LAO SHU BAI MUDAN LAO BAI CHA
OLD TREE WHITE PEONY
WHITE TEA
★ PESTICIDE-FREE GARDENING
Enle, Simao, Yunnan, China
Lao Shu Bai Mudan Lao Bai Cha is an aged white tea from Yunnan, produced from old tea trees and matured over time. The combination of ancient tree material and aging creates a tea with greater depth, structure, and aromatic complexity. It is valued for its smooth texture, honeyed sweetness, and a balanced profile with notes of dried fruit, wood, and gentle herbal nuances. MORE
200 g cake
AROMA
Wood, milky, bakery.
TASTE
Honey, woody, nutty.
ALTITUDE: 1650 m
Cultivar: Qun Ti Zhong
HARVEST: Spring, 2017
WHITE TEA
★ PESTICIDE-FREE GARDENING
Enle, Simao, Yunnan, China
Lao Shu Bai Mudan Lao Bai Cha is an aged white tea from Yunnan, produced from old tea trees and matured over time. The combination of ancient tree material and aging creates a tea with greater depth, structure, and aromatic complexity. It is valued for its smooth texture, honeyed sweetness, and a balanced profile with notes of dried fruit, wood, and gentle herbal nuances. MORE
200 g cake
AROMA
Wood, milky, bakery.
TASTE
Honey, woody, nutty.
ALTITUDE: 1650 m
Cultivar: Qun Ti Zhong
HARVEST: Spring, 2017
White tea technology is one of the oldest tea processing techniques on earth when tea was considered a medicine. White tea is prepared according to a special technology of natural withering and drying, while maintaining its rich internal content with substances such as active enzymes, polyphenols, etc. Due to the special cultivars, climate, quality of the tea leaves, and low level of oxidation, this type of tea provides maximum vitamins and microelements. The highest quality white teas are made from spring young buds and leaves, traditionally dried under the sun.
Chinese traditional medicine claims that white tea has a cooling nature, dissipating heat and reducing fire. White tea strengthens the immune system, reduces the risk of heart disease, lowers blood pressure, prevents the development of cancer cells, and has antioxidant and anti-inflammatory properties. It is considered that after 7 years of ageing, white tea acquires healing properties and could be used as a medicine. The taste develops and becomes richer and deeper.
Chinese traditional medicine claims that white tea has a cooling nature, dissipating heat and reducing fire. White tea strengthens the immune system, reduces the risk of heart disease, lowers blood pressure, prevents the development of cancer cells, and has antioxidant and anti-inflammatory properties. It is considered that after 7 years of ageing, white tea acquires healing properties and could be used as a medicine. The taste develops and becomes richer and deeper.
Learn more about BIOCHEMISTRY OF A TEA LEAF
EASTERN (PIN CHA) ★
Temperature: 80-95 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 90 °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 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!
*When properly stored, this tea gets better with time!
BEST BEFORE: 2 years since production date!
*When properly stored, this tea gets better with time!
Learn more ABOUT TEA STORAGE
ABOUT
Lao Shu Bai Mudan Lao Bai Cha is an aged white tea produced in 2017 in the Enle area of Pu'er, within Yunnan. It is made from the Qun Ti Zhong variety, harvested from old tea trees with an age exceeding 150 years. This material, consisting of buds and young leaves, provides a dense and structured foundation, well suited for long-term aging and gradual transformation.
The production follows the classical white tea method, involving minimal processing without rolling or shaping. After careful harvesting, the leaves undergo controlled withering and slow drying, preserving their internal structure while allowing natural oxidation to develop. Over time, through proper storage, the tea continues to evolve, integrating its components and developing a more mature and stable profile.
As an aged Bai Mudan from ancient tree material, this tea represents a combination of origin, raw material quality, and time. It is valued for its depth, smooth texture, and layered aromatic expression, reflecting both the characteristics of the Qun Ti Zhong variety and the long-term transformation typical of well-stored white tea.
TERROIR
Our Lao Shu Bai Mudan Lao Bai Cha originates from the Enle area of Pu'er, within Yunnan. The region is characterized by a humid subtropical mountain climate, with frequent mist, high humidity, and significant day–night temperature variation. These conditions slow leaf development and support the accumulation of aromatic compounds, contributing to both clarity and structural depth in the tea.
The material is harvested from old tea trees of the Qun Ti Zhong variety, growing in semi-wild environments at moderate to high elevations. These trees develop deep root systems that access a broad spectrum of minerals, while the surrounding forest ecosystem maintains ecological balance. The soils are typically well-drained, slightly acidic, and rich in organic matter, supporting steady growth without excessive vigor and contributing to the density of the leaf structure. Microclimate plays a defining role, with diffused sunlight, persistent cloud cover, and stable humidity moderating photosynthesis. This results in a balanced composition of amino acids and polyphenols, providing both softness and structure in the raw material. Compared to plantation-grown tea, these conditions allow for a more layered and grounded profile.
