BAI YING DAN ZHU GU SHU MAO CHA
BAI YING ANCIENT SINGLE TREE
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Bai Ying, Wu Liang, Lincang, Yunnan, China
2022 Bai Ying Dan Zhu Gu Shu Mao Cha is a rare raw Pu'Er tea produced from ancient single-tree material in the Bai Ying area of Yunnan, China, a region respected for expressive mountain teas with strong mineral character and ageing potential. Harvested in spring 2022 and processed using traditional sun-dried mao cha methods, this Dan Zhu production highlights the individual character and purity of carefully selected old tree material. The infusion is deep and refined, offering floral-herbal sweetness, pronounced mineral structure, gentle bitterness, and a long, cooling aftertaste with persistent returning sweetness. MORE
AROMA
Exotic fruits, honey
TASTE
Honey, wood, mushrooms
ALTITUDE: 2000 m
VARIETAL: Da Ye Zhong
HARVEST: Spring, 2022
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Bai Ying, Wu Liang, Lincang, Yunnan, China
2022 Bai Ying Dan Zhu Gu Shu Mao Cha is a rare raw Pu'Er tea produced from ancient single-tree material in the Bai Ying area of Yunnan, China, a region respected for expressive mountain teas with strong mineral character and ageing potential. Harvested in spring 2022 and processed using traditional sun-dried mao cha methods, this Dan Zhu production highlights the individual character and purity of carefully selected old tree material. The infusion is deep and refined, offering floral-herbal sweetness, pronounced mineral structure, gentle bitterness, and a long, cooling aftertaste with persistent returning sweetness. MORE
AROMA
Exotic fruits, honey
TASTE
Honey, wood, mushrooms
ALTITUDE: 2000 m
VARIETAL: Da Ye Zhong
HARVEST: Spring, 2022
Because the leaves undergo only the essential stages of Sheng Pu'Er production before pressing or further aging, GU SHU MAO CHA preserves a high concentration of naturally occurring polyphenols, amino acids, minerals, aromatic compounds, and other valuable substances accumulated by the deep-rooted ancient trees.
It is believed that regular consumption of Gu Shu Mao Cha may support cardiovascular health, contribute to the body's natural antioxidant defenses, promote healthy digestion, and enhance mental clarity and focus. Traditionally, ancient tree teas have also been appreciated for their powerful Cha Qi, long-lasting sweetness, mineral richness, and their ability to create a balanced state of physical vitality, calm concentration, and overall well-being.
It is believed that regular consumption of Gu Shu Mao Cha may support cardiovascular health, contribute to the body's natural antioxidant defenses, promote healthy digestion, and enhance mental clarity and focus. Traditionally, ancient tree teas have also been appreciated for their powerful Cha Qi, long-lasting sweetness, mineral richness, and their ability to create a balanced state of physical vitality, calm concentration, and overall well-being.
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
2022 Bai Ying Dan Zhu Gu Shu Mao Cha is an exceptionally limited raw Pu'Er tea produced from ancient single-tree material growing in the Bai Ying area of Yunnan, China. The tea comes from trees located at an altitude of approximately 2000 meters above sea level, where cool mountain climate, persistent mist, and slow vegetation cycles contribute to the concentration and complexity of the leaf material. Due to the rarity of the selected trees and the extremely limited harvest volume, the annual production of this tea is only around 2 kilograms.
This tea was produced from carefully selected spring-harvested leaves processed according to traditional raw Pu'Er production methods, including withering, wok-firing, rolling, and sun-drying. As a Dan Zhu production, the tea emphasizes the individual expression of a specific ancient tree rather than a blended garden profile, allowing a more direct experience of the material’s unique aromatic and structural character. As loose mao cha, the tea remains in its natural and uncompressed form, preserving the purity and transparency of the production.
Compared to larger-scale ancient tree productions, Bai Ying Dan Zhu Gu Shu Mao Cha offers a more focused and highly individual expression of mountain terroir and old tree character. The combination of extreme altitude, ancient tree material, very limited production volume, and traditional processing creates an infusion with remarkable depth, mineral clarity, refined structure, and long-lasting energetic presence. These qualities make this tea especially valuable for experienced tea lovers and collectors interested in rare single-tree raw Pu'Er teas.
