Tea Knowledge: How Much Do You Know About the Secrets of ShouMei Tea Stems?

White tea drinkers, have you ever been bothered by the tea stems in ShouMei?

While others are embracing the delicate elegance of Baihao Yinzhen and the graceful White Peony, the rougher ShouMei tea seems often misunderstood as a "low-end tea."

Little do people know that it's these seemingly rough stems that contribute to ShouMei's unique flavor.

Let's uncover the secrets of ShouMei tea stems!

◆ What are tea stems?

Tea stems are the tender stems that lie just below the tea buds. They play a vital role in the tea plant.

They are the primary transporting tissue of the tea plant, responsible for transferring nutrients, water, and other substances between the buds and leaves and the roots. They serve as the crucial link between the roots and the buds.

The high number of tea stems in ShouMei tea stems is actually due to the specific picking standards.

GB/T 22291-2017 White Tea specifies that Shoumei should be made from the tender shoots or leaves of Dabaicha, Shuixian, or other tea varieties, and processed through a specific process including withering, drying, and sorting. Therefore, tea stems naturally become a crucial component.

◆ What are the benefits of tea stems?

01. Increases the fullness of the tea soup

The richness of Shoumei is closely related to the pectin in the tea stems.

The pectin in the tea stems is a large-molecule sugar. When dissolved in water, it thickens the tea soup, giving it a smoother texture and adding to its fullness.

Soluble sugars, when dissolved in water, provide a refreshing sweetness to the tea soup.

02. Enriches the tea aroma

Tea stems contain a rich array of aromatic compounds. The rich and complex aroma of Shoumei stems stems is due to the aroma of the tea stems, in addition to the aromatic compounds in the leaves. In addition, tea stems are rich in natural wood fiber, known as lignin—a natural organic substance second only to cellulose in the plant kingdom. This makes it easier to develop jujube and medicinal aromas.

03. Aids Later Transformation

Shoumei tea is typically pressed into cakes for storage. The tea stems act as a "support" during this process, increasing the internal spaces within the tea leaves, ensuring sufficient oxygen contact and promoting transformation. They also act as a buffer, preventing over-pressing of the cake from affecting its ability to pry open.

04. Makes Tea More Durable

Tea stems have a pipe-like structure, storing a large amount of internal substances. However, the release rate of these substances is slower than that of the buds and leaves. Therefore, the release time of the tea stems' internal substances is staggered with that of the buds and leaves, prolonging the release time of these substances.

For example, the tea leaves of aged white tea can be brewed using the boiling method. High temperatures stimulate the deeper internal substances in the tea stems, resulting in a smooth and delicate tea.

Conclusion

ShouMei, a treasure among white teas, offers a unique flavor and rich connotations worthy of in-depth exploration.

Next time you enjoy ShouMei, take a look at the tea stems and appreciate the unique charm they add to the flavor.