2014 Aged Fuding White Tea Wild Caicha Shoumei

Why is wild tea rare and extremely precious?

Wild tea has extremely strong vitality and a well-developed root system, resulting in a richer content of substances in the tea soup compared to tea from ordinary tea gardens. Its aroma is more pronounced, the flavor is longer-lasting, and it possesses a strong wild character with a distinct wood aroma. 

Where is this wild white tea from?

The raw material is from a century-old wild tea garden, Guanyang Tianyanjian Ancient Wild Tea Tree Reserve. Average altitude over 700 meters, growing in the wild forests with little human contact. The tea bushes are taller than people. Only a few dozen kilograms are harvested each year, making it an extremely rare variety of Shoumei tea.

Tea Varieties: Chinese White Tea— 11 Years Aged Shoumei White Tea

Origin: Fuding

Year: 2014

Tea shape: 

Tea aroma: This tea has an impressive fragrance profile:  an intense, ripe, waxberry fruity aroma, with aged and woody fragrances. The herbal medicine aroma is so distinctive, with floral notes, sweet nectar, and a jujube aroma.

Tea feature: The tea has a very unique flavor and taste. Impressive herbal medicine aroma sinking in the tea soup, every sip is so mellow and full-bodied with a silky texture. It's very resistant and has very rich substances. 

Storage: Stored in cool, dry condition away from direct sunlight, with no odor, storage environment temperature below 30℃ (86℉)

White tea health benefits:

1. Anti-aging and antioxidant
2. Helps with sleep and eliminates fatigue
3. Has the effects of lowering blood lipids, blood pressure, and blood sugar
4. Helps improve cardiovascular health and reduce the risk of heart disease and stroke
5. Protects nerves, calms, protects the liver, and resists viruses
6. Helps promote metabolism
7. Helps improve the symptoms of respiratory diseases
8. Rich in vitamin C and vitamin E, helps with beauty and skin care

Brewing suggestions:
Tea to water ratio 1:30
Water temperature: 100℃212℉)
Recommended utensils: Gaiwan/Purple clay teapot

First to fourth brewing: use 100°C water (212℉), pour water along the wall of the Gaiwan at fixed points, first infusion should be longer over 30s because it’s compressed tea ,which needs more time to let tea leaves stretch in water. The late infusion can be brewed 10-15 seconds.

After the fourth brewing, use 100°C water (212℉), pour water along the wall of the Gaiwan at fixed points, wait more than 15 seconds, and then pour out the tea soup.

After several brewings, you can remove the tea from the teapot and boil it again in a kettle. Please remember to pour hot water, not cold water, into the kettle to boil the used tea. You will see that the tea is fragrant and even sweeter than when brewed in a teapot.

Glass walnut kettle for percolating tea/boiling tea

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