2008 Shoumei White Tea

Tea type
Pu-erh White Blend
Ingredients
Shou Mei White Tea
Flavors
Dates, Honey, Sweet, Vanilla, Earth, Hay, Autumn Leaf Pile, Cinnamon, Flowers
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Christina / BooksandTea
Average preparation
205 °F / 96 °C 6 g 3 oz / 75 ml

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3 Tasting Notes View all

  • “One of the the things I love about being a tea club member is that it isn’t just about new teas, but also new experiences, and this tea is definitely an experience. First off, I don’t know about...” Read full tasting note
  • “This was a really interesting tea. The leaves look pretty dark and when brewed they turn a dark brown. I didn’t use quite enough leaves so the first infusion was a bit light. I could taste...” Read full tasting note
    80
  • “Packed my smallest gaiwan with about 6 grams of this tea as I always find white teas very forgiving. The smell on the heated leaves is, just as described by the vendor, packed with red dates as...” Read full tasting note
    89

From White2Tea

This baicha (white tea) is from Fuding in Fujian province. It was stored loose for three years prior to pressing and stored in South China under dry conditions.

About White2Tea View company

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3 Tasting Notes

107 tasting notes

One of the the things I love about being a tea club member is that it isn’t just about new teas, but also new experiences, and this tea is definitely an experience.

First off, I don’t know about this tea as being a “puerh/white tea blend” as per the description, b/c as far as I know, the description from w2t says nothing about puerh. Anyway, this is my first time drinking white tea and it’s baffling. Does white tea always look like a pile of decomposing leaves, but taste like honey? It smells like honey too. Seriously, this is one of the most wonderfully aromatic teas I’ve ever had. I gongfu’d for a few steeps (the first, aka “the rinse” was the best IMO), then I decided to just grandpa drink it from my gaiwan for awhile, and that was also quite nice. What a lovely lingering sweet aftertaste.

I tried boiling the spent leaves and I might have overboiled; at one point I tasted the tea and it was nice. I was going to take it off the stove but got distracted by having to pee, and when I came back it was too late. Like, “I should have eaten that avocado yesterday” too late. Still drinkable, but disappointing nonetheless because I knew I had screwed up. Luckily, I have more of this tea and next time I’ll be more careful.

Overall, I loved it.

https://www.instagram.com/p/BBf9Mt8GgBB/?taken-by=curlygc

Flavors: Dates, Honey, Sweet, Vanilla

Preparation
Boiling 5 g 3 OZ / 100 ML
JC

I’ve had Shoumei from other vendors, its not for everyone, but it is very good when you are up for it. To me it always reminded me of honey dipped hay lol. It has some fruits to it, but I can’t pin point them, fruits in the woody/dried spectrum.

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80
661 tasting notes

This was a really interesting tea. The leaves look pretty dark and when brewed they turn a dark brown. I didn’t use quite enough leaves so the first infusion was a bit light. I could taste the typical hay I get from whites and and honey sweetness.

The instructions said after a couple of gongful sessions ( I did one in the mug only) to boil the leaves in 1 litre of water until the water was red. I did this ( except I used a bit less water since I had less leaves) and the first cup from that tea was excellent.

It was much more robust than the first cup. It actually brewed up almost as dark as a ripe puerh. I still got the hay and honey notes but added to it this time was sweet dates and an earthiness. Yum! That was the best cup. Once the leaves sat in the water too long the tea just became too earthy and I couldn’t pick up the other notes as much.

Definitely an interesting tea.

Flavors: Dates, Earth, Hay, Honey

Preparation
200 °F / 93 °C
Rasseru

thats interesting! I wonder if other teas you can do that

Ubacat

I would think they would get bitter. This one didn’t but there might be other puerhs that can take being boiled in water.

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89
36 tasting notes

Packed my smallest gaiwan with about 6 grams of this tea as I always find white teas very forgiving. The smell on the heated leaves is, just as described by the vendor, packed with red dates as well as white peony, a hint of vanilla/cinnamon, and white flowers. This smell was present consistently throughout brewing – in the wet leaves, the tea liquor itself, the after taste, and even the smell in the cup after drinking the tea.
In addition to the flavors already mentioned, the tea tasted of honey and some other light/tart citrusy fruits, toasted oats, and a solid note that reminded me of a pile of dry autumn leaves. Quite full bodied, falls just short of malty. smooth with a nice cooling in the back of the throat and a sweet saliva-inducing buzzing in the cheeks. The tea endured 8 steepings packed with flavor before I decided to boil it. This tea was a welcome change of pace from oolongs and puerh, while still having a full enough body and flavor profile to satisfy me on a cold winter night, it honestly had some parallels to 10-20 year old oolongs.

Flavors: Autumn Leaf Pile, Cinnamon, Dates, Flowers, Honey, Vanilla

Preparation
Boiling 6 g 2 OZ / 50 ML

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