1980's Shou Mei Loose Leaf White Tea

This exceptional 1980s aged white tea boasts large, dark brown leaves. If you find that some fresh white teas have a light and delicate taste, you must try this special aged tea. Unlike its younger counterparts, this aged white tea offers a comforting and relaxing experience. The tea delivers a strong and rich taste, accompanied by intricate notes of woodiness, fruitiness, and a unique medicinal flavor. The sweet aftertaste lingers, complemented by a hint of cooling mouthfeel that is truly distinctive. This tea can be steeped for multiple infusions, allowing you to savor its flavors time and time again. Aged white tea has gained immense popularity among tea enthusiasts. While most aged whites available on the market range from 5 to 10 years old, finding a well-aged White Tea over 30 years old is an extraordinary rarity. Daniel, the owner of The Chinese Tea Shop, shares a deep passion for aged teas. In 2005, recognizing the value and scarcity of this particular aged White Tea, he acquired it and has since taken great care in storing it professionally in the warehouse for over 15 years. His dedication ensures that this exceptional tea has reached an optimal level of maturity and is ready to be savored by discerning tea lovers. We also offer anther rare aged 1990's Shou Mei White Tea. Please check if you would like to get some for comparison. Tasting Note: While young tippy white teas tend to offer a mellow and smooth mouthfeel, if you desire a stronger, richer, and more complex tea taste, we have a recommendation for you. Consider adding 10-12 grams of both big and small loose leaves, including some power leaf, into a teapot with a capacity of approximately 100ml to 160ml. To extract the full potential of the tea, we suggest using water heated to a temperature range of 95°C (203°F) up to boiling point. By following these guidelines, you can enhance the flavor profile and experience a more robust and intricate taste in your tea. After multiple infusions, transfer the leaves from the teapot into a kettle and gently boil them. This allows the leaves to fully open and often reveals an additional, distinctive layer of flavor and texture. You can continue adding water and re-boiling the leaves multiple times. Origin: Fu Ding Country, Fujian Province Appearance: Large size big leaves in dark brown colour. Aroma: Woody, fruity, and a hit of medicinal flavour. Taste: Deep, round, and rich. Oxidation: HighHarvest Period: 1980's