Dà shù chá

• Type: Can belong to different types of tea: most commonly sheng pu-erh (raw pu-erh), shu pu-erh (ripe pu-erh), red tea (black tea), less frequently white, green or oolong. The type is determined by processing technology, not by the age of the tree.
• Category: High-quality, premium teas. Distinguished as a separate category due to the characteristics of the raw material (age of trees) and its influence on tea characteristics.
• Origin: Historically, and to a greater extent now, Yúnnán Province (云南, Yúnnán), China. This is where the largest number of ancient and old tea trees has been preserved. Also, recently, raw material from old trees is being collected in other regions as well, for example, in Fújiàn Province (福建, Fújiàn), but this is less traditional, and such teas are encountered less frequently.
• Geographic coordinates: Depend on the specific location of raw material collection. In Yunnan, old tea trees are found in the prefectures of Xīshuāngbǎnnà (西双版纳, Xīshuāngbǎnnà), Pu’er (普洱, Pǔ’ěr), Líncāng (临沧, Líncāng) and others.

2. History and Cultural Significance:

• History: In Yunnan Province, tea trees have been growing for many millennia. Local ethnic groups have long collected leaves from wild tea trees and used them as food and medicine. Over time, tea began to be cultivated, but the tradition of collecting raw material from wild and old trees was preserved. In recent decades, with the growing popularity of pu-erhs and other Yunnan teas, tea from old trees (Da Shu) became especially valued and turned into a separate category.

• Name:

  • “Da” (大) - big, large.
  • “Shu” (树) - tree.
  • “Cha” (茶) - tea.

• Cultural significance: Da Shu Cha is not just tea, but a connection with nature, history and traditions. It is valued for its “primordial nature”, “wildness”, “naturalness”. It is believed that old trees, growing in natural conditions, without intensive human intervention, accumulate special energy and strength in their leaves, which they transmit to the tea. For many connoisseurs, Da Shu Cha is an opportunity to touch something ancient, authentic, to taste and smell real tea as it was many centuries ago.

3. Botanical Description and Raw Material:

• Cultivar: For the production of Da Shu Cha, as a rule, large-leaf cultivar Yúnnán Dǎ Yè Zhǒng (云南大叶种, Yúnnán Dàyèzhǒng) and its varieties are used, belonging to the species Camellia sinensis var. assamica. Also, recently, raw material from old trees is being collected in other regions (for example, in Fujian), but this is, as a rule, no longer assamica, but Camellia sinensis var. sinensis.
• Age of trees: The Da Shu category includes tea trees aged, as a rule, from 50-60 to 100 years. Younger plants belong to the category “Xiao Shu” (小树, Xiǎo Shù) - “small trees/bushes”, and older ones - to the category “Gu Shu” (古树, Gǔ Shù) - “ancient trees” (from 100 years and older). The age of the tree affects the chemical composition of the leaves, and therefore the taste, aroma and effect of the tea. The older the tree, the more complex, deep and balanced the tea usually becomes.
  • Important: It is very difficult to accurately determine the age of a tea tree, so estimates are often approximate. Some unscrupulous sellers may overstate the age of trees to raise the price of tea.
• Harvesting: Harvesting occurs mainly in spring, but can also be conducted in summer and autumn. Spring Da Shu Cha is considered the most valuable.
• Picking standard: Depends on the producer and type of tea. They may pick both bud and one-two top leaves, as well as more mature leaves. For premium teas, only the most tender raw material is used.
• Raw material requirements: High. Only healthy, undamaged leaves and buds collected from specific trees are used. Harvesting is done very carefully, by hand.

4. Terroir and Cultivation:

• Yunnan Province: Known for its mountainous terrain, subtropical and tropical climate, fertile soils and great diversity of tea plants.
• Fujian Province: Known for its oolongs, but recently the direction of collecting raw material from wild and old trees is also developing there.
• Growing altitude: Old tea trees grow at altitudes from 1000 to 2300 meters above sea level and higher.
• Soils: Diverse, rich in minerals.
• Climate: Humid, with abundant precipitation, frequent fogs and significant differences between day and night temperatures.
• Ecology: Old tea trees, as a rule, grow in ecologically clean areas, far from industrial centers.
• Biodiversity: Old tea trees often grow surrounded by other plants, forming a balanced ecosystem. This affects the chemical composition of the leaves and gives the tea unique taste and aromatic characteristics.
• Features: The main feature of Da Shu Cha is the age of tea trees and natural conditions of their growth. It is believed that the roots of old trees go deep into the earth, absorbing more minerals and nutrients, which makes the tea more saturated and beneficial. Also, the natural habitat, without the use of fertilizers and pesticides, gives the tea special “wildness” and “purity”.

5. Production Technology:

The production technology of Da Shu Cha depends on the specific type of tea (sheng pu-erh (raw pu-erh), shu pu-erh (ripe pu-erh), red tea (black tea), white, etc.). General principles:

• Minimal intervention: The main task is to maximally preserve the natural properties of the tea leaf given to it by nature.
• Traditional methods: Traditional processing methods, tested by time, are often used.
• Manual work: Many stages of production, especially harvesting and sorting, are performed by hand.

