Yeyun – 2017 Wild Shoumei White Tea Cake

$16.00

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Harvested in the spring of 2017, this aged wild Shou Mei white tea originates from high-mountain abandoned tea gardens in Zhenghe County, Fujian, China. Made from the Fu’an Dabai cultivar, it has been naturally aged for years in a carefully controlled dry warehouse. The tea is rich, smooth, sweet, and deeply layered, with a strong mountain character and wild charm. It is ideal for drinkers who enjoy aged white tea, woody and herbal notes, thick texture, and long-lasting sweetness. Suitable for daily drinking, aging collections, gongfu brewing, and long steeping.

Woody, pure, herbal, floral, and naturally sweet notes define the complex aroma, which unfolds with hints of jujube, licorice, dried herbs, forest wood, wildflowers, and a light honey sweetness. The tea liquor is mellow, smooth, full-bodied, and harmonious, with a soft mountain-spring freshness. The sweetness lingers in the throat with a clean and refreshing aftertaste. The texture is thick yet gentle, with rich layers that unfold slowly through many infusions. Even when brewed strong, the tea remains smooth and balanced without bitterness or harshness.

Handcrafted using traditional Zhenghe white tea methods, these leaves undergo careful indoor withering in naturally ventilated wooden structures due to the rainy mountain climate. The production process is slow and labor-intensive, requiring close attention to temperature, airflow, and leaf condition. After production in 2017, the tea was aged for years in a dry wooden warehouse with strict humidity control. Long-term aging transformed the tea into a deeper, richer, and more harmonious expression of wild white tea.

Easy Mug Brew

Use a tea-to-water ratio of 1:100. Put the leaves directly into a mug, add boiling water, and steep for 5 to 7 minutes. When about one-third of the tea remains, refill with boiling water to continue brewing.  

Traditional Gongfu Style 

Pre-warm the gaiwan or Yixing teapot. Use a tea-to-water ratio of 1:30. Brew with water at 100°C (212°F). For the first two infusions, steep for about 15 seconds each. Gradually increase the steeping time with each additional infusion. Pour the tea liquor completely out after each brew.  

Thermal Steeping 

Use a tea-to-water ratio of 1:200. Pour boiling water into a ceramic-lined insulated flask or teapot. Close the lid and let it steep for 1 to 2 hours before drinking. When about one-third of the tea remains, refill with boiling water to continue brewing and enjoying.