Shou Mei

Tea type
White Tea
Ingredients
Not available
Flavors
Earth, Sweet, Wood, Floral, Mineral, Sour, Flowers, Honey, Soybean, Tannin, Tea, Cherry Wood, Lemon, Salty, Vegetables
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Scott
Average preparation
190 °F / 87 °C 1 min, 45 sec 5 g 5 oz / 155 ml

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From Verdant Tea

While the Da Bai varietal is best known for its downy silver buds picked before Qing Ming festival, the plant continues to produce beautiful and flavorful leaves throughout the rest of spring. Shou Mei is a later season leaf-only picking with a crisp and vegetal flavor. It captures the taste of fresh leaves that the white tea finishing process locks in so perfectly. This 2016 harvest is full of crisp vegetals and sweet savory notes- sprouted malt, taro root, and sesame compliment sweet grass. Aromatic honey florals and grapefruit peel boost the intensity of the brew for a clean and refreshing cup.

About Verdant Tea View company

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7 Tasting Notes

77
19 tasting notes

White tea

Definitely recommend this tea! very relaxing and good to drink during any time of day

Flavors: Earth, Sweet, Wood

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35
8 tasting notes

Tea was amber colored, tastes a little sweet and a little sour. nothing special but I’m not a pro

Preparation
5 g 5 OZ / 150 ML

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85
18 tasting notes

Impression of first steeping is floral with some sour notes that then dissipate in subsequent steepings. Nice golden honey color.

Flavors: Floral, Mineral, Sour

Preparation
5 g 5 OZ / 150 ML

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34
11 tasting notes

the flavor is sort of sourness in the first taste part.
but that sourness getting less and less by the times we drink.
in the fourth time, it tastes like the water with a spoon of honey inside.

Flavors: Flowers, Honey

Preparation
Boiling 0 min, 15 sec 5 g 5 OZ / 150 ML

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8 tasting notes

Spring harvest 2017
Smells: sweet, vanilla
Color: golden yellow
R1) taste- tree bark, blankness
R2) mineral, almond
R3) dandelion

First tea that I’m reviewing here. Very delicate taste, subtle hints of flavor but mostly taste of nothingness. Great color.

Preparation
4 min, 45 sec 5 g 5 OZ / 150 ML

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100
2752 tasting notes

This review is for 2013 3 year aged shou mei (white)

Ordered this for two reasons. a) I needed to buy something else to qualify for free shipping and I enjoy white teas, and b) the leaves looked really pretty.

Steep 1: 250 mL, 85 deg C water, 1.5 tsp leaf, 3 minutes
Absolutly delicious! The tea is very flavourful. Notes of sweetness, verrry smooth. No bitterness, astringency, drying effects, or other unpleasant flavours/mouth feels. Everything about it is very pleasant. I would describe the flavour as similar to steamed soybeans and a mouthfeel of genmaicha (without the toasted grain flavour)

Steep 2: 250 mL, 92 deg C water, 1.5 minute
Even sweeter, steamed tea flavour, very flavourful, pleasant and thick mouthfeel with a sweet finish

Steep 3: 250 mL, 70 deg C water, 4 minute
Thick sweet liquor, not grassy or plant-y, but tastes like white tea. In the description for this tea it says the aging tones down the greener flavour, which is accurate IMO. It also describes the flavour as very fruity, I wouldn’t say I taste anything fruity.

Flavors: Soybean, Sweet, Tannin, Tea

Preparation
175 °F / 79 °C 2 min, 0 sec 1 tsp 8 OZ / 250 ML

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75
23 tasting notes

I’ve measured out 3.5g of this tea for my ~80ml gaiwan. The leaves are predominantly green with some older brownish leaves thrown in. I spot a few fuzzy silver buds here and there as well. The dry leaf reminds me of a sweet, springy leaf pile with no autumn mustiness. In a warm gaiwan, the leaves smell like deeply savory, salty edamame.

With the first steep, I get overcooked edamame off the gaiwan lid and a spicy medicinal smell from the leaves. The liquor is a clear pale yellow with a green tinge. It’s quite strong in the mouth with a more savory, salty flavor.

The gaiwan lid smells more like fresh sweet greens on the second steep. The liquor is darker and the flavor is beginning to remind me of asparagus. Surprisingly, there’s a substantial sweet aftertaste recalling unripe fruit. The multicolored leaves make for a nice kaleidoscope-like presentation in the gaiwan.

The third (and fourth) steep is similar, but stronger and darker in color. If you’ve ever had soup with leafy greens floating around in it, this steep tastes like those greens. Gai lan or bok choy is a pretty close match. It doesn’t taste like the veggies have been stewed to death – they’re cooked just right. Some earthy bassyness that reminds me of huang pian is developing now. The sweet aftertaste from the previous steep has mostly left.

For steep number 5, I’m bumping up my water temperature to 195. I feel like I’ve seen what this tea has to offer at 180, so bring on the heat. The result is predictable – everything is a little bit stronger and the additional heat has brought out a woody note. Not a bad thing, but not something that I typically enjoy. The tea has decent body but it refuses to thicken up like I hoped it would.

Steep number… eight or so? I forgot about this one and left it about a minute longer than I meant to. A lively citrus (lemon, I think) note has appeared in the last couple of steeps. Pushing this tea doesn’t add any bitterness or astringency. A nice, accidental discovery. That’s got me thinking that this may be a good candidate for grandpa style brewing – I’ll give that a try next time.

This tea is not extremely interesting and that’s reflected in the price. It makes up for its shortcomings with consistency and its ability to shrug off abuse like it’s nothing.

Flavors: Cherry Wood, Earth, Lemon, Salty, Soybean, Vegetables

Preparation
180 °F / 82 °C 0 min, 15 sec 3 g 3 OZ / 80 ML

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