Shoumei is a white tea made from naturally withered upper leaf and tips, with a stronger flavor that resembles lighter oolong teas. It’s primarily cultivated in the Fujian or Guangxi Provinces of China. Because it is plucked later than Bai Mudan, the tea may be darker in color, but it should still have a bright appearance. The flavor is sweet, with no grassiness to it.
This tea, which is a fourth-grade variety produced from Baihao Yinzhen tea, utilizes Da Bai or Large White leaves as a by-product of Bai Mudan production. It has the appearance of a light green color, yet it is also very smooth with no grassiness or astringency to it.
What Are The Health Benefits Of Shoumei Tea?
Shoumei tea is known to be beneficial for the stomach. It helps to cure indigestion, motion sickness, and anorexia.
As for Shoumei tea weight loss benefits, the antioxidants in this type of light brown tea will boost your metabolism and aid you in burning fat faster.
Shoumei tea is also said to help reduce LDL cholesterol levels, fight inflammation, and lower blood pressure. It has been used to treat nausea and vomiting, and the tea is known to be good for your eyes.
Based on existing studies: Shoumei tea helps to reduce cholesterol and blood pressure. Shoumei tea is known to help prevent atherosclerosis, a disease that can lead to heart attacks. In addition, as a natural anti-inflammatory agent, it is known to help fight cancer and arthritis.
How To Make Shoumei Tea?
First of all, you need to take your teapot and the Shoumei leaf.
The Shoumei leaf is quite easy to recognize because it’s very bright green in color, which reflects its antioxidant properties (enables us to keep fresh longer). Its small leaves are thick and they basically look like a small tree that has been put in water and then cut. There’s not much to say about the smell: it’s fresh and green with some hints of sweet grass. I personally do not like this smell very much, but if you take care when prepping your Shoumei tea, will be overwhelmed by the sweet grassy aroma.
Step 1. Place 3g of Shoumei leaf in your teapot.
Step 2. Pour hot water slightly above the leaves, so that it covers them fully. If you can’t decide how much water to use, I personally think that the best choice is the small amount anyway because it will be easier to separate the old leaves from the new ones at this stage. But if you want to make a small pitcher, using the larger amount will do nicely as well.
Step 3. Let it steep for 30 seconds up to 1 minute without pressing down on the leaves. Hot water is best for Shoumei because it’s easier to separate old leaves from new ones at this point.
Step 4. You can start pressing down on the leaves or just let them steep a little bit more if you’re not satisfied with the color of your infusion. Then separate the new leaves from the old ones together with some pieces of stems and flowers so that all of them stay only but no leaf pieces remain in your teacup.
Step 5. Enjoy a delicious and relaxing time 🙂
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