Once upon a time, there was a man named Shou Xing. He is the symbol of immortality and longevity. If you've seen his eyebrow, you'll see he has a really long one. The leaves of this naturally-oxidized white tea look like Shou Xing's long eyebrow. That's how this white tea gets its name from. 

This tea gets better the more you brew. It never really gets bitter. Sweet honey apricot-like. You can steep this tea longer and you'll get a little bit more tart, but not bitter. If you steep this tea a shorter time, then you'll get a refreshing, and mild flavor of currant and raisin. This is the perfect tea to have all day long, even at night! Low caffeine, and also will give you a very calming and relaxing feeling. 

Origin: Fuding, China

Notes: Smooth, Honey, Apricot

Whenever we have someone who is new in tea, asking for white tea recommendations, this is the tea we always recommend first. This white tea might not as famous as a Silver Needle White Tea, but for a fraction of its price, the flavor and value of this tea often surpass the former.

It's true that Silver Needle White Tea might be the most popular white tea among tea drinkers, but Silver Needle tends to taste a little too mild for most people. This white tea is like drinking a refreshing sweet plum juice. The stronger you brew the tea, the better the flavor becomes. It never gets bitter or astringent. 

Origin: Fuding, China

Notes: Honey, Malt, Plum, Raisin

There are many things that make this white tea special. This shou mei white requires almost no steeping skill at all! You can brew this with high- or low-temperature water and for varying lengths of time. It's very difficult to mess up the brewing process when brewing this white tea; basically, anything goes! 

If you brew the tea using the gongfu method, it can be brewed over and over again at least 20 times. Different infusions of tea will bring out different flavors. Lower temperature brings out the sweetness and higher temperature provides more complex flavor profiles.

To ensure that you are drinking a tasty cup of tea, make sure to rinse your leaves with water first. This will help wash away all the dust and other sorts of things collected during its time in storage as well as moisten it so flavors can be released more easily.

One way to make this tea flavorful is by using the gongfu method. With this tea, you can safely use boiling temperature water and steep for one minute and a half on the first infusion. Then, with every subsequent steeping it only takes about 20-30 seconds to bring out all of its wonderful flavors. 

This tea will keep you going for a while! You can steep the tea longer as it gets weaker. You should be able to get around 20-30 infusions with this tea no problem!

Origin: Fuding, China

Harvest: 2009

Notes: Oaky, Dark Cherry

Who is this tea for? Well, if you like aged white tea and aged puerh, this is the tea for you. It has the sweetness of a white tea and has the funkiness you can get from a shou puerh. Because of how old this tea is, you must rinse it with boiling water twice. There's not much flavor on the front part of your tongue, but you'll taste a pleasant sweetness on the back of your palate. The sweetness is almost like that you'll get from licorice root, but without the spice aftertaste.

This is not the kind of tea you would drink every day. But if you want to get to know what an aged tea tastes like, then this tea is for you.

Origin: Fuding, China

Notes: Sweet Licorice Root, Earthy

An excellent introduction to the world of aged white tea! This 2013 Shou Mei cake now has a good amount of age on it, developing that deep, fruity, and fermented aroma that can only be found in aged white teas.

Fresh white teas are grassy and soft, but this flavor profile is transformed dramatically by aging. Here you'll find a surprisingly deep and mature flavor that gives a lot to think about. A fantastic tea for both everyday sipping and deep pondering. 

In China, aged white teas are said to have potent health benefits, particularly for immunity. The greater the age of the tea, the more potent the flavor and benefits.

The base material was harvested in Spring 2013.

Origin: Fujian Province, China

Harvest: 2013

Notes: raisin, honey