Shoumei: The Approachable Old Friend of White Teas, Hiding the Most Savory Daily Tea Aroma

When talking about white tea, Silver Needle is the "luxurious treasure," White Peony the "elegant beauty," and Gongmei the "daily favorite." Shoumei, however, is the one that feels most like an "approachable old friend." It doesn’t demand tender raw materials, even with stems and mature leaves, it has its own unique charm. It’s affordable, so you won’t hesitate to drink it daily or stock up in bulk. When aged, it transforms from a "fresh young tea" into a "mellow old brew," filled with jujube and herbal aromas. Whether you’re new to white tea or a seasoned collector of aged teas, you’ll find comfort in Shoumei. Today, we’ll explore its definition, raw materials, origins, brewing methods, and storage to help you understand this "white tea that understands life best."

I. What Is Shoumei? The "Down-to-Earth Star" of White Teas

Shoumei is the most "rustic" of the four major white tea categories (Silver Needle, White Peony, Gongmei, Shoumei), with the highest yield and best value for money. Its name comes from its straightforward appearance: dried Shoumei has loose leaves, long blades, and thin stems, looking like an elder’s eyebrows from a distance, hence the name "Shoumei" (literally "longevity eyebrows"). Another story says that in the past, Shoumei was widely drunk by ordinary people and symbolized "health and longevity," gradually becoming its well-known name.

Many confuse Shoumei with Gongmei, but their core difference lies in "raw material tenderness": Gongmei uses Xiaocai Tea (a local shrub variety) with one bud and two to three leaves, featuring more buds and fine fuzz. Shoumei, by contrast, uses coarser, more mature raw materials, usually one bud with three to four leaves, sometimes even including mature opposite leaves (a growth form where two leaves grow opposite each other after the tea shoot stops growing). Its stems are also thicker and longer. Simply put, Shoumei is a "more mature white tea." This maturity makes it more resistant to multiple infusions, better for aging, and gives it a "richer texture" than Gongmei.

Historically, Shoumei was valued mostly for its "practicality": in the late Qing Dynasty and early Republic of China, white tea exports boomed, and Shoumei became a main export due to its high yield and durability during transportation. Later, it became the "daily tea" in households, brewed to cut greasiness in summer and simmered to warm up in winter. It didn’t require fancy preparation, yet accompanied generations through simple daily life. Today, as aged white tea grows in popularity, Shoumei has become a top choice for collectors thanks to its "great aging potential and affordability," finally stepping from "behind the scenes" into the spotlight.

II. Raw Materials: Maturity Is Not a Flaw, but Shoumei’s "Flavor Code"

Shoumei’s unique taste lies in its "unfussy raw materials." Many see "many stems and mature leaves" as flaws, but this is actually Shoumei’s greatest strength.

1. Picking Standard: One Bud with Three to Four Leaves—Stems Are Essential for Flavor

Shoumei is picked later than other white teas, mostly from late spring (after Grain Rain Festival) to autumn. By then, the tea buds and leaves are fully mature, with thicker blades and sturdier stems. The picking standard is "one bud with three leaves" or "one bud with four leaves," and sometimes even shoots with opposite leaves. These "mature raw materials" are rich in nutrients: leaves contain more tea polyphenols and flavonoids than tender buds, while stems are packed with tea polysaccharides and pectin.

Tea polysaccharides are the key to Shoumei’s "sweetness." They release slowly during brewing, giving the tea soup a "smooth, rice porridge-like texture." Pectin makes the soup thicker and creates a noticeable "lingering film" on the cup. Many seasoned tea lovers adore Shoumei for this "sweetness from maturity," it has a more "hearty feel" than tender bud teas.

2. Tea Varieties: Flexible Choices, Diverse Flavors

Shoumei is more flexible in terms of raw material varieties than other white teas. Fuding Dabai Tea, Fuding Dahao Tea, Zhenghe Dabai Tea, and even local Xiaocai Tea can all be used to make Shoumei, and each variety produces a unique flavor:

• Shoumei made from Fuding Dabai/Dahao Tea: Slightly plump buds with faint fuzz. Brewed, it has a "fruity-floral aroma" and a fresh, sweet taste, ideal for those who prefer light, crisp flavors.
• Shoumei made from Xiaocai Tea: Smaller leaves with a deeper green hue and thinner stems. It has a "brown rice aroma" or "herbal scent" and a simple, earthy taste, great for those who like mild, understated flavors.

