ZAO CHUN LAO SHU TOU CAI DIAN HONG
EARLY HARVEST OLD TREE YUNNAN RED TEA
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Badashan, Mengai, Xishuangbanna, Yunnan, China
Zao Chun Lao Shu Tou Cai Hong Cha is a high-grade Chinese red tea from Yunnan Province, produced from early spring harvest of ancient tea trees. It is made from the first picking of the season, using carefully selected large-leaf material that undergoes controlled oxidation to preserve clarity and depth. The infusion is rich and structured, offering pronounced sweetness, layered fruit notes, and a smooth, full-bodied texture. MORE
AROMA
Caramel, chocolate, dough
TASTE
Bread, nut, cacao
250 years old trees
ALTITUDE: 1650 m
CULTIVAR: Qun Ti Zhong
HARVEST: Early spring, 2025
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Badashan, Mengai, Xishuangbanna, Yunnan, China
Zao Chun Lao Shu Tou Cai Hong Cha is a high-grade Chinese red tea from Yunnan Province, produced from early spring harvest of ancient tea trees. It is made from the first picking of the season, using carefully selected large-leaf material that undergoes controlled oxidation to preserve clarity and depth. The infusion is rich and structured, offering pronounced sweetness, layered fruit notes, and a smooth, full-bodied texture. MORE
AROMA
Caramel, chocolate, dough
TASTE
Bread, nut, cacao
250 years old trees
ALTITUDE: 1650 m
CULTIVAR: Qun Ti Zhong
HARVEST: Early spring, 2025
RED (BLACK) TEA is one of the most widely consumed and appreciated tea categories in the world. Due to its high level of oxidation and carefully controlled production process, this type of tea develops a rich concentration of aromatic compounds while preserving valuable polyphenols, vitamins, minerals, amino acids, and antioxidants that contribute to both its distinctive flavor and beneficial properties.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
WILD TEA
Wild tea refers to plants that grow naturally in the forest or mountains without human planting, pruning, or care. These trees are very old, deeply rooted in the earth, and part of a diverse natural ecosystem. These are tall, old trees, some more than 100, 300, or even 1000+ years old, rooted deep into mineral-rich soil, thriving in diverse ecosystems. Wild tea trees grow tall and strong, with roots reaching deep into the earth. This allows them to absorb various minerals, creating complex, full-bodied flavors that change with each harvest. Growing in remote forests, these trees are untouched by pesticides or fertilizers. Many tea lovers say wild teas carry a unique energy, a grounding, calming, and sometimes uplifting presence. This is believed to be the "Qi" of the mountains, the life force of ancient trees, passed into the leaves. Wild tea is often high in antioxidants, polyphenols, and minerals. Because these trees grow slowly and absorb nutrients naturally, their leaves produce clean, nourishing brews that are gentle on the body but rich in effect.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
Zao Chun Lao Shu Tou Cai Hong Cha is a high-grade Chinese red tea from Yunnan Province, produced from early spring material harvested at an altitude of around 1650 meters. The name reflects its origin from the first picking of the season, where only the initial flush of leaves is selected to ensure maximum concentration of nutrients and aromatic compounds. This early harvest, combined with high-altitude conditions, results in a tea with clarity, structure, and refined depth.
The raw material comes from approximately 250-year-old tea trees growing in a natural environment, where deep root systems contribute to a rich and balanced chemical composition in the leaves. The use of Qun Ti Zhong, a traditional seed-propagated population of tea plants, adds further complexity, as genetic diversity within the cultivar allows for a broader and more nuanced aromatic expression. This combination of ancient trees and heterogeneous plant material is highly valued for producing teas with individuality and character.
Production follows the classic red tea method, including withering, rolling, full oxidation, and drying, with careful attention given to preserving the integrity of the early spring leaves. The result is a tea that reflects both the strength of ancient tree material and the precision of processing, offering a stable and expressive profile appreciated by experienced tea lovers.
TERROIR
Zao Chun Lao Shu Tou Cai Hong Cha is sourced from the mountainous area of Badashan, Menghai, Yunnan Province, at an elevation of around 1650 meters. The region is characterized by a warm, humid subtropical climate with frequent mist, abundant rainfall, and noticeable day and night temperature variation. These conditions support slow and balanced growth, particularly during the early spring harvest, allowing the leaves to accumulate a high concentration of aromatic and structural compounds.
The tea trees, approximately 250 years old, grow in a semi-wild environment with minimal intervention, developing deep root systems that access mineral-rich soils. This contributes to a greater density of soluble substances in the leaves, resulting in depth, viscosity, and stability in the infusion. The presence of Qun Ti Zhong, a seed-grown plant population, adds further complexity, as natural genetic diversity enhances the range of aromatic expression.
