Introduction
Sourced from the core Taimu Mountain production area in Fuding, this tea is made from high-mountain fresh leaves harvested in 2021 and supervised by Master Lin Feiying, an inheritor of Fuding White Tea intangible cultural heritage. Following the ancient method of sun-withering and slow low-temperature drying — with no frying and no rolling — it preserves the maximum amount of the leaf's inner substances and restores the true flavor of white tea. After 5 years of professional warehouse storage and natural aging, the green astringency of new tea has faded. Through oxidation and transformation, the tea polyphenols and amino acids have evolved, resulting in a substantial upgrade in color, aroma, and taste. The dry leaf is brown, glossy, and even. After brewing, the liquor is bright and translucent orange, with a mellow and smooth texture, clear sweetness, and a rich floral-fruity aroma that gradually reveals a soft jujube (date) fragrance and a long-lasting finish. It is highly resilient to multiple infusions (15+ steeps). Suitable for both brewing and boiling, it is perfect for all seasons
Product Information
Net weight: 357g/cake
Dimensions: 19 × 19 × 21 cm
Origin: Taimu Mountain, Fuding, Ningde, Fujian
Type: Shou Mei White Tea
Vintage: 2021
Plucking standard: 1 bud with 3 to 4 leaves
Tasting Note
Dry tea: Brown, glossy, and even.
Liquor: Bright orange-yellow.
Aroma: Rich floral-fruity fragrance, evolving into a soft jujube (date) aroma.
Taste: Mellow and smooth with a clear sweetness.
Infused Leaf: Soft and elastic.
Storage: Store at room temperature in a cool, dry, odor-free place away from light. Suitable for long-term storage; best enjoyed within 15 years.
Brewing Guide
Option 1: Gaiwan Brewing (Recommended)
Brewing with a gaiwan is recommended.
1. Add 5g of tea.
2. Pour in pure water.
3. Steep the first infusion for 5 s and pour it away to wash away storage dust and awaken the leaves.
4. For infusions 2–10, steep for 5–15 s. After 10 infusions, extend the steeping time to 20–40 s. Can be brewed for more than 15 infusions.
5. Don't throw away the leaves after 10 infusions! Boil them in a teapot for 5–10 minutes to extract 1–2 more infusions.
Option 2: Direct Boiling
1. Add 8–10 g of dry leaf.
2. Place the tea in a pot with cold water and boil for 5–10 minutes. (Optional: add a small piece of dried tangerine peel for extra flavor).
3. It can be boiled 3–4 times until the liquor turns light. It features a distinct herbal (medicinal) aroma, with a thick, smooth, and sweet liquor.
4. Old Shou Mei does not turn bitter even if steeped for a long time. Feel free to adjust the steeping/boiling time according to your taste.
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