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“First off, the temperature is not precise, which I know it needs to be for such gentle tea. Hopefully the experience wasn’t compromised. The leaves are light green with some white down, though not...” Read full tasting note
“Mildly grassy with a large dose of caramel. Steeped 4 min in water around 180, second steep 5 min.” Read full tasting note
This white tea is grown on the famous mountaintop where the monks of the historic Buddhist Drum Mountain Monastery grew their teas for centuries. Sir Robert Fortune, the eccentric English tea explorer, visited the mountain in the mid-19th century and praised this tea. Easy to drink with a sweet, fragrant, slightly nutty flavor, the White Cloud is very low in caffeine. We recommend a 3-4 minute steeping time, with water well below boiling (170 – 180º F). Due to the size of the leaves this tea can not be measured with a teaspoon.
Recommendations: Use 3 grams (2 heaping soup spoons) per 6 oz. cup; heat fresh water until it is steaming (170-180ºF); let steep for 3-5 min.
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First off, the temperature is not precise, which I know it needs to be for such gentle tea. Hopefully the experience wasn’t compromised.
The leaves are light green with some white down, though not as much as the silver needles. They are rather large and long. The dry leaves have a strong spell of canned fruit salad, and the wet leaves give off a damp apricot scent.
The liquor is a very light green-yellow, and it smells a lot like the dry leaves, but with added layers of freshly ground nuts. It is heady.
It starts off a bit stronger than I expected, though I may have brewed it a touch hot. The first notes are nutty, giving way to a mildly sweet apricot or citrus flavor, though without the tang, and finishes with a gentle grassy aftertaste almost like the edamame flavor of my most recent Lung Ching.
I’d leave this one to those who are new to tea and are interested in white tea, or to the sippers of other cups who know what they are looking for.
