- Tea Knowledge
So fresh, they might as well have just been plucked, the leaves of this Shou Mei are bursting with that new tea 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, debuting with the nutty vegetality of broccolini, a touch of lemon peel, green apple astringency, and the already-emerging spiciness of aged white teas—cinnamon and turmeric. 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.