Fuding white tea is divided into three grades: the first grade is Baihao Yinzhen (Silver Needle), the second is Bai Mudan (White Peony), and the third is Shou Mei.
In fact, all three grades can be harvested from the same tea plant. Baihao Yinzhen is made only from buds, picked from mid-March until just before Qingming Festival, and can only be harvested once a year. Bai Mudan is typically picked as one bud with one leaf, harvested after Qingming Festival. Shou Mei, on the other hand, can be harvested twice a year: once from mid-April to early May, and again from early August to early September. It consists mainly of leaves.
Since Shou Mei is harvested after Silver Needle and White Peony, the essence of the tea plant is largely concentrated in those two grades, leaving Shou Mei often perceived as a “leftover” tea. However, when carefully crafted, Shou Mei possesses a unique character. Young Shou Mei has a light floral and fruity aroma with a fresh grassy note. When aged for over three years, it loses its grassy edge and develops a richer, mellower flavor with notes of jujube and herbal sweetness.
As the third grade of white tea, Shou Mei is naturally more affordable. Yet, through skilled processing and years of aging, it can truly become a refined and treasured tea.
Brewing Guide:
1.Teaware: Large Yixing teapot, large lidded bowl (gaiwan), or tea kettle for boiling
2.Water Temperature: 95–100°C (203–212°F）
3.Amount:
Young Shou Mei: 8g per 150ml
Aged Shou Mei: 7g per 150ml
4.Steeping:
Rinse the leaves briefly with the first infusion and discard.
Steep the second infusion for about 20 seconds, then gradually increase time for subsequent brews.
5.Boiling Method (for teas aged 3+ years):
Place leaves in a kettle, add cold water, bring to a boil over high heat, then simmer gently for 10 minutes.
Storage Tips:
Shou Mei can be aged indefinitely under suitable conditions.
Store in a sealed container, in a dry and dark place, at room temperature. Refrigeration is not necessary.
