Aged Shou Mei Tea

Essential Info

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Product Overview

This aged Shou Mei (Longevity Eyebrow) white tea was harvested in spring 2015 from the core tea-producing area of Fuding, Ningde City, Fujian Province, China. It was crafted using traditional sun-wilting methods and has undergone natural aging for nearly a decade. Made primarily from one bud with three to four mature leaves, its dry leaves are broad, thick, and loosely curled, with a silver-tipped, grey-brown appearance. With years of transformation, this tea now embodies the warmth, depth, and richness that make aged white tea both a pleasure to drink and a treasure to collect. As the saying goes, “One year as tea, three years as medicine, seven years as a treasure.”

Taste & Aroma

The brewed liquor of aged Shou Mei is a bright, translucent amber-red. Its aroma is mellow and layered, carrying notes of aged wood, medicinal herbs, and a hint of jujube sweetness. On the palate, it is smooth and full-bodied, with a soft glutinous texture and long-lasting returning sweetness. The tea’s age has mellowed its energy, offering a warm and grounding experience. After drinking, the mouth feels fragrant and the body comforted—embodying the gentle beauty of well-aged white tea.

Health Benefits

As a well-aged white tea, this 2015 Shou Mei is rich in theaflavins, polyphenols, flavonoids, and dark tea pigments. With its warm and balanced nature, it supports respiratory health, soothes the stomach, calms the nerves, and aids detoxification and metabolism. Especially suitable for those with cold constitutions, sedentary lifestyles, or high stress, aged white tea is known for its restorative properties. Regular consumption may help ease fatigue, improve circulation, and support overall wellness—making it a valued tea for both nourishment and longevity.

Brewing Guide

Due to its thick, mature leaves and aged nature, Shou Mei is highly durable and suitable for both traditional steeping and simmering. To unlock its deep aroma and aged character, we recommend the following:

• Tea-to-Water Ratio: 6–8g per 200ml (7 oz) of water
• Water Temperature: Use 100°C (212°F) boiling water; simmering is also recommended
• Brewing Method: 
  • For steeping, use a porcelain gaiwan; rinse the leaves quickly with hot water
  • Steep the first infusion for 20 seconds, then gradually increase steeping time with each brew
  • For simmering, use a clay or iron pot; bring to a gentle boil and then simmer on low heat for 5–8 minutes
    
• Re-steeping: Suitable for 10+ infusions or multiple simmering sessions
• Recommended Vessels: Use a gaiwan to appreciate subtle aroma changes, or a clay/iron pot for a richer, warming brew ideal for simmering