditional/Natural Storage
PRODUCTION: 2005
SHU (RIPE) PU'ER
Bulang, Menghai, Yunnan, China
2005 “8571” Zhong Cha is a mature Shu Pu'Er tea created as a refined replica of the famous “8571” recipe historically associated with the legendary China Tea Company (Zhong Cha). Carefully fermented and naturally matured for years, this tea reflects the combination of classic factory blending philosophy, traditional Shu Pu'Er craftsmanship, and gradual aromatic transformation developed through long-term aging. The infusion is smooth, dense, and richly layered, offering woody and creamy nuances, dried fruit and sweet grain notes, mineral warmth, and a long, comforting aftertaste with mature character and balanced classic factory depth. MORE
357 g cake
AROMA
Wood
TASTE
Woody, earthy
Hong Kong Traditional/Natural Storage
PRODUCTION: 2005
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
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).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
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
2005 “8571” Zhong Cha is a mature Shu Pu'Er tea created as a refined replica of the famous “8571” recipe historically associated with the legendary China Tea Company (Zhong Cha). Carefully fermented according to classic factory-style Shu Pu'Er methods, this tea underwent traditional Hong Kong storage followed by long-term professional natural storage under collector-level conditions, allowing the tea to gradually develop exceptional smoothness, aromatic integration, and mature complexity. Years of maturation softened and refined the tea while preserving its dense structure, mineral warmth, woody depth, and balanced classic factory character.
The “8571” recipe belongs to the traditional generation of factory-style Pu'Er productions developed through blending philosophies historically used by major Yunnan tea factories. Rather than emphasizing a single-origin expression, these recipes were carefully assembled to balance structure, sweetness, fermentation depth, aromatic complexity, texture, and aging potential within one tea. Over time, such classic-style productions became respected among collectors for their stability, reliable maturation behavior, and recognizable mature profiles.
The storage history became one of the defining elements of this tea’s final character. Traditional Hong Kong storage accelerated the early stages of maturation, softening sharper structural elements while encouraging the development of woody, creamy, earthy, resinous, medicinal, and dried fruit characteristics associated with classic aged Pu'Er tea culture. The following professional natural storage under collector conditions allowed the tea to stabilize and integrate further while preserving clarity, balance, and aromatic refinement. Combined with careful long-term aging, this created a Shu Pu'Er with exceptional maturity, smoothness, and deep collector-level character highly appreciated among experienced aged tea lovers.
TERROIR
The tea material used for 2005 “8571” Zhong Cha originates from the mountain tea-growing regions of Yunnan, the historical birthplace of Pu'Er tea and one of the most important tea-producing 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 dense texture, layered complexity, mineral warmth, and long-term maturation potential.
Like many classic factory-style Pu'Er recipes, the “8571” production philosophy traditionally relies on blending tea material from different mountain regions, elevations, and leaf grades to create a stable and recognizable flavor profile. This approach became one of the defining characteristics of major Yunnan tea factories, where blending allows producers to balance sweetness, structure, fermentation depth, aromatic complexity, texture, and aging potential within one tea. Rather than expressing a single terroir in isolation, such recipes aim to create harmony, consistency, and reliable long-term transformation through aging.
The interaction between Yunnan mountain material and long-term storage became an especially important part of this tea’s evolution after production. Traditional Hong Kong storage accelerated the early stages of maturation, softening sharper structural elements while encouraging the development of woody, creamy, resinous, herbal, earthy, and dried fruit characteristics associated with classic aged Pu'Er tea culture. Subsequent professional natural storage under collector-level conditions further refined the tea, preserving clarity, balance, and aromatic integration while allowing the mature profile to stabilize gradually over time.
The combination of classic Zhong Cha blending philosophy, traditional Shu Pu'Er craftsmanship, and carefully controlled long-term storage created a tea with exceptional smoothness, mature complexity, and collector-level aged character. Today, the tea reflects not only the mountain ecology of Yunnan but also the historical storage traditions that shaped the culture of mature Pu'Er tea appreciation among collectors and experienced tea lovers.
