LAO BAI CHA
OLD WHITE TEA
WHITE TEA
★ PESTICIDE-FREE GARDENING
Fuding, Fujian, China
2011 Lao Bai Cha is an aged white tea from Fuding, produced from original local Cai Cha tea bushes. Over time, the tea has developed a deeper and more integrated profile, moving from fresh floral notes toward warmer tones of honey, dried fruit, and soft wood. This exquisite old white tea gives smooth texture and the complexity achieved through long natural aging. MORE
AROMA
Floral, Woody
TASTE
Woody, nutty, chocolate
VARIETY: Cai Cha
HARVEST: Spring, 2011
WHITE TEA
★ PESTICIDE-FREE GARDENING
Fuding, Fujian, China
2011 Lao Bai Cha is an aged white tea from Fuding, produced from original local Cai Cha tea bushes. Over time, the tea has developed a deeper and more integrated profile, moving from fresh floral notes toward warmer tones of honey, dried fruit, and soft wood. This exquisite old white tea gives smooth texture and the complexity achieved through long natural aging. MORE
AROMA
Floral, Woody
TASTE
Woody, nutty, chocolate
VARIETY: Cai Cha
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
ABOUT
2011 Lao Bai Cha is an aged white tea produced in Fuding, in China. It is crafted from original local Cai Cha tea bushes, a traditional cultivar historically used for white tea production in the region. The tea is made from a combination of buds and young leaves, usually called Bai Mudan "White Peony", harvested in early spring, providing a balanced structure suitable for long-term aging.
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 gradual natural oxidation. Over time, through proper storage conditions, the tea continues to evolve, developing a more integrated and complex profile compared to its fresh state.
As an aged Bai Mudan, this tea represents the transformation potential of white tea over time. It is valued for its stability, smooth texture, and the depth that emerges through years of maturation. The use of the Cai Cha cultivar contributes to its distinctive character, reflecting both traditional plant material and the long-standing heritage of white tea production in Fuding.
TERROIR
The region is characterized by a humid subtropical climate with regular rainfall, moderate temperatures, and high air humidity, creating stable conditions for early spring tea growth. Frequent mist and diffused sunlight support slow and balanced leaf development, particularly important for producing material suitable for aging.
The tea is made from local Cai Cha bushes, traditionally adapted to the natural conditions of this region. These plants grow in well-drained, slightly acidic soils rich in organic matter, which support steady development without excessive vigor. This contributes to the structural integrity of both buds and leaves, forming a stable foundation for long-term transformation. Microclimate factors such as cloud cover, humidity, and moderated sunlight influence the biochemical composition of the leaves. Compared to highly selected modern cultivars, Cai Cha often expresses a more direct and slightly rustic profile, with a balanced distribution of amino acids and polyphenols. This composition supports gradual evolution over time, allowing the tea to develop deeper notes such as honey, dried fruit, and soft wood during aging.
Another important aspect is the interaction between terroir and time. While the natural environment defines the initial structure and character of the tea, long-term storage allows slow transformation of its internal compounds. This process reflects both the original conditions of Fuding and the stability of the raw material, resulting in a mature tea with depth, smoothness, and complexity.
ORGANOLEPTICS
The dry leaf consists of a mix of buds and mature leaves, showing a darkened palette from deep olive to brown with occasional silvery tips, reflecting long natural aging. The aroma of the dry leaves is complex and warm, with notes of dried fruit, honey, aged wood, and a soft herbal nuance. In a preheated teapot, the leaves open gradually from the first infusion, releasing a deep and integrated aromatic profile, where sweet, woody, and slightly medicinal tones are balanced by gentle floral remnants. As the infusion develops, the aroma becomes more rounded, combining honeyed sweetness with mature fruit notes and a calm, stable depth.
The aroma of the liquor is rich and layered, with a harmonious combination of dried fruit, light wood, and soft sweetness. The taste is smooth and full, with a medium to full body and a soft, enveloping texture. A pronounced honeyed sweetness forms the core of the profile, supported by notes of dried fruits, light herbal tones, and almost no astringency. The structure is stable and refined, offering depth without heaviness. The aftertaste is long and warming, with a persistent sweetness and a subtle woody finish. In the empty cup after drinking, a delicate sweet and aged aroma remains, leaving a deep and composed final impression.
2011 Lao Bai Cha is an aged white tea produced in Fuding, in China. It is crafted from original local Cai Cha tea bushes, a traditional cultivar historically used for white tea production in the region. The tea is made from a combination of buds and young leaves, usually called Bai Mudan "White Peony", harvested in early spring, providing a balanced structure suitable for long-term aging.
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 gradual natural oxidation. Over time, through proper storage conditions, the tea continues to evolve, developing a more integrated and complex profile compared to its fresh state.
As an aged Bai Mudan, this tea represents the transformation potential of white tea over time. It is valued for its stability, smooth texture, and the depth that emerges through years of maturation. The use of the Cai Cha cultivar contributes to its distinctive character, reflecting both traditional plant material and the long-standing heritage of white tea production in Fuding.
TERROIR
The region is characterized by a humid subtropical climate with regular rainfall, moderate temperatures, and high air humidity, creating stable conditions for early spring tea growth. Frequent mist and diffused sunlight support slow and balanced leaf development, particularly important for producing material suitable for aging.
The tea is made from local Cai Cha bushes, traditionally adapted to the natural conditions of this region. These plants grow in well-drained, slightly acidic soils rich in organic matter, which support steady development without excessive vigor. This contributes to the structural integrity of both buds and leaves, forming a stable foundation for long-term transformation. Microclimate factors such as cloud cover, humidity, and moderated sunlight influence the biochemical composition of the leaves. Compared to highly selected modern cultivars, Cai Cha often expresses a more direct and slightly rustic profile, with a balanced distribution of amino acids and polyphenols. This composition supports gradual evolution over time, allowing the tea to develop deeper notes such as honey, dried fruit, and soft wood during aging.
Another important aspect is the interaction between terroir and time. While the natural environment defines the initial structure and character of the tea, long-term storage allows slow transformation of its internal compounds. This process reflects both the original conditions of Fuding and the stability of the raw material, resulting in a mature tea with depth, smoothness, and complexity.
ORGANOLEPTICS
The dry leaf consists of a mix of buds and mature leaves, showing a darkened palette from deep olive to brown with occasional silvery tips, reflecting long natural aging. The aroma of the dry leaves is complex and warm, with notes of dried fruit, honey, aged wood, and a soft herbal nuance. In a preheated teapot, the leaves open gradually from the first infusion, releasing a deep and integrated aromatic profile, where sweet, woody, and slightly medicinal tones are balanced by gentle floral remnants. As the infusion develops, the aroma becomes more rounded, combining honeyed sweetness with mature fruit notes and a calm, stable depth.
The aroma of the liquor is rich and layered, with a harmonious combination of dried fruit, light wood, and soft sweetness. The taste is smooth and full, with a medium to full body and a soft, enveloping texture. A pronounced honeyed sweetness forms the core of the profile, supported by notes of dried fruits, light herbal tones, and almost no astringency. The structure is stable and refined, offering depth without heaviness. The aftertaste is long and warming, with a persistent sweetness and a subtle woody 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 within the AN SHIM TEA Collection.