68
drank 2013 Shoumei by white2tea
1541 tasting notes

2013 Shoumei had 3 Ways

Dry leaf smelled like yeast rolls, fermented fruit, brain says Hot Cross Buns.

1) Gongfu.
Warmed leaf smelled of peonies and redfruits, forest floor and autumn leaf, yeast rolls. Rinsed leaf revealed old wood, red plum, red currant. All infusions had a similar character, that of a honeyed body with tangy citrus and redfruits, straw and floral undertones. The most memorable aspect was a pure aftertaste of raw honey.

2) Boiled.
A pinch thrown in a small saucepan. Simmered for who knows how long. Good dark redfruit aroma but disappointed with stewed autumn leaf and twigs. Poured it out.

3) Bowl. Tried this for the sake of Cameron B.
Complex floral aroma of beeswax-redfruit-pastry-nectar. First sips were intensely fragrant and waxy with peony and chrysanthemum, mineral, faint autumn leaf, very drying with a crystallized honey aftertaste. Pleasant but seemed to lack substance. Next sips had an herbaceous undertone, kind of missing midtones. Later sips became thicker and numbing to the top and the tip of the tongue. Despite using boiling water, I think preparing in a bowl doesn’t heat the leaf long enough to bring out deeper flavors beyond the florals. I did find this method very enjoyable though and I’ll try it with another pressed white.

It’s a decent pressed white that I think would do well for beginners to the type. Expect multiple western steeps and long gongfu sessions and be prepared for hours-long speedy caffeination if you’re sensitive. I could only drink this stuff into the late morning.

Flavors: Alcohol, Autumn Leaf Pile, Bread, Citrus, Drying, Floral, Flowers, Forest Floor, Herbaceous, Honey, Mineral, Nectar, Pastries, Plum, Red Fruits, Straw, Tangy, Wet Wood, Wood, Yeasty

ashmanra

I need to try bowl tea…

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ashmanra

I need to try bowl tea…

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This place, like the rest of the internet, is dead and overrun with bots. And thus I step away.

Eventual tea farmer. If you are a tea grower, want to grow your own plants or are simply curious, please follow me so we can chat.

I most enjoy loose-leaf, unflavored teas and tisanes. Teabags have their place. Some of my favorite teas have a profound effect on mind and body rather than having a specific flavor profile. Terpene fiend.

Favorite teas generally come from China (all provinces), Taiwan, India (Nilgiri and Manipur). Frequently enjoyed though less sipped are teas from Georgia, Japan, Nepal and Darjeeling. While I’m not actively on the hunt, a goal of mine is to try tea from every country that makes it available to the North American market. This is to gain a vague understanding of how Camellia sinensis performs in different climates. I realize that borders are arbitrary and some countries are huge with many climates and tea-growing regions.

I’m convinced European countries make the best herbal teas.

Personal Rating Scale:

100-90: A tea I can lose myself into. Something about it makes me slow down and appreciate not only the tea but all of life or a moment in time. If it’s a bagged or herbal tea, it’s of standout quality in comparison to similar items.

89-80: Fits my profile well enough to buy again.

79-70: Not a preferred tea. I might buy more or try a different harvest. Would gladly have a cup if offered.

69-60: Not necessarily a bad tea but one that I won’t buy again. Would have a cup if offered.

59-1: Lacking several elements, strangely clunky, possess off flavors/aroma/texture or something about it makes me not want to finish.

Unrated: Haven’t made up my mind or some other reason. If it’s pu’er, I likely think it needs more age.

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