ORGANOLEPTICS
The dry leaves are dark, mature, and tightly compressed, displaying deep brown, dark copper, and aged earthy tones characteristic of professionally stored classic Shu Pu'Er tea. Their appearance reflects careful factory-style fermentation, gradual long-term maturation, and the combined influence of Hong Kong traditional storage followed by professional natural storage under collector conditions. The aroma of the dry leaf is deep, warm, and highly integrated, combining notes of aged wood, dark dried fruits, sweet grains, warm minerals, resin, forest honey, medicinal herbs, and soft earthy nuances. In a preheated gaiwan or teapot, the aroma becomes smoother and increasingly expressive, revealing additional layers of cocoa, roasted nuts, humid forest tones, incense wood, tree bark, creamy sweetness, herbal medicine, and subtle camphor-like freshness. After the rinse, the leaves fully awaken and the aromatic profile becomes exceptionally rounded and mature, balancing woody depth, mineral warmth, medicinal complexity, and refined sweetness.
The liquor is clear and bright, with a deep ruby-brown tone reflecting careful fermentation and years of gradual aromatic transformation through long-term storage. The aroma of the infusion is dense, smooth, and highly persistent, combining warm wood, creamy chocolate-like notes, dried fruits, sweet grains, warm minerals, resinous nuances, forest honey, medicinal herbs, and subtle earthy maturity. The texture is exceptionally dense, velvety, and coating, filling the palate with profound warmth and remarkable smoothness while maintaining balanced structure and mature energetic depth characteristic of aged collector-level Shu Pu'Er. The taste is mellow and highly refined, with almost no roughness, gradually developing into pronounced mineral sweetness and long-lasting warming sensations throughout the mouth and throat. Layers of aged wood, dark cocoa, dried fruits, roasted nuts, sweet grains, minerals, resin, dark honey, humid earth, medicinal herbs, and soft incense-like nuances continue evolving throughout the session while maintaining exceptional harmony between maturity, smoothness, depth, and classic factory character.
The aftertaste is extremely long, warm, and deeply comforting, with sweet mineral, woody, and creamy 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 mature Zhong Cha foundation and collector-level aged complexity developed through decades of careful storage. In the empty cup, the aroma remains warm and highly expressive, revealing lingering notes of aged wood, cocoa, dark honey, dried fruits, humid forest tones, medicinal herbs, resin, sweet grains, and subtle camphor undertones.
2005 “8571” Zhong Cha is a mature Shu Pu'Er tea created as a refined replica of the famous “8571” recipe historically associated with the legendary China Tea Company (Zhong Cha). Carefully fermented according to classic factory-style Shu Pu'Er methods, this tea underwent traditional Hong Kong storage followed by long-term professional natural storage under collector-level conditions, allowing the tea to gradually develop exceptional smoothness, aromatic integration, and mature complexity. Years of maturation softened and refined the tea while preserving its dense structure, mineral warmth, woody depth, and balanced classic factory character.
The “8571” recipe belongs to the traditional generation of factory-style Pu'Er productions developed through blending philosophies historically used by major Yunnan tea factories. Rather than emphasizing a single-origin expression, these recipes were carefully assembled to balance structure, sweetness, fermentation depth, aromatic complexity, texture, and aging potential within one tea. Over time, such classic-style productions became respected among collectors for their stability, reliable maturation behavior, and recognizable mature profiles.
The storage history became one of the defining elements of this tea’s final character. Traditional Hong Kong storage accelerated the early stages of maturation, softening sharper structural elements while encouraging the development of woody, creamy, earthy, resinous, medicinal, and dried fruit characteristics associated with classic aged Pu'Er tea culture. The following professional natural storage under collector conditions allowed the tea to stabilize and integrate further while preserving clarity, balance, and aromatic refinement. Combined with careful long-term aging, this created a Shu Pu'Er with exceptional maturity, smoothness, and deep collector-level character highly appreciated among experienced aged tea lovers.
