2010 Gushu Daye Shu Tea (Ripe Puer Tea)
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2010 Gushu Daye Shu Puer Tea – Aged Ripe Yunnan Dark Tea
Deep aged-wood aroma, mellow earthy richness and a thick, silky mouthfeel. Our 2010 Gushu Daye Shu Puer Tea is a premium Chinese ripe Puer from Yunnan Province, made from large-leaf tea from ancient tea trees.
Harvested in April 2010, this tea has developed a mature character marked by warm wood, subtle sweetness and a deep red-brown infusion.
Its name combines three important Chinese tea terms. Gushu refers to old or ancient tea trees; Daye means large leaf; and Shu identifies the tea as ripe Puer, a post-fermented Chinese dark tea.
The dry leaves are described as tightly formed, neat strips with fine pale hairs. When brewed, they release a layered aroma of mature tea, aged wood and gentle earthy warmth.
The liquor is bright and deep red-brown, with a substantial body and smooth, rounded flavour. Rather than sharp bitterness, the tea emphasises mellow earth, woody depth and a lingering sweetness.
It is particularly rewarding when prepared Gongfu style, using short infusions to explore the tea's evolving texture and aroma.
For tea drinkers who appreciate mature Shu Puer, this 2010 selection offers a richly textured expression of Yunnan's large-leaf tea tradition.
Tea Name: 2010 Gushu Daye Shu Puer Tea
Tea Type: Ripe Puer (Shu / Shou Puer)
Origin: Yunnan Province, China
Harvest: April 2010
Leaf Type: Large-Leaf Yunnan Tea (Daye)
Tree Source: Described as Ancient-Tree / Gushu Material
Tree Age: Trees Often Over 100 Years Old
Processing: Ripe Puer Post-Fermentation
Appearance: Neat, Tight Leaf Strips with Fine Pale Hairs
Aroma: Mature Tea, Aged Wood and Subtle Sweetness
Flavour: Thick, Mellow, Earthy and Rounded
Liquor: Bright Deep Red-Brown
Mouthfeel: Silky, Full and Lingering
Brewing Temperature: 95–100°C
Pack Sizes: 50g, 125g and 250g
Caffeine: Naturally Contains Caffeine
What Makes Our 2010 Gushu Daye Shu Puer Special?
This tea brings together a dated spring harvest, large-leaf material and a mature, richly textured drinking character.
April 2010 harvest: A specific vintage provides a useful reference point for tea enthusiasts exploring aged ripe Puer.
Yunnan large-leaf tea: Daye identifies the large-leaf tea material traditionally associated with Puer production.
Gushu designation: Ancient tea trees, often over 100 years old.
Traditional Shu Puer style: A post-fermented dark tea with a deep-coloured infusion and mellow flavour.
Distinctive dry leaves: Neat, tight strips with fine pale hairs.
Mature aroma: Aged wood, warm earth and subtle sweetness.
Full, silky body: A rounded texture that remains a central part of the drinking experience.
Multiple infusions: Up to eight to ten short Gongfu infusions, depending on brewing strength.
Its appeal lies in the balance between depth and smoothness: a richly flavoured tea with a mellow, lingering finish.
What Is Gushu Daye Shu Puer?
The name Gushu Daye Shu Puer describes the tea's claimed leaf source, leaf type and processing category.
Gushu (古树) means ancient tree. In specialist Puer terminology, it is used for material associated with mature tea trees, although there is no single universal standard for verifying tree age.
Daye (大叶) means large leaf. It refers to the broad-leaf tea material characteristic of much Yunnan Puer production.
Shu (熟) means ripe or cooked in the context of Puer tea. Shu Puer undergoes controlled microbial fermentation that produces a darker, rounder flavour profile than young raw Sheng Puer.
Together, these terms identify a ripe Puer made from large-leaf material described as coming from old tea trees.
Our selection is listed as an April 2010 harvest from Yunnan Province.
