Lao Shou Mei (老壽眉)

tea imagery: Keeper

Lao Shou Mei is Shou Mei stored for several years. A well-kept batch may develop dried-fruit, woody and herbal notes with a mellow taste. Start with a sample: the original tea and its storage matter more than the age printed on the wrapper.

History

“Lao” means “old”. It describes aged Shou Mei, whether loose or pressed. Ask for the harvest year, pressing date and storage history; a wrapper may show only when the cake was made. Aroma compounds change during storage, but each batch develops differently. At home, keep it in tightly closed, odour-free food packaging in a cool, dry place, away from light, the stove and spices. Sampling an aged tea you like is an easier introduction than buying a large quantity to store for years.

The older woman in our illustration represents tea at home and time spent together. “Longevity Eyebrows” is the name Shou Mei; “lao” refers to its age.

Terroir

Fujian, including Fuding and Zhenghe. Depends on the garden where the original tea was grown. Acidic soils; conditions vary by plot. From coastal areas to inland mountain valleys. For aged tea, storage history matters as much as origin. Ask the seller about both.

Leaf

dry leaf: Leaves and stems in shades of brown, sometimes retaining some green. Colour does not verify the harvest year.

aroma in a warmed vessel: Dried herbs, wood and sometimes dried fruit.

aroma after brewing: Warm woody and fruity notes. A musty smell is a reason to reject a batch.

taste: Possible dried fruit, hay, wood and gentle sweetness. Compare several infusions.

finish: Notice whether the aftertaste is clean and the tea remains pleasant as it cools.

Properties

Traditional descriptions: Traditional descriptions often give aged white tea a gentler character.

What to know: Studies find aroma changes during storage. Age alone does not establish medicinal benefits.

Over a cup of tea: For unhurried tea and conversation.

Caffeine: Contains caffeine; years of storage cannot tell you the amount in a cup.

How to brew

A 200 ml teapot or mug with a roomy filter. 3 g per 200 ml at 100 °C. Time for each infusion: 90 s, 120 s, 180 s.

When to drink

Morning or daytime. Year-round, especially when you want a hot drink. For exploring aged white tea. Biscuits or pear; taste the tea on its own first. Over a quiet conversation

What to notice

Smell the dry leaf, then the warmed leaf.
Taste the liquor hot and slightly cooled.
Record the harvest, storage and your impressions: these tell you more than age alone.

Questions and answers

How do you brew Lao Shou Mei?

A 200 ml teapot or mug with a roomy filter. 3 g per 200 ml at 100 °C. Time for each infusion: 90 s, 120 s, 180 s.

What does Lao Shou Mei taste like?

Possible dried fruit, hay, wood and gentle sweetness. Compare several infusions.

How much caffeine is in Lao Shou Mei?

Contains caffeine; years of storage cannot tell you the amount in a cup.

What else should I know about Lao Shou Mei?

Studies find aroma changes during storage. Age alone does not establish medicinal benefits.