Exploring Shou Mei and Gong Mei White Teas

Among white teas, Shou Mei's appearance is the least appealing, resembling a pile of dried leaves with thick stems and large leaves. Yet, it accounts for more than half of the total white tea production. Its stems and leaves are excellent at storing nutrients, featuring a rich pectin content, resulting in a mellow, sweet brew. Coupled with its affordability, it is a favorite among tea enthusiasts. "A year-old tea, a three-year medicine, and a seven-year treasure" aptly describes aged Shou Mei, which becomes revered for its rich aged aroma and full-bodied brew. At this stage, its mild nature and high flavonoid content offer antioxidative, anti-aging, and anti-radiation benefits, improving blood circulation, lowering cholesterol, clearing heat, moisturizing the skin and lungs, beautifying the complexion, and boosting immunity, making it suitable for most people to consume.

Gong Mei and Shou Mei are often mentioned together, so let's discuss them concurrently. According to the latest standards, Gong Mei is made from the tender shoots of the Cai Cha (vegetable tea) variety, whereas Shou Mei is derived from the tender shoots or leaves of the Da Bai, Shui Xian, or Cai Cha varieties, differing in the tea plant species and the tenderness of the leaves. Gong Mei is sweeter and tenderer than Shou Mei, with more elongated buds and leaves. However, both require brewing with boiling water at 100°C to fully release their aroma and flavor, with minor adjustments based on personal taste preference.

🌿Gaiwan Brewing Method

The gaiwan is the optimal partner for brewing white tea, as its material doesn't absorb aromas. Using a gaiwan for Shou Mei and Gong Mei is convenient for pouring and appreciating their fragrance and taste.

1️⃣ Pre-warm the vessel, then add 3-5g of tea to a 110ml gaiwan.

2️⃣ Quickly awaken the tea with a splash of water—shorter for new tea, slightly longer for aged tea, around 5 seconds.

3️⃣ Brew with boiling water, allowing the tea to sit for 30 seconds before enjoying the brew. Extend each subsequent infusion by 5 seconds.

Fresh tea offers a sweet, mellow flavor with a refreshing aroma, while aged tea presents a sweet, rich taste with a robust aroma, each with its unique charm.✅

🍵 Boiling Method

This method is suitable only for aged white tea, as fresh tea can become bitter and less tolerant to boiling. It's recommended to use a glass pot to avoid flavor absorption.

1️⃣ Boil water in a glass pot until small bubbles form, then add 5g of tea per 500ml of water.

2️⃣ Let the tea boil for 1-3 minutes before turning off the heat, using the residual heat to continue boiling until it stops bubbling, then serve.

3️⃣ When serving, it's best not to empty the pot completely; leave some "mother" brew and add water for boiling to enhance the aftertaste.

You can boil the tea directly or after brewing it a few times to fully utilize the tea's compounds.✅ Aged white tea offers a full, smooth texture, a soft, rich taste, and a complex aroma with notes of aged, medicinal, and even jujube scents, offering a sweet, lingering aftertaste not to be missed.💚