The Da Bai group of tea cultivars are used to produce white tea in Fujian. Tea in Fujian is divided into grades of leaves, Baihao Yinzhen (silver needle,) White Peony, and Shoumei. Shou Mei is sometimes referred to as a low grade tea. In actual fact, tea produced into Shou mei are lower cost as they pick up to the 4 and 5th leaf and throughout the growing season, which produces larger yields.  Silver Needle and White Peony are only spring bud pickings.

Pressing white tea into cakes for aging has gained popularity since the early 2000s. As a white tea, the most significant characteristic of Shou mei is it has less processing, including no high heating, which allows the leaves to retain the ability to oxidize and age over time. Over time the leaves loose astringency and gain a mellow, round flavour, similar to caramelized honey and stone fruit. If allowed to brew for a long time, the infusion darkens over time.

Fuding, Fujian, China
Cultivar: Da Bai,   30-100m

ingredients: white tea