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Essential Info
Chinese Name: 白露寿眉
Cultivar: Fuding Dahao
Region: Guanyang Town, Fuding City, Fujian Province, China
Harvest Time: September, 2021
Aroma: Notes of hay and red dates
Recommended Gongfu Brewing Method
For a 120 mL (4 fl oz) teapot or gaiwan, use 5 g (0.18 oz) of tea.
Rinse the tea before the first infusion.
For the first three infusions, steep the tea for 30 seconds in water at a temperature above 95°C (203°F).
For each subsequent infusion, increase the steeping time.
This tea is good for 6 or more infusions.
Use spring water or purified water. Do not use tap water.
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White tea is categorized into various types based on harvest standards, including Baihao Yinzhen, Baimudan, and Shoumei.
Shoumei is predominantly crafted from mature leaves. It offers a full-bodied flavor that evolves through time—excellent for aging.
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Harvested during the Bailu solar term in mid-September, our Shoumei boasts a higher proportion of buds compared to typical Shoumei teas. The significant temperature differences between day and night help the leaves store nutrients and sugars during the day and conserve energy at night, resulting in a concentrated array of flavors. The nightly dew condenses on the leaves, giving the tea a unique clarity and refreshing brightness. This is further enhanced by the season's dry climate, which optimizes the withering process and amplifies the tea's effusive aroma.
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Aged over the years, this Shoumei now displays a vivid array of colors. Its aroma has evolved to feature jujube and herbal notes. Unlike the thickness often found in spring Shoumei infusions, this tea exudes a refreshing lightness, marked by a crisp yet nuanced texture. Each sip offers an ethereal escape, as if you're being whisked away by a gentle autumn breeze through skies adorned with drifting clouds.