TERROIR
Bai Ying is located within the mountainous tea-growing regions of Yunnan province, where ancient tea trees grow in remote forest environments shaped by humid subtropical climate conditions, abundant rainfall, frequent mountain mist, and rich biodiversity. This particular Dan Zhu material comes from trees growing at an altitude of approximately 2000 meters above sea level, where cooler temperatures and slower vegetation cycles contribute to concentrated aromatic development and strong mineral structure. The combination of high elevation, stable humidity, and significant day and night temperature variation supports slow and balanced leaf growth throughout the spring season.
The tea trees growing in this area are old large-leaf Assamica varietals with deep root systems capable of drawing minerals and nutrients from rocky mountain soils. Many ancient trees continue to grow within semi-wild forest ecosystems rather than intensive plantation agriculture, creating healthier ecological conditions and supporting highly complex aromatic expression. The interaction between altitude, forest vegetation, humidity, and mineral-rich terrain contributes to teas with pronounced minerality, floral-herbal freshness, cooling sensations, and persistent returning sweetness.
Compared to lower-altitude tea regions, the terroir of high mountain Bai Ying teas often produces a more focused and energetic profile with stronger mineral definition and greater aromatic clarity. The extreme altitude combined with ancient single-tree material creates teas with remarkable depth, structure, and long-term maturation potential. These environmental conditions are especially important in Dan Zhu productions, where the individual character of the tree and its terroir are expressed with minimal blending influence.
ORGANOLEPTICS
The dry leaf appearance is highly expressive and refined, with long twisted leaves and visible buds showing shades of deep olive, dark green, and muted silver characteristic of carefully selected ancient single-tree material. The aroma of the dry leaves is concentrated and layered, combining floral-herbal freshness with warm minerals, forest honey, dried flowers, and subtle resinous undertones. In a preheated teapot, the tea gradually opens up, the aroma becoming deeper and more focused, revealing notes of mountain flowers, warm stone, ripe fruits, tree bark, and cooling herbal freshness. After a brief rinse, the leaves fully awaken, and the aroma becomes more vibrant and complex, combining floral sweetness with pronounced mineral depth, fresh herbs, light woody nuances, and subtle camphor-like tones. The aroma of the liquor in the empty cup is intense and persistent, showing warm minerals, dried flowers, resin, honeyed sweetness, and remarkable aromatic clarity.
The taste is dense, energetic, and exceptionally structured, with a thick and oily texture developing immediately from the first infusions. Floral-herbal sweetness and fresh mineral notes gradually transition into deeper woody, resinous, and lightly fruity tones supported by elegant bitterness and strong mountain character. The bitterness is clear yet refined, quickly transforming into persistent returning sweetness and powerful cooling sensations characteristic of high-altitude ancient tree raw Pu'Er tea. The mouthfeel remains concentrated, vibrant, and highly layered throughout multiple infusions while maintaining balance and precision. The aftertaste is exceptionally long, cooling, and deeply persistent, with strong salivation and lingering mineral sweetness developing throughout the mouth and throat. In the empty cup after drinking, warm floral notes, minerals, dried herbs, resin, and soft honey sweetness remain with a deep and lasting aromatic finish.
2022 Bai Ying Dan Zhu Gu Shu Mao Cha is an exceptionally limited raw Pu'Er tea produced from ancient single-tree material growing in the Bai Ying area of Yunnan, China. The tea comes from trees located at an altitude of approximately 2000 meters above sea level, where cool mountain climate, persistent mist, and slow vegetation cycles contribute to the concentration and complexity of the leaf material. Due to the rarity of the selected trees and the extremely limited harvest volume, the annual production of this tea is only around 2 kilograms.
