Of the three teas in this group, Patti was the one I was most unsure about ordering. I just didn’t know about brothy and umami in a white tea.

Glass gongfu bottle, glass cha hai, glass teacup. Near boiling water, about 130ml for 7g ball of tea, steeps starting at about 30 seconds.

Patti isn’t as scary as I was afraid she’d be but she’s definitely different. The smell of the dry leaf kind of reminds me of a rose ripe pu-erh I have. The wet leaf smells…kinda fruity, kinda floral…but darker than a white tea? Slightly tart flavor that makes me think of cherries and rosehips but I don’t think it’s exactly either of those things. I sometimes got an aftertaste of toasted rice but not with every sip…more as the tea cooled, I think. Other times I got the sugary sweetness I was getting from Beebe. Longer steeps feel more black tea-like. Both Beebe and Patti have had a darker golden orangey color than I expected. Patti’s leaves look pretty broken up but not as much as Beebe’s were. Interesting to try. I don’t hate it but I probably wouldn’t buy it again.

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I may have a mild to moderate tea addiction. Black, white, green, pu-erh, it doesn’t matter. I’m a little on the fence about oolongs but I’m starting to think I’m just particular about how they’re brewed. I haven’t tried any yellows yet but they’re on my wishlist so I can have a complete rainbow of tea. My tea problem is bad enough that I don’t necessarily even need tea in my tea, most herbals are welcome in my house too.

Favorites: jasmine, moonlight white, shou mei, chenpi/tangerine peel, violet, rose, Mengku sheng (especially autumn), anji bai cha, taiping houkui, blooming tea balls, tulsi/holy basil, chamomile

Dislikes: red rooibos, eucalyptus, allspice, flavorings of unknown origin, pumpkin, apple, banana, annoying flower petals that don’t add any flavor but are thrown in to look pretty (they tend to float and get in my way if I brew tea grandpa style)


Montana, USA

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