2010 Zhang Xiang Gushu Shucha Tea
Available in stock (200)
2010 Zhang Xiang Gushu Shucha – Aged Ripe Puer Tea
Distinctive camphor-like woody fragrance, mellow earthy depth and a smooth, lingering finish. Our 2010 Zhang Xiang Gushu Shucha is a mature Chinese ripe Puer tea from Yunnan Province, selected for its aromatic character and rounded, satisfying flavour.
Known in Chinese as Zhang Xiang (樟香), the tea's defining fragrance is reminiscent of camphor wood: aromatic, gently cooling and layered with mature woody notes. This is a natural aroma description rather than an added ingredient.
The name Gushu refers to an old-tree tea designation, while Shucha (熟茶) means ripe or cooked Puer. Together, these terms describe a mature Yunnan dark tea with a distinctive aromatic identity.
Our 2010 selection combines the deep, mellow character of ripe Puer with an expressive woody fragrance. The infusion is rich and dark, with earthy depth, a smooth mouthfeel and gentle sweetness that lingers after each sip.
Unlike raw Sheng Puer, this tea has undergone controlled microbial fermentation, creating the dark liquor and rounded flavour associated with the Shu style.
It is particularly rewarding when prepared Gongfu style, where successive short infusions allow the tea's aromatic wood, earth and sweetness to develop gradually.
It can also be brewed in a conventional teapot for a rich, satisfying cup.
For enthusiasts of aged Yunnan tea, aromatic ripe Puer and distinctive Chinese dark teas, this 2010 Zhang Xiang Gushu Shucha offers a characterful drinking experience.
Tea Name: 2010 Zhang Xiang Gushu Shucha
Chinese Terms: Zhang Xiang (樟香), Gushu (古树), Shu Cha (熟茶)
Tea Category: Ripe Puer (Shu / Shou Puer)
Tea Family: Chinese Post-Fermented Dark Tea
Vintage: 2010
Origin: Yunnan Province, China
Leaf Designation: Gushu / Old-Tree Tea
Processing: Controlled Microbial Fermentation
Distinctive Aroma: Camphor-Like Fragrance and Mature Wood
Flavour: Mellow Earth, Woody Depth and Gentle Sweetness
Liquor: Deep Reddish-Brown
Body: Rich and Rounded
Mouthfeel: Smooth and Mellow
Finish: Aromatic, Woody and Lingering
Gongfu Brewing: 5g / 100–120ml / 95–100°C / 10–15 Seconds Initially
Western Brewing: 3–4g / 250–300ml / 95–100°C / 2–4 Minutes
Caffeine: Naturally Contains Caffeine
What Makes Our 2010 Zhang Xiang Gushu Shucha Special?
This tea combines a distinctive aromatic designation, mature vintage and the deep character of Yunnan ripe Puer.
- 2010 vintage: A mature selection identified by its production year.
- Zhang Xiang aroma: A distinctive camphor-like fragrance with aromatic woody depth.
- Gushu designation: Associated with old-tree tea material.
- Ripe Shu Puer: A post-fermented tea with a dark, mellow infusion.
- Rich woody character: Mature wood and earthy depth create a satisfying foundation.
- Gentle sweetness: Soft natural sweetness balances the darker flavours.
- Smooth texture: A rounded mouthfeel with a lingering finish.
- Multiple infusions: Well suited to traditional Gongfu brewing.
- Yunnan origin: From the Chinese province closely associated with Puer tea.
Its defining quality is the balance between the familiar richness of ripe Puer and the more distinctive Zhang Xiang aromatic character.
What Is Zhang Xiang Puer Tea?
Zhang Xiang (樟香) is a Chinese tea term commonly translated as camphor fragrance or camphor-like aroma.
It describes a particular aromatic impression found in some mature Puer teas.
The fragrance may suggest camphor wood, aromatic timber or a gently cooling woody character.
It is a tasting descriptor, not a separate ingredient or a flavouring added to the tea.
Our 2010 Zhang Xiang Gushu Shucha is distinguished by this characteristic aroma, which complements the deep, mellow earthiness of ripe Puer.
The combination creates a layered drinking experience: aromatic wood on the nose, rich earthy depth in the cup and a smooth, softly sweet finish.
As with other natural tea aromas, the precise balance depends on the brewing method, leaf quantity and infusion time.
Shorter infusions may emphasise fragrance and softness, while longer steeps can produce a more concentrated woody-earthy flavour.
Does Zhang Xiang Mean the Tea Contains Camphor?
