Lao Shu Cha Ti Xiang Liu Yi — Aged Ripe Pu-erh Tea, 1980s

A Fully Matured Ripe Pu-erh with Classic Humid Storage Character Lao Shu Cha “Ti Xiang Liu Yi” is a deeply matured Aged Ripe Pu-erh (Shu Pu-erh) representing the unmistakable character of traditional old-school Pu-erh shaped by decades of humid storage. Attributed to the 1980s, this mature tea offers the distinctive aromatic and flavor profile associated with old Ripe Pu-erh of that era: soft and rounded in texture, expressive yet harmonious, with a remarkably persistent finish and pronounced Chen Xiang (陳香) — the characteristic mature fragrance of aged tea. The exact production date cannot be independently established, but its sensory profile displays the distinctive qualities traditionally associated with aged Pu-erh from the 1980s. This is a tea for experienced Pu-erh drinkers and anyone interested in exploring the unmistakable character of traditional humid-stored aged Shu Pu-erh. Traditional Processing & Humid Storage Lao Shu Cha “Ti Xiang Liu Yi” represents an older style of Ripe Pu-erh production, created using traditional methods of humid pile fermentation. Over decades of maturation, humid storage has transformed the tea’s original character, softening its structure and developing the deep, mature aromatic qualities for which old Pu-erh is valued. Rather than the fresher woody and chocolate-like profile often found in younger Shu Pu-erh, this tea expresses a distinctly mature spectrum of balsamic notes, nuts, wood resin, moss, warm spices, and Chen Xiang. Appearance and tasting notes The dry tea consists of relatively small, uniform leaves and tea buds. Its fragrance immediately reveals its considerable maturity. The aroma is humid, soft, and expressive, dominated by a pronounced Chen Xiang aged-tea character. Once brewed, the bouquet becomes beautifully rounded, clean, and harmonious. Warm spicy and balsamic notes form its foundation, accompanied by nuts, aged wood resin, moss, and gentle spices. These elements gradually evolve throughout the tea session rather than appearing all at once. The fragrance is dense, lingering, and expressive while maintaining an unexpected lightness. The liquor is clean, soft, rounded, and juicy, with a remarkably smooth texture characteristic of well-matured Shu Pu-erh. The finish is silky, multidimensional, and exceptionally long, allowing the mature aromatic character to remain on the palate well after each cup. Character and Experience Lao Shu Cha “Ti Xiang Liu Yi” is a classic expression of old-school aged Shu Pu-erh. Its appeal lies not in aggressive strength, but in maturity, texture, depth, and the distinctive transformation created by decades of ageing and humid storage. It develops slowly across multiple infusions, revealing different proportions of balsamic warmth, nuts, wood resin, moss, spices, and mature Chen Xiang as the leaves continue to open. This makes it particularly suitable for long, unhurried tea sessions, where its evolution can be appreciated from infusion to infusion. An excellent choice for experienced Pu-erh enthusiasts who appreciate the distinctive character of traditionally stored mature teas. Lao Shu Cha pleasantly warms the body, refreshes and centers perception, and creates a gentle sense of clarity, lightness, and inner harmony. How to brew Gongfu Style • Porous clay teapot suitable for aged Pu-erh or thick-walled porcelain teaware • Water temperature: 95–98°C (203–208°F) • Tea-to-water ratio: 4–5 g per 100 ml • A quick rinse with hot water before the first infusion is recommended • Begin with short infusions of approximately 5–15 seconds • Gradually increase subsequent infusions by approximately 10–20 seconds • Enjoy approximately 7–9 infusions, observing how the mature aromatic profile develops throughout the session. Western Style • Porcelain or glass teapot • Water temperature: 95–98°C (203–208°F) • Tea-to-water ratio: 8–10 g per 1 litre • Warm the teapot thoroughly with hot water before adding the tea • Pour in water at the recommended temperature and close the lid • Steep for approximately 4–5 minutes before serving. Origin • Tea: Lao Shu Cha “Ti Xiang Liu Yi” • Type: Aged Ripe Pu-erh Tea (Shu Pu-erh) • Era: Attributed to the 1980s • Exact Production Date: Unknown • Form: Loose Leaf • Storage: Traditional Humid Storage • Leaf Grade: Small leaves and tea buds • Profile: Chen Xiang • Balsamic Notes • Nuts • Wood Resin • Moss • Spices • Character: Mature • Soft • Rounded • Silky • Complex • Processing: Traditional humid pile fermentation followed by long-term ageing