Aged Honey fragrance Shou Mei 2009 No.209
an elegant, special, aged tea experience
a floral fragrance with notes of Otello red grapes,
reminiscent of a rich white wine
陈蜜香寿眉 - Chen Mi Xiang Shou Mei
One of our greatest finds from the oldest white tea region in China. A loose-leaf tea that was never pressed into a cake, so it retains all the nuances and delicate beauty of aged white leaves.
Region:
福鼎 福建 - Fuding
Fujian province, China
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an elegant, special, aged tea experience
a floral fragrance with notes of Otello red grapes,
reminiscent of a rich white wine
陈蜜香寿眉 - Chen Mi Xiang Shou Mei
One of our greatest finds from the oldest white tea region in China. A loose-leaf tea that was never pressed into a cake, so it retains all the nuances and delicate beauty of aged white leaves.
Region:
福鼎 福建 - Fuding
Fujian province, China
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We were amazed when a few years ago we first tasted the older version of this 2006 tea. Some of our tea friend customers may remember this tea, our legendary 2006 aged white tea No.209. Our friend's grandfather still makes white teas in the traditional way, and leaves the best batches loose. This tea has been stored and aged for 14 years. Somehow the loose-leaf version of the old whites has much more nuance to it. In China there is a saying that aged white teas are medicine after three years and treasures after 7 years.
The Chinese name for this tea is Mixiang, which translates as honey scent. There is definitely a sweet, deep honey fragrance to be discovered when tasting this tea.
White tea comes from Taimu Mountain, Fuding, and was created in the first year of the Qing Dynasty (1796) because when it was first created it was called white tea because its shape was covered with white hairs like silver and snow.
This Shou Mei is a great experience, worth showing to friends, you could have them all fascinated by the end of the tasting. Just make sure you have quiet surroundings and plenty of time.
It creates great tranquility, peace, and spaciousness due to its maturation process. A truly special tea.
First two infusions brewed at 85 degrees for 30 seconds.
Floral scent with cherry. Wine-like vivid acidity, blue grape, dried pear, acacia honey flavours.
3. 90 degrees 50s still has soft green notes, nice acidity. Fruity and floral notes alongside the earthy tones.
4. 95 degrees 1 minute brew brings gently uplifting, inspiring energy.
Quantity: 6-7 gramm per 150ml.
Water temperature: 90-95ºC. From fresh spring water or filtered water.
Brewing time: 40-50…seconds
Infusions: 6-8
Boiling Instructions:
Quantity: 6-8 gramm per 500ml, place it in a cooking pot or glass teapot
Method: take 6-8 grams of dry tea, put into the cooking pot, add cool water to steep for 10 minutes, and then slow cooking, for about 20 minutes. According to the locals, after boiling and cooking the tea soup will have an amazing date fragrance.
For personal taste the cooking time can be extended.
We were amazed when a few years ago we first tasted the older version of this 2006 tea. Some of our tea friend customers may remember this tea, our legendary 2006 aged white tea No.209. Our friend's grandfather still makes white teas in the traditional way, and leaves the best batches loose. This tea has been stored and aged for 14 years. Somehow the loose-leaf version of the old whites has much more nuance to it. In China there is a saying that aged white teas are medicine after three years and treasures after 7 years.
The Chinese name for this tea is Mixiang, which translates as honey scent. There is definitely a sweet, deep honey fragrance to be discovered when tasting this tea.
White tea comes from Taimu Mountain, Fuding, and was created in the first year of the Qing Dynasty (1796) because when it was first created it was called white tea because its shape was covered with white hairs like silver and snow.
This Shou Mei is a great experience, worth showing to friends, you could have them all fascinated by the end of the tasting. Just make sure you have quiet surroundings and plenty of time.
It creates great tranquility, peace, and spaciousness due to its maturation process. A truly special tea.
First two infusions brewed at 85 degrees for 30 seconds.
Floral scent with cherry. Wine-like vivid acidity, blue grape, dried pear, acacia honey flavours.
3. 90 degrees 50s still has soft green notes, nice acidity. Fruity and floral notes alongside the earthy tones.
4. 95 degrees 1 minute brew brings gently uplifting, inspiring energy.
Quantity: 6-7 gramm per 150ml.
Water temperature: 90-95ºC. From fresh spring water or filtered water.
Brewing time: 40-50…seconds
Infusions: 6-8
Boiling Instructions:
Quantity: 6-8 gramm per 500ml, place it in a cooking pot or glass teapot
Method: take 6-8 grams of dry tea, put into the cooking pot, add cool water to steep for 10 minutes, and then slow cooking, for about 20 minutes. According to the locals, after boiling and cooking the tea soup will have an amazing date fragrance.
For personal taste the cooking time can be extended.