Taste
Authentic Fuding Old Tree Shou Mei: Carefully selected mature leaves from old tea trees in Fuding's core production area. Crafted using traditional methods, sun-withered and gently baked over low heat.
Traditional Craft, Natural Aging: Adhering to the white tea essence of "no frying, no rolling," preserving the tea's natural vitality. Naturally aged for years (pressed in 2018) in suitable conditions, accumulating the mellow aroma of time.
Mellow Sweetness, Date-Like & Aged Aroma: Liquor color ranges from bright orange-yellow to amber. The taste is mellow and full-bodied, sweet and smooth. Rich layers of aged aroma, date-like sweetness, and herbal notes (developing with age) create a long-lasting, profound aftertaste.
Highly Brew-Resistant & Ideal for Boiling, Great Value: Shou Mei's thick leaves are rich in substances, making it extremely brew-resistant – easily yielding over 10 infusions. Especially suitable for boiling, which further enhances its smooth, velvety texture and intensifies its aroma. An excellent choice for drinking, collecting, or as a daily tea.
Healthy Drink, Improves with Age: White tea is known as "one year tea, three years medicine, seven years treasure." Aged Shou Mei has a mild character, is rich in beneficial components like flavonoids, and offers both drinking pleasure and health benefits. Its value increases notably with aging.
Product Details:
Type: White Tea
Origin: Core Production Area, Fuding City, Fujian Province, China
Raw Material: Fuding Da Bai Cha & Da Hao Cha tea trees - One bud with leaves
Grade: 1st Grade Shou Mei
Vintage: Pressed Cake - 2018
Net Weight: 350g per cake
Appearance: Cake shape is round and neat, compactness is moderate. Tea strands are clear. Color is a mix of grey-green, tan, or dark brown (deepening with age).
Aroma: Rich aged aroma, sweet date-like fragrance, woody notes, herbal notes (common in aged tea). The aroma is rich and well-rounded.
Taste: Mellow and full-bodied, sweet and smooth, with a dense, viscous texture. Pronounced aged character (Chen Yun), with a persistent sweet aftertaste and saliva-inducing sensation (Sheng Jin). Complex layers of flavor and remarkable infusion endurance.
Tea Soup: Orange-Yellow / Will gradually transform to Amber with further aging.
Wet Leaves: Plump and supple, with a glossy tan or dark brown color. Tea veins are clear. Resilient and springy.
Brewing Suggestions:
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Gaiwan / Yixing Teapot: Recommended tea-to-water ratio: 1:20 - 1:25. Rinse vessel with boiling water. Quickly rinse the tea once (approx. 5 seconds). For the first few infusions, pour water and decant immediately to appreciate the evolving aroma and taste. Increase steeping time gradually (by 5-15 seconds) for subsequent infusions. Shou Mei is highly brew-resistant and can easily yield over 10 infusions.
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Boiling Method (Highly Recommended): Use 3-5g of tea. Place dry leaves in a boiling pot (glass, clay, or silver). Add 300-500ml of cold water. Bring to a boil, then reduce to a gentle simmer for 3-5 minutes. Pour and enjoy. Boiling best releases Shou Mei's mellow body, date-like sweetness, and herbal notes, resulting in a sweeter, smoother, and more viscous liquor. Can be re-boiled multiple times by adding more water.
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Thermos Steeping: Place 2-3g of dry tea in a thermos. Add boiling water. Seal and steep for at least 30 minutes before drinking. Convenient and yields a strong, flavorful brew.
Storage Method:
Store sealed, away from light, moisture, and strong odors, at room temperature. Recommended storage: sealed in aluminum foil bags + food-grade plastic bags, or in well-sealed tea caddies/ceramic jars. For whole tongs or cartons, store in the original packaging in a cool, dry place. Proper storage is key for Shou Mei to develop richer character with age.
In China, there is a word that describes white tea: 1 Year made Tea, 3 Years made medicine. 7 Years made treasure.
1 Year Tea?
White tea is slightly fermented tea, the first-year white tea that just came out is almost the essence of green tea.
3 Year Tea?
Different from other tea, during storage, the internal components of the tea slowly change, the aroma turns to age, tea soup gradually changes from apricot green to apricot yellow or darker. When drinking, the aroma becomes mellow, the taste gradually softens, and the feature of the tea changes from cold to warm.
7 Yea Treasure?
The aging of the white tea content becomes more and more mellow, unique fragrance of the white tea coexists with the aging fragrance. Let the taste fragrant, and soup amber, red, and transparent.
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