Aged Baoshan Brick
Bai Lu Shou Mei Pest.Free
2018

Special features in location, cultivation and processing

Shou Mei (寿眉), which translates to "Longevity Eyebrow", is traditionally made from the later-harvested leaves and buds of the tea plant, typically picked in late summer or autumn. This later harvest gives Shou Mei a stronger and fuller flavour profile compared to more delicate white teas like Silver Needle. It undergoes minimal processing andn is dried naturally under sunlight, which imparts its slightly earthy and fruity character. As it ages, Shou Mei develops deeper flavours reminiscent of malt or aged wine. Due to this ageing potential, it is often pressed (similar to Pu-Erh tea). In compressed form, such as tea cakes or bricks, it matures particularly well and develops complex flavour nuances over the years, making it a prized treasure among tea connoisseurs.

Thanks to the elevation of over 2000 metres, this Shou Mei grows in a climate ideal for tea cultivation, with temperature differences between day and night often reaching 10–20°C, and a consistently misty atmosphere. The frequent fog acts as a natural sunshade for the leaves, contributing to an especially sweet and aromatic infusion. This is also where the tea gets its nickname Bai Lu—literally “White Dew”. As part of the historical cradle of the tea plant, the region is home to many majestic old tea trees, from which the highly sought-after Pu Erh teas are made. By using the region's prevalent Yunnan Daye varietal ("Yunnan Big Leaf"), this tea gains a particularly aromatic, authentic, and refined character.

Single Origin

This tea comes 100% from the above-mentioned tea fields in Baoshan, Yunnan. Sourced directly from the farm.

Brewing Guide

Dosage: 5g from the brick (or approx. 3 well-rounded teaspoons). Water temperature: 85–90°C, steeping time: 2 minutes, with a volume of 250–300ml.

To break up the Shou Mei brick, we recommend using a Pu Erh needle. Simply look for a loose spot on the edge of the brick and gently pry off some tea.

Packaging

Packed in a particularly high-quality, airtight flavour protection bag with zipper and stand-up base. A 9-fold coating provides the tea with the best possible protection against oxidation and external contaminants.

Recommended Tea Pot

For a particularly aromatic preparation, we recommend using a Yixing teapot made of natural clay, or traditionally, a Gaiwan made of porcelain.

We find it very important that our teas are pure and produced in a way that respects the environment. For this reason, each one of our teas is tested for pesticide residues by an independent laboratory, the results of which can be found here. Some of our teas are also tested for specific nutritional compounds, in which case the test results are also published here.

See tests