No. Zhang Xiang is an aroma description.
Our Zhang Xiang Gushu Shucha is a tea made from Camellia sinensis leaves.
The term refers to a naturally occurring sensory impression that some drinkers compare with camphor-like wood.
It does not mean that camphor has been added to the leaves.
It also does not establish that the tea was stored beside camphor trees or that its fragrance was absorbed from a particular tree species.
The most useful way to understand Zhang Xiang is as part of the tea's tasting profile, alongside mellow earth, mature wood and soft sweetness.
For this 2010 selection, the camphor-like aromatic note is the feature that distinguishes it from many other ripe Puer teas.
What Is Gushu Shucha?
Gushu (古树) means old tree or ancient tree in Chinese tea terminology.
Shucha (熟茶) refers to ripe Puer, a style of Yunnan tea that undergoes controlled microbial fermentation.
When combined, the terms describe a ripe Puer tea associated with old-tree leaf material.
Our 2010 Zhang Xiang carries the Gushu designation.
The precise age of the individual trees and the exact growing area are not specified for this selection.
Rather than relying on a particular tree-age figure, this tea can be appreciated for its mature aroma, rich flavour and smooth texture.
The finished infusion offers woody depth, mellow earth and the distinctive camphor-like fragrance associated with Zhang Xiang.
From Yunnan – The Home of Puer Tea
Yunnan Province in south-west China has a long history of tea cultivation, processing and trade.
It is particularly associated with large-leaf tea plants and the production of Puer.
Two major Puer styles are recognised: raw Sheng and ripe Shu.
Our 2010 Zhang Xiang Gushu Shucha belongs to the ripe Shu category.
Its controlled fermentation creates a darker and mellower profile than the brighter, more herbal character often associated with young raw Sheng.
The tea's origin is identified as Yunnan Province.
Its distinctive identity comes from the combination of mature ripe-Puer character and the Zhang Xiang aromatic profile.
The finished tea offers a rich infusion with woody depth, soft sweetness and a lingering aromatic finish.
How Is Ripe Shu Puer Made?
Ripe Puer, also called Shu Puer or Shou Puer, is a Chinese dark tea produced through controlled microbial fermentation.
A key part of its production is the process known as wo dui (渥堆), often translated as wet piling.
During this stage, moisture, warmth and microbial activity help transform the tea material.
This contributes to the dark colour, earthy depth and mellow character associated with ripe Puer.
After fermentation, the tea is dried and prepared for storage or further processing.
Ripe Puer may be sold loose or compressed into cakes, bricks and other shapes.
Our 2010 Zhang Xiang Gushu Shucha is a mature example of the ripe style.
Its aromatic woody fragrance, smooth body and mellow earthy flavour make it distinctive among Yunnan dark teas.
What Does the 2010 Vintage Mean?
The year 2010 identifies the stated vintage of this tea.
Vintage information helps tea enthusiasts distinguish different selections and compare mature Puer teas.
Harvesting, fermentation, pressing and packing can take place at different times.
Our Zhang Xiang Gushu Shucha is identified as a 2010 selection.
Its mature character is expressed through a distinctive woody fragrance, mellow earthy flavour and smooth, lingering finish.
Using the fixed vintage rather than a changing number of years keeps the tea's identity clear over time.
This selection is ready to enjoy now.
Tasting Notes – Aromatic Wood, Mellow Earth and Soft Sweetness
| Characteristic | Description |
|---|---|
| Dry Leaf Aroma | Mature wood and aged-tea fragrance |
| Distinctive Aroma | Camphor-like woody notes |
| Flavour | Mellow earth and aromatic wood |
| Sweetness | Gentle natural sweetness |
| Liquor | Deep reddish-brown |
| Body | Rich and rounded |
| Mouthfeel | Smooth and mellow |
| Finish | Woody, aromatic and lingering |
The dry tea presents an inviting aged-wood fragrance.
As hot water meets the leaves, the distinctive Zhang Xiang aroma becomes more apparent, bringing an aromatic quality reminiscent of camphor-like timber.
The infusion develops a deep reddish-brown colour with a rich, rounded body.
The flavour begins with mellow earth and mature wood, followed by gentle natural sweetness.
Its smooth texture gives the tea a satisfying depth without requiring milk or sugar.
The finish is lingering and aromatic, with woody notes remaining after the sip.
Brewing strength can influence the balance between aroma, earthiness and sweetness.
Camphor, wood and earth are natural tasting descriptions, not ingredients added to the tea.
