LAO BAI CHA
OLD WHITE TEA
WHITE TEA
★ PESTICIDE-FREE GARDENING
Fuding, Fujian, China
This tea is a remarkable example of how time elevates the quiet elegance of white tea into something truly profound. More than a decade of natural aging has transformed its delicate origins into a deep and refined profile, revealing layers of dried fruit, honeyed sweetness, warm herbs, and a smooth, lingering softness that unfolds with every infusion. MORE
AROMA
Floral, Woody
TASTE
Woody, nutty, chocolate
HARVEST: Spring, 2011
WHITE TEA
★ PESTICIDE-FREE GARDENING
Fuding, Fujian, China
This tea is a remarkable example of how time elevates the quiet elegance of white tea into something truly profound. More than a decade of natural aging has transformed its delicate origins into a deep and refined profile, revealing layers of dried fruit, honeyed sweetness, warm herbs, and a smooth, lingering softness that unfolds with every infusion. MORE
AROMA
Floral, Woody
TASTE
Woody, nutty, chocolate
HARVEST: Spring, 2011
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
2011 LAO BAI CHA
ABOUT
This 2011 Lao Bai Cha represents a classic example of traditionally produced and naturally aged white tea from Fuding in Fujian Province. Made according to the old style of white tea processing, the leaves were simply withered and sun dried, preserving the natural structure of the leaf and allowing time itself to become the main force shaping the tea’s character.
Unlike young white teas that emphasize freshness and floral lightness, aged white tea gradually develops deeper and warmer tones as it matures. Over more than fifteen years of careful storage, this tea has transformed into a complex and soothing expression of Lao Bai Cha, where sweetness, softness, and layered herbal depth replace the youthful brightness of its early years. The result is a tea valued not only for its taste but also for the calm, nourishing character that aged white tea is traditionally known for.
ORIGIN
This tea originates from Fuding in Fujian Province, the historical birthplace of Chinese white tea. The region’s coastal mountains, humid climate, and frequent mists create ideal conditions for cultivating tea plants used for white tea production, particularly the traditional cultivars Da Bai and Da Hao.
Fuding’s long history of white tea processing dates back several centuries. The production style remains intentionally minimal, relying primarily on natural withering and slow drying to preserve the leaf’s original structure and biochemical composition. This gentle processing makes white tea especially suitable for aging.
Over time, naturally stored white tea from Fuding gradually darkens in color and develops a richer aromatic profile. Teas aged for more than ten years are often referred to as Lao Bai Cha, or “old white tea”, and are highly appreciated for their smooth texture, deep sweetness, and warming herbal character.
ORGANOLEPTICS
The dry leaves display a mixture of dark brown, copper, and deep amber tones, reflecting years of natural oxidation and aging. The aroma is warm and comforting, with notes of dried dates, forest honey, and subtle medicinal herbs. When placed into a preheated teapot, the leaves release a deeper and more complex fragrance. Sweet notes of dried fruits and honey blend with warm herbal tones reminiscent of jujube, old wood, and traditional Chinese herbal infusions.
The liquor presents a clear amber to deep golden color. The aroma rising from the cup is soft and layered, combining honeyed sweetness with gentle herbal warmth and a touch of dried fruit. The taste is smooth, round, and soothing, with a silky mouthfeel. Notes of honey, dried apricot, jujube, and light herbal sweetness unfold gradually, supported by a subtle mineral structure that provides balance and depth. The tea remains stable and expressive through many infusions. The finish is long, soft, and deeply comforting. A warm sweetness lingers on the palate, accompanied by gentle herbal tones and a calm, nourishing sensation characteristic of well aged Lao Bai Cha.
This 2011 Lao Bai Cha represents a classic example of traditionally produced and naturally aged white tea from Fuding in Fujian Province. Made according to the old style of white tea processing, the leaves were simply withered and sun dried, preserving the natural structure of the leaf and allowing time itself to become the main force shaping the tea’s character.
Unlike young white teas that emphasize freshness and floral lightness, aged white tea gradually develops deeper and warmer tones as it matures. Over more than fifteen years of careful storage, this tea has transformed into a complex and soothing expression of Lao Bai Cha, where sweetness, softness, and layered herbal depth replace the youthful brightness of its early years. The result is a tea valued not only for its taste but also for the calm, nourishing character that aged white tea is traditionally known for.
ORIGIN
This tea originates from Fuding in Fujian Province, the historical birthplace of Chinese white tea. The region’s coastal mountains, humid climate, and frequent mists create ideal conditions for cultivating tea plants used for white tea production, particularly the traditional cultivars Da Bai and Da Hao.
Fuding’s long history of white tea processing dates back several centuries. The production style remains intentionally minimal, relying primarily on natural withering and slow drying to preserve the leaf’s original structure and biochemical composition. This gentle processing makes white tea especially suitable for aging.
Over time, naturally stored white tea from Fuding gradually darkens in color and develops a richer aromatic profile. Teas aged for more than ten years are often referred to as Lao Bai Cha, or “old white tea”, and are highly appreciated for their smooth texture, deep sweetness, and warming herbal character.
ORGANOLEPTICS
The dry leaves display a mixture of dark brown, copper, and deep amber tones, reflecting years of natural oxidation and aging. The aroma is warm and comforting, with notes of dried dates, forest honey, and subtle medicinal herbs. When placed into a preheated teapot, the leaves release a deeper and more complex fragrance. Sweet notes of dried fruits and honey blend with warm herbal tones reminiscent of jujube, old wood, and traditional Chinese herbal infusions.
The liquor presents a clear amber to deep golden color. The aroma rising from the cup is soft and layered, combining honeyed sweetness with gentle herbal warmth and a touch of dried fruit. The taste is smooth, round, and soothing, with a silky mouthfeel. Notes of honey, dried apricot, jujube, and light herbal sweetness unfold gradually, supported by a subtle mineral structure that provides balance and depth. The tea remains stable and expressive through many infusions. The finish is long, soft, and deeply comforting. A warm sweetness lingers on the palate, accompanied by gentle herbal tones and a calm, nourishing sensation characteristic of well aged Lao Bai Cha.
CHINA CLASSICS
Try one of the best Chinese classics from AN SHIM TEA COLLECTION