The combination of altitude, ancient tree material, and the ecological richness of Badashan defines a terroir that produces teas with both strength and refinement. The environment supports a balanced profile where intensity is moderated by clarity, allowing for consistent development and a long, stable presence across multiple infusions.
ORGANOLEPTICS
The dry leaf appearance is bold and textured, with medium to large twisted leaves in dark brown tones and occasional golden tips. The aroma of the dry leaves is rich and deep, with notes of dried fruit, cocoa, and a warm, slightly woody sweetness. In a preheated teapot, the tea gradually opens, and the aroma becomes more layered and expressive, revealing honey, baked fruit, and gentle spice nuances with a rounded, full character. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and structure, combining dark honey, ripe fruit, and a soft malty warmth.
The aroma of the liquor in the empty cup is dense and lingering, with pronounced notes of dried fruit, cocoa, and warm sweetness. The taste is full-bodied and smooth, with a thick, slightly viscous texture and a well-defined structure. From the first sips, a deep natural sweetness emerges, supported by rich fruit tones and a mild malty base, with very low astringency. The profile remains stable and complex, offering both intensity and balance throughout multiple infusions. The aftertaste is long and warming, leaving a persistent sweetness and a subtle mineral sensation. In the empty cup after drinking, deep notes of honey, dried fruit, and light cocoa remain, with a soft, lingering sweetness.
Zao Chun Lao Shu Tou Cai Hong Cha is a high-grade Chinese red tea from Yunnan Province, produced from early spring material harvested at an altitude of around 1650 meters. The name reflects its origin from the first picking of the season, where only the initial flush of leaves is selected to ensure maximum concentration of nutrients and aromatic compounds. This early harvest, combined with high-altitude conditions, results in a tea with clarity, structure, and refined depth.
The raw material comes from approximately 250-year-old tea trees growing in a natural environment, where deep root systems contribute to a rich and balanced chemical composition in the leaves. The use of Qun Ti Zhong, a traditional seed-propagated population of tea plants, adds further complexity, as genetic diversity within the cultivar allows for a broader and more nuanced aromatic expression. This combination of ancient trees and heterogeneous plant material is highly valued for producing teas with individuality and character.
Production follows the classic red tea method, including withering, rolling, full oxidation, and drying, with careful attention given to preserving the integrity of the early spring leaves. The result is a tea that reflects both the strength of ancient tree material and the precision of processing, offering a stable and expressive profile appreciated by experienced tea lovers.
TERROIR
Zao Chun Lao Shu Tou Cai Hong Cha is sourced from the mountainous area of Badashan, Menghai, Yunnan Province, at an elevation of around 1650 meters. The region is characterized by a warm, humid subtropical climate with frequent mist, abundant rainfall, and noticeable day and night temperature variation. These conditions support slow and balanced growth, particularly during the early spring harvest, allowing the leaves to accumulate a high concentration of aromatic and structural compounds.
The tea trees, approximately 250 years old, grow in a semi-wild environment with minimal intervention, developing deep root systems that access mineral-rich soils. This contributes to a greater density of soluble substances in the leaves, resulting in depth, viscosity, and stability in the infusion. The presence of Qun Ti Zhong, a seed-grown plant population, adds further complexity, as natural genetic diversity enhances the range of aromatic expression.
The combination of altitude, ancient tree material, and the ecological richness of Badashan defines a terroir that produces teas with both strength and refinement. The environment supports a balanced profile where intensity is moderated by clarity, allowing for consistent development and a long, stable presence across multiple infusions.
ORGANOLEPTICS
The dry leaf appearance is bold and textured, with medium to large twisted leaves in dark brown tones and occasional golden tips. The aroma of the dry leaves is rich and deep, with notes of dried fruit, cocoa, and a warm, slightly woody sweetness. In a preheated teapot, the tea gradually opens, and the aroma becomes more layered and expressive, revealing honey, baked fruit, and gentle spice nuances with a rounded, full character. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and structure, combining dark honey, ripe fruit, and a soft malty warmth.
The aroma of the liquor in the empty cup is dense and lingering, with pronounced notes of dried fruit, cocoa, and warm sweetness. The taste is full-bodied and smooth, with a thick, slightly viscous texture and a well-defined structure. From the first sips, a deep natural sweetness emerges, supported by rich fruit tones and a mild malty base, with very low astringency. The profile remains stable and complex, offering both intensity and balance throughout multiple infusions. The aftertaste is long and warming, leaving a persistent sweetness and a subtle mineral sensation. In the empty cup after drinking, deep notes of honey, dried fruit, and light cocoa remain, with a soft, lingering sweetness.
RED (BLACK) TEA
Explore more Red (Black) Teas from the AN SHIM TEA Collection.
CHINA CLASSICS
Try one of the best Chinese classics from AN SHIM TEA COLLECTION