The finished tea is distinguished by its deep red-brown liquor, mature woody fragrance, mellow earthy flavour and silky body.
From Yunnan Province, China
Yunnan in south-west China is the traditional home of Puer tea and a region closely associated with large-leaf tea plants.
Its tea-growing areas include Xishuangbanna, Puer and Lincang, each containing numerous gardens, villages and local tea traditions.
The April 2010 harvest claim is another important point of distinction, offering customers a dated tea rather than an undated generic ripe Puer.
Above all, the tea's mature flavour and silky texture make it appealing as a drinking tea today.
What Does Daye – Large Leaf – Mean?
Daye is the Chinese term for large leaf and is widely associated with tea material used in Yunnan Puer production.
Large-leaf tea plants can produce broad leaves and substantial shoots, although the exact appearance depends on cultivar, growing conditions and harvesting standards.
The term does not mean that every finished tea leaf must be visibly enormous or that all large-leaf teas have the same flavour.
For ripe Puer, the character of the finished tea also depends heavily on leaf selection, fermentation and storage.
Our 2010 Gushu Daye Shu is described as having neat, tightly formed leaf strips with fine pale hairs.
Its mature flavour is rich and earthy, with warm wood and subtle sweetness.
The tea's thick, rounded body is one of the most noticeable features of the finished infusion.
Daye is therefore a useful part of the tea's identity, but it should be considered alongside the 2010 vintage and its actual drinking character.
What Does Gushu Mean?
Gushu is a Chinese tea term generally translated as ancient tree.
It is commonly used for tea material associated with established, mature tea trees rather than young plantation bushes.
Tree-age estimates in the Puer trade can be difficult to verify without detailed records of the source gardens and individual trees.
Age alone also does not guarantee superior tea. Leaf selection, growing conditions, processing and storage all contribute to quality.
Our 2010 Gushu Daye Shu is selected for its mature woody aroma, mellow earthy depth and silky, lingering mouthfeel.
These are the qualities that can be appreciated directly in the cup.
How Is Ripe Shu Puer Made?
Ripe Puer is a type of Chinese dark tea associated with Yunnan Province.
It differs from ordinary black tea because it undergoes a controlled microbial post-fermentation process known as wo dui, or wet piling.
In general, Yunnan tea leaves are first processed into a suitable base material, then undergo controlled fermentation using moisture, heat and microbial activity.
During this process, the leaves develop the dark colour and rounded flavour characteristic of Shu Puer.
The finished tea may be sold loose or compressed into cakes, bricks and other shapes.
After fermentation, storage can continue to influence the aroma and texture.
Our Gushu Daye Shu is listed as a 2010 harvest and is described as having undergone extended natural ageing.
The precise fermentation date, original producer and storage conditions have not been separately confirmed.
The resulting tea is characterised by a deep red-brown liquor, mature woody fragrance and thick, mellow taste.
What Does the 2010 Vintage Mean?
That makes the vintage an important part of its identity, particularly for customers comparing aged ripe Puer teas.
However, harvesting and ripe-Puer fermentation do not always take place on the same date.
Ageing can change the flavour of ripe Puer over time, sometimes allowing its aroma and texture to become more integrated.
Mature teas may develop woody, earthy and sweet notes that differ from their original character.
Our 2010 selection is described as having developed a deep aged aroma and smooth mouthfeel.
Further ageing is not required before drinking, and it does not guarantee that the tea will improve.
Using the fixed 2010 vintage is more accurate than describing the tea as exactly 15 years old, since that number changes over time.
Tasting Notes – Aged Wood, Warm Earth and Silky Depth
| Attribute | Description |
|---|---|
| Dry Leaf Appearance | Tight, neat strips with fine pale hairs |
| Dry Leaf Aroma | Mature tea fragrance, wood and subtle sweetness |
| Infused Aroma | Aged wood and warm earthy depth |
| Flavour | Thick, mellow, earthy and rounded |
| Sweetness | Subtle natural sweetness |
| Liquor Colour | Bright, deep red-brown |
| Body | Full and substantial |
| Mouthfeel | Silky and smooth |
| Finish | Long-lasting woody and mellow impressions |
The dry leaves reveal a mature aroma with warm woody notes and a gentle sweetness.
