Skip to content
Shou Mei 2021 Tea Cake
Fuding White Tea from the Taimu Mountains — Traditional Craft, 2021 Vintage.
Why choose this cake?
Core Origin of the Taimu Mountains
Supervised by a Heritage Master
2021 Vintage White Tea
15+ Infusions
Terroir · A Legend of Mountain and Sea
At 27°N and 120°E lies the world's recognized golden tea-growing belt — and the cradle of Chinese white tea. Fuding, Fujian: where mountain and sea continue the legend.
Tea comes from trees, and trees grow from mountains. The Taimu Mountains — a national 5A scenic area and a UNESCO Global Geopark — stand on the coast of the East China Sea, embraced by the sea on three sides. Drifting mist, warm green, cloud rivers and fog, together with a unique "mountain-sea climate" where sea and rivers interweave and mist rises and cycles, give the tea its mountain depth and nourish the growth of Fuding Da Hao and Fuding Da Bai cultivars. Soil is key to tea quality. As The Classic of Tea says: "The best grows in weathered rock, the middle in gravel, the lowest in loess." Here, granite has weathered over ages into fine, slightly acidic red and yellow earth with excellent drainage and rich minerals — ideal ground for tea.
Craft · Keeping the Heart of the Tea
Tea gathers the spirit of heaven and earth; the maker blends the essence of the tea's soul. Master Lin Feiying — one of Fuding's Top Ten Craft Tea Makers and a bearer of intangible cultural heritage — brings over forty years of tea-making experience to every step of the craft.
Natural withering and slow low-temperature baking capture the tea's fleeting moment, while over a thousand days of quiet resting in a dry warehouse let the green note fade and a mellow depth bloom. White tea is loved for its freshness and cherished for its age — one year tea, three years medicine, seven years treasure. Time adds to the classic, and Old Craft passes on not only skill but a generation's promise.
Packaging · A Dialogue of East and West
The warmth and unique texture of currency are woven into the design, gathering value and cultural symbols in every detail. Inspired by the Twelve Gentlemen and horse-carried tea, the line-drawing illustration is refined with gold foil, while the three characters "Old Craft" leap onto the plaque, strokes alive and gleaming. Around them, lush tea leaves and the rolling outline of the Taimu Mountains quietly tell the story of the Tea Horse Road.
Tasting Note
Dry leaf and Liquor
Brown, glossy, and even;
Bright orange-yellow.
Liquor and 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.
Brewing Guide
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.
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.
