The leaves of this Shou Mei are bursting with that freshly cut green smell. Though the vivid palette of greens will quickly begin to fade with oxidation and the development of mature flavors, it is quite ready to be enjoyed. While remembering last year's batch, this year's is less crisp and more pungent, the already-emerging spiciness of aged white teas with turmeric and cinnamon pairing well with the nutty vegetality of broccolini, and a green apple astringency. Though we may have to revise our characterization sooner rather than later, we wish to share this fairly rare opportunity outside of China to taste really young white tea.
For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.
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