2013 Aged Fuding Shou Mei White Tea Cake (350g)

Vintage TaiLao Mountain High-Altitude White Tea

An ultra-smooth Shou Mei white tea! Experience the Evolution of Time Discover an ultra-smooth 2013 Shou Mei White Tea, a masterpiece of natural aging. Sourced from the mist-covered TaiLao Mountain in Fuding, Fujian, this tea was harvested in May 2012 and pressed in 2013. After 12 years of meticulous dry storage (干仓), it has transformed into a rich, full-bodied experience that defines "aged excellence."

The liquor pours a stunning orange-red (橙红), offering a viscous, mouth-watering texture that coats the palate with notes of wild honey, sun-dried fruits, and a deep medicinal soul. Whether you are a seasoned collector or a curious beginner, this 350g cake is the perfect "easy-drinking" aged tea—delicious now, yet possessing incredible potential for further aging.

🍵 Tasting Profile & Product Highlights

• 12-Year Natural Dry Storage (干仓): Naturally aged for over a decade to unlock the "Old White Tea" (Lao Bai Cha) medicinal properties and complex aromatic profile.

• Deep Medicinal & Jujube Aroma (药香/枣香): A hallmark of authentic aging. Expect a concentrated fragrance of Chinese herbs and sweet red dates that intensifies with every infusion.

• Viscous, Syrupy Texture (汤感粘稠): The mouthfeel is remarkably thick and "sticky" (粘稠度明显), offering an unexpected boldness (醇厚) and a silky smoothness that lingers long after the sip.

• TaiLao Mountain Terroir: Grown in the high-altitude mineral-rich soil of Fuding’s most famous peak, providing a clean, sweet, and robust "mountain charm."

• Mellow & Robust Flavor (醇厚饱满): A vibrant balance of sweetness and depth that becomes more fragrant as you drink (愈品弥香).

📖 Understanding Fuding White Tea Grades

In the world of Fuding Bai Cha, tea is categorized from the "tippiest" (young buds) to the "coarsest" (mature leaves). Shou Mei is prized for its ability to age more gracefully than younger grades due to its higher leaf and stem content, which develops the characteristic honey and jujube sweetness over time.

1. Bai Hao Yin Zhen (Silver Needle): 1st Grade - Pure buds, delicate and floral.

2. Bai Mu Dan (White Peony): 2nd Grade - One bud, two leaves; balanced.

3. Gong Mei: 3rd Grade - Selected leaves, bolder character.

4. Shou Mei (Longevity Eyebrow): 4th Grade - Mature leaves and stems; the king of aging and sweetness.

💧 Brewing Recommendation

For a 12-year aged cake, we recommend using 100°C (212°F) water.

1. Gaiwan: Use 5.0-7.0g of tea. Start with a 5-second flash rinse to "wake up" the aged leaves.

2. Stovetop/Boiling: This Shou Mei is perfect for "cooking" (simmering). After the initial gaiwan steeps, place the leaves in a glass kettle and simmer on low heat to extract the deep, medicinal sweetness.