Aged White Tea "Lao Shou Mei" 2013 is a true gem of the White Dragon collection. This tea is produced in the heart of China's white tea craft — Fuding County (Fujian Province). The raw material consists of first-rate leaves and buds from the 2013 harvest (一级寿眉), pressed into a compact and convenient 100-gram brick using traditional stone-mill hand-pressing technology (石磨特制). Over 10+ years of proper aging, the tea has completely transformed from fresh herbaceous leaves into a deep, medicinal, and noble brew.

Taste and Aroma

Thanks to its respectable age, this Lao Bai Cha has acquired the famous "aged white tea" profile:

• Aroma: warm, velvety, and multi-layered. When dry and warmed, distinct notes of Chinese red date (jujube), healing mountain herbs, dried linden blossom, dried fruits, and dry wood clearly emerge.
• Taste: incredibly smooth, sweetish, thick, and silky. Entirely devoid of astringency or bitterness. The aftertaste reveals distinct honey nuances, baked apple notes, and a lasting natural sweetness.
• Infusion color: clear, radiant, with a rich amber-cognac or dark golden hue.

Special Features

Minimalist packaging with authentic calligraphic writing emphasizes the product's naturalness and tradition.

In China, people say about aged white tea: "One year is tea, three years is medicine, seven years is a treasure" (一年茶，三年药，七年宝). This 2013 tea is already a true tea treasure.

Over the years, a colossal amount of flavonoids and antioxidants accumulates in the Shou Mei leaves. This tea has a powerful yet gentle effect: it perfectly relieves stress, balances emotional state, harmonizes blood pressure, and softly warms you up. The medium-density brick format allows for easy leaf separation without damaging their structure.

Brewing

Aged white tea is very forgiving and yields wonderful results both when brewed using multiple short infusions (Gongfu style) and when simmered over an open flame:

1. Portion: Separate 5–7 grams of tea from the brick for 150–200 ml of water.
2. Water: For multiple short infusions, use water at a temperature of 90–95°C.
3. Rinsing: Pour hot water over the tea for 5 seconds and discard it to awaken the aged leaf.
4. Gongfu brewing method: Keep the initial infusions short (25–30 seconds), gradually increasing the steeping time by 10 seconds. The tea easily holds 6–8 rich infusions.
5. Simmering (Lu Yu method): This Shou Mei is ideal for simmering in a glass teapot. Simmer for 2-3 minutes over low heat — the tea will unleash its maximum date-and-honey sweetness.