Tea collection · 普洱

Pu’er Tea

Changshou’s Pu’er ranges from young raw teas made in forest gardens to older cakes and ripe teas that have had years to settle. The collection is less about one house style than about how different Yunnan places, seasons and ways of making reveal themselves with time.

Raw and ripe Pu’er from Yunnan, chosen as much for how they change in storage as for how they taste when young.

See the teas

Cunqing raw Pu’er cake and dry leaf from Changshou’s product photographs

Current selection

Teas in this collection

Availability changes with the season. Use the enquiry button to ask about a specific tea.

Fermented 2020 · pressed 2023 · 357 g cake

Fengzhou · Ripe Pu’er

丰舟 · 春茶熟茶

Spring material from Banpen was fermented in 2020, then left loose for three years before its 2023 pressing. That rest helped the pile aroma recede, leaving a clean, dense, glutinous liquor that can also be simmered after steeping.

The 2020 Banpen spring material was wet-pile fermented, then deliberately kept loose until 2023 so fermentation aroma and heat could dissipate before pressing. Compared with the earlier Fengzhou, the spring blend was chosen for greater clean sweetness while keeping Bulang depth and bitterness. After many infusions the spent leaf can be boiled, opening red-date sweetness, rice-soup thickness, and the woody, medicinal notes that emerge with storage.

Origin: Banpen Village, Bulang Mountain · Menghai
In the cup: Red date · rice soup · wood · deep sweetness
Availability: Contact for current price

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Spring 2016 · 200 g cake

Daqing · Ancient-Tree Raw Pu’er

大庆 · 古树生茶

Changshou’s first tea came from a nearly abandoned mountain village where Changshou stayed and worked for a month, often without power. Tea trees reclaimed by the forest produced a concentrated tea that now shows smoke, sweet depth, a long throat finish, and emerging camphor fragrance.

The leaf came from old trees that had been left for decades as residents moved closer to town and mixed forest reclaimed the former gardens. Changshou stayed in the village and worked the tea from fresh leaf through its making. A decade of storage now lets the original mountain character meet transformation: smoke has integrated, sweetness is more concentrated, and cool camphor-like fragrance is beginning to appear.

Origin: Wendong, Lancang County · Yunnan
In the cup: Smoke · concentrated sweetness · camphor · cool finish
Availability: Limited older stock · enquire

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Spring 2022 / 2023 · 200 g cake

Cunqing · Forest Ancient-Tree Raw Pu’er

存青 · 森林古树生茶

Reaching these three small plots takes roughly forty minutes by tractor and another half-hour on foot, beyond phone signal near Laos and the traces of an old Wa settlement. The liquor is pure and fine-textured, with complex flowers and a cooling finish.

The tea comes from three small plots enclosed by state forest near the Laos border, where the traces of an old Wa settlement remain under the trees. Changshou values Cunqing less for force than for purity: complex flowers like rain-soaked magnolia, a fine and clear texture, a slight bitter base, and a cool, spacious finish. It has enough liveliness to drink young and enough structure to keep changing in storage.

Origin: Yiwu forest near the Laos border · Yunnan
In the cup: Honey cake · jasmine · orchid · fresh cream
Availability: Ask which year is available

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Spring 2017 · 200 g cake

Dongguo · Ancient-Tree Raw Pu’er

懂过 · 古树生茶

Hand-fired pure ancient-tree material from deep mountain gardens. Powerful in its youth, it combines clean liquor, clear aroma, and strong structure with promising long-term transformation.

Dongguo sits on Mengku’s western side and is known for substantial material and a strong bitterness when young. This lot uses pure ancient-tree leaf from deeper mountain gardens and is hand-fired. Its structure can feel stern at first, but the liquor is clean and fragrant, with sweetness returning after the bitterness and the depth to reward patient ageing.

Origin: Dongguo Village, western Mengku · Yunnan
In the cup: Clean fragrance · substantial bitterness · sweet return
Availability: Limited older stock · enquire

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2013 leaf · fermented 2020 · 200 g cake

Chengyuan · Aged Yiwu Ripe Pu’er

澄渊 · 易武熟茶

A medium fermentation of aged Yiwu sun-dried maocha, pressed in 2021. The tea is sweet, clear, and rounded, with the fine water texture associated with Yiwu and a deep, transparent character—the meaning of Chengyuan.

The starting material was Yiwu sun-dried maocha from 2013. It was given a medium wet-pile fermentation in 2020 and pressed the following year, so aged raw material and deliberate microbial fermentation overlap in the cup. The result is unusually clear for a ripe tea: date, glutinous rice, wood, herbs, and milk sit inside the fine, sweet water texture associated with Yiwu.