This tea was produced from carefully selected spring-harvested leaves processed according to traditional raw Pu'Er production methods, including withering, wok-firing, rolling, and sun-drying. As a Dan Zhu production, the tea emphasizes the individual expression of a specific ancient tree rather than a blended garden profile, allowing a more direct experience of the material’s unique aromatic and structural character. As loose mao cha, the tea remains in its natural and uncompressed form, preserving the purity and transparency of the production.
Compared to larger-scale ancient tree productions, Bai Ying Dan Zhu Gu Shu Mao Cha offers a more focused and highly individual expression of mountain terroir and old tree character. The combination of extreme altitude, ancient tree material, very limited production volume, and traditional processing creates an infusion with remarkable depth, mineral clarity, refined structure, and long-lasting energetic presence. These qualities make this tea especially valuable for experienced tea lovers and collectors interested in rare single-tree raw Pu'Er teas.
TERROIR
Bai Ying is located within the mountainous tea-growing regions of Yunnan province, where ancient tea trees grow in remote forest environments shaped by humid subtropical climate conditions, abundant rainfall, frequent mountain mist, and rich biodiversity. This particular Dan Zhu material comes from trees growing at an altitude of approximately 2000 meters above sea level, where cooler temperatures and slower vegetation cycles contribute to concentrated aromatic development and strong mineral structure. The combination of high elevation, stable humidity, and significant day and night temperature variation supports slow and balanced leaf growth throughout the spring season.
The tea trees growing in this area are old large-leaf Assamica varietals with deep root systems capable of drawing minerals and nutrients from rocky mountain soils. Many ancient trees continue to grow within semi-wild forest ecosystems rather than intensive plantation agriculture, creating healthier ecological conditions and supporting highly complex aromatic expression. The interaction between altitude, forest vegetation, humidity, and mineral-rich terrain contributes to teas with pronounced minerality, floral-herbal freshness, cooling sensations, and persistent returning sweetness.
Compared to lower-altitude tea regions, the terroir of high mountain Bai Ying teas often produces a more focused and energetic profile with stronger mineral definition and greater aromatic clarity. The extreme altitude combined with ancient single-tree material creates teas with remarkable depth, structure, and long-term maturation potential. These environmental conditions are especially important in Dan Zhu productions, where the individual character of the tree and its terroir are expressed with minimal blending influence.
ORGANOLEPTICS
The dry leaf appearance is highly expressive and refined, with long twisted leaves and visible buds showing shades of deep olive, dark green, and muted silver characteristic of carefully selected ancient single-tree material. The aroma of the dry leaves is concentrated and layered, combining floral-herbal freshness with warm minerals, forest honey, dried flowers, and subtle resinous undertones. In a preheated teapot, the tea gradually opens up, the aroma becoming deeper and more focused, revealing notes of mountain flowers, warm stone, ripe fruits, tree bark, and cooling herbal freshness. After a brief rinse, the leaves fully awaken, and the aroma becomes more vibrant and complex, combining floral sweetness with pronounced mineral depth, fresh herbs, light woody nuances, and subtle camphor-like tones. The aroma of the liquor in the empty cup is intense and persistent, showing warm minerals, dried flowers, resin, honeyed sweetness, and remarkable aromatic clarity.
The taste is dense, energetic, and exceptionally structured, with a thick and oily texture developing immediately from the first infusions. Floral-herbal sweetness and fresh mineral notes gradually transition into deeper woody, resinous, and lightly fruity tones supported by elegant bitterness and strong mountain character. The bitterness is clear yet refined, quickly transforming into persistent returning sweetness and powerful cooling sensations characteristic of high-altitude ancient tree raw Pu'Er tea. The mouthfeel remains concentrated, vibrant, and highly layered throughout multiple infusions while maintaining balance and precision. The aftertaste is exceptionally long, cooling, and deeply persistent, with strong salivation and lingering mineral sweetness developing throughout the mouth and throat. In the empty cup after drinking, warm floral notes, minerals, dried herbs, resin, and soft honey sweetness remain with a deep and lasting aromatic finish.
GU SHU MAO CHA
Explore more Gu Shu Mao Cha from the AN SHIM TEA Collection.