I am still making my way through the white teas and did not find my niche. Most of them feel promising and enticing but lack the heft and robustness that I appreciate so much in Fujians, Yunnans and puerhs. But that is not true for this powerful white and that’s why I liked it quite a bit.
I had it both western and gaiwan and it IS well-suited for gong fu: it lasts multiple infusions and has enough complexity and changeability through them. The best part is its smell: both dry leaf, wet leaf and in the cup. It is distinct and complex, with different strands fitting well together. There is honey, caramel, bread, sugar, roast, raisins, green wood, hay…
The taste follows the nose with sweetness of different kinds, malt, sourness and bitterness… And a nice lingering complex aftertaste to boot. The best part is that this taste/aftertaste is constantly changing and evolving, creating a lot of space for exploration and experimentation.
Solid and satisfying.
Flavors: Brown Sugar, Caramel, Green Wood, Hay, Malt, Roasted
