Your shopping cart is empty!
2025 LongSheng Old Myanmar Trees Ripe Pu-erh Tea
The leaf for this tea was harvested in 2021 in the Kokang region (Shan State, Myanmar) from trees over 100 years old. In 2025, it was fermented at the Bafang factory in Menghai.
The aroma is sharp, bright and deep. The profile shows smoky camphor, hazelnut and prune.
The effect of meeting this tea can be compared to a whiff of smelling salts, only in tea terms. Don’t take this literally, I’m just pointing in the direction.
The taste matches the aroma: dense and punchy. Its bright, bold character can easily win you over.
Bitterness, fishiness or sourness are completely absent; instead, there is plenty of oily, earthy depth with camphor and nuts. You won’t find delicate little flowers and fruit here, but a dense, masculine elixir is guaranteed.
The aftertaste brings a light menthol chill that rounds out the picture in a stylish, harmonious way.
State: alertness, focus, energy. I didn’t notice any excess caffeine in it.
To true shou fans, I sincerely recommend trying this tea. At the very least, give it a try…
Reviews (2)
What is the base of its taste and aroma, is it some kind of juniper? :) I drank it for the second time yesterday and still can’t find the words for it.
In the leaf you immediately notice a kind of “coolness,” almost like mint :) Now I understand what camphor in tea is. I think that’s what I like about it.
And the aroma is so deep, I fall into it every time.
This is a really cool tea.
From the very first cups, the effect was so strong that my head started spinning.
I’ve only felt qi this well in a “shou” with Liu Bao 1993, 2008, and possibly the 1996 shou. It even got heavy, but in a good way.
The taste is interesting too.
From the description, I realized what I don’t like in some shou and sheng teas: “smoked camphor” just doesn’t work for me at all.
That’s why I didn’t like the previous 2013 Mae Nam Kun cake. This one has similar notes, but they’re not so exaggerated, more in the background, so they don’t bother me. At the same time, the flavor itself is still very interesting. It’s round, kind of plain, with a rich aftertaste.
But the effect is really the main highlight. It’s definitely a top-tier tea, especially for the price.
Related Products
Even though this cake looks like Chinese pu-erh tea, don’t let a custom-made cover misguide you.
The material for this shu was harvested in the forests of Chiang Rai (northern Thailand) and fer..
$110.00
This pu-erh is the younger brother of our bestselling 2014 MM shu. The same material from 200-year-old purple trees of Myanmar, the same Menghai masters who did the fermentation. They managed to repli..
$105.00
This shu is nothing like the 2013 Mae Nam Khun cake. The only thing they have in common is the quality of the material. Here, as always, we have honest 200–300-year-old Thai trees.
The material for..
$17.50
