2017 Chinese Organic White Tea Aged Shou Mei White Tea Little Tea Cake

What is Shou mei white tea?

Shou Mei is named after the eyebrows of a long-lived old man. Shou means longevity, and Mei means eyebrow. Shoumei belongs to the third grade of Chinese white tea. Its picking standard is one bud and two leaves/three leaves. The leaves are naturally stretched, thick in the middle and slender at both ends. The taste is sweet and mellow.

Origin: Guanyang Town, Fuding City, Fujian Province, China 

Tea varieties: Chinese White Tea - Aged 7 Years Shou Mei Tea

Production time: 2017

Net weight: Each tea cake is 30g (there are 6 small tea cakes in total), and each small square piece is 5g.

Tea shape: The dry tea leaves are pressed into small square pieces. The dry tea leaves are gray-green with a little white fuzz. The soaked tea leaves are gray, soft and elastic.

Tea soup: Orange, golden and bright

Tea aroma: very charming honey aroma, jujube aroma, rock sugar sweetness

Taste features: It has a very natural Chinese date (jujube) flavor and honey sweetness, and tastes sweet, soft, full and silky.

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

White tea health benefits:

1. Anti-aging and antioxidant
2. Helps with sleep and eliminates fatigue
3. Has the effects of lowering blood lipids, blood pressure, and blood sugar
4. Helps improve cardiovascular health and reduce the risk of heart disease and stroke
5. Protects nerves, calms, protects the liver, and resists viruses
6. Helps promote metabolism
7. Helps improve the symptoms of respiratory diseases
8. Rich in vitamin C and vitamin E, helps with beauty and skin care

Brewing suggestions:
Tea to water ratio 1:30
Water temperature: 100℃212℉)
Recommended utensils: Gaiwan/Purple clay teapot

First to fourth brewing: use 100°C water (212℉), pour water along the wall of the Gaiwan at fixed points, first infusion should be longer over 30s because it’s compressed tea ,which needs more time to let tea leaves stretch in water. The late infusion can be brewed 10-15 seconds.

After the fourth brewing, use 100°C water (212℉), pour water along the wall of the Gaiwan at fixed points, wait more than 15 seconds, and then pour out the tea soup.

After several brewings, you can remove the tea from the teapot and boil it again in a kettle. Please remember to pour hot water, not cold water, into the kettle to boil the used tea. You will see that the tea is fragrant and even sweeter than when brewed in a teapot.

Glass walnut kettle for percolating tea/boiling tea

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