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.
floral - clover honey
vegetal - green plantain
fruit - persimmon
savory - cocoa
spice - nutmeg
Xikou Jiang Yancun
Shou Mei is a later harvest of mixed bud and large leaf that has a much fuller body and bigger flavor than Bai Mudan or Silver Needle. This big flavor is the true test of a white tea producer. Fine Shou Mei should not be bitter or astringent even as it pushes the vibrant vegetal notes. This fine balance is achieved in Xikou through clean biodiverse agriculture, a cooler climate that makes for a slower growing season, and of course, through careful and fast drying of the fresh leaves. This 2016 Shou Mei was pressed into a convenient Dragon Pearl shape and aged before release to bring out rich cocoa sweetness and nutmeg spice to compliment the crisp florals.
'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