A brief introduction to Shou Mei tea
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Release date:
2013-08-20
A brief introduction to Shou Mei tea
Nanshan Shoumei tea features slightly flattened, gently curved strips with a vibrant green color and delicate white tips—reminiscent of the eyebrows of an elderly sage. It boasts a refined, elegant aroma that lingers beautifully, delivering a fresh, crisp, and mellow flavor. The tea liquor is clear and bright, while the leaves remain tender, green, and perfectly intact. Below is a brief introduction to Shoumei tea.
If you ever find yourself exploring Tianmu Lake, be sure to take a leisurely ride on a bamboo raft gliding across the emerald waters—and don’t forget to savor a cup of Nanshan Shoumei tea. This experience is bound to leave you feeling refreshed and rejuvenated, brimming with energy and vitality. Shoumei tea was meticulously developed over five years at the Lijia Garden Tea Plantation in Hengjian Township, under the expert guidance of Zhang Zhicheng, a pioneering tea master and senior engineer from Jiangsu Province. After rigorous testing, it was officially certified in 1986. By 1989, it had already earned the prestigious "Famous Tea Award" from China’s Ministry of Agriculture, and from 1993 to 1996, it proudly clinched the Jiangsu Province "Lu Yu Cup" award for four consecutive years. In 1994, it even claimed the Special Grand Prize at the inaugural "Zhongcha Cup" competition organized by the China Tea Society.
[Origin] The main production area for Shou Mei tea is Jianyang County in Fujian Province. Counties like Jian'ou and Pucheng also produce this tea, accounting for more than half of the total white tea output.
[Characteristics] High-quality Shou Mei tea features prominent and abundant white tips, with a vibrant green color. The tea liquor is either orange-yellow or deep yellow, while the tea leaves exhibit a uniform, soft, and bright appearance. When held up to the light, the main veins of the leaf blades appear reddish. The taste is rich yet refreshing, with a fresh, pure, and fragrant aroma.
[Craftsmanship] The picking standard for Shou Mei tea is one bud with two to three leaves—specifically, one bud accompanied by either two or three leaves—and it must include visible white tips. Unlike other teas, Shou Mei undergoes no pan-firing or rolling during its production; instead, it goes through just two key processes: withering and drying. However, mastering these techniques proves to be quite challenging.
【Benefits】Shoumei tea helps prevent cancer, fight cancer cells, relieve heatstroke, detoxify the body, and even alleviate toothaches. Notably, aged Baihao Yinzhen can be used as a fever-reducing remedy for young children suffering from measles.
[Origins] Shoumei tea, sometimes referred to as Gongmei, is a white tea crafted from the bud and leafy shoots of the Cai Cha varietal tea plants. The raw tea made exclusively from these tender buds and leaves is called "Xiaobai," distinguishing it from "Dabai"—the raw tea produced from the buds and leaves of Fuding Dabai and Zhenghe Dabai tea varieties. While Cai Cha buds were once used to create Baihao Yinzhen, they later gave way to Dabai for crafting both Baihao Yinzhen and Bai Mudan. Meanwhile, Xiaobai became the preferred choice for making Gongmei. Traditionally, Gongmei was regarded as the premium grade, surpassing even Shoumei in quality. However, in recent years, the term "Gongmei" has largely replaced "Shoumei," and Shoumei tea is no longer commonly exported as a commercial product.
That concludes our introduction to Shou Mei tea—hopefully, it has helped everyone gain a better understanding of this delightful tea.
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