The Xikou Cooperative’s old growth tea on high mountain slopes is cultivated sustainably between groves of original forest cover for biodiversity. Wu Yinsheng uses organic growing techniques and meticulous finishing to bring out his region’s unique terroir.
rosewood, cedar, fennel, ginger
spice - rosewood, cedar, fennel, ginger
fruit - monksfruit
floral - elderflower, honeycomb
Xikou Jiang Yancun
While Fuding locals know all about aging white tea and the way it develops into a rich commanding and medicinal brew over the years, it has only relatively recently caught on in China at large. This makes it hard to find teas aged over a year or so with origins of a quality like the Xikou Cooperative’s biodiverse sustainably harvest white tea. It is a treat to offer this five year old Shou Mei, a beautiful example of the complexity that aging brings to fine tea. Deep notes of rosewood and ginger dominate, with a rich almost crunchy elderflower floral and lingering sweetness. The Xikou Cooperative has pressed this tea into individual 5g single serving mini wafers.
'White tea is one of the easiest ways to discover the effect of buds in the taste of tea. Most teas on the market are made with leaves, which have amore robust intensity to them. Some teas are made entirely or partially from buds which have a very different flavor and texture to be aware of'
5 g.6-8 oz.use
205° watersteep 40 secondsresteep many times add 10 sec. each infusion
5 g.6 ozuse 205° watersteep 10 seconds add 3 sec. per steepingenjoy many steepings