Organic Shou Mei

Tea type
White Tea
Ingredients
Not available
Flavors
Earth, Nutty, Wood, Nuts, Walnut, Wet Earth, Wet Wood
Sold in
Loose Leaf
Caffeine
Not available
Certification
Organic
Edit tea info Last updated by Erik Dabel
Average preparation
190 °F / 87 °C 2 min, 45 sec 44 oz / 1301 ml

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18 Tasting Notes View all

  • “Time for a new blend! Sort of… Today’s blend is an Organic Shou Mei white tea and a Lapsang Souchong black tea, both from Red Blossom Tea Company, and some freshly dried mint leaves from Nob...” Read full tasting note
    87
    Erik Dabel 121 tasting notes

From Red Blossom

Our Organic Shou Mei is a summer harvest white from Fuding County. Due to it’s mellow, familiar profile, this variety has become the most popular everyday white tea in south east China.

Shou Mei brews a light white infusion, with a smooth light body and mellow notes of nut, earth, and wood.

About Red Blossom View company

Company description not available.

18 Tasting Notes

87
121 tasting notes

Time for a new blend! Sort of…

Today’s blend is an Organic Shou Mei white tea and a Lapsang Souchong black tea, both from Red Blossom Tea Company, and some freshly dried mint leaves from Nob Hill Grocery Store.

First, let me say two things:

1. I have tried the Shou Mei/Lapsang blend before and liked it a lot. The super smokey feel and taste of the Lapsang works really well with the simple, solid, woodsy flavor of the Shou Mei. For my 32 ounce Bodum Assam I found that 3 tablespoons of Shou Mei to 1 teaspoon of Lapsang is a good mix, but you have to add a bit more Lapsang for additional steepings.

2. The mint leaves were an experiment a couple weeks ago. I went to the local grocery store and bought the only fresh mint leaves they had and dried them hanging in my room. In the future I would go to a farmer’s market or natural food store like Sprouts or Whole Foods and get a more specific mint leaf. After I research, of course.

Now, on to todays blend. First, the mix:

32 ounce Bodum Assam teapot
3 tablespoons Organic Shou Mei
1 teaspoon Lapsang Souchong
4 dried mint leaves
Quick rinse, about 15 seconds
Pulled the water off the stove at first boil
2 minute steeping time (recommended by Red Blossom for Organic Shou Mei base)

Here we go!

I could tell when I poured the water over the leaves this would be a good one. The first whiff I got from it made me smile. The Shou Mei base is a great, solid, white tea base for a blend like this due to it’s light, gentle, fragile taste with strong hints of wood, nuts, and Earth. Mix a bit of that uber campfire smoke taste of the Lapsang Souchong, and the two blend very well.

Now add the mint. Here is where I didn’t know what would happen. I don’t notice much of the mint in the aroma, the Lapsang pretty much owns the nose. But when I taste it, there it is. The mint is right there, present and accounted for. It works really well with the base Shou Mei and the smoky Lapsang, adding just a bit more depth and flavor.

Basically, I get a lightish, woodsy tea with a strong feel of smoked mint. Very interesting.

I would certainly try this again, but maybe with slightly less Lapsang, maybe ¾ of a teaspoon instead of a whole one, and 3 mint leaves instead of 4.

But yeah, today’s blend is a damn good one! I can already picture myself sipping this while reading on a cool, rainy Winter’s day.

-E

Preparation
200 °F / 93 °C 2 min, 0 sec 9 tsp 32 OZ / 946 ML

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