LAO SHU BAI HAO YIN ZHEN
OLD TREE SILVER NEEDLE
WHITE TEA
★ PESTICIDE-FREE GARDENING
Mingfengshan, Lincang, Yunnan, China
Lao Shu Bai Hao Yin Zhen from Yunnan is a distinctive white tea produced from buds of old tea trees. Unlike Fuding white teas, it reflects a deeper and more structured character shaped by highland conditions and mature plant material. This tea is valued for its richness, soft sweetness, and a balanced expression of floral, honeyed, and lightly mineral notes. MORE
AROMA
Floral
TASTE
Fruity, Creamy
ALTITUDE: 2100 m
VARIETAL: Da Ye Zhong
HARVEST: Spring, 2025
WHITE TEA
★ PESTICIDE-FREE GARDENING
Mingfengshan, Lincang, Yunnan, China
Lao Shu Bai Hao Yin Zhen from Yunnan is a distinctive white tea produced from buds of old tea trees. Unlike Fuding white teas, it reflects a deeper and more structured character shaped by highland conditions and mature plant material. This tea is valued for its richness, soft sweetness, and a balanced expression of floral, honeyed, and lightly mineral notes. MORE
AROMA
Floral
TASTE
Fruity, Creamy
ALTITUDE: 2100 m
VARIETAL: Da Ye Zhong
HARVEST: Spring, 2025
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: 70-85 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 75 °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 Hao Yin Zhen is a white tea produced in Yunnan, in China, made from buds harvested from old tea trees. Unlike the more common coastal white teas, this tea reflects the use of mature, deeply rooted plants, which contribute to a more concentrated and structured raw material. The term “Lao Shu” refers to these older trees, which grow in more natural conditions and develop a distinct character over time.
The production follows the classical white tea method, involving minimal processing without rolling or shaping. After careful harvesting, the buds undergo controlled withering and slow drying, allowing gradual moisture reduction while preserving the internal structure of the leaf. Compared to standard bud-only white teas, the material from old trees often results in a slightly deeper and more layered profile.
TERROIR
Lao Shu Bai Hao Yin Zhen is produced in the Ming Feng Shan area of Lincang, within Yunnan, a region known for its high-altitude tea mountains and ancient tea tree resources. The area is characterized by elevations often exceeding 1,500 meters, with a humid mountain climate, frequent mist, and significant day–night temperature variation. These conditions slow leaf development and support the accumulation of aromatic compounds, contributing to both clarity and depth in the tea.
The tea is harvested from old tea trees growing in semi-wild or natural forest environments. These trees develop deep root systems that access a wide range of minerals, while the surrounding biodiversity creates a stable ecological balance. The soils are typically well-drained and mineral-rich, with moderate nutrient availability, which limits excessive growth and promotes concentration within the buds. Microclimate plays a defining role, with diffused sunlight, high humidity, and constant air movement shaping the biochemical composition of the leaves. The combination of preserved amino acids and developed polyphenols results in a balanced profile, where softness is supported by structure and subtle intensity. Compared to lower-altitude or plantation-grown material, this environment contributes to a more grounded and complex character.
Another important aspect is the interaction between natural conditions and traditional harvesting practices. The buds are carefully selected from old trees within a narrow seasonal window, ensuring optimal maturity and quality. Combined with minimal processing, this allows the final tea to express both the distinct character of Ming Feng Shan and the depth associated with ancient tree material.
ORGANOLEPTICS
The dry leaf consists of large, well-formed buds covered with fine silvery down, showing a pale silver to light green tone with a slightly denser structure compared to coastal white teas. The aroma of the dry leaves is deep and expressive, with notes of dried hay, wildflowers, honey, and a subtle mineral nuance. In a preheated teapot, the buds open gradually from the first infusion, releasing a layered aromatic profile where soft floral tones are supported by warm honeyed sweetness and a gentle herbal depth. As the infusion develops, the aroma becomes more integrated, combining floral brightness with a grounded, slightly resinous and mineral character.
