Pu’er 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.

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.

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.

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.

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.

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.

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.

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.

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.

Spring 2016 · 200 g cake

Chunyan · Ancient-Tree Raw Pu’er · Spring 2016

春宴 古树生茶（长守第一款古树纯料生茶，清爽柔和）

Made in spring 2016, Chunyan comes from pruned large old trees belonging to Brother Yang’s family in Wendong Township. The pan-firing was clean and well judged: enough for the green note to recede, without the high-fire aroma that can hinder later transformation. The spent leaves showed no reddening, and there was no pre-fermentation or stray aroma.

The dry leaves are even and covered in golden down, with green and orchid fragrances. Sweetness clings to the tip of the tongue; bitterness and astringency gather beneath it, followed by active salivation. The tea’s energy is clean and rising, and the liquor moves smoothly—an impression of spring grass and birdsong, like arriving at a spring banquet.

Spring 2020 · 200 g cake

Zhubin · Ancient-Tree Raw Pu’er · Spring 2020

竹滨 古树生茶 （易武野放茶，竹叶清香，暗流汹涌，适合久存）

Zhubin means “bamboo shore.” The tea trees grow in varied forms beneath the forest canopy, beside a bamboo grove that moves constantly in the wind. The liquor has an unusual cooling quality, with mint, bamboo and a fragrance reminiscent of oolong. Warmth spreads evenly across the body, while the tea remains full in texture, strongly salivating and sweet in the finish. It is persistent through many infusions and was made with long-term ageing in mind.

Spring 2017 · 200 g cake

Ziya · Purple-Bud Raw Pu’er · Spring 2017

紫芽 普洱生茶（自然变异茶树，花青素含量高）

This naturally mutated purple-bud tea was mixed-picked in Lancang in spring 2017. With storage, its texture has become more supple and its astringency has softened. The tea retains the variety’s distinctive floral fragrance, together with a lightly saline, savoury quality associated in Changshou’s notes with its high anthocyanin content. The liquor is thick and richly layered.

Autumn 2024 ·

Bulang Sour Tea · Autumn 2024

酸茶 布朗族 2024秋

Sour tea is made through a distinctive Bulang fermentation method. Freshly processed leaves are packed into jars and left to ferment, in a process Changshou compares to making pickled vegetables. The result is clean and brisk, with a fresh acidity and clear hawthorn and plum notes, followed by good salivation and returning sweetness. Changshou selected this batch at a Bulang friend’s home for the cleanliness of both the fermentation and the liquor.