BAI YING GU SHU MAO CHA
BAI YING ANCIENT TREES
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Baiyingshan, Lincang, Yunnan, China
2019 Bai Ying Gu Shu Mao Cha is an aged Sheng Pu'Er tea produced from ancient tea trees growing in the Baiyingshan area, a region known for expressive mountain teas with strong ageing potential. Harvested in 2019 and naturally aged over several years, this mao cha has gradually developed greater depth, smoothness, and aromatic complexity while preserving the vitality of traditional sun-dried Pu'Er tea. The infusion is rich and balanced, offering mature floral-herbal notes, woody-mineral depth, soft sweetness, gentle bitterness, and a long, warming aftertaste. MORE
AROMA
Exotic fruits, honey
TASTE
Honey, wood, mushrooms
ALTITUDE: 2000 m
VARIETAL: Da Ye Zhong
HARVEST: Spring, 2019
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Baiyingshan, Lincang, Yunnan, China
2019 Bai Ying Gu Shu Mao Cha is an aged Sheng Pu'Er tea produced from ancient tea trees growing in the Baiyingshan area, a region known for expressive mountain teas with strong ageing potential. Harvested in 2019 and naturally aged over several years, this mao cha has gradually developed greater depth, smoothness, and aromatic complexity while preserving the vitality of traditional sun-dried Pu'Er tea. The infusion is rich and balanced, offering mature floral-herbal notes, woody-mineral depth, soft sweetness, gentle bitterness, and a long, warming aftertaste. MORE
AROMA
Exotic fruits, honey
TASTE
Honey, wood, mushrooms
ALTITUDE: 2000 m
VARIETAL: Da Ye Zhong
HARVEST: Spring, 2019
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
Bai Ying is a mountain tea-growing area in Yunnan known among experienced tea lovers for raw Pu'Er teas with strong structure, balanced sweetness, and excellent ageing potential. Teas from this region are often appreciated for their expressive mountain character, mineral depth, and the way they gradually develop greater softness and complexity over time. Compared to very young raw Pu'Er teas that may emphasize freshness and intensity, aged Bai Ying material tends to present a more integrated and rounded profile while maintaining clarity and energetic character.
This 2019 Bai Ying Gu Shu Mao Cha was produced from spring-harvested leaves collected from ancient tea trees and processed according to traditional raw Pu'Er production methods. After harvesting, the leaves underwent withering, wok-firing, rolling, and sun-drying before being stored and naturally aged over several years. As loose mao cha, the tea remains in its uncompressed form, allowing the evolution of the material and the influence of ageing to be experienced with greater transparency and precision.
Over time, the tea has gradually developed deeper woody-mineral tones, softer bitterness, and a more integrated aromatic structure while preserving the vitality characteristic of high-quality ancient tree Sheng Pu'Er tea. The combination of old tree material, traditional processing, and several years of natural ageing creates an infusion with mature complexity, smooth texture, and long-lasting aftertaste. These qualities make aged Bai Ying mao cha especially attractive for tea practitioners interested in observing the early developmental stages of naturally aged raw Pu'Er tea.
TERROIR
Bai Ying is located within the mountainous tea-growing regions of Yunnan province, where ancient tea trees grow in forested environments shaped by humid subtropical climate conditions, frequent mountain mist, abundant rainfall, and rich biodiversity. The region is characterized by mineral-rich soils, stable humidity, and significant day and night temperature variation, conditions that support slow and balanced leaf development. These environmental factors contribute to the depth, structure, and ageing potential associated with teas from this area.
The tea trees growing in Bai Ying are primarily old large-leaf Assamica varietals with deep root systems capable of drawing minerals and nutrients from the surrounding mountain terrain. Many ancient trees continue to grow in semi-wild ecosystems integrated with native forest vegetation rather than intensive plantation agriculture. This ecological balance supports more complex aromatic development and contributes to teas with layered sweetness, woody-mineral depth, floral-herbal character, and stable energetic structure.
Compared to softer and more overtly sweet regions such as Bing Dao or Yiwu, the terroir of Bai Ying often produces teas with a slightly firmer mountain profile and more pronounced mineral presence. At the same time, the teas maintain balance and refinement, especially after several years of natural ageing. The interaction between ancient tree material, mountain climate, forest biodiversity, and traditional sun-dried processing creates teas capable of developing significant aromatic and structural complexity over time.
ORGANOLEPTICS
The dry leaf appearance is mature and expressive, with twisted leaves and visible buds showing darker olive, brown, and muted silver tones developed through several years of natural ageing. The aroma of the dry leaves is deep and balanced, combining notes of dried flowers, warm wood, medicinal herbs, forest honey, and soft mineral nuances. In a preheated teapot, the tea gradually opens up, the aroma becoming warmer and more integrated, revealing notes of dried fruits, tree bark, resin, autumn leaves, and subtle herbal sweetness. After a brief rinse, the leaves fully awaken, and the aroma becomes smoother and more layered, combining woody-mineral depth with mature floral tones, light camphor freshness, honeyed sweetness, and gentle earthy undertones. The aroma of the liquor in the empty cup is warm and persistent, showing dried fruits, aged wood, minerals, medicinal herbs, and delicate sweetness with remarkable depth and stability.
