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Shoumei tea
Shoumei () is a white tea that is produced from naturally withered upper leaf and tips, with a stronger flavor reminiscent of lighter Oolong teas. It is mostly grown in the Fujian Province or Guangxi Province in China.〔(【引用サイトリンク】url=http://www.viconyteas.com/white-tea/shoumei-white-tea-cake.html )〕 Because it is plucked later than Bai Mudan, the tea may be darker in color, but it should still have a proportionate green color. Some lower grades of Shou Mei may be golden in color with a lot of black and red leaves, making a darker brew with more depth.〔
Technically this tea, being a fourth grade tea, is a by-product of Bai Hao Yinzhen tea production and uses ''Da Bai'' or Large White leaves.
==Tasting and brewing==
The tea can be brewed very differently and there are many combinations that yield interesting results, but it is important to use good mineral water to bring out the sweetness and aroma of the tea and not to over brew or make a bitter and very strong brew.
Typically, white teas are brewed at a lower temperature than black teas. Often temperatures such as 70 degrees Celsius is all that is required. Different steep times and different temperatures have a remarkably different effect on the outcome of the final brew, but a time of 2 – 5 minutes is ideal. This is correct for western style brewing when one is making the tea in a mug or western teapot, but when a gaiwan or yixing teapot is used in the gong fu style of brewing where larger quantities of leaf and smaller quantities of water are used and shared amongst the tea drinkers, steep times of less than a minute and measured in seconds would be preferred.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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