Lin Yun White Downey

Awhhhh look at all those trichomes. Golden fuzz all over the packaging. The dry leaf is tightly twisted and curling. It seems to be in between green and black. It resembles more of a white tea than it does an oolong honestly. Even the wet leaf has some farm yard notes that remind me of some white teas.
A bit floral. Fresh greens both vegetal and the greens one finds as they venture out into the spring forest. A bit earthy Soft and filling mouth feel. The earthy notes come out even more in the second infusion. Dried grasses on top of a pile of wet grass. This is an interesting oolong. More white then oolong I’d say.
On a side note, my sister and I are doing a therapist session tomorrow. I’m trying my best not to be nervous about it and hoping for the best. I try to keep my notes free of personal stuff but sometimes it’s a relief to do so.

I see this is listed as both a white tea and oolong tea (in German) on Teehaus Shila’s website, but if I were to taste this blind, I’d guess it’s a Yunnan green. Looking at other websites, this type of tea originates in Guangxi.

Why is it like a Yunnan tea, more specifically young sheng puerh? Large leaf (at least the ones that aren’t broken) and a honeylike sweet, rich aroma and taste. It’s also grassy and mineral like young sheng can be and possesses a very muted wet smoke tone. And the apricot fruitiness. It lacks astringency but not bitterness; Martin says bitter cucumber — yup. Round taste, in a way. It is temperamental and seems to do best with water 175F and below. Surprisingly good in a bowl.

I do think this would make a very good cold brew, so I’ll use the last few grams for that.

Thanks for sharing, Martin!

This tea is a mystery for me. Some sites list it as a green tea. Some as a white tea. A shop where I bought it in person, says it is an oolong.

I bought it thinking it is a white tea. Even owner himself says it is something between green and white tea, slightly smoky tea. But if prepared right, it is a delicacy.

Not that sure… I tried it a few times western and I got some highly mineral cups with smoky notes indeed. Quite rough — not by smoke, and it was like licking stones.
I decided to brew it gongfu today to try different steeping method and maybe it is a bit better. I have used boiling water, which seems like an error; first steeps being highly mineral, salty, astringent, but smoke wasn’t there.
Following steeps with colder water as I had quite long intermezzos between steeps, were slightly better, but still the minerality was high. Loads of hay, a bit of florals is there and some cucumber is there. A bit of bitter cucumber.

Maybe I need to find a proper steeping paramters or just swap it out.