drank Old Whitey by white2tea
521 tasting notes

A very interesting tea for me. I am not used to white tea, nor am I used to compressed white tea. The cake was semi tight compressed and carried a light floral squash flower scent. I can hint at some hay, oak, and an almost citrus (orange) tone in the background. I warmed up my gaiwan and placed a chunk inside. The scent opened into sweet sugary dates, hot hay, plums, and honey. The aroma was very sweet and very tangy. I could already tell that this was going to be interesting. I washed the leaves once and prepared for brewing. The taste began as super sweet. The hot hay tone showed up in the finish with a dry brisk swish on the tongue. The floral note pronounced itself in the second steep. The brew is thick and full in the mouth. A strong flavor of fresh fruits and dates appears later on. The soup progressively gets heavier and thicker as it goes on. Then, the drink shifts to a dryness with woody tones. The fruit medley retreats to the background. The small bit of cake that I had lasted quite some time. I liked sipping on this, and I actually enjoyed this tea. This was surprising to me, for I usually don’t care for white tea as much. I’m glad I was given the opportunity to try this tea.


Flavors: Dates, Drying, Floral, Hot Hay, Orange, Smooth, Squash Blossom, Sugar, Sweet, Wood

Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

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Young and experienced Tea consumer. I’m continuously learning and developing knowledge about tea. If I have learned anything at all from the world of tea it is that I do not know anything about the world of tea. I enjoy good tea, and I try to acquire the best of the best. I usually brew gongfu but I’ve been known from time to time to resort back to western brewing.

I have an Instagram (haveteawilltravel), and I am proud of my photographs. I use my pictures in my reviews,and I hope that they aid in portraying the beauty of tea and teaware.


Tea Rating System:
I rate my teas based on the category they fall into (Puer, Red, Oolong, Darjeeing, Flushes, Yancha… etc.)
This means that I will rate a Oolong based on how it stands up as a quality Oolong. I try not to compare teas, rather I work to evaluate them on their craftsmanship, harvest, processing, and qi.

I am most strict with Shou and Sheng Puerh, only because of the vast expanse of various experiences, such as; region, vintage, production, processing, etc.


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