2010 Zhang Xiang Gushu Shucha Tea

2010 Zhang Xiang Gushu Shucha Tea (Ripe Puer Tea)

Our 2010 Zhang Xiang Gushu Shucha Tea is crafted from the finest ancient large-leaf tea trees in Menghai County, one of the most respected producing areas in Xishuangbanna and a historic centre of Puer cultivation. The raw material comes from old tea trees, typically 80, 200+ years old, whose deep root systems draw minerals from rich, untouched forest soil. This gives the leaves remarkable density, complexity, and ageing potential.

The dried tea leaves have a compact, well-formed shape and a reddish-brown, oily sheen, reflecting both high-quality fermentation and proper long-term storage. After 15 years of natural ageing, the tea has developed the signature “Zhang Xiang” (Camphor Aroma), a clean, cooling, almost medicinal fragrance treasured by Puer collectors. This distinct camphor note blends with subtle layers of aged wood, earth, and soft sweetness, creating a rich and persistent aroma that continues to unfold with each infusion.

Over the years, the stimulating sharpness typical of young ripe Puer teas has softened dramatically. The tea now delivers a smooth, mellow, sweet, and well-rounded taste, with a deep aged profile. Alongside its classic camphor character, you may also detect hints of honeyed sweetness, mild fruity tones, and a gentle returning sweetness (hui gan).

The liquor is thick, clean, and warming, offering an exceptionally comforting drinking experience. The tea’s depth, clarity, and “cool-sweet” aromatic character make it highly prized among Puer enthusiasts and collectors.

Origin: Menghai County, Xishuangbanna Prefecture, Yunnan, China
Tea Type: Aged Ripe Pu’er (Shu Cha)
Tea Tree Type: Ancient-Tree (Gushu)
Harvest Time: April 2010
Ageing: 15 Years+

Tasting Notes

• Aroma: Camphor, aged wood, earthy depth, hints of sweetness
• Flavour: Mellow, smooth, lightly sweet, with subtle fruit and herbal undertones
• Liquor Colour: Reddish-brown, bright and clear
• Mouthfeel: Thick, silky, warm, long-lasting

Brewing Guide

Tea-to-water ratio: 5g per 150ml
Water temperature: 95–100°C (203–212°F)

• Rinse: 3–5 seconds
• 1st infusion: 10–15 seconds
• 2nd–5th infusions: 20–30 seconds
• Later brews: 40–60 seconds (8–10 infusions total)

Tip: Clay teapots (Yixing or Jianshui) enhance the camphor and sweetness of aged shu.

Key Features

• Made from high-grade ancient-tree material from Menghai, Xishuangbanna
• Distinct Zhang Xiang (camphor fragrance) from true long-term ageing
• 15 years of transformation for a clean, mellow, sweet profile
• Compact leaves with reddish-brown lustre
• Rich, persistent aroma and diverse flavour layers
• Excellent choice for drinking, gifting, or collecting

Storage Recommendations

Store in a clean, dry, odour-free environment with good airflow. Proper storage will continue to refine the sweetness and deepen the camphor fragrance over the coming years.