Shoumei Review

Shoumei is one of my favorite (and cheapest) varieties of white tea.  Unlike many other types of white tea which are a single specifically separated type of leaf (such as baihao yinzhen/silver needle only consisting of shoots vs baimudan/white peony consisting of young leaves), shoumei has a mix of withered leaves and tips of different ages and sizes as can be seen in the picture.  To me, this is a strength because it can have incredibly different flavors based on steep time and temperature that brings out different tones.  

Like other white teas, it is typically steeped at a low boil when bubbles first start to form.  For my personal preferences, I've been steeping it at a low boil for around 30 seconds (first steep) which produces a delicate but full and fruity flavor.  The most prominent tone I pick up is that of white peach, though some coworkers have disagreed on that.  I also picked up floral notes of rose.  Longer and hotter steeps have given even a smoky flavor that is still pleasant.  There is an incredible amount of subtleties that can be explored by altering steep temperature and time.  

It stands out as a refreshing summer time tea, that is delicate while also retaining a full palate of flavor and complexity.  Foods I like to pair it with are typically light foods like vinaigrette salads, fresh fruit, parmesan, or white meats.