2012 White Tea Chinese Aged White Tea Loose Tea

What is the white tea?

White tea, one of the six major categories of tea in China, has the simplest production process. Through sun-drying, withering and drying, without fixation or rolling, white tea is close to nature, retaining the original fragrance of tea leaves. 

In addition, white tea is divided into three categories according to the tenderness of the raw tea leaves and the amount of buds and leaves, namely Silver Needle tea, White Peony tea (Bai Mu Dan), and Shou Mei tea. 

Name of Shou Mei, Shou means longevity, and Mei means eyebrow. The name comes from its leaf shape that looks like a long-living man’s eyebrow. Shou Mei white tea is from Fujian Province, China. It is a mix of upper leaf and tips, and this furry white tea has a stronger flavor than all white teas. It is a third-grade white tea.

Why choose this Shoumei Aged White Tea?

This white tea is aged for 12 years. The transformed dry tea is natural reddish brown with a few white hair buds. The dry tea has the mellow aroma of ice mint, light woody fragrance and sweet date fragrance. The overall style is sweet and refreshing. We say: one-year white tea, three years medicine, 7 years treasure. After aging, very healthy compounds, such as flavonoids, have increased in this Shoumei white tea.

Tea Varieties: Chinese White Tea — Aged 12 Years Shou Mei White Tea

Year: 2012

Origin: Fujian Province, China 

Storage: Stored in cool, dry condition away from direct sunlight, with no odor, storage environment temperature below 30℃ (86℉)

Tea aroma: fruity pear and nectar, jujube, herbal medicine, woody fragrance

Tea shape: The dry tea leaves are yellow, gray, and brown in color, and it coated with white fuzz.

Tea Soup: Orange, golden and bright

Taste features: it has a very natural fruity  pear flavor . You will feel sweet at first sip, soft, full and warm, nectar, jujube and herbal medicine aromas blend into the tea soup, high in sweetness.

What is the conversion in white tea during aging process?
substances conversion:
1 Bitterness reduce: caffeine content will decrease, non water soluble
2 Astringency reduce: tea polyphenol will transform to flavonoids and thearubigins and theaflavin.
3 Sweetness increase: polysaccharides will convert to water soluble disaccharides and monosaccharides
4 Mellowness increase: insoluble proteins will gradually convert to soluble peptides and amino acids;

Benefits of drinking white tea

Drinking white tea has many benefits, such as anti-oxidation, anti-aging, anti-radiation, promoting weight loss, improving heart health, etc.

How to make Shou Mei?

If you like the delicate and sweet taste, you can brew it in a gaiwan. 

If you like the rich and mellow taste, you can boil tea in the kettle. 

1. Gaiwan method.

Tea to water ratio 1:20.
Water temperature: boiling water

Rinse the tea once for the first time
For the 1st to 3rd brewing, the tea can be brewed slowly, about 20 seconds
After the 3rd brewing, it can be about 10 seconds
Control the brewing time according to personal preference and taste

2. boiling tea/percolating tea

After several brewings, you can remove the tea from the teapot and boil it again in a kettle.

Tea to water ratio 1:150/200ml

Please remember to pour hot water, not cold water, into the kettle to boil the used tea. You will find that the tea is more fragrant, sweeter, and has a mellower taste, and the medicinal and jujube aroma is more obvious than the tea brewed in a teapot.

Glass walnut kettle for percolating tea/boiling tea

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