Shou Mei tea: Difference between revisions
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[[Image: | [[Image:Shou-Mei.webp|thumb|Shou Mei tea]] | ||
'''Shoumei''' is a [[white tea]] that is produced from naturally withered upper leaf and tips, with a stronger flavor reminiscent of lighter [[ | '''Shoumei''' is a [[white tea]] that is produced from naturally withered upper leaf and tips, with a stronger flavor reminiscent of lighter [[Oolong]] teas. It is mostly grown in the Fujian Province or Guangxi Province in China. Because it is plucked later than [[Bai Mudan]], the tea may be darker in color, but it should still have a proportionate green color. Some lower grades of Shou Mei may be golden in color with a lot of black and red leaves, making a darker brew with more depth. | ||
Technically this tea, being a fourth grade tea, is a by-product of [[Bai Hao Yinzhen tea]] production and uses ''Da Bai'' or Large White leaves. | Technically this tea, being a fourth grade tea, is a by-product of [[Bai Hao Yinzhen tea]] production and uses ''Da Bai'' or Large White leaves. | ||
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[[Category:White tea]] | [[Category:White tea]] | ||
[[Category:Chinese tea]] | [[Category:Chinese tea]] | ||
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Latest revision as of 17:32, 29 October 2024
Shoumei is a white tea that is produced from naturally withered upper leaf and tips, with a stronger flavor reminiscent of lighter Oolong teas. It is mostly grown in the Fujian Province or Guangxi Province in China. Because it is plucked later than Bai Mudan, the tea may be darker in color, but it should still have a proportionate green color. Some lower grades of Shou Mei may be golden in color with a lot of black and red leaves, making a darker brew with more depth.
Technically this tea, being a fourth grade tea, is a by-product of Bai Hao Yinzhen tea production and uses Da Bai or Large White leaves.
Tasting and brewing
The tea can be brewed very differently and you will find that there are many combinations that yield interesting results, but it is important to use good mineral water to bring out the sweetness and aroma of the tea and not to overbrew or make a bitter and very strong brew.