In this sample set, we examine a modern phenomenon that is arising in Autumn White Tea production: Green and Brown Shoumei.
While fresh white tea is usually green, sometimes shoumei will be made and produced brown. Why is this? Well, the short answer is that it has a more desireable appearance in the modern market (for the long answer, check out our blog post on it).
Thus, this sample set serves to educate on the different flavor profiles of a traditional (green) shoumei and a shoumei that has been intentionally browned to give it a slightly more aged appearance.
In the set:
40g Green Shoumei 2020 Autumn
40g Brown Shoumei 2020 Autumn
All the teas were made and curated in the Autumn of 2020, when we visited both the farms and met with the producer in Fujian. Both Wu’s garden and Qiu’s garden were lovely and the environment very healthy. While the green shoumei is a better candidate for long term ageist, the brown shoumei is also very enjoyably when presently drunk.
Recommended brewing is 6-7 grams of tea in a 100-120ml gaiwan with water right off the boil (though also consider exploring with cooler temperatures to see how it affects the bouquet and mouthfeel).
We are very excited to share this tea tasting opportunity, as comparison brewing is one of the few ways to really understand the complexities of certain types of teas.