Shou Mei 2017
- ORIGIN: Panxi, Fuding, Fujian, China
- CULTIVAR: Fuding Da Bai Hao
- MEANING: Longevity Eyebrow (shou mei)
- HARVEST TIME: Autumn 2017
- TASTE: Muscateel, spring water, grape leaves
Among the six tea classes, white tea is the easiest to described, but not the least difficult to produce. The fresh leaves are withered outdoor in the shadow and indoor in rooms with good air circulation. The leaves usually air-dry naturally, although sometimes baking is required to completely remove the moisture. Especially in the Yunnan province, some white teas are sun-dried instead.
Green tea is different than white tea. Green tea is scalded right after the harvest to prevent oxidation. White tea oxidizes during withering and is not heat-treated to stop oxidation. The different processing of white tea results in a delicate liquor, with none of the astringency and grassy undertones typical of green tea.