How to Brew 2010 Zhang Xiang Gushu Shucha
This tea can be enjoyed through repeated Gongfu infusions or brewed in a conventional teapot.
Use fresh water heated to approximately 95–100°C.
Gongfu Brewing
- Warm a 100–120ml gaiwan or small teapot.
- Add approximately 5g of Zhang Xiang Gushu Shucha.
- Heat fresh water to 95–100°C.
- If desired, give the tea a brief rinse and discard the water.
- Steep the first drinking infusion for approximately 10–15 seconds.
- Pour off completely and enjoy.
- Continue with fresh hot water, increasing the steeping time gradually.
Gongfu brewing is especially rewarding for this tea because it allows the aromatic wood, mellow earth and natural sweetness to develop over successive infusions.
Western-Style Brewing
- Warm a 250–300ml teapot or infuser.
- Add approximately 3–4g of tea.
- Heat fresh water to 95–100°C.
- Steep for approximately 2–4 minutes.
- Strain completely and serve.
- Reinfuse the leaves if the flavour remains enjoyable.
For a lighter cup that emphasises aroma, begin with 3g and a two-minute infusion.
For a deeper, fuller-bodied cup, use 4g and steep closer to four minutes.
| Brewing Method | Tea and Water | Suggested Time |
|---|---|---|
| Gongfu – First Infusion | 5g / 100–120ml / 95–100°C | 10–15 seconds |
| Gongfu – Later Infusions | Same leaves, fresh hot water | Increase gradually |
| Western – Lighter Cup | 3g / 250–300ml / 95–100°C | 2 minutes |
| Western – Fuller Cup | 4g / 250–300ml / 95–100°C | 4 minutes |
Brewing tip: Begin with a shorter infusion if you want to focus on the distinctive Zhang Xiang fragrance. Increase the brewing time gradually for a deeper woody-earthy cup.
Zhang Xiang Gushu Shucha vs Other Aged Ripe Puer Teas
Great Tea offers several ripe Puer selections with different vintages, leaf styles and flavour profiles.
| Tea | Distinction | Flavour Character |
|---|---|---|
| 2010 Zhang Xiang Gushu Shucha | 2010 vintage with distinctive camphor-like aroma | Aromatic wood, mellow earth and soft sweetness |
| 2010 Gushu Daye Shu Puer | 2010 vintage with large-leaf Gushu designation | Mature wood, rich earth and a thick, silky body |
| 2015 Premium Palace Shu Puer | Fine-leaf Gong Ting grade in a segmented 50g brick | Cocoa, malt, earth and gentle sweetness |
| 2017 Aged Shu Puer Brick | Compressed 100g ripe Puer brick | Wood, nuts, chocolate and smooth sweetness |
| 1998 Wild Arbor Ripe Puer | 1998 vintage with Menghai and Kunming storage history | Aged wood, forest floor, mellow earth and dried fruit |
Choose Zhang Xiang Gushu Shucha if you enjoy ripe Puer with a more distinctive aromatic-wood character.
For another 2010 ripe Puer, discover our 2010 Gushu Daye Shu Puer.
For a fine-leaf pressed selection, explore our 2015 Premium Palace Shu Puer.
For an older vintage with a deep mature profile, try our 1998 Wild Arbour Ripe Puer.
What Is the Difference Between Shu and Sheng Puer?
Shu and Sheng are two distinct styles of Yunnan Puer tea.
Shu Puer, also called ripe or Shou Puer, undergoes controlled microbial fermentation.
This produces the darker liquor, mellow earthiness and smooth body associated with ripe Puer.
Sheng Puer, also called raw Puer, follows a different processing method.
Young Sheng can offer brighter herbal, floral and fruity flavours, while mature Sheng may develop more complex aged characteristics during storage.
Our 2010 Zhang Xiang Gushu Shucha is a ripe Shu Puer, not a raw Sheng tea.
Its flavour centres on mature wood, mellow earth and a distinctive camphor-like fragrance.
For a contrasting aged raw tea, discover our Rare 1996 Yiwu Old Tree Sheng Puer.
Is Older Ripe Puer Better?
Age can influence the flavour and aroma of ripe Puer, but an older tea is not automatically better.
The original leaf material, fermentation process and storage conditions all contribute to the finished character.
Some younger ripe Puer teas offer a direct, rich and earthy profile.
Mature selections may develop more integrated woody aromas, mellow sweetness and a rounded mouthfeel.
