When warmed up, the breath catches a flowing, velvety aroma with shades of dried fruits, notes of dried mushrooms and forest moss, as if you are in an autumn forest after a light rain. Washed tea leaves convey bright dried fruit notes with nuances of blooming rose hips and candied lemon.
The finished infusion is sweet, delicate and velvety, with pleasant shades of forest moss and dry autumn leaves. As the infusion is steeped, it acquires mushroom notes with a slight bitterness and citrus tartness.
This tea lasted 6 full steeps, with a ratio of 7-10 g of dry leaf per 150-200 ml of gaiwan or Yixing teapot. Pressed white tea will perform very well in brewing according to Lu Yu's method.
The aftertaste is sweetish, with a pleasant menthol sourness and fruity nuances. The infusion is clean and transparent, amber in color, with a bronze tint.
Tea relaxes well, warms the body, sets the right mood, brings harmony and peace.
Aged white tea 2016 "Shou Mei" is pressed from raw materials of decent quality, with a very interesting taste and a bright tea effect at a relatively low price. It is unpretentious in brewing and is suitable for tea drinking at any time.
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Name in Chinese
|
寿眉 |
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Pinyin
|
shòu méi |
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Translation
|
old man's eyebrows |
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Tea variety
|
Shoumei |
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Country
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China |
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Provinces
|
Fujian (福建) |
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Habitat
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Фудин (福鼎, fúdǐng) |
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Raw material production date
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spring 2016 |
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Year of pressing
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2018 |
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Pressing form
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Bing Cha (Cake Tea) |
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Declared weight, g
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350 |
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Tea tree (bush) variety
|
Give bai shu |
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