TERROIR
The tea material used for 2005 “8571” Zhong Cha originates from the mountain tea-growing regions of Yunnan, the historical birthplace of Pu'Er tea and one of the most important tea-producing 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 dense texture, layered complexity, mineral warmth, and long-term maturation potential.
Like many classic factory-style Pu'Er recipes, the “8571” production philosophy traditionally relies on blending tea material from different mountain regions, elevations, and leaf grades to create a stable and recognizable flavor profile. This approach became one of the defining characteristics of major Yunnan tea factories, where blending allows producers to balance sweetness, structure, fermentation depth, aromatic complexity, texture, and aging potential within one tea. Rather than expressing a single terroir in isolation, such recipes aim to create harmony, consistency, and reliable long-term transformation through aging.
The interaction between Yunnan mountain material and long-term storage became an especially important part of this tea’s evolution after production. Traditional Hong Kong storage accelerated the early stages of maturation, softening sharper structural elements while encouraging the development of woody, creamy, resinous, herbal, earthy, and dried fruit characteristics associated with classic aged Pu'Er tea culture. Subsequent professional natural storage under collector-level conditions further refined the tea, preserving clarity, balance, and aromatic integration while allowing the mature profile to stabilize gradually over time.
The combination of classic Zhong Cha blending philosophy, traditional Shu Pu'Er craftsmanship, and carefully controlled long-term storage created a tea with exceptional smoothness, mature complexity, and collector-level aged character. Today, the tea reflects not only the mountain ecology of Yunnan but also the historical storage traditions that shaped the culture of mature Pu'Er tea appreciation among collectors and experienced tea lovers.
ORGANOLEPTICS
The dry leaves are dark, mature, and tightly compressed, displaying deep brown, dark copper, and aged earthy tones characteristic of professionally stored classic Shu Pu'Er tea. Their appearance reflects careful factory-style fermentation, gradual long-term maturation, and the combined influence of Hong Kong traditional storage followed by professional natural storage under collector conditions. The aroma of the dry leaf is deep, warm, and highly integrated, combining notes of aged wood, dark dried fruits, sweet grains, warm minerals, resin, forest honey, medicinal herbs, and soft earthy nuances. In a preheated gaiwan or teapot, the aroma becomes smoother and increasingly expressive, revealing additional layers of cocoa, roasted nuts, humid forest tones, incense wood, tree bark, creamy sweetness, herbal medicine, and subtle camphor-like freshness. After the rinse, the leaves fully awaken and the aromatic profile becomes exceptionally rounded and mature, balancing woody depth, mineral warmth, medicinal complexity, and refined sweetness.
The liquor is clear and bright, with a deep ruby-brown tone reflecting careful fermentation and years of gradual aromatic transformation through long-term storage. The aroma of the infusion is dense, smooth, and highly persistent, combining warm wood, creamy chocolate-like notes, dried fruits, sweet grains, warm minerals, resinous nuances, forest honey, medicinal herbs, and subtle earthy maturity. The texture is exceptionally dense, velvety, and coating, filling the palate with profound warmth and remarkable smoothness while maintaining balanced structure and mature energetic depth characteristic of aged collector-level Shu Pu'Er. The taste is mellow and highly refined, with almost no roughness, gradually developing into pronounced mineral sweetness and long-lasting warming sensations throughout the mouth and throat. Layers of aged wood, dark cocoa, dried fruits, roasted nuts, sweet grains, minerals, resin, dark honey, humid earth, medicinal herbs, and soft incense-like nuances continue evolving throughout the session while maintaining exceptional harmony between maturity, smoothness, depth, and classic factory character.
The aftertaste is extremely long, warm, and deeply comforting, with sweet mineral, woody, and creamy 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 mature Zhong Cha foundation and collector-level aged complexity developed through decades of careful storage. In the empty cup, the aroma remains warm and highly expressive, revealing lingering notes of aged wood, cocoa, dark honey, dried fruits, humid forest tones, medicinal herbs, resin, sweet grains, and subtle camphor undertones.
SHU (RIPE) PU'ER
Explore more Shu (Ripe) Pu'Er from AN SHIM TEA Collection.