White Tea

Shòu Méi寿眉

Name: Shòu Méi
SKU: SHOU-MEI-CN
Availability: InStock

shòu méi

Tea notes

Brewing, origin and taste.

The most affordable white tea that turns into date compote over the years — Shou Mei.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 100.000000
Tea Amount: 5–7 g per 150–200 ml (gongfu method). For boiling — 2–3 g per 400–500 ml. For thermos — 2–3 g per 300–500 ml.
Teaware: Porcelain gàiwǎn (盖碗, gàiwǎn) — universal option, especially for fresh tea: neutral material doesn't "steal" delicate aroma. Glass teapot — convenient fo...
Water Temperature: 90.000000
Brewing Notes: Pour 2–3 g tea with cold water (400–500 ml), bring to boil, simmer on low heat 3–8 minutes. Boiling releases pectins and sugars, creating maximally thick "compote" pro...
Water Temperature Detail: 90–100 °C for fresh; 95–100 °C for aged. Shou Mei tolerates boiling water well due to leaf maturity. Under-heating aged Shou Mei (below 85 °C) is a common mistake...

Origin

Tea Type: White
Origin Country: CN
Province: Fujian
Classification and Origin Notes: historical birthplace of white tea, a county-level city within Níngdé Prefecture (宁德, Níngdé). Key production villages — Pánxī (磻溪, Pánxī), Guǎny&#...
Category: Fujian white teas. According to national standard GB/T 22291—2017 "White Tea" (白茶, Báichá), Shòu Méi is one of four official categories of white te...
Coordinates: approximately 27°00'–27°30' N, 119°30'–120°00' E (for the main Fuding and Zhenghe districts).

Taste

Dry Leaf Appearance: Large, wide leaves with noticeable stems, often with natural twist. Xin Cha: color from gray-green to olive-green with silvery down inclusions. Lao Cha (3–7+ years): color shift...
Dry Leaf Aroma: Xin Cha: fresh grass, meadow hay, light honey, apple peel tones; spring harvests have floral nuances, autumn — more mature fruitiness. Lao Cha: honey, dried fruits (date, raisin...
Liquor Aroma: Xin Cha: bright, lively — field herbs, fresh-cut hay, honey, flower pollen, green apple. Lao Cha: deep, multi-layered — honey, dates, spiced herbs, autumn forest; when boiled, a...
Liquor Color: Xin Cha: light golden, transparent, with slightly greenish tint in first steeps. Lao Cha: from rich amber to reddish-chestnut. Liquor in both cases should be transparent and cle...
Spent Leaves: Leaves of varied size, well-opened, elastic. Xin Cha: gray-green to olive. Lao Cha: dark brown, soft but not falling apart. Healthy spent leaves — without dark spots, mold, and ...
Taste: Xin Cha: dense, sweetish, with clean herbal line and moderate soft astringency. Aftertaste is long, with sweet herbal trail. Lao Cha: thick, rounded, velvety, with minimal astri...

Details

Oxidation: 5.000000 - 10.000000
Leaf Shape: Brick
Roast Level: None
Oxidation Maximum: 10.000000
Oxidation Maximum Detail: 10
Picking: Shou Mei is harvested later than other categories of white tea — typically in late April – May (spring harvest, 春寿眉, chūn shòuméi) and again in autumn in September – O...

Где купить

Этот сорт продаётся в нашем магазине — оформление и оплата на shop.thetea.app.

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