I asked, you voted, I drank! Well, tea, at least. Between a Pu-erh and a Shou Mei, 66% of you went with shou mei! And, to continue with my obnoxious rhymes, I steeped shou mei in a way that may be cheerful and gay. Ergo, here i do show - if i may, i say. (How do you like my new submission to @’s contest? Little background, this is a spur of the moment thing that i edited into this post after making that little limerick - i JUST found out about it, so decided, “eh, why not enter it? I doubt i’d win, but it’d be fun, and i enjoy interacting with you all in this community.”)
As some of you know, Shou Mei is a White tea from china - as to what that means, it sort of depends on who you ask, but from what i understand it is a classification of tea similar to green only in terms that it is not oxidized in the slightest - however, it also solely used the buds of tea trees, before the leaves really begin to develop. They are distinguished by the maturity of the buds, as well as what, exactly, is picked - at least, this is my understanding. Feel free to correct me!
Shou Mei is a “byproduct” of the production of BaiHao Yhinzen - aka, silver needle. This specific shou mei was aged 4 years and was part of @’s December that i am still happily sipping away on, and I can’t help but review it as it was such a strange experience.
It started off very mellow, with an almost compost flavor, and by the third steep it developed a legitimate spiciness that i first mistook as me oversteeping it. Upon closer examination, the tingling taste it left behind was not my own error, but a very unique feature of this tea that makes me understand why some label white teas as spicy. Then, the fourth steeping was once again mellow, but with a very bold tone to it throughout. The subsequent steepings from there were a mingling combination of the spiciness and mellow earthiness within this tea, with a slight burst of sweet fruitiness and custard that i feel categorizes unaged whites.