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I tried the autumn 2016 version of this tea. It was refreshing and vaguely fruity; a pleasant enough tea, but not especially memorable. It has no strong spinach-y notes or other flavours likely to be objectionable, so it’s probably a good introductory white tea.

It is also very fluffy. I put together a tea sample pack for a friend recently as a holiday gift, and included this tea. A mere 10g of it fit into a size of jar that held an average of 18g of most other teas, and 32g of a more finely chopped tea.

Flavors: Astringent, Fruity, Sweet

Preparation
185 °F / 85 °C 0 min, 15 sec 3 g 2 OZ / 55 ML

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I like trying unique teas, especially those from areas of the world not known for tea production. It’s always something of a gamble and can lead to all kinds of surprises.

While I’m usually not into flavoured or scented teas, there are definitely exceptions. Hei cha which is not pu-erh tends to be my favourite category of tea, but I like some teas of all types. Smoky, creamy, and honey-like tastes generally appeal to me the most.

Top five teas I’ve had thus far (in no particular order):

Mekong Breakfast from Rakkasan Tea Company

2015 Gao Jia Shan “Cha Duo Tang” Wild Harvested Hunan Fu Brick Tea, from Yunnan Sourcing

Asahina Gyokuro “Hon Gyokuro” from Hojo Tea

Any good Lapsang Souchong

2018 Cha Yu Lin “Liu Bu Xi Village” Tian Jian Basket Tea from Yunnan Sourcing

Location

Rural New England

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