When hot water meets the leaves, the infusion develops a bright red-brown colour that is characteristic of well-brewed ripe Puer.
The first sip offers substantial body and mellow earthy depth.
As the flavour settles, the woody notes become more apparent, supported by subtle sweetness.
The tea's silky texture gives it a rounded presence on the palate.
Its finish is lingering, with mature tea fragrance and warm earthy impressions remaining after the sip.
For the clearest expression of its natural character, taste the tea plain before adding anything.
Brewing strength affects the balance of body, sweetness and earthiness. Shorter infusions can reveal a softer profile, while longer infusions produce a fuller cup.
How to Brew 2010 Gushu Daye Shu Puer
This tea is particularly well suited to Gongfu brewing, which uses a relatively generous quantity of leaves and repeated short infusions.
We recommend 5g of tea per 150–200ml of water at 95–100°C.
Gongfu Brewing Method
- Warm a 150–200ml porcelain gaiwan or suitable teapot with hot water.
- Add approximately 5g of tea.
- Heat fresh water to 95–100°C.
- Give the leaves an optional quick rinse of approximately 3–5 seconds and discard the rinse water.
- Steep the first drinking infusion for approximately 10–15 seconds.
- For the second to fourth infusions, brew for approximately 20–30 seconds.
- For later infusions, increase to approximately 40–60 seconds or adjust to taste.
- Continue while the leaves produce a pleasant, balanced flavour.
Western-Style Teapot Brewing
For a larger, more straightforward cup, the following is a practical starting recommendation rather than a separately documented producer method.
- Place approximately 3–4g of tea in a 250ml teapot or infuser.
- Heat fresh water to 95–100°C.
- Steep for approximately 2–3 minutes.
- Strain completely and serve.
- Reinfuse the leaves with fresh hot water, increasing the time as the flavour becomes lighter.
| Brewing Method | Tea and Water | Suggested Time |
|---|---|---|
| Optional Rinse | 5g / 150–200ml / 95–100°C | 3–5 seconds |
| Gongfu – First Drinking Infusion | 5g / 150–200ml / 95–100°C | 10–15 seconds |
| Gongfu – Infusions 2–4 | Same leaves, fresh hot water | 20–30 seconds |
| Gongfu – Later Infusions | Same leaves, fresh hot water | 40–60 seconds or to taste |
| Western Teapot | 3–4g / 250ml / 95–100°C | 2–3 minutes |
Brewing tip: A porcelain gaiwan is ideal for comparing the tea's aroma across multiple infusions. A dedicated Yixing-style clay teapot can also be used if you prefer that brewing tradition.
Gushu Daye Shu vs Other Aged Puer Teas
Great Tea offers several ripe Puer selections that highlight different vintages, leaf styles and flavour profiles.
| Tea | Key Difference | Flavour Focus |
|---|---|---|
| 2010 Gushu Daye Shu Puer | April 2010 large-leaf Gushu designation | Thick, mellow earth, aged wood and silky body |
| 2010 Zhang Xiang Gushu Shucha | 2010 vintage with a camphor-aroma designation | Specialist aromatic-wood style |
| 2015 Premium Palace Shu Puer | Fine Gong Ting grade, pressed into a segmented bar | Cocoa, malt, earth and soft sweetness |
| 2017 Aged Shu Puer Brick | Convenient 100g compressed brick | Wood, nuts, cocoa and rounded sweetness |
| Wild Zirantuo Ripe Puer | Naturally formed fermentation clusters | Deep earth, mature wood and lingering sweetness |
Choose Gushu Daye Shu if you enjoy a substantial, silky cup with a mature woody-earthy profile.