Our 2010 Zhang Xiang Gushu Shucha is valued for its current flavour, particularly its distinctive woody fragrance and smooth earthy depth.
It is ready to enjoy now.
Further storage may change the tea's aroma and flavour, but additional ageing does not guarantee improvement.
Who Will Enjoy Zhang Xiang Gushu Shucha?
This tea is particularly suited to drinkers who enjoy the rich, smooth character of ripe Puer but want to explore a more distinctive aromatic profile.
The Zhang Xiang fragrance adds an interesting dimension to the familiar earthy and woody flavours of Shu tea.
It is also a rewarding choice for tea enthusiasts interested in comparing different vintage Yunnan Puer selections.
Gongfu brewing allows the aroma to develop across repeated infusions, making it especially appealing to those who enjoy slower, more attentive tea sessions.
For everyday drinking, a conventional teapot produces a rich, satisfying cup with mellow earthy depth and gentle sweetness.
Ingredients and Caffeine
100% Yunnan ripe Puer tea leaves (Camellia sinensis).
The camphor-like fragrance is a natural aroma description. Camphor is not an added ingredient.
Wood, earth and sweetness are tasting characteristics of the tea, not added flavourings.
As a tea made from Camellia sinensis, it naturally contains caffeine.
How to Store 2010 Zhang Xiang Gushu Shucha
Store the tea in a clean, dry and odour-free environment away from direct sunlight and excessive moisture.
Keep it away from spices, perfumes, cleaning products and other strongly scented materials.
Protect it from condensation and damp storage conditions.
Use suitable protective packaging to preserve the tea's current aroma and keep the leaves clean.
This 2010 selection is ready to enjoy now for its mature woody fragrance and smooth, mellow flavour.
Further storage may change the tea's character, but it does not guarantee an improvement.
Frequently Asked Questions
What is Zhang Xiang Gushu Shucha?
It is a Yunnan ripe Puer tea with a Gushu old-tree designation and a distinctive camphor-like woody fragrance known as Zhang Xiang.
What does Zhang Xiang mean?
Zhang Xiang (樟香) means camphor fragrance. In tea tasting, it describes an aromatic, woody impression found in some mature Puer teas.
Does Zhang Xiang Puer contain camphor?
No camphor is added. The term describes the tea's natural aroma.
Was this tea stored near camphor trees?
The Zhang Xiang name does not establish a particular storage environment or prove that the tea was kept near camphor trees.
What does Gushu mean?
Gushu means old tree or ancient tree. It is a tea-material designation and does not by itself establish the precise age of individual trees.
What does Shucha mean?
Shucha (熟茶) means ripe Puer tea. It undergoes controlled microbial fermentation and is also called Shu or Shou Puer.
What year is this tea from?
It is identified as a 2010 vintage selection.
Is this a raw or ripe Puer?
It is a ripe Shu Puer, not a raw Sheng Puer.
What does this tea taste like?
It offers aromatic woody notes, mellow earthy depth, gentle natural sweetness and a smooth, lingering finish.
How should I brew Zhang Xiang Shucha?
For Gongfu brewing, use approximately 5g per 100–120ml at 95–100°C and begin with 10–15-second infusions. For Western brewing, use 3–4g per 250–300ml for 2–4 minutes.
Can I brew the leaves more than once?
Yes. The tea is suitable for repeated infusions. Increase the brewing time gradually as the flavour develops.
Does this tea contain caffeine?
Yes. It is made from tea leaves and naturally contains caffeine.
Will it improve with further ageing?
The aroma and flavour may change during storage, but further ageing does not guarantee improvement. This tea is ready to enjoy now.
Discover the Distinctive Aroma of 2010 Zhang Xiang Gushu Shucha
Our 2010 Zhang Xiang Gushu Shucha brings together the rich character of mature Yunnan ripe Puer and a distinctive camphor-like woody fragrance.
Its deep infusion offers mellow earth, aromatic wood, a smooth, rounded body and gentle natural sweetness.
Enjoy it through repeated Gongfu infusions to explore its changing aroma, or prepare a larger pot for a satisfying cup of mature Chinese dark tea.
For another 2010 ripe Puer, discover our 2010 Gushu Daye Shu Puer.
For a convenient pressed tea, explore our 2015 Premium Palace Shu Puer.
For an older vintage, try our 1998 Wild Arbor Ripe Puer.
Browse more Chinese dark teas in our Black and Puer Teas Collection.
Choose your preferred pack and experience the mature, aromatic woody depth of 2010 Zhang Xiang Gushu Shucha.
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