LAO SHU BAI MUDAN
OLD TREE WHITE PEONY
WHITE TEA
★ PESTICIDE-FREE GARDENING
Enle, Simao, Yunnan, China
Lao Shu Bai Mudan is an early spring white tea from Yunnan, harvested before the Qingming period from old tea trees. The combination of ancient tree material and early picking results in a tea that balances freshness with depth and structure. It is valued for its clarity, gentle sweetness, and a layered profile with floral, honeyed, and lightly mineral notes. MORE
AROMA
Floral, Honey
TASTE
Floral, Vegetal
ALTITUDE: 1500-1600 m
VARIETAL: Qun Ti Zhong
HARVEST: Spring, 2025
WHITE TEA
★ PESTICIDE-FREE GARDENING
Enle, Simao, Yunnan, China
Lao Shu Bai Mudan is an early spring white tea from Yunnan, harvested before the Qingming period from old tea trees. The combination of ancient tree material and early picking results in a tea that balances freshness with depth and structure. It is valued for its clarity, gentle sweetness, and a layered profile with floral, honeyed, and lightly mineral notes. MORE
AROMA
Floral, Honey
TASTE
Floral, Vegetal
ALTITUDE: 1500-1600 m
VARIETAL: Qun Ti 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 Mudan is a white tea produced in Yunnan, in China, made from a combination of buds and young leaves harvested before the Qingming period. This early harvest timing ensures that the material remains tender and rich in amino acids, while the use of old tea trees adds density and structure to the leaf. The term “Lao Shu” refers to these mature trees, which grow in more natural environments and contribute to a more concentrated and expressive profile.
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, allowing gradual moisture reduction while preserving the internal composition of the leaf. This gentle approach maintains clarity while enabling the tea to develop a balanced combination of freshness and depth.
Ming Qian Lao Shu Bai Mudan occupies a distinctive position within the white tea category, combining the softness of early spring material with the structural complexity of ancient tree origin. It is valued for its stability, refined texture, and layered aromatic expression, offering a more complete and integrated profile compared to standard plantation-grown white teas.
TERROIR
Lao Shu Bai Mudan is cultivated in the Simao area of Pu'er, located in Yunnan. The region is characterized by a subtropical mountain climate with high humidity, frequent mist, and significant day–night temperature variation. These conditions slow early spring leaf development, allowing the accumulation of amino acids while preserving aromatic clarity, particularly important for pre-Qingming harvests.
The tea is sourced from old tea trees growing in semi-wild environments, often integrated into forest ecosystems. These trees develop deep root systems that access a wide range of minerals, while the surrounding biodiversity supports a stable ecological balance. The soils are typically well-drained, slightly acidic, and rich in organic matter, contributing to both structural integrity and depth in the leaf material. Microclimate plays a defining role, with diffused sunlight and persistent humidity moderating photosynthesis and supporting a balanced biochemical composition. The early harvest timing further enhances this effect, resulting in a profile where freshness is combined with underlying structure. Compared to later harvests, the leaves retain higher softness while still expressing the grounded character associated with Yunnan origin.
Another important aspect is the interaction between natural conditions and human practice. Harvesting is carried out within a narrow seasonal window before Qingming, requiring precise timing and careful leaf selection. Combined with minimal processing, this ensures that the final tea reflects both the purity of early spring material and the depth of Simao terroir.
ORGANOLEPTICS
The dry leaf consists of buds and young leaves with a natural, slightly open structure, showing a mix of pale green, silvery, and light olive tones. The aroma of the dry leaves is fresh and refined, with notes of spring flowers, young grass, and a soft honeyed sweetness. In a preheated teapot, the leaves open gradually from the first infusion, releasing a layered aromatic profile where delicate floral tones are supported by gentle vegetal freshness and a light creamy nuance. As the infusion develops, the aroma becomes more integrated, combining floral brightness with a subtle mineral depth and a calm, rounded character.
