Lu Da Shu 2006

For lovers of strong yet beginner-friendly aged Sheng.

This Sheng Pu’er is a blend of 60% Laobanzhang, 25% Bada, and 15% Mengsong material, masterfully composed by none other than Pak Shui Ching, the “Godfather of Pu’er,” in 2006. After two decades of storage in Hong Kong, it stands as a prime example of his blending philosophy: using the strengths of each ingredient to create a tea whose balance and depth would be difficult—if not impossible—to achieve with single-origin material alone.

Rarely do you find an aged Sheng Pu’er with such a clear, uncompromising character. From the very first fragrances rising out of the warmed brewing vessel, this tea draws you into an ancient root cellar: roughly dressed stone walls, an earthen floor, seasoned wood stacked along one side, and the year’s harvest of winter apples resting on the other. These notes remain remarkably consistent in both the wet leaves and the full-bodied, smooth liquor, creating a harmonious and deeply inviting experience.

Despite its undeniable strength, this tea is surprisingly approachable, making it an excellent introduction to the world of aged Hong Kong-stored Sheng Pu’er. We have only a very limited quantity available, sourced directly from Pak Shui Ching during our recent tea tour.

Written by Sven

The tea master

Pak Shui Ching, born in Anxi, Fujian, in 1955, is one of the most influential figures in the world of aged Pu’er. Known as the “Godfather of Pu’er,” he has shaped the modern appreciation of aged sheng through his work as a collector, blender, and guardian of Hong Kong’s traditional Pu’er storage culture.

His extraordinary collection fills whole building floors and includes two tongs of the oldest known Pu’er in existence, dating back to 1885. Yet Pak Shui Ching’s importance lies not only in what he has collected, but also in what he has created: carefully composed blends that bring together strength, fragrance, structure, and aging potential.

Recognized among the “Top Ten Outstanding Pu’er Tea Figures in the World,” Pak Shui Ching continues to represent Pu’er not merely as a beverage, but as a living cultural heritage shaped by time, craftsmanship, and careful preservation.

Sourcing Lu Da Shu 2006

Gabriele first tasted Lu Da Shu some years ago during his initial visit to Pak Shui Qing in Hong Kong (see video below). Although deeply impressed by the tea, he ultimately decided not to source it for Nannuoshan because of its exceptionally high price.

In 2026, on the occasion of the tea’s 20th anniversary, we returned to Pak Shui Qing with a group of twelve customers at the end of a tea journey through China and Hong Kong. I, Sven, was part of the group and, together with several fellow travelers, could not resist buying a cake for my personal collection. It was undeniably expensive—but it was also undeniably extraordinary.

The enthusiasm of the group confirmed that this tea deserved a place in the Nannuoshan collection. That experience convinced Gabriele that it was time to share Lu Da Shu with a wider audience. We are delighted that you can now enjoy this remarkable tea as well.