Another important aspect is the interaction between terroir and time. While the natural environment defines the initial composition of the leaf, long-term storage allows slow transformation of its internal compounds. This process reflects both the depth of Enle terroir and the stability of ancient tree material, resulting in a tea with increased smoothness, integration, and complexity.
ORGANOLEPTICS
The dry leaf consists of a mix of buds and mature leaves, showing a deep olive to brown tone with a slightly open, natural structure, reflecting both ancient tree material and aging. The aroma of the dry leaves is rich and developed, with notes of dried fruit, honey, warm wood, and a soft herbal nuance. In a preheated teapot, the leaves open gradually from the first infusion, releasing a deep and layered aromatic profile, where sweet, woody tones are supported by gentle fruit-like and slightly medicinal notes. As the infusion develops, the aroma becomes more integrated, combining honeyed sweetness with a calm, mature depth and a subtle mineral undertone.
The aroma of the liquor is smooth and complex, with a harmonious combination of dried fruit, light wood, and soft sweetness. The taste is full and rounded, with a medium to full body and a smooth, slightly viscous texture. A pronounced honeyed sweetness forms the core of the profile, supported by notes of dried fruits, light herbal tones, and a very mild, well-integrated astringency. The structure is stable and refined, offering depth without heaviness. The aftertaste is long and warming, with a persistent sweetness and a gentle woody-mineral finish. In the empty cup after drinking, a delicate sweet and aged aroma remains, leaving a deep and composed final impression.
Lao Shu Bai Mudan Lao Bai Cha is an aged white tea produced in 2017 in the Enle area of Pu'er, within Yunnan. It is made from the Qun Ti Zhong variety, harvested from old tea trees with an age exceeding 150 years. This material, consisting of buds and young leaves, provides a dense and structured foundation, well suited for long-term aging and gradual transformation.
The production follows the classical white tea method, involving minimal processing without rolling or shaping. After careful harvesting, the leaves undergo controlled withering and slow drying, preserving their internal structure while allowing natural oxidation to develop. Over time, through proper storage, the tea continues to evolve, integrating its components and developing a more mature and stable profile.
As an aged Bai Mudan from ancient tree material, this tea represents a combination of origin, raw material quality, and time. It is valued for its depth, smooth texture, and layered aromatic expression, reflecting both the characteristics of the Qun Ti Zhong variety and the long-term transformation typical of well-stored white tea.
TERROIR
Our Lao Shu Bai Mudan Lao Bai Cha originates from the Enle area of Pu'er, within Yunnan. The region is characterized by a humid subtropical mountain climate, with frequent mist, high humidity, and significant day–night temperature variation. These conditions slow leaf development and support the accumulation of aromatic compounds, contributing to both clarity and structural depth in the tea.
The material is harvested from old tea trees of the Qun Ti Zhong variety, growing in semi-wild environments at moderate to high elevations. These trees develop deep root systems that access a broad spectrum of minerals, while the surrounding forest ecosystem maintains ecological balance. The soils are typically well-drained, slightly acidic, and rich in organic matter, supporting steady growth without excessive vigor and contributing to the density of the leaf structure. Microclimate plays a defining role, with diffused sunlight, persistent cloud cover, and stable humidity moderating photosynthesis. This results in a balanced composition of amino acids and polyphenols, providing both softness and structure in the raw material. Compared to plantation-grown tea, these conditions allow for a more layered and grounded profile.
Another important aspect is the interaction between terroir and time. While the natural environment defines the initial composition of the leaf, long-term storage allows slow transformation of its internal compounds. This process reflects both the depth of Enle terroir and the stability of ancient tree material, resulting in a tea with increased smoothness, integration, and complexity.
ORGANOLEPTICS
The dry leaf consists of a mix of buds and mature leaves, showing a deep olive to brown tone with a slightly open, natural structure, reflecting both ancient tree material and aging. The aroma of the dry leaves is rich and developed, with notes of dried fruit, honey, warm wood, and a soft herbal nuance. In a preheated teapot, the leaves open gradually from the first infusion, releasing a deep and layered aromatic profile, where sweet, woody tones are supported by gentle fruit-like and slightly medicinal notes. As the infusion develops, the aroma becomes more integrated, combining honeyed sweetness with a calm, mature depth and a subtle mineral undertone.
The aroma of the liquor is smooth and complex, with a harmonious combination of dried fruit, light wood, and soft sweetness. The taste is full and rounded, with a medium to full body and a smooth, slightly viscous texture. A pronounced honeyed sweetness forms the core of the profile, supported by notes of dried fruits, light herbal tones, and a very mild, well-integrated astringency. The structure is stable and refined, offering depth without heaviness. The aftertaste is long and warming, with a persistent sweetness and a gentle woody-mineral finish. In the empty cup after drinking, a delicate sweet and aged aroma remains, leaving a deep and composed final impression.
WHITE TEA
Explore more White Teas from the AN SHIM TEA Collection.