Shoumei 寿眉 vs. Gongmei 贡眉

21. 09. 2025

Among the categories of Fuding white tea (福鼎白茶), the most often confused are Shoumei (寿眉) and Gongmei (贡眉).

According to The Great Dictionary of Chinese Tea (中国茶叶大辞典), “Shoumei is Gongmei. Gongmei is white tea produced in Jianyang (建阳), Jian’ou (建瓯), Pucheng (浦城) and other places. Its processing is basically the same as White Peony (白牡丹), but the raw material is leaves from the sexually propagated group variety of tea tree known as ‘cài chá 菜茶’. It is made from one bud with two or three leaves, processed through withering and drying. The finished tea has prominent fuzzy buds, greenish color, orange-yellow liquor, mellow refreshing taste, and pure fragrance. It is mainly sold in Hong Kong and Macau.”

In The Classic of Chinese Tea (中国茶经), it is described this way: “Gongmei, sometimes called Shoumei, is a white tea made from the bud and leaves of the cài chá (菜茶) group variety.”

These references blur the distinction between Shoumei and Gongmei. In practice, however, they are not exactly the same. Regionally, in Jianyang, white tea made from one bud and two or three leaves of cài chá is called Gongmei, while in Fuding it is generally called Shoumei. In Hong Kong, Macau, and Guangdong, to avoid the “white (白)” character in “white tea,” all white teas other than Silver Needle (银针白毫) are often simply called Shoumei.

Traditionally, both Gongmei and Shoumei came from cài chá. But today, raw cài chá material is scarce, and it fetches a higher price when made into green tea. As a result, Shoumei is rarely produced from cài chá anymore.

After extensive research, many experts now agree: modern Shoumei refers to white tea made from the later spring flushes (second and third spring pickings, after the first flush) of Fuding Dahao (福鼎大毫茶), or from the tender leaves left over after the bud is removed to make Silver Needle (银针).

Characteristics of Shoumei

Shoumei is processed using the same method as White Peony, but since the leaves are generally larger and older than those of White Peony, the finished tea looks coarser and less attractive in appearance. However, the chemical composition is richer, resulting in a liquor that is more full-bodied and mellow. In terms of soup color and flavor, Shoumei is often easier to accept than Silver Needle or White Peony, even for beginners.

In the deep mountains of Taimu (太姥山), the ancestors and monks of Fuding, isolated from outside influence, continued using sun-drying or shade-drying methods to make tea for their own use, unintentionally preserving the ancient white tea process for centuries. The rough homemade teas were locally called “Shē Pào Chá 畲泡茶,” “Báichá Pó 白茶婆,” or “Cū Chá Pó 粗茶婆.” On the old Fuding official roads, there used to be a pavilion every five li (about 2.5 km). In these pavilions, locals often offered free tea for thirsty travelers. Each day, an elder or woman would boil water in a large vat and throw in a handful of coarse “Báichá Pó.” The taste was refreshing, and the tea would not spoil even if it sat for a long time — very similar to Shoumei.

Shoumei has always been made from slightly coarser leaves, making it easier to harvest and process, while still quenching thirst and cooling the body, which explains its popularity among common folk.

Why Shoumei Became Popular in Guangzhou Teahouses

In his article “Why Did Shoumei Become the Staple Tea in Guangzhou Teahouses?” (《寿眉何以在广州茶楼成为当家茶？》), Hou Kaidong (侯凯东) explained:

1. Affordable price – Silver Needle is made entirely from fat buds, with a beautiful, silvery-white appearance, and therefore comes with a high price. White Peony is made from one bud and two leaves, resembling the petals of a withering peony flower — elegant and costly. Shoumei, by contrast, is made from the single leaves left after removing the buds for Silver Needle, making it much cheaper. Drinking tea in a teahouse is a common pastime for ordinary people, and Shoumei fits this role perfectly.

2. Cooling and health benefits – Cantonese people emphasize clearing “heat” (热气). White tea, being unfermented or lightly fermented, helps clear internal heat and is particularly good for summer, relieving thirst and detoxifying. Shoumei in particular clears lung fire, soothes coughs, reduces phlegm, and refreshes the mind. Unlike green tea, it is not overly “cold,” making it suitable even for those with sensitive stomachs. Locals even believe that healthy people drinking Shoumei gain a mild nourishing benefit (“bǔ 补”).

3. Cultural influence from Hong Kong and Macau – Shoumei has long been popular in Hong Kong and Macau. In 2000, Macau even issued a set of four tea-themed stamps, one of which featured Shoumei. Given the close cultural ties among Guangdong, Hong Kong, and Macau, teahouse trends naturally overlap. Shoumei’s mild and understated character harmonizes well with the calm, leisurely atmosphere of teahouses. Its name, “longevity eyebrow,” comes from its leaf shape resembling an elderly person’s eyebrows. Some even poetically compare men past the age of seventy to Shoumei: embodying the sweetness and aroma of many teas, having lived through passions and desires, and now arriving at peaceful contentment.
   
   

Everyday People’s Tea

Within Fuding white tea, Shoumei accounts for a large portion of production. It is flavorful, inexpensive, and perfectly suited for daily drinking by ordinary people. Yet those unfamiliar with Fuding white tea often dismiss it as just rough tree leaves — overlooking the charm and depth it truly carries.