We were amazed a few years ago when we first tasted the older version of this tea from 2006. Some of our tea friend customers might remember that tea, our legendary 2006 aged white tea No.209. Our friend’s grandfather still makes white in the traditional way and also leaves loose the best batches. This tea was kept and aged for 14 years. Somehow the loose-leaf version of old whites carries much more nuances to them. In China, there is a saying that aged white teas are medicine after three, and are treasures after 7 years.
In Chinese the name of the tea is Mixiang which translates as honey scent/fragrance. Definitely sweet, deep honey fragrance can be discovered when tasting the tea.
White tea originated 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, could mesmerize them all by the end of the tasting. Just make sure you have the right, calm environment and sufficient time.
It has great tranquility, openness and peace due to its maturation with age.
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
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.