Aged White Tea vs Shou Mei

Aged White Tea

Aged white tea, often called lao bai cha, is Fujian white tea stored for years until it darkens and transforms. The cup deepens from fresh hay and honey into jujube, herbal-medicinal notes, and a warm woody sweetness with a thick, coating body. Brewing is usually done with near-boiling water and many short infusions. The transformation rewards patience, and pressed aged cakes have become a popular way to cellar white tea at home.

Shou Mei

Shou Mei is the humblest of Fujian white teas, made from mature leaves and buds left on the bush longer than Silver Needle or White Peony. The cup is earthy-sweet with notes of autumn leaves, dried grass, and a gentle honey finish. Older leaves brew into a mellow, forgiving infusion that steeps well and improves with age. It is the everyday white tea of Fuding and Zhenghe, and an affordable way to explore how white teas mature.

Aged White Tea

Water temperature

90–95°C

Leaf to water

3g / 250ml

Steep time

1–2 min

Re-steep

3–5 times

Shou Mei

Water temperature

85–90°C

Leaf to water

3g / 250ml

Steep time

2–3 min

Re-steep

2–3 times

Aged White Tea

Medium caffeine — roughly 25–50 mg per brewed serving

A moderate, steady lift without an intense spike.

Shou Mei

Low caffeine — roughly 20–40 mg per brewed serving

A gentle lift that rarely interferes with rest.

Aged White Tea

China · Fujian

Aged white tea is typically Shou Mei or Gong Mei from Fuding, Fujian, pressed into cakes for storage.

Shou Mei

China · Fujian

Shou Mei is produced in Fuding and Zhenghe counties, Fujian, the classic white tea heartland.