QI YUN BAI CHA
QI YUN WHITE TEA
WHITE TEA
★ PESTICIDE-FREE GARDENING
Mingjian, Nantau, Taiwan
Qi Yun Bai Cha is an early spring white tea from Yunnan, harvested before the Qingming period when the leaves are at their most tender. This timing preserves high aromatic clarity and a refined balance between freshness and structure. The tea is valued for its gentle sweetness, soft floral character, and a clean, elegant expression shaped by its high-quality raw material.
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AROMA
Herbal, hey
TASTE
Floral, honey
VARIETAL: Qi Yun (T-23)
HARVEST: Spring, 2023
WHITE TEA
★ PESTICIDE-FREE GARDENING
Mingjian, Nantau, Taiwan
Qi Yun Bai Cha is an early spring white tea from Yunnan, harvested before the Qingming period when the leaves are at their most tender. This timing preserves high aromatic clarity and a refined balance between freshness and structure. The tea is valued for its gentle sweetness, soft floral character, and a clean, elegant expression shaped by its high-quality raw material.
MORE
AROMA
Herbal, hey
TASTE
Floral, honey
VARIETAL: Qi Yun (T-23)
HARVEST: Spring, 2023
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
Qi Yun Bai Cha is a white tea produced in Yunnan, in China, harvested before the Qingming period. This early spring timing ensures that the buds and young leaves are at peak tenderness, with a higher concentration of amino acids and a more refined internal composition. The term “Qi Yun” refers to the expressive and lively character often associated with high-quality early harvest teas.
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 natural structure while allowing gentle internal transformation. This approach maintains clarity and supports the development of a balanced profile that combines freshness with subtle depth.
This tea occupies a distinctive position within the white tea category, combining the delicacy of early spring material with the structural qualities of Yunnan tea varieties. It is valued for its smooth texture, aromatic precision, and clean expression, offering a refined interpretation of white tea shaped by both timing and origin.
TERROIR
Our Qi Yun Bai Cha is cultivated in the Mingjian area of Nantou County, located in central Taiwan. This region lies at relatively low to mid elevations and is characterized by a warm, humid subtropical climate with abundant rainfall and consistent sunlight. These conditions support early seasonal growth, making it possible to harvest tender buds before the Qingming period.
The terrain consists of gently rolling hills with well-drained soils rich in organic matter. These soils provide a balanced nutrient environment, allowing steady plant development without excessive stress. The combination of soil composition and climate contributes to the clarity and clean structure of the leaf material used for white tea production. Microclimate factors such as morning humidity, moderate air circulation, and stable temperatures play an important role in shaping leaf composition. Compared to high-mountain regions, the leaves develop slightly faster, resulting in a profile that balances softness with a subtle structural presence. The early harvest timing preserves higher levels of amino acids, supporting sweetness and smooth texture.
Another important aspect is the interaction between terroir and cultivation practice. Producers carefully align harvest timing with seasonal conditions to capture the optimal stage of bud development. Combined with minimal processing, this ensures that the tea expresses both the freshness of early spring material and the characteristic clarity of the Mingjian terroir.
ORGANOLEPTICS
The dry leaf consists of buds and small leaves with a light, slightly twisted structure, showing tones from pale green to soft olive with occasional silvery tips. The aroma of the dry leaves is fresh and clean, with notes of spring flowers, young grass, and a gentle sweet nuance. In a preheated teapot, the leaves open quickly from the first infusion, releasing a bright and refined aromatic profile where floral tones are supported by soft vegetal freshness and a light creamy undertone. As the infusion develops, the aroma becomes more integrated, combining gentle sweetness with a subtle fruity nuance and a calm, rounded character.
The aroma of the liquor is clear and expressive, with a harmonious combination of floral notes, soft sweetness, and delicate vegetal tones. The taste is smooth and balanced, with a light to medium body and a soft, slightly silky texture. A natural sweetness forms the core of the profile, supported by floral nuances and a mild, well-integrated astringency that adds structure. The profile remains clean and precise, emphasizing freshness and clarity. The aftertaste is clean and moderately persistent, with a returning sweetness and a gentle, refreshing finish. In the empty cup after drinking, a delicate sweet and floral aroma remains, leaving a refined and elegant final impression.
Qi Yun Bai Cha is a white tea produced in Yunnan, in China, harvested before the Qingming period. This early spring timing ensures that the buds and young leaves are at peak tenderness, with a higher concentration of amino acids and a more refined internal composition. The term “Qi Yun” refers to the expressive and lively character often associated with high-quality early harvest teas.
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 natural structure while allowing gentle internal transformation. This approach maintains clarity and supports the development of a balanced profile that combines freshness with subtle depth.
This tea occupies a distinctive position within the white tea category, combining the delicacy of early spring material with the structural qualities of Yunnan tea varieties. It is valued for its smooth texture, aromatic precision, and clean expression, offering a refined interpretation of white tea shaped by both timing and origin.
TERROIR
Our Qi Yun Bai Cha is cultivated in the Mingjian area of Nantou County, located in central Taiwan. This region lies at relatively low to mid elevations and is characterized by a warm, humid subtropical climate with abundant rainfall and consistent sunlight. These conditions support early seasonal growth, making it possible to harvest tender buds before the Qingming period.
The terrain consists of gently rolling hills with well-drained soils rich in organic matter. These soils provide a balanced nutrient environment, allowing steady plant development without excessive stress. The combination of soil composition and climate contributes to the clarity and clean structure of the leaf material used for white tea production. Microclimate factors such as morning humidity, moderate air circulation, and stable temperatures play an important role in shaping leaf composition. Compared to high-mountain regions, the leaves develop slightly faster, resulting in a profile that balances softness with a subtle structural presence. The early harvest timing preserves higher levels of amino acids, supporting sweetness and smooth texture.
Another important aspect is the interaction between terroir and cultivation practice. Producers carefully align harvest timing with seasonal conditions to capture the optimal stage of bud development. Combined with minimal processing, this ensures that the tea expresses both the freshness of early spring material and the characteristic clarity of the Mingjian terroir.
ORGANOLEPTICS
The dry leaf consists of buds and small leaves with a light, slightly twisted structure, showing tones from pale green to soft olive with occasional silvery tips. The aroma of the dry leaves is fresh and clean, with notes of spring flowers, young grass, and a gentle sweet nuance. In a preheated teapot, the leaves open quickly from the first infusion, releasing a bright and refined aromatic profile where floral tones are supported by soft vegetal freshness and a light creamy undertone. As the infusion develops, the aroma becomes more integrated, combining gentle sweetness with a subtle fruity nuance and a calm, rounded character.
The aroma of the liquor is clear and expressive, with a harmonious combination of floral notes, soft sweetness, and delicate vegetal tones. The taste is smooth and balanced, with a light to medium body and a soft, slightly silky texture. A natural sweetness forms the core of the profile, supported by floral nuances and a mild, well-integrated astringency that adds structure. The profile remains clean and precise, emphasizing freshness and clarity. The aftertaste is clean and moderately persistent, with a returning sweetness and a gentle, refreshing finish. In the empty cup after drinking, a delicate sweet and floral aroma remains, leaving a refined and elegant final impression.
WHITE TEA
Explore more White Teas from the AN SHIM TEA Collection.