Taste: Mellow and sweet, with honey-like notes. Aroma: Floral and fruity, reminiscent of dried apricots or ripe peaches. Tea Water Color: Bright golden yellow, deepening with age. Caffeine: Low to medium (typical for white tea). Year: (????) Origin: Fujian, China Grade: Shou Mei Appearance: Compressed cake (357g), mixed buds and leaves, hues of olive green and silver. Growth Environment: High-mountain ecological tea garden, old tea trees. Size: 357g cake. Brewing: 1. Rinse: Use 5–7g of leaves in a gaiwan. Pour 100°C water (200ml), then discard immediately to awaken the tea. 2. First Infusion: Steep for 15–20 seconds. 3. Subsequent Infusions: Increase steeping time by 5–10 seconds per brew (up to 10–12 infusions). Adjustments: Milder: 3g leaves, 95°C water, shorter steeps. Stronger: 7g leaves, boiling water, longer brews (30+ seconds). Notes: Old tree white teas are resilient; later infusions (5+) often reveal deeper sweetness. Store in a dry, cool place away from odors to preserve aging potential.
