FUDING WHITE TEA · 2021
A closer look at this tea
The tea at a glance
- Tea type
- Shou Mei white tea
- Origin
- Taimu Mountain, Fuding, Fujian, China
- Vintage
- 2021
- Net weight
- 357 g per cake
- Leaf selection
- One bud with three to four leaves
- Form
- Pressed tea cake
A leafy style of white tea
Shou Mei is a leafier style of white tea. This 2021 cake brings together the character of Fuding tea and the rounded texture of a rested white tea. Loosen a small portion for a quiet solo session, or share a pot around the table.
From Fuding’s Taimu Mountains
The tea comes from the Taimu Mountain area of Fuding, Fujian, where mountains meet the coast. The original product uses high-mountain leaves from the 2021 harvest, selected at one bud with three to four leaves.
Withering, drying and patient resting
Production is supervised by Lin Feiying. Traditional sun-withering and slow, low-temperature drying preserve the character of the leaf without frying or rolling. Resting under dry storage conditions brings the fresh green notes towards a softer, rounder expression.
A cake to keep, share or give
The illustrated wrapper and matching box pair warm paper tones with red and gold details. Mountain and tea motifs frame the “Old Craft” name, giving the 357 g cake a distinct identity while keeping the tea at the heart of the presentation.
What to look for in the cup
- Dry leaf: brown, glossy and evenly presented.
- Liquor: bright orange-yellow.
- Aroma: floral-fruit notes with a soft jujube character.
- Taste: mellow and smooth, with a clear sweetness.
- Infused leaf: soft and supple.
Gaiwan brewing
- Start with 5 g of tea and pure water.
- If you prefer to rinse, use a brief 5-second rinse and discard it.
- Begin with short infusions of around 5–15 seconds; lengthen later infusions to around 20–40 seconds as the leaves open.
- Adjust the leaf-to-water ratio and timing to your teaware and taste.
A gently simmered pot
- Start with 8–10 g of dry tea for direct simmering.
- Add the tea to a pot of cold water and simmer gently for around 5–10 minutes. Adjust the amount and time to your pot and preferred strength.
- You can also simmer leaves after a gaiwan session. Add fresh water again while the flavour remains pleasant.
Keep its character well
Store at room temperature in a cool, dry place, away from light and strong odours. Keep the remaining cake well protected after each session. Good storage matters as much as the year printed on the wrapper.
Questions about this tea
Do I have to boil this tea?
No. Gaiwan brewing and simmering are two ways to explore it. Short infusions offer a clear view of its changing aroma; a simmered pot makes it easy to share. Adjust either method to your taste.
How many infusions can I make?
The number varies with your tea quantity, teaware, water and infusion time. Rebrew while you enjoy the flavour rather than treating a fixed number as a guarantee.
Does an older vintage always mean better tea?
Vintage identifies the tea’s year. Its character also depends on the original material, production and storage. Choose by the flavour you enjoy, and keep the cake in suitable conditions.
How should I keep an opened cake?
Protect the remaining cake from moisture, direct light and strong odours. Store it in a cool, dry place at room temperature.
