2006 Aged White Fuding Shou Mei Tea Cake

Tea type
White Tea
Ingredients
Shou Mei White Tea
Flavors
Autumn Leaf Pile, Black Currant, Blackberry, Compost, Earth, Fruity, Medicinal, Tangy
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Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
Boiling 0 min, 30 sec 7 g 4 oz / 130 ml

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  • “The leaves of this tea are quite dark for a white tea (it is supposed to be 10+ years old after all) and don’t smell very strong when dry. After the rinse, I get mostly fruity and medicinal...” Read full tasting note
    80

From Green Tea Guru

A super expressive tea, sweet, fruity and complex!

Aged White tea can be very sweet, fruity and expressive, this offering is no exception! The cake was sourced in Guangdong (China) on our 2018 tea trip. The material is 2006 Fuding Shou Mei, pressed into cake form in 2013. The flavour is full on red berries and fruity sweetness, a touch of ‘medicine’ taste that comes with age. The cake has a noticeable touch of natural Guangdong storage which adds to the complexity of the tea. For best results and a complete flavour bomb we recommend brewing & drinking gong fu for 3 steeps then boiling up the leafs with around 400ml of water for five minutes or so! Boiling wont create any unwanted bitterness at all, you’ll have a super concentrated broth of sweet, fruity goodness! sooo good!

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1 Tasting Note

80
215 tasting notes

The leaves of this tea are quite dark for a white tea (it is supposed to be 10+ years old after all) and don’t smell very strong when dry. After the rinse, I get mostly fruity and medicinal aromas, with a strong blackberry and black currant quality. Despite the fact that I store it with sheng, the bouquet acually reminds me more of shou.

The taste has similar qualities, it is strong and well-rounded. I like the interplay of sweet & savoury, fruity & earthy flavours. I would characterize it as both robust and refreshing, which is a little unusual and very welcome. The aftertaste also displays some nutty notes, which, together with the sweetness and earthiness, remind me of ripe pu-erh again.

Mouthfeel also plays an important part in making the tea quite refreshing. It is crisp, cooling, numbing and slightly buttery.

Surprisingly, I didn’t find this Shou Mei to perform too well by simmering. Standard infusions (with near boiling water) seemed more balanced to me.

Flavors: Autumn Leaf Pile, Black Currant, Blackberry, Compost, Earth, Fruity, Medicinal, Tangy

Preparation
Boiling 0 min, 30 sec 7 g 4 OZ / 130 ML

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