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“When I first had this, it was brewed for me by Amanda at Song Tea & Ceramics in San Francisco. Since this is a oolong cultivar made in a bai mu dan white tea style, she explained that it could...” Read full tasting note
Harvested in mid-April, this tea continues our efforts of crafting traditional oolong cultivars into different tea types. This tea fuses the creaminess and texture of a white tea with the aromatics of an oolong. Notes of almonds, raisins and orange blossom honey.
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When I first had this, it was brewed for me by Amanda at Song Tea & Ceramics in San Francisco. Since this is a oolong cultivar made in a bai mu dan white tea style, she explained that it could be brewed like a white tea or more like an oolong. For the first infusion she used 180ºF water and a short steeping (maybe 15-20 sec) and from that you get a really nice bai mu dan. Very refreshing, cooling, and mineral tasting. For the second infusion she used hotter water (190ºF) and a longer steep time (30-40 sec maybe) which brings out more floral characters and a thicker mouthfeel. Really fun tea to play with. I’ve brewed it twice at home now and I can say with some confidence that temperature is pretty important with this one. Anything over 190ºF introduces a vegetal flavor that kills the aromatics.
