Shou Mei White Tea(July 2023) - Fuding Mountain
Shou Mei (寿眉) white tea is a type of Chinese white tea made from the leaves and buds of the tea plant, primarily Camellia Sinensis. It is one of the most popular types of white tea and originates mainly from the Fujian province of China. Here's an overview of its characteristics:
Production Process
White tea is minimally processed to preserve its natural qualities. It undergoes:
Withering: Fresh leaves are spread out to dry naturally under the sun or indoors.
Drying: The withered leaves are gently dried to lock in the flavor and aroma.
This minimal processing retains the tea's delicate flavour and high levels of antioxidants.
Flavor Profile
Shou mei has a stronger and more robust flavuor compared to other white teas, with notes of honey, dried fruits, and nuts. It has a richer body and is less delicate than Silver Needle or Peony White Tea.
Aging Potential
Shou Mei is well-suited for ageing. Over time, the tea develops a deeper, more mellow flavour, with earthy and sweet notes becoming more pronounced
Health Benefits
Like other white teas, Shou Mei is rich in antioxidants and offers potential benefits, such as:
Supporting heart health.
Boosting metabolism.
Providing anti-inflammatory properties
Shou Mei (寿眉) white tea is a type of Chinese white tea made from the leaves and buds of the tea plant, primarily Camellia Sinensis. It is one of the most popular types of white tea and originates mainly from the Fujian province of China. Here's an overview of its characteristics:
Production Process
White tea is minimally processed to preserve its natural qualities. It undergoes:
Withering: Fresh leaves are spread out to dry naturally under the sun or indoors.
Drying: The withered leaves are gently dried to lock in the flavor and aroma.
This minimal processing retains the tea's delicate flavour and high levels of antioxidants.
Flavor Profile
Shou mei has a stronger and more robust flavuor compared to other white teas, with notes of honey, dried fruits, and nuts. It has a richer body and is less delicate than Silver Needle or Peony White Tea.
Aging Potential
Shou Mei is well-suited for ageing. Over time, the tea develops a deeper, more mellow flavour, with earthy and sweet notes becoming more pronounced
Health Benefits
Like other white teas, Shou Mei is rich in antioxidants and offers potential benefits, such as:
Supporting heart health.
Boosting metabolism.
Providing anti-inflammatory properties
Shou Mei (寿眉) white tea is a type of Chinese white tea made from the leaves and buds of the tea plant, primarily Camellia Sinensis. It is one of the most popular types of white tea and originates mainly from the Fujian province of China. Here's an overview of its characteristics:
Production Process
White tea is minimally processed to preserve its natural qualities. It undergoes:
Withering: Fresh leaves are spread out to dry naturally under the sun or indoors.
Drying: The withered leaves are gently dried to lock in the flavor and aroma.
This minimal processing retains the tea's delicate flavour and high levels of antioxidants.
Flavor Profile
Shou mei has a stronger and more robust flavuor compared to other white teas, with notes of honey, dried fruits, and nuts. It has a richer body and is less delicate than Silver Needle or Peony White Tea.
Aging Potential
Shou Mei is well-suited for ageing. Over time, the tea develops a deeper, more mellow flavour, with earthy and sweet notes becoming more pronounced
Health Benefits
Like other white teas, Shou Mei is rich in antioxidants and offers potential benefits, such as:
Supporting heart health.
Boosting metabolism.
Providing anti-inflammatory properties
Fu Ding Mountain, Fujian Province, China
Brewing Method:
Gongfu Brew: Use 5 grams/1 pack of tea, heat water to 95-100°C. Add 120-130 ml of water and brew for 30 seconds, increasing the time with each brew. This Shou Mei Tea can be brewed over 10 times.
Hot Brew: Use 5 grams/1 pack of tea, heat water to 95-100°C. Add 1L of water and brew. The leaves can be kept in the water and reused until the flavour weakens.
Cooking the Leaves: After the last brew, boil all used leaves in 300 ml of hot water for 3 minutes. Drink hot for a different aroma. Cooking the leaves after brewing offers another taste experience.
