Aged Baoshan
Bai Lu Shou Mei 2018
Pesticide Free

Premium 93 P.

Aged white Shou Mei tea from the misty Baoshan Mountains in Yunnan. The buds and upper leaves are hand-harvested at their most aromatic, during the autumn harvest, from fields at an altitude of over 2000m, before being sun-dried. With larger, older leaves from the autumn harvest, resulting in particularly fine malty-floral aromas and pronounced sweetness on the palate.
  • Fine, aged white tea, matured since 2018
  • Untouched natural terroir in the Baoshan Mountains in Yunnan, very foggy terroir
  • Derived from very old native tea plants with particularly large leaves: Yunnan Daye cultivar (big leaf variety)
  • Traditional drying with mixed open-air and indoor withering
  • High temperature differences in the mountains produce especially intense aromas


Character Wild, raw, distinctively forest flavours with freshly pressed grape pulp, fine muscatel, full sweetness
Tea Garden A premier tea garden with fields at an altitude of over 2000m, located in the Baoshan mountains in Yunnan Province.
Terroir Baoshan, Yunnan Province, China
Harvest Autumn harvest 2018, handpicked
Cultivar Yunnan Daye (big leaf variety)
Selection Only the largest leaves that resemble the most exquisite autumn foliage
Elevation 2000–2200m above sea level
Oxidation/Fermentation  The drying process starts with uniform, breathable layers of buds and leaves left out in the open air. Then, depending on weather conditions, the wilting process continues inside.
Organic Cert. Cultivated without the use of pesticides
Grade 93/100 P. (White tea category); Premium 98/100 P. (Shou Mei category); Imperial Grade

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Tea Farm

The tea garden is located in the misty Baoshan Mountains at over 2000m, in the western part of Yunnan near the border with Myanmar. The farm was established in 1984 and grows its teas entirely without chemical pesticides. The slightly acidic soil, rich in minerals and organic material, the region's misty climate and the use of traditional "Yunnan Daye" tea trees produce extremely expressive and aromatic teas.



Originating from the depths of the Yunnan tea forests at an altitude of over 2000m, this Shou Mei is like a sheep in wolf's clothing: raw, woody and wild in appearance and scent on the outside, but it turns out to be a wonderfully harmonious and well-balanced white tea when brewed. Tangy, fruity notes of freshly pressed grape juice with a subtle acidity and a prominent sweetness combine to make a very refreshing and perfectly harmonious tea with the characteristic raw, herbal aromas of the Pu Erh terroir, which are noticeably present in the tea's bouquet.


Very large leaves of the autumn harvest


transparent saffron yellow

Aged White Tea

White tea is generally obtained from specialised cultivars and is the least processed tea with the lowest degree of oxidation. Due to the minimalistic yet highly demanding production process of pre-drying and open-air withering, it contains very high levels of naturally occurring nutrients. Characteristics of high quality white teas include a high proportion of aromatic young leaf buds and a light infusion colour. In terms of taste, white tea has a special elegance and fine sweetness, with frequent nuances of vanilla and a pleasantly velvety mouthfeel.

Ageing brings the fresh aromas of the white tea to the fore, which gives matured white tea a particularly soft and rounded effect: sweet, fruity aromas come more to the fore, while vegetal notes are less noticeable in the infusion.

Cultivation & Processing

The altitude of over 2000m provides not only an ideal climate for tea cultivation - the temperatures between day and night can sometimes fluctuate by 10-20°C - but also an environment that is rich in fog, which provides the tea leaves with natural sun protection and ensures a particularly sweet, aromatic infusion. This is also where the nickname "Bai Lu" of this tea comes from - literally "white dew". In the historical native region of the tea plant, many majestic old tea trees can be found, from which the highly sought-after Pu Erh teas are made. The use of the Yunnan Daye ("Yunnan Big Leaf") cultivar, which is predominant in this region, gives the tea a particularly aromatic, unique and at the same time very delicate character.

Single Origin

This tea is exclusively sourced from the tea farm in Baoshan, Yunnan.

Sourced directly from the tea farmer.


Brewing Guide

3 heaped teaspoons per 100-300ml (90-95°C) water, steep for 30-40 seconds. Suitable for several infusions. The tea can also be boiled, as is traditional in China (煮茶 Zhu Cha). For this, use the same amount of tea and water and boil the tea for 1-2 minutes each (depending on preference).


High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

For particularly aromatic preparation, a Yixing teapot made of natural clay or a black Tokoname Kyusu with a fine ceramic strainer is recommended, alternatively a tall glass teapot (more neutral taste) with an integrated strainer in which the tea can float and steep freely.

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