No matter the variety, as long as the raw materials are mature and fresh, the Shoumei will taste good. This "flexibility" keeps Shoumei’s yield high and its price affordable.

III. Core Origins: Three Regions, Three Unique "Daily Aromas"

Shoumei’s core origins are still Fuding, Zhenghe, and Jianyang in Fujian. Each region’s terroir gives its Shoumei a distinct "daily charm," there’s no "better or worse," only personal preference.

1. Fuding Shoumei: Fresh Sweetness with a "Sun-Kissed Note"

Most Fuding Shoumei comes from low-mountain tea gardens in towns like Diantou, Panxi, and Guanyang. Close to the sea, the area has humid air and abundant sunlight, so tea trees grow quickly and their buds mature fully. Dried Fuding Shoumei is grayish-green, with large, open leaves and thick, flexible stems. Brewed, it has a pale apricot liquor and a "fresh, fruity-floral aroma," like sun-ripened peaches. It tastes crisp on the palate, with a quick aftertaste and a faint coolness in the throat, making it perfect for cutting greasiness in summer.

The stems of Fuding Shoumei add a noticeable sweetness. Even after 10 infusions, the tea soup remains sweet and never tastes bland, this is why many use it for cold brewing: a simple steep turns it into a "natural fruit-flavored tea."

2. Zhenghe Shoumei: Richness with a "Honey Undertone"

Zhenghe has a higher altitude than Fuding and cooler temperatures, so tea trees grow slowly. When buds and leaves mature, their blades are thicker, and stems accumulate more polysaccharides. Dried Zhenghe Shoumei is dark green, sometimes with a brown tint (normal for fully mature leaves), featuring small, tight leaves and short, thick stems. Brewed, it has a deep apricot liquor and a "rich honey aroma," mixed with a faint jujube scent (even in fresh tea). Its taste is smoother and thicker than Fuding Shoumei, like diluted honey water, with a warm feel, making it ideal for autumn and winter.

Zhenghe Shoumei is also highly resistant to infusions: it can be brewed over 12 times in a gaiwan. When simmered, its jujube aroma becomes stronger, warming the stomach gently, great for digestion.

3. Jianyang Shoumei: Simplicity with a "Wild Mountain Vibe"

Most Jianyang Shoumei comes from old tea gardens in Zhangdun and Shuiji. The tea trees here are mostly decades-old Xiaocai Tea bushes, growing on slopes surrounded by bamboo and forests, with little human interference, giving them a "wild, mountainous charm." Dried Jianyang Shoumei is brownish-green, with slightly broken leaves (old tea bushes produce less uniform buds) and thin but chewy stems. Brewed, it has a pale yellow liquor and a "simple brown rice aroma" or "herbal scent." It lacks Fuding’s sweetness or Zhenghe’s richness, but feels like walking through a post-rain mountain forest, fresh and calm, with no astringency or bitterness. It’s perfect for those who prefer "mild, understated flavors."

Aged Jianyang Shoumei changes dramatically: after 3 years, it develops a "herbal aroma," not a strong medicinal taste, but a "faint herbal scent" mixed with aged notes, making it incredibly soothing to drink.

IV. Craftsmanship: Minimalist Techniques to Preserve Shoumei’s "True Flavor"

Like other white teas, Shoumei uses a "natural process": no stir-frying, no rolling, only "natural withering" and "slow drying over gentle heat." However, because its raw materials are coarse and mature, the process focuses more on "thorough drying" to ensure stable flavor.

1. Natural Withering: Letting Coarse Raw Materials "Release Flavor Slowly"

Freshly picked Shoumei leaves have a moisture content of about 65%. With thick blades and sturdy stems, moisture evaporates slowly, so withering takes longer than White Peony or Silver Needle, usually 48 to 72 hours. Tea farmers spread the leaves thinly on bamboo mats in a well-ventilated area with scattered light, turning them 3 to 4 times a day to ensure even moisture loss from both leaves and stems.