Origin: Yiwu, Xishuangbanna · Yunnan
In the cup: Red date · sticky rice · wood · herbs · milk
Availability: Contact for current price

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2006 leaf · fermented 2019 · 250 g brick

Yingzhuan · Aged Yellow-Leaf Ripe Pu’er

盈转 · 易武老黄片熟茶

A rare ripe Pu’er fermented from already-aged huangpian leaves. Natural ageing and pile fermentation meet in a layered, mellow sweetness. Use boiling water and longer steeps; the spent leaf can be simmered twice.

Yingzhuan begins with coarse old yellow leaves from Yiwu made in 2006, then stored before wet-pile fermentation in autumn 2019 and pressing in spring 2020. Because the leaf is large and mature it needs genuinely boiling water and can take longer steeps. Natural ageing and later fermentation produce a compound profile of medicinal herbs, red date, rice soup, and mellow sweetness; the leaf remains useful for simmering after ten or more infusions.

Origin: Yiwu · Yunnan
In the cup: Medicinal herbs · red date · rice soup · honeysuckle
Availability: Contact for current price

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Rencai · Selected Ancient-Tree Raw Pu’er

Spring 2020 · 200 g cake

Rencai · Selected Ancient-Tree Raw Pu’er

荏采 · 古树生茶

Made from individually selected, healthy trees in ecologically strong gardens. The tea is pure and focused, gently warming, broad in the mouth and throat, and structured for continued ageing.

For Rencai, Changshou selects healthy, well-grown large trees from ecologically stronger parts of the Sanheshe gardens rather than treating the whole village as one uniform origin. Careful picking and careful making preserve a pure, concentrated fragrance and an unusually open feeling from mouth to throat. The tea is gently warming, broad in the body, and made with continued ageing in mind.

Origin: Sanheshe, Yiwu · Yunnan
In the cup: Pure fragrance · even body · soft, lasting finish
Availability: Contact for current price

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Xingshen · Forest Ancient-Tree Raw Pu’er

Spring 2019 / 2020 / 2022 · 200 g cake

Xingshen · Forest Ancient-Tree Raw Pu’er

行深 · 古树生茶

Old, unpruned trees grow among walnut and banana, white flowers, ferns, and deep leaf humus rather than in a cleared plantation. The liquor is pure, concentrated, fruit-rich, and vividly alive—one of the clearest expressions of Changshou’s approach.

The garden is not cleared into rows: tall, unpruned tea trees share deep leaf litter with walnut, banana, ferns, flowering trees, birds, and the surrounding forest. The tea is dense yet clear, with fruit, sustained salivation, and sweetness returning deep in the throat. Its feeling spreads like mist, wind, and rain around the body—an expression of the garden’s vitality rather than the prestige of a famous village name.

Origin: Wild-grown Yiwu forest · Yunnan
In the cup: Rich fruit · spring water · deep sweetness · cooling energy
Availability: Ask which vintage is available

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Spring 2017 · 200 g cake

Fenghe · Blended Raw Pu’er

风荷 · 拼配生茶

Changshou’s first raw blend combines Dongguo’s depth with Baka’s balance and Bangmu’s energetic finish. Nearly forty percent is ancient-tree material, giving the cake both early harmony and long ageing potential.

The blend was constructed rather than mixed for convenience. Dongguo provides depth and ageing material but can be bitter and unbalanced when young; Baka contributes a more even aroma and liquor; Bangmu adds lively returning sweetness and energy. By adjusting those components before pressing, Changshou aimed for a tea that already has coherence while retaining enough structure—nearly forty percent ancient-tree material—to reward long storage.

Origin: Dongguo, Bangmu, and Baka · Mengku
In the cup: Floral lift · strong sweet return · balanced structure
Availability: Limited older stock · enquire

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Get in touch.

Ask us about our tea, pottery, or visiting the tea house in Shaxi.

Email: 273418348@qq.com
WeChat: lv016958
Visit: Changshou Tea House, No. 49 Sideng Street, Shaxi Old Town, Jianchuan County, Dali, Yunnan, China
云南省大理州剑川县沙溪古镇寺登街49号长守茶室
Please contact us before visiting.

Pu’er Tea

Teas in this collection

Fengzhou · Ripe Pu’er

Daqing · Ancient-Tree Raw Pu’er

Cunqing · Forest Ancient-Tree Raw Pu’er

Dongguo · Ancient-Tree Raw Pu’er

Chengyuan · Aged Yiwu Ripe Pu’er

Yingzhuan · Aged Yellow-Leaf Ripe Pu’er

Rencai · Selected Ancient-Tree Raw Pu’er

Xingshen · Forest Ancient-Tree Raw Pu’er

Fenghe · Blended Raw Pu’er

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Notes from Changshou