white Origin: Fuding / Zhenghe — China

Aged Shoumei

White tea aged several years: leaves darken to honey and dried fruit, brewing more like a black tea.

Essential Brewing Parameters

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Water Temperature

95–100°C (203–212°F)

Do not overheat — preserve aromatics

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Steep Duration

3–5 min

Decant fully to prevent over-extraction

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Dose & Resteeps

2 tsp (5 g) · 4–5 steeps

Medium (~25 mg)

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Quick Steeping Timer

Keep this tab open while water heats up

About Brewing Aged Shoumei

Aging transforms white tea the way it does wine: moisture and gentle oxidation convert melon into dried apricot, honey, and herbal depth. Aged shoumei (the leaf-heavy grade) is the classic — often boiled in the Chinese tradition, which young whites would never survive. Buy aged tea with storage history from the seller; "aged" without provenance is just old.

Western Mug vs Gaiwan Sessions

The numbers above optimize for a standard Western mug (8–12 oz). If brewing Gongfu style in a gaiwan, double the leaf dose (5–7 g per 100 ml), use boiling or near-boiling water, and reduce steep times to 15–30 seconds for 6–8 distinct infusions. Read the full Gongfu breakdown →