6. Organoleptic Characteristics:

The organoleptic characteristics of Da Shu Cha strongly depend on the specific type of tea (sheng pu-erh (raw pu-erh), shu pu-erh (ripe pu-erh), red tea (black tea), white, etc.), on the age of trees, terroir, harvest season and processing technology. However, some general features can be identified:

• Appearance: Depends on the type of tea. For sheng pu-erhs (raw pu-erhs), large, fleshy leaves, often with down, are characteristic. For shu pu-erhs (ripe pu-erhs) - dark brown leaves. For red teas (black teas) - twisted leaves, often with golden tips.
• Aroma: As a rule, deeper, more complex and persistent than tea from young bushes. The aroma may contain notes of dried fruits, flowers, honey, nuts, wood, spices, earth, old book, camphor etc. The aroma changes depending on the type of tea and age.
• Taste: Rich, saturated, multifaceted, balanced. Often present are sweetness, light astringency or bitterness, long, enveloping aftertaste. The taste also changes depending on the type of tea and age. A characteristic feature is the so-called “wildness” of taste, which is difficult to describe in words, but which distinguishes tea from old trees from plantation tea.
• Liquor color: Depends on the type of tea. For sheng pu-erhs (raw pu-erhs) - from light yellow to amber-brown, for shu pu-erhs (ripe pu-erhs) - dark brown, almost black, for red teas (black teas) - amber-red.
• Spent leaves (wet leaves): Depends on the type of tea. Usually these are whole, elastic leaves.

7. Chemical Composition:

Da Shu Cha, as a rule, is distinguished by a richer chemical composition compared to tea from young bushes:

• Polyphenols: High content of polyphenols, including catechins, theaflavins, thearubigins.
• Amino acids: Rich in amino acids, especially L-theanine.
• Alkaloids: Caffeine, theobromine, theophylline.
• Essential oils: Complex composition of essential oils, determining the multifaceted aroma.
• Vitamins: C, B group, E, K.
• Minerals: Potassium, fluorine, magnesium, manganese, iron, selenium and others.

8. Health Properties:

The health properties of Da Shu Cha are determined by the type of tea (sheng, shu, red tea (black tea), white, etc.) and, as believed, are enhanced due to the age of trees and natural growing conditions. General health properties:

• Powerful antioxidant action: Protects cells from damage by free radicals, slows aging processes, reduces the risk of developing many diseases.
• Tonic effect: Invigorates, improves concentration, relieves fatigue, but acts more gently than coffee.
• Digestion improvement: Stimulates digestion, promotes food assimilation.
• Cardiovascular system: May have a positive effect on the heart and blood vessels.
• Detoxification: Promotes the elimination of toxins from the body.
• Immunity strengthening: Increases the body’s resistance.
• Special energy: Many connoisseurs note the special, powerful effect of tea from old trees on the body and consciousness, the so-called “Cha Qi” (茶氣 - “tea Qi”).

9. Brewing:

The brewing method for Da Shu Cha depends on the specific type of tea. General recommendations:

• Water temperature: For sheng pu-erhs (raw pu-erhs) - 85-95°C, for shu pu-erhs (ripe pu-erhs) - 95-100°C, for red teas (black teas) - 90-95°C, for white teas - 70-85°C.
• Amount of tea: 5-7 grams per 150-200 ml of water.
• Teaware: Gaiwan, clay teapot from Yixing clay, porcelain teaware.
• Process: Warming the teaware, rinsing the tea (for pu-erhs), brewing with short infusions with gradual increase in steeping time.
• Number of infusions: Depends on the type of tea and quality of raw material. Good Da Shu tea withstands multiple brewings (7-10 and more).

10. Storage:

Storage conditions depend on the type of tea. Sheng pu-erhs (raw pu-erhs), like some other types of tea from old trees, are intended for long-term storage and aging. They are stored in a dry, dark, well-ventilated place, in “breathing” containers (ceramics, clay, paper). Shu pu-erhs (ripe pu-erhs), red teas (black teas) and white teas are stored in airtight containers, in a dry, cool, dark place.

11. Price and Counterfeits:

Da Shu Cha belongs to the category of expensive, premium teas. The high price is due to:

• Age of trees: Raw material from old trees is valued much higher.
• Limited quantity: There are not so many old tea trees.
• Complexity of harvesting: Collecting raw material from old trees, especially wild ones, is labor-intensive and often dangerous.
• High quality of raw material: Old trees produce tea with more saturated taste, aroma and powerful effect.
• High demand: Demand for Da Shu Cha is constantly growing.

