Shou Pu-Erh
Bang Wei Gucha
2017 Pest.Free

Super Premium 96 P.

This Shou Pu-Erh is a solid representative of a quality, quickly ripened Pu-Erh: the texture is noticeably viscous and creamy with a flavour reminiscent of raw chocolate and pepper. The tea is directly sourced from the Pu-Erh region in Yunnan, not far from the city of Pu-Erh. The tea is made from quality tea leaves from old trees and is medium fermented.
  • Excellent for those just beginning to become acquainted with the world of Pu-Erh teas
  • High quality at an affordable price
  • Leaves from 100-200 year-old tea trees
  • Sustainably cultivated without the use of plant protection products


Character Raw cacao, sharp pepper and tobacco, fine caramel notes, velvety, refreshing
Tea Garden Bangwei Shan is, alongside Ai Lao Shan, one of the most decorated tea mountains in Pu-Erh, Yunnan
Terroir Pu-Erh, Yunnan, China
Harvest Spring harvest, March to May 2017, hand-harvested
Cultivar Yunnan Da Ye Zhong. Tea plant age: 100-200 years
Elevation 1,700-1,900m above sea level
Oxidation/Fermentation Indoor withering, oxidation stopped via wok roasting (kill green), rolling, sun-drying, 1st leaf selection, piling of the leaves, controlled fermentation (45-60 days), air-drying, 2nd leaf selection, steaming, pressing, air-drying
Organic Cert. Cultivated without the use of plant protection products or synthetic fertilisers.
Grade 96/100 p. (Pu-Erh category); Super Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€572.50 / 1kg

Tea Farm

The tea farmers live in the Bandwei Shan region of Yunnan and belong to the cultural minority of the Lahu. 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.



For an affordable price, this Shou Pu-Erh offers everything one should expect from a quickly fermented tea. Although it does not have the same degree of rich creaminess as premium Shou Pu-Erh teas, this tea has a very pleasant texture that is discernibly thick and full. In addition to the earthy, fermented flavour typical of Shou Pu-Erh teas, this tea has fine caramel and raw cacao notes with a touch of spice.


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.


Dark wine-red

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 area surrounding Bangwei Mountain does not belong to the highly decorated region of Xishuangbanna in the south, but rather the northern region of Pu-Erh. This region is also home to the city of Pu'er, which is named after the tea and was once the trading center for tea in Yunnan as well as an important part of the historical Tea Horse Road. Mount Bangwei is not far from the city.

The Bangwei Mountain and its populace, largely members of the Lahu cultural minority, have a history with tea dating back more than a thousand years. Within the village walls there is even a tea tree estimated to be 1,000 years old attesting to this tradition.


The tea was quickly fermented under carefully monitored conditions over a period of 45-60 days and then pressed into form. This tea was produced in 2017/2018 and stored in Guang Zhou, China. 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 1 heaped tbsp per 150ml (100°C) water.

Classic Pu Erh preparation:

Several infusions at 90-100°C for between 15 and 30 second; The first pour is used to open the leaves and is not intended for drinking. Shou Pu Erh does not become bitter even after a long infusion. For a particularly intense flavor, we recommend infusion times of 2-3 minutes and longer. 


357g: 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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