Shou mei 寿眉 （2010）
Tea Profile
Type: Aged Fuding White Tea
Grade: Shou Mei 寿眉
Origin: Fuding, Fujian, China
Harvest: Bailu 白露 (White Dew) solar term, 2010
Production Year: 2010
Pressing Date: 2013
Pressing Method: Traditionally stone-pressed
Format: 357 g tea cake
The Story of This Tea
This aged Shou Mei was produced in 2010 in Fuding, Fujian, one of China’s most important traditional white tea regions. It was harvested around Bailu 白露, or “White Dew,” the autumn solar term that marks the transition from the heat of summer toward cooler weather.
Bailu material has a very different character from the tender spring harvests often associated with white tea. By this stage of the growing season, the leaves are more mature and substantial. Rather than emphasising delicate freshness, this material provides a stronger foundation for depth, body and gradual transformation over time.
After its initial production in 2010, the tea was allowed to age loose before being traditionally stone-pressed into 357 g cakes in 2013. It has therefore developed through two distinct stages: first as loose white tea, and then as a compressed cake continuing its natural maturation over many years.
Fuding’s humid coastal influence, mountain conditions and long-established white tea tradition provide the setting for this style of tea. With extended ageing, the youthful character has receded and the leaves have deepened in colour, while the flavour has become more integrated, mellow and settled.
Aroma and Flavour
This mature Shou Mei has moved well beyond the bright and youthful character of freshly produced white tea. The aroma is calm and developed, with aged herbal notes, dried jujube and soft wood forming the centre of the profile.
The liquor is smooth and mellow with a slightly thick texture. Rather than revealing everything immediately, the tea develops gradually through successive infusions. Gentle sweetness becomes increasingly apparent as the leaves open, with the aged herbal and woody character giving way to dried-fruit depth and a warm, persistent finish.
- Aroma: Aged herbs, dried jujube and soft woody notes
- Flavour: Mellow and naturally sweet, with dried fruit, aged herbal depth and gentle woody sweetness
- Texture: Smooth, rounded and slightly thick
- Aftertaste: Long, warming finish with gentle herbal and jujube-like sweetness
- Steeping Endurance: Highly persistent through repeated infusions, developing gradually as the leaves fully open
Brewing Guidelines
Gong Fu Style
- Teaware: Porcelain gaiwan, glazed ceramic teapot or suitable clay teapot
- Ratio: 6–7 g per 100 ml water
- Water: 95–100 °C, ideally soft spring water or fresh filtered water
- Infusions: Brief rinse to awaken the compressed leaves; begin around 10–15 seconds and gradually extend as the cake material opens
Western Style
- Teaware: Porcelain, glass or glazed ceramic teapot
- Ratio: 4–5 g per 250 ml water
- Water: Around 95–100 °C
- Steeping: 3–4 minutes for the first infusion; resteep several times, extending the brewing time with each infusion
Why Choose This Tea
This 2010 Fuding Shou Mei offers the opportunity to experience mature white tea shaped by more than a decade of natural ageing. Its Bailu harvest provides more substantial autumn material, while the decision to stone-press the tea in 2013 allowed it to continue developing slowly in compressed form.
Rather than the fresh floral character of young white tea, this cake offers an established aged profile of dried jujube, herbs, soft wood and mellow sweetness. Its smooth body, gradual development and excellent brewing persistence make it especially suited to slow Gong Fu sessions and drinkers interested in the transformation of traditionally aged Fuding white tea.
It is already mature enough to enjoy now, while the compressed format also makes it suitable for continued ageing under appropriate storage conditions.