古树白莺山小饼 2025 Gushu Sheng "BaiYingShan"- over 300 year ancient Tree, Lincang, Yunnan, 100g Cake

Over 300 year ancient Tree Baiyingshan Tea · 100g Hand-Pressed Mini Cake

Meticulously Selected, Artfully Crafted

Tea Origin: Baiyingshan, located in Yun County of Lincang, Yunnan, is an ancient tea-growing region along the middle reaches of the Lancang River, renowned as a "Natural Museum of Tea Trees." Nestled among mist-shrouded mountains, this area is home to tens of thousands of cultivated ancient tea trees, some centuries old. Unlike the bold intensity of Mengku teas, Baiyingshan ancient tree tea is celebrated for its "gentle yet resilient, sweet and lingering" character—a hidden gem among Pu'er teas.

This 100g hand-pressed mini cake is crafted from first-flush spring leaves harvested from ancient tea gardens at elevations above 1,800 meters. After rigorous evaluation of numerous raw tea (maocha) batches, our master tea artisans selected only the purest, most aromatic, and full-bodied leaves for small-batch pressing using traditional stone molds. The compact cake shape promotes optimal aging while offering convenience for daily brewing.

Ancient Tree Advantage
Baiyingshan's tea trees are primarily natural hybrids of Mengku large-leaf varietals and native strains, yielding thick, nutrient-rich leaves. Grown in sandstone red soil along the Lancang River, the tea carries a crystalline mineral sweetness and luminous, honeyed texture.

Opening: Floral notes bloom—wild orchids laced with mountain honey.

Mid-Palate: Silky texture unfolds, with rock sugar sweetness and a hint of fruity tartness.

Finish: Long-lasting salivation, a cooling throat sensation, and the gradual emergence of ancient trees' woody depth.

Brewing Guide 

Gongfu Method (Recommended)

Vessel: White porcelain gaiwan or small zisha teapot (120ml)

Dosage: 6g (1:20 tea-to-water ratio)

Water: 95°C (slightly cooled from boil)

Steps:

Warm the vessel, then add leaves to appreciate the dry aroma (hints of preserved plum).

Rinse quickly (5 seconds), then let rest 30 seconds to awaken the leaves.

Brew:

Infusions 1-3: Immediate pour—capture the vibrant florals.

4-6: Steep 5-8 seconds to explore the thickening body.

7+: Increase steeping by 10 seconds per brew; ancient trees endure 15+ infusions.

Simplified Cup Brewing
Use 3g in a 300ml mug with 90°C water. Steep 2 minutes initially, adding 30 seconds per subsequent brew. Ideal for office settings—less layered but equally sweet.

Baiyingshan ancient tree tea is a "slow bloomer":

<3 years: Bright florals dominate, perfect for freshness seekers.

5-8 years: Honeyed notes intensify; texture turns velvety.

10+ years: Evolves medicinal and aged aromas, with broth-like densit

"Baiyingshan tea is like a reclusive scholar—unassuming at first meeting, but its depth reveals itself to those who linger."
—Local tea master