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 shu fans, I sincerely recommend trying this tea. At the very least, give it a try…

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