We love aged shou mei white tea for its floral warmth, sweetness, and medicinal aroma, especially on cold autumn and winter days. We always start brewing shoumei with gaiwan to understand the profile of the shou mei. After we get a little bit more familiar with it, we switch to brewing it in a kettle to enjoy its mellower and warmer qualities.
This is also the time of the year that we make mooncakes. We pair them up with our aged shoumei, and it's just delicious and comforting! What's your favourite way of brewing aged shoumei? Comment below! We would love to hear about your experience.
How do we brew it?
1. Gaiwan Brewing ratio: 1/24
5 g in a 120 ml gaiwan using 212 F water.
2. Transfer the same tea leaves to a kettle for boiling, we suggest 1/90 - 1/100 ratio.
5 g tea in a tea kettle with 450 - 500 ml of water.
When you boil tea, the ratio makes a big difference in how your tea will taste. If you are new to boiling tea, we strongly recommend that you start with our suggested ratio of leaf to water. If you are familiar with boiling tea, feel free to play by ear and adjust as you go.
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