The taste is smooth, dense, and well-rounded, with a mature texture and balanced structure developed through natural ageing. From the first infusions, soft sweetness and woody-herbal notes emerge, gradually transitioning into deeper mineral, dried fruit, medicinal, and lightly resinous tones characteristic of aged raw Pu'Er tea. The bitterness is gentle and highly integrated, supporting the structure without sharpness, while the mouthfeel remains thick, soft, and calming throughout the session. The aftertaste is long, warming, and persistent, with returning sweetness, cooling sensations, and steady salivation gradually developing in the mouth and throat. In the empty cup after drinking, warm notes of dried fruits, medicinal herbs, aged wood, minerals, and soft honey sweetness remain with a deep and lasting aromatic finish.
Bai Ying is a mountain tea-growing area in Yunnan known among experienced tea lovers for raw Pu'Er teas with strong structure, balanced sweetness, and excellent ageing potential. Teas from this region are often appreciated for their expressive mountain character, mineral depth, and the way they gradually develop greater softness and complexity over time. Compared to very young raw Pu'Er teas that may emphasize freshness and intensity, aged Bai Ying material tends to present a more integrated and rounded profile while maintaining clarity and energetic character.
This 2019 Bai Ying Gu Shu Mao Cha was produced from spring-harvested leaves collected from ancient tea trees and processed according to traditional raw Pu'Er production methods. After harvesting, the leaves underwent withering, wok-firing, rolling, and sun-drying before being stored and naturally aged over several years. As loose mao cha, the tea remains in its uncompressed form, allowing the evolution of the material and the influence of ageing to be experienced with greater transparency and precision.
Over time, the tea has gradually developed deeper woody-mineral tones, softer bitterness, and a more integrated aromatic structure while preserving the vitality characteristic of high-quality ancient tree Sheng Pu'Er tea. The combination of old tree material, traditional processing, and several years of natural ageing creates an infusion with mature complexity, smooth texture, and long-lasting aftertaste. These qualities make aged Bai Ying mao cha especially attractive for tea practitioners interested in observing the early developmental stages of naturally aged raw Pu'Er tea.
TERROIR
Bai Ying is located within the mountainous tea-growing regions of Yunnan province, where ancient tea trees grow in forested environments shaped by humid subtropical climate conditions, frequent mountain mist, abundant rainfall, and rich biodiversity. The region is characterized by mineral-rich soils, stable humidity, and significant day and night temperature variation, conditions that support slow and balanced leaf development. These environmental factors contribute to the depth, structure, and ageing potential associated with teas from this area.
The tea trees growing in Bai Ying are primarily old large-leaf Assamica varietals with deep root systems capable of drawing minerals and nutrients from the surrounding mountain terrain. Many ancient trees continue to grow in semi-wild ecosystems integrated with native forest vegetation rather than intensive plantation agriculture. This ecological balance supports more complex aromatic development and contributes to teas with layered sweetness, woody-mineral depth, floral-herbal character, and stable energetic structure.
Compared to softer and more overtly sweet regions such as Bing Dao or Yiwu, the terroir of Bai Ying often produces teas with a slightly firmer mountain profile and more pronounced mineral presence. At the same time, the teas maintain balance and refinement, especially after several years of natural ageing. The interaction between ancient tree material, mountain climate, forest biodiversity, and traditional sun-dried processing creates teas capable of developing significant aromatic and structural complexity over time.
ORGANOLEPTICS
The dry leaf appearance is mature and expressive, with twisted leaves and visible buds showing darker olive, brown, and muted silver tones developed through several years of natural ageing. The aroma of the dry leaves is deep and balanced, combining notes of dried flowers, warm wood, medicinal herbs, forest honey, and soft mineral nuances. In a preheated teapot, the tea gradually opens up, the aroma becoming warmer and more integrated, revealing notes of dried fruits, tree bark, resin, autumn leaves, and subtle herbal sweetness. After a brief rinse, the leaves fully awaken, and the aroma becomes smoother and more layered, combining woody-mineral depth with mature floral tones, light camphor freshness, honeyed sweetness, and gentle earthy undertones. The aroma of the liquor in the empty cup is warm and persistent, showing dried fruits, aged wood, minerals, medicinal herbs, and delicate sweetness with remarkable depth and stability.
The taste is smooth, dense, and well-rounded, with a mature texture and balanced structure developed through natural ageing. From the first infusions, soft sweetness and woody-herbal notes emerge, gradually transitioning into deeper mineral, dried fruit, medicinal, and lightly resinous tones characteristic of aged raw Pu'Er tea. The bitterness is gentle and highly integrated, supporting the structure without sharpness, while the mouthfeel remains thick, soft, and calming throughout the session. The aftertaste is long, warming, and persistent, with returning sweetness, cooling sensations, and steady salivation gradually developing in the mouth and throat. In the empty cup after drinking, warm notes of dried fruits, medicinal herbs, aged wood, minerals, 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.