SOWMEE

When compared to other forms of tea like green and black, white tea is in a league of its own. White tea is made from the leaves of a certain species of tea bush, the Narcissus or chaicha shrub. As a result, the leaves are not steamed, pan-fired (as is the case with green teas), fermented, and then fired (the process used in black tea).
Sun exposure causes the leaves to wither and dry. 40 degrees Celsius, if drying by machine is necessary. It’s a type of baking that requires temperatures higher than 40 degrees Celsius. Then, only the most exceptional specimens, those with “two leaves and a bud,” are chosen. These leaves should be coated in velvet peach and have a very pale green, almost grey-white, tint. Even though Sowmee is considered a lower grade of white tea, it nonetheless has the characteristics of higher quality white teas. Late in April, into May, and into June is when the leaves for Sowmee are gathered. Sowmee’s leaves, which seem slightly confused and tending, are evidence of the absence of processing and manual selection.
stale and uninteresting. The flavour of this Sowmee is stronger, like that of oolong tea. Many fans of white tea choose this mug because the flavour has more “substance” than the more subtle notes of other white teas.