How much do you know about Yunnan white Tea? Today, let's take a look at how to brew Shou Mei from a large elephant.
This Shou Mei is made from large-leafed trees in Yunnan, crafted using traditional techniques with additional specific processes.
The tea cake consists of whole leaves, one bud and two leaves, using high-grade materials. The color is an ancient copper hue with visible downy tips.
Now, let's brew it together:
First, take 8 grams of tea. After taking the tea, we can see that some of the tea has a dark streak, which indicates that when pressing the cake, we used material that was six to seven years old.
Start by warming the cup, then add the tea. For the first Infusion, we will wake the tea, pouring the water slowly so as not to rush the process. Let the tea rest for 10 seconds after adding the water before decanting, allowing it to fully absorb the water.
Brew according to personal preference, adjusting the time for each decant based on the taste or color of the tea. The infused tea has a rich floral and fruity aroma, a golden color with downy tips, a fresh and smooth taste, a delicate and sweet aftertaste, and a lingering throat sensation.
We are now on our seventh infusion, and the tea remains deep in color, showing no signs of dilution.
To brew this Shou Mei White Tea, start by waking the tea with boiling water. For the first three infusions, decant quickly, but after the fifth or sixth infusion, allow more time for the tea to steep. Adjust the Steeping time according to personal preference.
Like Pu'er tea, white tea improves with age, and can be stored long-term. As it ages, the tea turns a reddish-yellow hue, with a richer, fuller flavor, and the aroma becomes more pronounced and integrated into the tea.
This white tea is very durable because it is of Shou Mei grade. Now, let's examine the leaves after brewing. The leaf base has a bright color, with some darker tones, indicating the use of material that was naturally aged for five to six years. Therefore, it already tastes excellent now.
Brewing Explanation: Xiao Yang from ChaWo Network
Photography and Editing: Mu Kun Xiao Bao