Shou Mei may be the cheapest white tea but cheap tea doesn't necessarily equal to the low quality tea. In fact, we think Shou Mei White tea is one of the most underrated Chinese teas. Based on our past market experience, we've found that 100-gram small tea cakes are more popular with customers than 350-gram large ones. Therefore, we have launched this new 100-gram Shoumei tea cake. We place great importance on this new product, closely monitoring and controlling every step from sourcing raw materials to production and pressing. You can easily see that although this product is classified as Shou Mei, it contains a significant number of tea buds, meeting the standards many manufacturers use for Bai Mu Dan (White Peony) tea. However, we have kept the pricing very reasonable, pricing it only as Shou Mei, hoping that this small tea cake will allow more people to experience and appreciate Fuding white tea.
The highest quality Fuding white tea is concentrated in three core areas: Panxi Town, Taimushan Town, and Guanyang Town. Taimushan is the origin of Fuding white tea, known for its elegant and mellow flavor. Guanyang Town, with its high-altitude, misty environment, produces tea with rich internal substances, high levels of polyphenols and amino acids, and a pleasant aftertaste, although its brewing durability is slightly inferior. Panxi Town, due to its high altitude, excellent ecological environment, and abundant mist, is considered to produce the highest quality and most authentic white tea, with a sweet, mellow, and lingering aftertaste. Therefore, we only engage in Fuding Spring white tea from Panxi, the core production area.
Shoumei tea cakes are said to follow the principle of "one year for tea, three years for medicine, seven years for treasure," meaning the longer it's stored, the better. However, the key is dry storage and aging. After 3-7 years of storage, the taste and mellowness will significantly improve, and the aroma will become more stable. After more than 7 years, the tea's characteristics will be even better, the taste more mellow, with distinct complex aromas such as jujube and camphor. The tea liquor will be bright red, and the taste smooth. Here's a brief explanation of the key differences between storing white tea and dark tea. Although both white tea and dark tea undergo post-fermentation during aging, dark tea's post-fermentation is mainly due to the continued fermentation of microorganisms preserved in the tea, while white tea's post-fermentation is mainly due to the continued fermentation of various enzymes within the tea. Therefore, dark tea requires ventilation, while white tea only needs a small amount of air (oxygen) for post-fermentation, without requiring excessive exposure or ventilation. The key is a sealed, dry, dark, cool, and odor-free storage environment, allowing the enzymes within the tea to undergo slow, gentle enzymatic oxidation with a small amount of oxygen, achieving material transformation and developing the characteristic of becoming more fragrant with age, while avoiding external moisture, odors, and light interference that can degrade the tea's quality. Excessive air contact and improper ventilation will accelerate the loss of internal substances and damage the quality of white tea.
How to brew Shou Mei White Tea
There are two common methods for brewing Shou Mei tea cakes: boiling and steeping. So, should Shou Mei tea cakes be boiled or not? The answer isn't absolute; it depends on your personal preference and specific circumstances.
Boiling: Boiling is a more traditional method, especially suitable for those who want to enjoy a richer tea taste.
Steeping: In contrast, steeping is simpler and faster, suitable for daily consumption.
In general, boiling and steeping each have their advantages, and you can choose the appropriate method based on your taste preferences. If you prefer a strong tea taste, you can choose boiling; if you prioritize convenience and a refreshing taste, then steeping is a better choice.
Whether boiling or steeping, mastering the correct brewing method is crucial. Below, we introduce the specific steps for both methods, allowing you to easily brew a delicious cup of Shou Mei tea.
Boiling Steps:
Prepare tools: pot, tea strainer, teacup, etc.
Take an appropriate amount of Shou Mei tea, about 5-10 grams.
Put the tea into the pot and add about 500 ml of water.
Simmer over low heat, stirring occasionally to allow the tea leaves to fully unfurl.
Once the aroma is strong, turn off the heat and let it steep for 1-2 minutes.
Filter the tea through a tea strainer and pour it into a teacup to enjoy.
TIPS: If you find the tea too strong, you can pour some tea into another empty teacup and add water as needed. You can adjust the tea-to-water ratio to your liking to create various strengths of tea.
Steeping Steps:
Tools needed: Teapot or teacup, tea strainer, etc.
Take an appropriate amount of Shou Mei tea, about 3-5 grams.
Quickly rinse the tea with boiling water to remove surface dust and impurities.
Place the tea leaves into the teapot or teacup and pour in hot water at 90-95℃.
Let it steep for 1-2 minutes to allow the tealeaves to fully unfurl.
Filter the tea through a tea strainer and pour it into a teacup to enjoy.
