Sheng Pu-Erh
Nan Nuo Shan
2014 Pest.Free

Premium 93 P.

An exquisite Sheng Pu-Erh, ripened for several years, from the renowned Nan Nuo Shan tea mountain in Yunnan, China. The leaves are hand-picked, carefully roasted, and finally pressed into traditional brick cakes. This tea captivates with its tart notes and full-bodied texture. Ideally suited for continued maturation.
  • Pu-Erh tea specialty, ripened since 2014
  • From one of the top regions for Pu-Erh tea in Yunnan: Nan Nuo Mountain
  • Improving quality over time as a result of maturation
  • Long-lasting: short steeping times allow for 10+ infusions
  • Leaves from 100-200 year-old tea trees
  • From sustainable cultivation without the use of plant protection products


Character Refreshing and invigorating, balmy, notes of camphor, delicately bitter, leather, tobacca, Szechuan pepper, paprika
Tea Garden The Nan Nuo Shan is a mountain in Yunnan with a rich history of tea cultivation
Terroir Xishuangbanna, Yunnan, China
Harvest Spring harvest, March to May, 2014, hand-harvested
Cultivar Yunnan Da Ye Zhong. Tea tree age: 100-200 years
Elevation 1,300-1,800m above sea level
Oxidation/Fermentation Indoor withering, oxidation stopped via wok roasting over a wood fire (kill green), sun-drying, leaf selection, steaming, pressing, air-drying
Organic Cert. Cultivated without the use of plant protection products or synthetic fertilisers
Grade 93/100 p. (Pu-Erh category); Premium
As low as €17.90

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€447.50 / 1kg

Tea Farm

The tea farmers live in the Nan Nuo Shan region of Yunnan and belong to the cultural minority of the Hani. The right to harvest certain tea trees in all Pu-Erh regions is passed on from generation to generation. The tea trees for this tea have likewise been in the hands of farmers for several generations. Pu-Erh tea trees in Yunnan are treated with great respect and therefore not sprayed with herbicides or pesticides.



The mountain as well as the area around Nan Nuo Shan is internationally renowned for high-quality teas and enjoys a very good reputation among lovers of Chinese Pu-Erh.

The flavour profile of Nan Nuo Shan Pu-Erh is fruity and tart with notes of spice and pronounced bitterness. The taste of this tea is reminiscent of paprika, Szechuan pepper and a hint of tobacco.

The tea is ideally suited for further ripening, but is already a delight to drink. After a few more years of maturation, the robust and sharper notes of the tea will give way to a gentler, deeper flavour.


At the end of the production process the leaves are briefly steamed and pressed into traditional forms (cake, brick, mushroom). Historically, this method was developed for practical and logistical reasons. Today, pressing is known to improve the uniformity of fermentation (ripening) of the tea.


Golden yellow

Pu-Erh Tea

Pu-Erh tea is a so-called "post-fermented" tea that, similar to Chinese green tea, is first withered, roasted and then rolled. Traditionally, Pu-Erh is only heated to a relatively low temperature and slowly, gently dried in the open air. Central to the production of Pu-Erh is the period of fermentation after the leaves have been pressed into a cake form. Naturally occurring bacteria cultures grow between the enclosed leaves and produce the desired aroma of the tea over a period of months or years. This process differs from oxidation of black or oolong teas, which is carried out by enzymes of the tea plant itself. Grades of Pu-Erh are typically divided between Sheng Pu-Erh, which is naturally matured for years or even decades, and Shou Pu-Erh, which is quickly ripened. Authentic Pu-Erh are exclusively made from the leaves and buds of local and often wild-growing tea trees in the Chinese province of Yunnan. Vintage Pu-Erh teas from respected terroirs can attain incredibly high prices and even on the Chinese tea market are difficult to obtain.

Laboratory Tests

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements.

Yoshi En

Premium Organic Teas

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.

Cultivation & Processing

The Nan Nuo Mountain Range is located, like most other renowned Pu-Erh tea mountains, far to the south in the Chinese province of Yunnan near the border with Burma/Myanmar and Laos. The mountains reach elevations of 800-1,500m and have a mild climate with warmer winters and moderate summers.

Pu-Erh tea from Nan Nuo Shan enjoys an excellent reputation which is rooted in the excellent growing conditions for the tea trees as well as the long history of tea making in the region. The production of Pu-Erh tea in Nan Nuo Shan can be traced back into the times of the Tang Dynasty (618-907 BCE).

The region is populated by the Hani cultural minority, who share a spiritual connection with the old Pu-Erh trees. As a result of the growing demand for Nan Nuo Shan Pu-Erh, these trees are both the basis of cultural traditions as well as a means of livelihood and financial security. With due respect to the central role that these trees play in their lives, the Hani people carefully attend to the tea trees.


This tea was produced in 2014 and stored for maturation in Guang Zhou, China until 2018. Since 2018 the tea has continued to be ripened under special conditions at Sunday Natural in Berlin.

Centuries-Old Pu-Erh Trees

The tea plants needed for producing Pu-Erh are autochthonous, large-leafed, and wild-grown tea plants. In contrast to generic tea plants grown around the world, this type does not grow as a bush, but rather as a tree that can live for up to thousands of years. Scientific study of the Camellia taliensis suggests that this tree is the common ancestor of all other types of tea. This cultivar is native to the region where China, Vietnam, Laos, and Myanmar meet. This is also where the Chinese province of Yunnan is located, and the history of Yunnan is also intertwined with the first known attempts to cultivate tea. For this reason, Yunnan is often considered the "cradle of all teas". In the tea forest of Yunnan, each tree has an individual character with a different shape and different cultures of moss and fungi. As such, each tree produces its "own" tea. The older the tree, the deeper its roots extend into the earth and into deep layers of rock and stone. These older trees can absorb minerals and trace elements that are passed on to the leaves and buds. The tea made from the buds and leaves of wild-grown older trees is thus rich in minerals and highly desirable.


Brewing Guide

5g or 2 heaped tbsp per 150ml (100°C) water.

Classic Infusions of Pu-Erh:

Multiple infusions at 90-100°C for between 15 and 30 seconds, increasing with each infusion. The first pour is used to open the leaves and is not intended for drinking.


250g: A tea cake traditionally packaged in fine rice paper. Includes a certificate of authenticity and quality (Nei Fei, 内飞).

40g: High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

The ideal teapot for the traditional preparation of long pu-erh tea is a gaiwan. Alternatively, a particularly aromatic tea can be steeped in a yixing teapot made from natural clay.

Recommended Storage

Ideally store in a specially made container made of clay or an airtight, double-coated tea tin. To further ripen the tea, store at room temperature with a controlled humidity of 50-70%.

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