The aroma of the liquor is clean yet substantial, with a harmonious blend of floral, honeyed, and lightly mineral notes. The taste is smooth and structured, with a medium body and a soft but present texture that reflects the origin from old tea trees. A natural sweetness forms the core of the profile, supported by subtle floral tones and a mild, well-integrated astringency that adds definition. The profile evolves gradually, revealing depth without losing clarity. The aftertaste is long and steady, with a persistent sweetness, a slight cooling sensation, and a delicate mineral finish. In the empty cup after drinking, a refined sweet and floral aroma remains, leaving a calm yet grounded final impression.
Lao Shu Bai Hao Yin Zhen is a white tea produced in Yunnan, in China, made from buds harvested from old tea trees. Unlike the more common coastal white teas, this tea reflects the use of mature, deeply rooted plants, which contribute to a more concentrated and structured raw material. The term “Lao Shu” refers to these older trees, which grow in more natural conditions and develop a distinct character over time.
The production follows the classical white tea method, involving minimal processing without rolling or shaping. After careful harvesting, the buds undergo controlled withering and slow drying, allowing gradual moisture reduction while preserving the internal structure of the leaf. Compared to standard bud-only white teas, the material from old trees often results in a slightly deeper and more layered profile.
TERROIR
Lao Shu Bai Hao Yin Zhen is produced in the Ming Feng Shan area of Lincang, within Yunnan, a region known for its high-altitude tea mountains and ancient tea tree resources. The area is characterized by elevations often exceeding 1,500 meters, with a humid mountain climate, frequent mist, and significant day–night temperature variation. These conditions slow leaf development and support the accumulation of aromatic compounds, contributing to both clarity and depth in the tea.
The tea is harvested from old tea trees growing in semi-wild or natural forest environments. These trees develop deep root systems that access a wide range of minerals, while the surrounding biodiversity creates a stable ecological balance. The soils are typically well-drained and mineral-rich, with moderate nutrient availability, which limits excessive growth and promotes concentration within the buds. Microclimate plays a defining role, with diffused sunlight, high humidity, and constant air movement shaping the biochemical composition of the leaves. The combination of preserved amino acids and developed polyphenols results in a balanced profile, where softness is supported by structure and subtle intensity. Compared to lower-altitude or plantation-grown material, this environment contributes to a more grounded and complex character.
Another important aspect is the interaction between natural conditions and traditional harvesting practices. The buds are carefully selected from old trees within a narrow seasonal window, ensuring optimal maturity and quality. Combined with minimal processing, this allows the final tea to express both the distinct character of Ming Feng Shan and the depth associated with ancient tree material.
ORGANOLEPTICS
The dry leaf consists of large, well-formed buds covered with fine silvery down, showing a pale silver to light green tone with a slightly denser structure compared to coastal white teas. The aroma of the dry leaves is deep and expressive, with notes of dried hay, wildflowers, honey, and a subtle mineral nuance. In a preheated teapot, the buds open gradually from the first infusion, releasing a layered aromatic profile where soft floral tones are supported by warm honeyed sweetness and a gentle herbal depth. As the infusion develops, the aroma becomes more integrated, combining floral brightness with a grounded, slightly resinous and mineral character.
The aroma of the liquor is clean yet substantial, with a harmonious blend of floral, honeyed, and lightly mineral notes. The taste is smooth and structured, with a medium body and a soft but present texture that reflects the origin from old tea trees. A natural sweetness forms the core of the profile, supported by subtle floral tones and a mild, well-integrated astringency that adds definition. The profile evolves gradually, revealing depth without losing clarity. The aftertaste is long and steady, with a persistent sweetness, a slight cooling sensation, and a delicate mineral finish. In the empty cup after drinking, a refined sweet and floral aroma remains, leaving a calm yet grounded final impression.
CHINA CLASSICS
Explore more Chinese classic teas within the AN SHIM TEA Collection.