The aroma of the liquor is clean and expressive, with a harmonious combination of floral notes, soft sweetness, and light vegetal nuances. The taste is smooth and structured, with a light to medium body and a soft, slightly creamy texture. A natural sweetness forms the core of the profile, supported by floral tones and a mild, well-integrated astringency that adds definition. The profile evolves gradually, revealing both freshness and underlying depth. The aftertaste is clean and persistent, with a returning sweetness, a gentle cooling sensation, and a subtle mineral finish. In the empty cup after drinking, a delicate sweet and floral aroma remains, leaving a refined and balanced final impression.
Lao Shu Bai Mudan is a white tea produced in Yunnan, in China, made from a combination of buds and young leaves harvested before the Qingming period. This early harvest timing ensures that the material remains tender and rich in amino acids, while the use of old tea trees adds density and structure to the leaf. The term “Lao Shu” refers to these mature trees, which grow in more natural environments and contribute to a more concentrated and expressive profile.
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, allowing gradual moisture reduction while preserving the internal composition of the leaf. This gentle approach maintains clarity while enabling the tea to develop a balanced combination of freshness and depth.
Ming Qian Lao Shu Bai Mudan occupies a distinctive position within the white tea category, combining the softness of early spring material with the structural complexity of ancient tree origin. It is valued for its stability, refined texture, and layered aromatic expression, offering a more complete and integrated profile compared to standard plantation-grown white teas.
TERROIR
Lao Shu Bai Mudan is cultivated in the Simao area of Pu'er, located in Yunnan. The region is characterized by a subtropical mountain climate with high humidity, frequent mist, and significant day–night temperature variation. These conditions slow early spring leaf development, allowing the accumulation of amino acids while preserving aromatic clarity, particularly important for pre-Qingming harvests.
The tea is sourced from old tea trees growing in semi-wild environments, often integrated into forest ecosystems. These trees develop deep root systems that access a wide range of minerals, while the surrounding biodiversity supports a stable ecological balance. The soils are typically well-drained, slightly acidic, and rich in organic matter, contributing to both structural integrity and depth in the leaf material. Microclimate plays a defining role, with diffused sunlight and persistent humidity moderating photosynthesis and supporting a balanced biochemical composition. The early harvest timing further enhances this effect, resulting in a profile where freshness is combined with underlying structure. Compared to later harvests, the leaves retain higher softness while still expressing the grounded character associated with Yunnan origin.
Another important aspect is the interaction between natural conditions and human practice. Harvesting is carried out within a narrow seasonal window before Qingming, requiring precise timing and careful leaf selection. Combined with minimal processing, this ensures that the final tea reflects both the purity of early spring material and the depth of Simao terroir.
ORGANOLEPTICS
The dry leaf consists of buds and young leaves with a natural, slightly open structure, showing a mix of pale green, silvery, and light olive tones. The aroma of the dry leaves is fresh and refined, with notes of spring flowers, young grass, and a soft honeyed sweetness. In a preheated teapot, the leaves open gradually from the first infusion, releasing a layered aromatic profile where delicate floral tones are supported by gentle vegetal freshness and a light creamy nuance. As the infusion develops, the aroma becomes more integrated, combining floral brightness with a subtle mineral depth and a calm, rounded character.
The aroma of the liquor is clean and expressive, with a harmonious combination of floral notes, soft sweetness, and light vegetal nuances. The taste is smooth and structured, with a light to medium body and a soft, slightly creamy texture. A natural sweetness forms the core of the profile, supported by floral tones and a mild, well-integrated astringency that adds definition. The profile evolves gradually, revealing both freshness and underlying depth. The aftertaste is clean and persistent, with a returning sweetness, a gentle cooling sensation, and a subtle mineral finish. In the empty cup after drinking, a delicate sweet and floral aroma remains, leaving a refined and balanced final impression.
WHITE TEA
Explore more White Teas within the AN SHIM TEA Collection.