Slow withering has two benefits: it allows tea polyphenols in the leaves to transform gradually, reducing astringency; and it helps polysaccharides and pectin in the stems seep into the leaves, creating a more balanced taste. If withering is too fast, stems won’t dry thoroughly, leading to mold during later drying. If too slow, the tea develops a "stuffy smell" that ruins its aroma.

2. Slow Drying Over Gentle Heat: Locking in Shoumei’s "Sweet Smoothness"

When the leaves’ moisture content drops to about 18%, the "drying" stage begins. Shoumei is dried at a slightly higher temperature than other white teas, 45 to 50°C over gentle heat, for 8 to 10 hours, until moisture content falls below 5%. Why higher? Shoumei’s leaves and stems have tough fibers, so slightly higher heat better locks in polysaccharides in the stems and stabilizes aromatic compounds in the leaves, preventing them from fading easily.

Well-dried Shoumei feels dry to the touch (not damp), with stems that snap when bent. It has a faint "dried tea aroma," no dampness, mustiness, or smokiness. This is qualified Shoumei, ready to drink or store long-term.

V. Quality Identification: Four Steps to Choose Good Shoumei—No Need to Look at Price

Good Shoumei doesn’t depend on high prices. Remember these four steps, "look, smell, touch, taste," and even beginners can pick high-quality Shoumei.

1. Look: Even Dry Leaves, Clear Liquor

Dry leaves should be "even": leaves don’t need to be perfectly uniform, but there should be no excessive crumbs, yellow leaves, or black spots. Stems should be thick, long, and flexible, not brittle "dead stems." Fine fuzz is not required; a little on the bud tips is enough, too much may mean it’s actually Gongmei pretending to be Shoumei.

Brewed liquor: Fresh Shoumei has a pale apricot or light yellow liquor, clear and bright with no cloudiness. Aged Shoumei (over 3 years) has a deep apricot, amber, or even reddish-brown liquor. There may be a little fuzz on the cup wall, but it remains clear, never black.

2. Smell: Clean Aroma, No Off-Scents

Fresh Shoumei should smell "clean": dominated by fruity, floral, or herbal scents, with no grassiness, dampness, mustiness, or harsh artificial fragrances. A deep inhale should reveal a "spreading aroma," not a "stagnant smell" trapped in the tea.

Aged Shoumei should smell "mellow": as it ages, fruity-floral scents gradually turn into "jujube" or "herbal" notes, sometimes with "wooden aromas." The aroma should be natural, not a fake jujube scent from artificial smoking. If it smells sour or moldy, it was stored improperly and is undrinkable.

3. Touch: Dry, Not Damp

Grab a handful of dry Shoumei—it should feel "dry": stems are stiff, leaves are crisp (not soft), and there’s no "sticky" feeling. If it feels damp or soft, moisture content is too high, it will easily mold and is unsuitable for drinking or storage.

4. Taste: Sweet and Smooth, No Astringency or Bitterness

Fresh Shoumei should taste "sweet": the tea soup is never bland, with a clear sweetness from polysaccharides in the stems, no sharp bitterness. After swallowing, a faint aftertaste lingers in the throat, like a fruit candy, short but pleasant.

Aged Shoumei should taste "rich": aged tea has a thicker texture, like smooth rice porridge. Jujube and herbal notes unfold slowly in the mouth, with a long-lasting aftertaste. It warms the stomach gently, with none of the coolness of fresh tea, even drinking a lot won’t irritate the stomach.

VI. Brewing and Storage: Shoumei Is Easy to Brew and Store

Shoumei is the "low-maintenance" white tea, it doesn’t require special utensils or storage conditions, making it perfect for beginners.

