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“Brewed this in the gaiwan with a slightly lower leaf to water ratio than usual and longer steep times. The heated dry scent of the leaves were a mix of hay sweetness and autumn leaves and was the...” Read full tasting note
Produced from the withered upper leaves and tips of the tea plant, which have aged naturally since 2013, this tea has a bold, fragrant & sweet flavour.
CHINESE SHOU MEI PROVENANCE
Bo Yang Organic Tea Garden, Xiamen Chan Village, Fuding, Eastern China.
CHINESE SHOU MEI GRADE
Chinese Shou Mei is produced from a later harvest than the other two Chinese white teas, making it a lower grade. However, the flavours are still very desirable and makes this an excellent choice for an everyday white tea.
CHINESE SHOU MEI ORIGIN
Our Silver Needle is grown in the Bo Yang Organic Tea Garden, Xiamen Chan Village, Fuding, Eastern China. Shou Mei is produced after the Bai Mu Dan harvest from the same Da Bai tea bushes. Although this means it is considered a lesser grade it does not mean that the flavour is inferior. This Shou Mei has aged naturally since 2013 further enhancing its flavour.
CHINESE SHOU MEI FLAVOUR
This tea is stronger tasting than it’s Chinese white counterparts. bold, fragrant & sweet flavour.
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Brewed this in the gaiwan with a slightly lower leaf to water ratio than usual and longer steep times. The heated dry scent of the leaves were a mix of hay sweetness and autumn leaves and was the kind of slightly aged white tea kick I was looking for.
Got a good number of steeps from the tea (around 7/8), gradually increasing the brewing time. The initial steeps were thicker, sweeter and had a good tangy element of stone fruits as well. Later steeps were a bit thinner and moved towards a mineral, woody, hay flavour. I still would like a bit more depth from the tea but for the price range it does most of what I want it to. The feeling the tea gave was particularly enjoyable, even helping to propel me through the final parts of a job application!
After the brews in the gaiwan, I thought I would see what happened if I boiled up the leaves on the stove for a while which produced a very dark brown liquor which had a slightly medicinal scent. The tea had a very soft texture this way and a biscuit flavour which wasn’t there in the gaiwan brewing. I will definitely try a few more white teas brewed this way after a normal session of tea.
Flavors: Autumn Leaf Pile, Hay, Mineral, Stonefruit, Sweet, Tangy, Wood
