On an afternoon, the sky was suddenly covered by dark clouds, and a heavy rain poured down. Raindrops struck the glass windows with crisp sounds, giving the world outside a refreshing look as if it had been reborn, presenting a misty and mysterious scene before our eyes.
In such an atmosphere, I sat in the corner of my office, holding a cup of freshly brewed 2024 Spring Shoumei named “Flower Shadow.” Steam rose up, and the aroma filled the air. Taking a sip, the sweet and smooth taste spread in my mouth, instantly intoxicating me and lifting my spirits.
Shoumei, as one of the types of White Tea, is loved by many tea enthusiasts. However, a recent question from a tea lover prompted us to delve deeper into the mysteries of Shoumei. He noticed that the stems in his Shoumei were more prominent than the leaves, which puzzled him. He wondered whether this was normal and questioned the quality of such Shoumei. Today, let's uncover the mystery behind the stems in Shoumei and explore their subtle relationship with quality.
I. Basic Introduction to Shoumei
Shoumei is the most common and highest-yielding variety in the family of white teas. Its picking standard usually involves the tender shoots of the tea plant, with one bud and three or four leaves picked together with the stem. After withering and Drying through a series of strict processes, the Shoumei we see is produced.
Typically, when we buy Shoumei, there are more leaves than stems, and although the stems are noticeable, the presence of the leaves is usually stronger. This is because the growth pattern of the tea plant dictates that several leaves grow on a single tender shoot. However, if the Shoumei you buy has thick and long stems that are more prominent than the leaves, this is not quite right.
This situation is akin to buying apples and finding that the apples are smaller than the cores, clearly illogical. Such tea is vividly referred to as “broom white tea.” As the name suggests, its appearance resembles a broom made of long tea stems. Such tea deviates from the essence of white tea.
It should be noted that whether it's Bai Hao Yin Zhen, Bai Mudan, or Shoumei, what is normally picked should be the tender buds and shoots of the tea plant, which can be easily plucked and are very delicate. In contrast, the stems in “broom white tea” are as hard as small sticks, already woody and excessively old, with greatly reduced nutritional value. Such tea is undoubtedly an anomaly among white teas and naturally unsatisfactory in terms of quality.
Therefore, when purchasing Shoumei, we must remain vigilant and carefully discern to avoid buying such misleading “broom tea.”
II. The Value of Stems in Shoumei
That said, there are indeed stems in Shoumei, but these stems come from the one-bud-three-or-four-leaves shoots of the tea plant and are still fresh. They are not those old, unchewable stems. In fact, the stems in Shoumei are treasures.
During the growth of the tea plant, the stems are responsible for transporting Water and nutrients to each leaf. Once the leaves are picked, the aromatic and flavorful substances remain in the stems. Especially components like pectin and soluble sugars make the brewed tea soup sweet, smooth, and give it a unique viscous sensation.
When we taste newly-made autumn Shoumei, part of the softness and fineness of the tea soup is due to the stems. Moreover, the structure of stems and leaves in Shoumei has significant advantages during the process of pressing into cakes.
Unlike Bai Hao Yin Zhen, which consists entirely of buds without stems and requires extremely high skill when pressed into cakes (even slight pressure can damage the leaves while too little pressure fails to form the cake), the process of pressing Shoumei into cakes is relatively simple due to its own stem-and-leaf structure.
Place loose tea into a cloth bag, weigh it according to the specifications for pressing cakes, and then steam it slightly to restore some flexibility to the dried tea. While it's still hot, wrap and knead it. During the kneading process, parts of the stems and leaves break due to friction, releasing soluble tea flavor substances. Touching the tea, you'll feel that it's somewhat sticky; these sticky substances are soluble sugars and gelatinous materials flowing out from the stems and leaves.
When pressing the cake into shape, these substances act as natural adhesives, helping the tea cake to form firmly. Therefore, the process of pressing Shoumei into cakes is relatively easy, which is also a distinctive feature of Shoumei. During subsequent brewing, the substances in the stems make the tea soup even sweeter and smoother.
Thus, the stems in Shoumei are not without merit; they contribute significantly to enhancing the flavor and quality of the tea.
III. Key Points for Selecting High-Quality Shoumei
So, how do you buy a high-quality Shoumei? There are many factors to consider.
First, the origin is crucial. As the saying goes, “The local environment nurtures the people,” and for Shoumei, a good origin directly determines its quality. High-altitude tea gardens have cooler temperatures due to their higher elevation, and the tea plants accumulate rich internal substances to adapt to the environment. Furthermore, the mountain areas have dense fog and ample moisture, and the tea plants seem to enjoy a natural spa every day, remaining tender and green.
Shoumei grown in such superior conditions produces tea soup with rich aroma and pure taste. On the other hand, Shoumei from less favorable origins faces challenges in the growth of the tea plants themselves, leaving no room for accumulating rich internal substances. Thus, the tea soup brewed from them is often bland and tasteless.
Second, the processing technique is also a key factor. Even Shoumei from high-altitude tea gardens can suffer a significant decrease in quality if there are deviations in the production process. Although the withering and drying of white tea appear simple, they are actually highly demanding. When spreading out the tea leaves, they must be thin and evenly distributed. If spread too thickly, uneven water loss will affect the quality. Drying is also a technical task requiring precise temperature control to prevent burning the tea leaves while ensuring they are thoroughly dried.
In addition, beware of bad practices like piling and high-temperature drying, which can cause great damage to the quality of the tea.
Finally, storage conditions play a decisive role in maintaining the quality of Shoumei. Proper storage allows Shoumei to retain its unique floral, downy, medicinal, and reed leaf aromas, and even Shoumei cakes can develop precious jujube fragrance during aging. Conversely, improper storage may imbue the tea with off-flavors, losing its original character.
The recommended storage method is the three-layer packaging method, using aluminum bags, plastic bags, and corrugated cardboard boxes for layered protection, and storing the tea in a dry, cool, dark, and odor-free environment. Of course, if the three-layer packaging method seems cumbersome, you can choose tin cans or sealed bags but consume the tea as soon as possible.
Only under the combined effects of a premium origin, exquisite processing techniques, and proper storage conditions can Shoumei maintain its outstanding quality.
IV. Summary and Outlook
As the rain stopped and the fog gradually dissipated, sunlight filtered through the gaps in the clouds, shining warmly on the wet streets, bringing warmth and brightness. The air was filled with a fresh earthy scent, lifting the spirits.
When we encounter Shoumei again, we should pay extra attention to those with thick and long stems. Truly high-quality Shou