1. Brewing: Three Methods for Different Flavors

Shoumei can be brewed in many ways, depending on the occasion, daily drinking, entertaining friends, or warming up in winter:

• Gaiwan Brewing (for daily drinking): Use 5g Shoumei with a 120ml white porcelain gaiwan. Water temperature: 90°C for fresh Shoumei, 95°C for aged Shoumei. First infusion: 30 seconds, then add 15 seconds per subsequent infusion. It can be brewed 10 to 12 times. This method lets you taste Shoumei’s layers, from fresh sweetness to rich depth.
• Simmering (for warming up in winter): Take 5g aged Shoumei (over 3 years), rinse it once with warm water, and put it in a simmering pot. Add 500ml pure water, bring to a boil over high heat, then simmer on low for 5 to 8 minutes. Turn off the heat, let it steep for 2 minutes, then pour. Simmered Shoumei is full of jujube and herbal aromas, with a thick soup that warms the whole body. Add a few red dates or longans for extra flavor.
• Cold Brewing (for relieving greasiness in summer): Mix 5g fresh Shoumei with 500ml room-temperature water, refrigerate for 6 to 8 hours, then pour and drink (no straining needed). Cold-brewed Shoumei has no astringency, only fresh fruity-floral sweetness, like a "natural iced tea." It pairs perfectly with hot pot or barbecue to cut greasiness.

2. Storage: Shoumei Is the "Best White Tea for Stocking Up"

Shoumei has an extremely low storage threshold, no need for the care required for Silver Needle. Instead, it gets better with age, for two reasons: first, its coarse raw materials (stems and leaves) are rich in nutrients that continue to transform during aging; second, it’s affordable, even stocking up 5kg or 10kg won’t strain your budget.

Remember these "four key points for storage":

• Dry: Keep humidity at 40% to 60%. Use a dehumidifier during Fujian’s rainy season. In northern China, avoid placing it near heaters (excessive dryness makes tea brittle and fades aroma).
• Dark: Don’t store it in direct sunlight (e.g., balconies or windowsills). Use ceramic jars or cardboard boxes and keep it in a cool place.
• Sealed: Divide the tea into small aluminum foil bags (50g to 100g each), then put them in ceramic jars or cardboard boxes. Avoid frequent opening to prevent odor absorption.
• Odor-Free: Keep it away from kitchens, perfumes, or cosmetics, tea absorbs scents easily, and once contaminated, its flavor is ruined.

With proper storage, Shoumei can last 10 to 20 years. Aged Shoumei over 5 years has a strong jujube and herbal aroma, with a rich, "old soup-like" texture. It’s not only delicious but also versatile, use it to make milk tea or tea-infused desserts.

VII. Myth-Busting: Stop Misjudging Shoumei’s "Maturity"

Many misunderstand Shoumei, thinking "stems and mature leaves mean bad tea," this is completely wrong:

• Tea stems are not "waste": Shoumei’s stems are rich in tea polysaccharides and pectin, which give it sweetness and smoothness. Shoumei without stems tastes bland and lifeless.
• Maturity is not "low-grade": Shoumei’s "mature" raw materials are a deliberate choice. This maturity makes it resistant to infusions, good for aging, and suitable for daily drinking, it’s "good white tea that ordinary people can afford."
• Fresh Shoumei is also delicious: Many think Shoumei needs aging to taste good, but fresh Shoumei’s fresh sweetness and fruity-floral aroma are equally delightful. It’s perfect for summer to relieve heat and greasiness, no worse than aged tea.

Conclusion: A Cup of Shoumei, Savoring the Warmth of Daily Life

Shoumei lacks Silver Needle’s luxury and White Peony’s elegance, but it accompanies our daily lives in the most down-to-earth way: a cup in the morning with steamed buns or fried dough sticks to start the day; a pot in the afternoon to share with friends while chatting until sunset; a jar of aged Shoumei in winter to simmer and warm up on cold days.

It doesn’t require "careful handling," grab a handful, brew it, and enjoy a sweet, smooth cup. It’s affordable too, you can buy a jar for a few dollars, drink it daily without guilt, and age it for years to enjoy the flavor of aged tea.

If you’re looking for a white tea that "fits daily drinking, lasts long in storage, and suits everyone," Shoumei is the answer. It’s like a reliable old friend, unassuming but always there to offer warm comfort when you need it.