Ancient Valley

Chinese name: Gu Shu Shu Pu'er 古树熟普

The history of Pu’er tea stretches back more than a thousand years, with Menghai long regarded as one of its most celebrated production regions. This Gu Shu Shu Pu’er is crafted from leaves harvested from 130-year-old ancient tea trees, nurtured in the tranquil valleys of the region and carefully processed to showcase the depth and character of aged-tree tea.

As a post-fermented tea, Shu Pu’er is prized for its smooth, mellow profile and rich complexity. Research has explored its potential health benefits, including support for healthy blood sugar regulation, skin health, stress reduction, and weight management. The natural flavours and beneficial compounds in this tea have continued to develop since its production in 2017, resulting in a mature and well-rounded cup.

Many Pu’er teas are compressed into cakes using machinery to facilitate aging, storage, and transportation. Higher-grade teas, however, are often shaped by hand using traditional stone-pressing methods. Our dragon balls are crafted entirely by hand by local tea farmers, creating compact portions that preserve the tea’s quality while allowing for graceful aging.

When brewed, the dragon ball gradually unfurls to reveal whole leaves, producing a deep amber-brown liquor with a silky, full-bodied texture. Expect notes of damp wood, earth, and gentle herbs, balanced by a smooth sweetness and a lingering finish that reflects the character of ancient-tree Shu Pu’er.

This tea belongs to our Yìn 印 | TRACE collection.

When brewed, the dragon ball gradually unfurls to reveal whole leaves, producing a deep amber-brown liquor with a silky, full-bodied texture. Expect notes of damp wood, earth, ashy and gentle herbs, balanced by a smooth sweetness and a lingering finish that reflects the character of ancient-tree Shu Pu’er.

1 Dragon Ball | 100 ml | 100 °C | 30s, 1s, 1s…

We recommend brewing this tea with freshly boiled water at 100 °C (212 °F). Use one dragon ball per 100 ml of water.

For the first infusion, steep the dragon ball for 30 seconds. This initial rinse and awakening brew helps the tightly compressed leaves begin to unfurl. Discard the liquid and allow the leaves to fully open.

For the next three infusions, pour the tea out immediately after adding water, as the leaves will already be releasing abundant flavour. As the tea gradually softens, extend the steeping time with each subsequent infusion according to your taste preference.

This ancient-tree Shu Pu’er offers exceptional endurance and complexity, yielding 15–20 infusions while continuing to reveal new layers of texture, sweetness, and depth throughout the session.