Myanmar lao shu sheng puer (sheng puer from old trees of Myanmar (Burma))

Myanmar Lao Shu Sheng Pu'er (815): Ancient Burmese Trees for Your Gaiwan

The world of tea is not limited to China, and neighboring regions that are part of the cradle of the tea plant offer unique and exciting flavors. Myanmar Lao Shu Sheng Pu'er (缅甸815的茶 - Miǎndiàn 815 de chá) is a prime example. This is loose sheng pu'er (生普洱, Shēng pǔ'ěr), made from very old tea trees aged 300-500 years, growing in Myanmar (Burma), and belongs to the specific cultivar (cultivator) "815".

Myanmar, especially its northern and eastern regions (such as Shan State or Kachin), bordering China's Yunnan Province, is part of the historic range of the wild tea tree ( Camellia sinensis var. assamica ). Vast areas of old and even wild tea forests have been preserved here. Tea from Myanmar, although often processed using technologies similar to those from Yunnan, bears the imprint of a unique terroir - a different soil, climate, ecosystem. This opens up the opportunity to get acquainted with a different expression of the character of sheng pu'er.

Ancient trees (lao shu): 300-500 years old – the legacy of centuries

The stated age of the trees is 300-500 years, which places this tea in the category of extremely rare and valuable. Lao shu (老树, Lǎo shù), or old trees, have a number of advantages:

• Deep Root System: Access unique minerals and nutrients from deep within the soil.
• Accumulated Potential: Trees have accumulated life force over hundreds of years, which is believed to be transferred to the tea leaf.
• Complexity and depth: Teas from older trees tend to have greater complexity of aroma and flavor, a fuller brew, and a longer aftertaste.
• Cha Qi (茶气, Chá qì ): The feeling of tea's energy, its effect on the body and mind, is generally more pronounced in lao shu tea.
• Aging Potential: These raw materials have the best potential for long aging and beautiful flavor transformation.

Cultivator 815 and maocha format

The indication "815" (in the Chinese name - 缅甸815的茶) indicates that this is not just a random collection, but raw material from a specific, identified variety of tea tree. This is a local Burmese variety (landars), isolated as a result of research, which is assigned a number for classification.

The tea is presented in the form of loose sheng pu'er (maocha - 毛茶, Máochá) - raw materials that have undergone basic processing (fixation, twisting, drying in the sun), but not pressed. The maocha format allows you to evaluate the tea in its freshest form or put it into storage/pressing at your discretion.

Taste and aroma

• Aroma: Intense, complex, with wild, forest, floral (orchids, wild flowers), honey and bright fruity (tropical fruits, stone fruits) notes. There are also unique resinous, spicy and mineral nuances characteristic of the Burmese terroir.
• Taste: Powerful, full-bodied, with a distinct structure. Noticeable bitterness and astringency, which should quickly give way to a deep, sweet and long aftertaste (huigan). The taste is multi-layered, revealing notes of fruit, flowers, minerals, camphor and wild herbs.
• Infusion: Thick, dense, oily.
• Cha Qi: Strong, noticeable effect – invigorating, concentrating, warming.

Brewing recommendations

Brewing powerful sheng puer lao shu requires attention:

• Water: 85-95°C. It may be worth starting at a lower temperature to soften the initial intensity.
• Utensils: Gaiwan is preferred for monitoring the process.
• Rinsing: A quick rinse (5-10 seconds) is mandatory.
• Brewing: Start with very short infusions (5-10 seconds), carefully observing the development of flavor. Gradually increase the steeping time.

Storage potential

Coming from old trees, this sheng puer has outstanding potential for long-term aging. If stored properly (in a ventilated place, away from foreign odors, moisture and light), it will transform over decades, becoming deeper, softer and more complex.

Myanmar Lao Shu Sheng Puer "815" is a rare opportunity to explore the world of Puer outside of Yunnan and touch tea from truly ancient trees. The combination of the unique Burmese terroir, the venerable age of the trees (300-500 years) and the specificity of the cultivar "815" offers a powerful, complex and memorable experience. This tea is for sophisticated connoisseurs looking for new horizons of taste, strong Cha Qi and has great potential for collecting and aging.