Shou Mei 2000

This tea is, both materially and proverbially, more than a treasure: finding a white tea as old as this is in itself remarkable, but rarely are 20-year aged white teas so well preserved, with large, whole leaves, pale hairs on the buds, and a lingering freshness in the aroma. Indeed, there is a gentle fruitiness present in the form of tart apple cider and a round, minty herbality, but the connoisseur of aged whites will also be pleased by the time-smoothed flavor of wildflower honey, straw, and a hint of cinnamon in later infusions. Though considered a Shou Mei, the aforementioned buds indicate a quality in its picking that has come to fruition all these years later, producing a grounded, relaxing tea that one could treasure for still longer.
  • ORIGIN:  Dayangshan, Fuding, Ningde, Fujian, China
  • MEANING:  Longevity eyebrow (shou mei)
  • HARVEST TIME:  2000
  • TASTE:  Wildflower honey, straw, cinnamon
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Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 4 infusions: 45, 45, 60, 90 sec

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.