Due to the high price and popularity on the market, unfortunately, there are many counterfeits and imitations. How to avoid counterfeits:

• Buy only from verified sellers: Look for specialized tea shops with impeccable reputation that value their customers and can provide reliable information about the origin of tea, age of trees, producer.
• Beware of too low prices: Suspiciously low price is almost always a sure sign of a counterfeit. Real Da Shu Cha cannot be cheap.
• Carefully study the appearance: Leaves should be whole, corresponding to the description of a specific type of tea. The presence of a large number of broken leaves, dust, foreign impurities is a sign of low quality.
• Evaluate the aroma: Dry tea should have a characteristic aroma for this type of tea, without foreign impurities.
• Check the liquor: The color of the liquor, taste and aroma should correspond to the description.
• Pay attention to the age of trees: Check information about the age of trees, if indicated. Remember that age is difficult to verify, so trust only verified sources.
• Buy a small amount for testing: Before buying a large batch of expensive tea, take a small amount for testing to evaluate its quality.

12. Interesting Facts:

• Tea “terroirs”: In Yunnan, as in winemaking, the concept of “terroir” is valued - the combination of soil and climatic conditions that affect the taste and aroma of tea. Different mountains, gorges and even individual trees can produce tea with unique characteristics.
• “Wild” tea: Some types of Da Shu Cha are collected from wild tea trees, which makes them even rarer and more valuable.
• Tea and health: In traditional Chinese medicine, tea from old trees is considered especially beneficial for health and longevity.
• Powerful effect: Da Shu Cha, especially sheng pu-erhs (raw pu-erhs), have a strong effect on the body, so they should be drunk with caution, listening to one’s sensations.

13. Famous Da Shu Cha Production Regions in Yunnan:

• Xishuangbanna:

  • Yiwu: One of the most famous and prestigious tea regions, famous for its ancient tea forests. Yiwu sheng pu-erhs (raw pu-erhs) are among the most valuable and sought-after.
  • Lao Ban Zhang: A village known for its powerful, saturated and expensive sheng pu-erh (raw pu-erh) from old trees.
  • Bu Lang Shan: A mountainous area with a large number of old tea trees. Sheng pu-erhs (raw pu-erhs) from Bulangshan are distinguished by strong, astringent taste and powerful effect.
  • Meng Song: Another famous region with ancient tea forests. Valued for balanced taste and aroma.
  • Bada Shan: A mountainous area known for its wild tea trees.
  • Naka: A village where famous sheng pu-erh (raw pu-erh) from old trees is produced, distinguished by complex taste and aroma.
  • Mánzhuān (蛮砖, Mánzhuān): One of the “Six Famous Tea Mountains” of antiquity.
  • Yǐbāng (倚邦, Yǐbāng): Another of the “Six Famous Tea Mountains” of antiquity, known for its mild but saturated sheng pu-erh (raw pu-erh).

• Lincang:

  • Bing Dao: A village famous for its sheng pu-erh (raw pu-erh) from old trees. Tea from Bing Dao is distinguished by high price and is considered one of the best in the region.
  • Xigui: Known for its powerful and aromatic sheng pu-erh (raw pu-erh).
  • Mengku: One of the largest pu-erh production regions in Lincang.

• Pu’er:

  • Jing Mai: A mountainous region with ancient tea gardens.

14. Da Shu Cha and Tea Ceremony:

• Gongfu Cha: Da Shu Cha, especially sheng pu-erhs (raw pu-erhs), are ideally suited for brewing by the Gongfu Cha method - traditional Chinese tea ceremony. This method allows maximally revealing the taste and aroma of tea, as well as enjoying the process itself.
• Teaware: For brewing, it is best to use a gaiwan or small teapot from Yixing clay.
• Pairing with food: Da Shu Cha, as a rule, is not customary to pair with food, so as not to interrupt its taste and aroma. This tea is better drunk separately, enjoying each sip.
• Time of day: Sheng pu-erhs (raw pu-erhs) from old trees are better drunk in the first half of the day due to their tonic effect. Shu pu-erhs (ripe pu-erhs) and red teas (black teas) can be drunk at any time.

15. Development Prospects:

• Growing demand: Demand for Da Shu Cha is constantly growing both in China and abroad.
• Limited supply: The number of old tea trees is limited, and their productivity decreases with age.
• Sustainable development: It is important to preserve ancient tea forests and practice sustainable methods of tea harvesting and production, so that future generations can also enjoy this unique product.
• Protection from counterfeits: With the growing popularity of Da Shu Cha, the problem of counterfeits becomes increasingly relevant. Various authentication methods are being developed, but the best way is to buy tea from verified sellers.

In conclusion:

Da Shu Cha is a unique category of tea that embodies the strength and wisdom of ancient tea trees, the pristine beauty of nature and the richest traditions of tea cultivation in Yunnan Province. This is tea for those who value authenticity, depth of taste and aroma, powerful effect and are ready to embark on a fascinating journey into the world of ancient tea forests. To try real Da Shu Cha means to touch history, feel the connection with nature and get an incomparable tea experience. This is more than just a beverage - it is a whole philosophy, a path of knowing oneself and the surrounding world.