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2015 Shou Mei寿眉 White Tea-100g

SKU: 900222

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VENDOR: Lapsangstore

$44.90$29.90

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PRODUCT INFORMATION
How to Brew
Bud & Leaf Black Tea
PRODUCT INFORMATION

Product Info: 2015 Shoumei White Tea

Net Weight: 100g

Origin: Fuding, Fujian province. 1 Bud with 3-5 Leaves.

Dried Tea: Brownish

Soup: Bright Orange Red

Fragrance: Medicine and Dates

 

This Shou Mei is perfect for daily drinking

After more than 6 years of natural storage, it has a mellow, sweet taste with no bitterness.

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Different from other white teas, is Shou Mei寿眉 a bad white tea?

Silver needle white tea tastes fresh and crisp, Shou Mei tastes mellow, both have their own characteristics, but Shou Mei is often misunderstood as the worst quality white tea.

Silver Needle is naturally precious as it is picked from buds only. The advantage of Shou Mei, on the other hand, is that it is produced in large quantities, and cheap cost, has a rich aroma and mellow tea soup.

Shou Mei, on the other hand, is rare after years of natural aging. One is because white tea has only emerged in recent years, before that time, only a few people do it, and the higher the year the more expensive it is. Secondly, it is because many merchants will oxidize white tea through improper methods to become fake old white tea.

Real old white tea dry tea color uniform, brown, not only has the fragrance of medicine, date, and taste mellow and sweet, not bitter and not astringent.

This Shou Mei is one of our own favorites, it transforms very naturally and completely, presenting a sweet, moist and flavorful tea broth that does not appear bitter or astringent no matter how you cook it. The price is very affordable for an old white tea from 2015.

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About White Tea:

In China, there is a word that describes white tea: 1 Year made Tea, 3 Years made medicine. 7 Years made treasure. And this white 

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. 

How to Brew

Here attaches the brewing guide of Chinese teas, pleases check below links if needed.

Black Tea Brewing Guide: Click Me!

Rock Tea Brewing Guide: Click Me!

White Tea Brewing Guide: Click Me!

Green Tea Brewing Guide: Click Me!

Any questions please email at lapsangstore@gmail.com

or check our FAQ: Click Me!

Bud & Leaf Black Tea

Lapsang Store Loose Black tea don't add other materials. Tea Buds and leaves all picked from Organic Nature tea origins.

In Lapsang Store. Not only different origins. Different Black Tea also have different picked standard, which determine its value in large extent.

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Tea buds: The young buds and stems contain the most theanine. It is the main ingredient of black tea freshness
Effect: Theanine is the main amino acid in tea, black tea is the main component of Xianshuang, there are caramel aroma and flavor similar to MSG heavy and mellow, can ease the bitter taste, enhance sweetness.
Physiological function: Can promote nerve growth and improve brain function, enhance memory and immunity. Theanine is also dedicated to helping humans resist Parkinson's disease and Alzheimer's disease, lowering blood pressure, increasing beneficial intestinal flora, and reducing plasma cholesterol.


Leaf: Contains more tea polysaccharides
Effect: makes the tea sticks tight and oily, and the soup feels sweet and full-bodied. It can form a sweet taste of tea soup, and can also form some special aromas, such as sweet aroma, caramel aroma or chestnut aroma.
Physiological function: Tea polysaccharides have many physiological functions such as radiation protection, anticoagulation, antithrombosis, lowering blood sugar and enhancing immunity.


Leaves Maturity: tea polyphenols is one of the main components that form the color and fragrance of tea
Effect: General term for polyphenols in tea. and
The higher the maturity of buds and leaves: the less tea polyphenols, the worse the quality of black tea.
Physiological function: Tea polyphenols have anti-oxidation, anti-inflammatory and antibacterial effects, lowering blood sugar, lowering blood lipids, anti-cancer and anti-mutation effects!


Fresh Leaves: The tea mainly contains three alkaloids: caffeine, theobromine and theophylline. The content of dry matter (2%-4%) in caffeine is the highest, which is an important flavor in tea. 
The thicker and older the leaves are, the less the alkaloids have.
Effect: The substance has a bitter taste and has a refreshing taste after being associated with theaflavins.
Physiological function:The alkaloids in tea can slightly stimulate the human cerebral cortex to relieve fatigue. At the same time, it will slightly stimulate the gastrointestinal system to help digestion and diuresis. Of course, in addition, it also has conventional health care methods such as strengthening the heart to relieve spasm and relax smooth muscle.

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