For a tea identified by its camphor-aroma style, discover our 2010 Zhang Xiang Gushu Shucha.
For a finely graded ripe Puer, explore our 2015 Premium Aged Palace Shu Puer.
For a convenient compressed format, try our 2017 Aged Shu Puer Brick.
Is This Tea Raw Sheng or Ripe Shu Puer?
Our 2010 Gushu Daye is a ripe Shu Puer, not a raw Sheng Puer.
Ripe Puer undergoes controlled wet-pile fermentation, which develops its dark liquor and mellow earthy flavour.
Raw Sheng Puer follows a different production process and can display a brisker, more herbal, fruity or astringent character, particularly when young.
Both are associated with Yunnan's tea traditions, but they should not be treated as interchangeable styles.
If you would like to compare ripe and raw Puer, explore our Yunnan Old Tree Sheng Puer – 8g Biscuit.
Why Choose Our 2010 Gushu Daye Shu Puer?
- Large-leaf Daye material: Associated with Yunnan's Puer tea tradition.
- Gushu designation: Ancient-tree
- Mature woody aroma: Aged tea fragrance with subtle sweetness.
- Mellow earthy flavour: Rich and rounded rather than sharply astringent when brewed to taste.
- Deep red-brown liquor: Bright, clean-looking and full-bodied.
- Silky texture: A substantial mouthfeel and lingering finish.
- Multiple infusions: Eight to ten Gongfu brews.
- Three pack sizes: Available in 50g, 125g and 250g.
Ingredients and Caffeine
Ripe Puer tea leaves (Camellia sinensis).
The aged-wood, earthy and sweet notes describe the tea's natural aroma and flavour, not added ingredients.
Like other teas made from Camellia sinensis, ripe Puer naturally contains caffeine. The amount per cup depends on the leaf material and brewing method.
How to Store Aged Ripe Puer Tea
Store your 2010 Gushu Daye Shu in a clean, dry, odour-free environment away from direct sunlight, excessive heat and moisture.
Protect it from coffee, spices, perfumes and other strong aromas, which can affect the tea's fragrance.
Keep the tea in suitable protective packaging and avoid condensation or damp storage conditions.
Some ripe Puer teas continue to change during storage, but additional ageing does not guarantee better flavour.
This 2010 selection is ready to drink now for its mature woody aroma, mellow earthy depth and silky body.
Frequently Asked Questions
What does Gushu Daye Shu mean?
Gushu means ancient tree, Daye means large leaf, and Shu means ripe tea. Together, they describe a ripe Puer made from large leaves from mature tea trees.
Is Gushu Daye Shu a raw Puer?
No. It is a ripe Shu Puer, made using controlled microbial post-fermentation. Raw Sheng Puer is a different style.
Does this tea contain caffeine?
Yes. It is made from tea leaves and naturally contains caffeine.
Can the same leaves be brewed more than once?
Yes. We recommend repeated short Gongfu infusions and suggest up to eight to ten brews, depending on your preferred strength.
Should I age this tea further?
It is ready to drink now. Further storage may change its character but does not guarantee an improvement.
Discover the Richness of 2010 Yunnan Gushu Daye Shu
Our 2010 Gushu Daye Shu Puer Tea offers a mature, richly textured expression of Yunnan ripe tea.
Its deep red-brown liquor, warm aged-wood fragrance, mellow earthy flavour and silky finish make it a satisfying choice for lovers of Chinese dark tea.
Enjoy it through repeated Gongfu infusions to explore the changing aroma and texture, or prepare a larger pot for a full-bodied cup.
For a contrasting 2010 ripe Puer, discover our Zhang Xiang Gushu Shucha.
For a younger compressed ripe Puer, explore our 2017 Aged Shu Puer Brick.
Browse more Chinese dark teas in our Black and Puer Teas Collection.
Choose your 50g, 125g or 250g pack and enjoy the mature, silky depth of 2010 Gushu Daye Shu Puer.
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