75
drank Summertime by 52teas
2901 tasting notes

My summertime white tea has no citrus pieces in it, so I hope this is the right listing?

Delicious bai mu dan base that tastes like dried leaves/slightly vegetal. I would describe it as “crisp” and clean, perfect for a cold brew.

I taste fruit, but more blackberry and raspberry than citrus. It is fairly crisp, so maybe that’s the lemon/citrus. The white base really comes through, the fruit is present but in the background. This is a perfect flavoured white tea because you can really taste the high quality base.

Flavors: Blackberry, Fruity, Sweet, Tannin, Vegetal

Preparation
Iced 5 min, 0 sec
LiberTEAS

It’s not Shou Mei – it’s Bai Mu Dan. :)

Arby

Corrected, thank you. either way, the choice of base is perfect!

52Teas

I’m glad you liked it – I didn’t mean to sound snarky or anything so I hope it didn’t come off that way. Since I have made an effort to move away from using Shou Mei as a base, I just want to make sure people know that. Shou Mei is considerably cheaper than the Bai Mu Dan that I use now – but the Bai Mu Dan is so much better in every respect other than cost. The one exception to my “moving away from Shou Mei” statement is that I have used it in several blends with Houjicha – I like the way it lightens the toasted flavor of the Houjicha. Although, now that I have cleared away my stock of the Shou Mei, I may try to find a substitute for it in the Houjicha blends because I just do not care for Shou Mei.

Arby

Oh no, not at all. I’m a huge fan of aged shou mei, but less so with bai mu dan (too vegetal to drink plain). I do enjoy both used in blends, I just find shou mei to have a great flavour profile that is quite strong but never grassy or “green”. I would definitely be interested in shou mei blends, but I can see how you would avoid using it if you aren’t a fan. I think you do a great job of picking the perfect base/blend of bases to use in each of your teas.

May I suggest looking into kukicha as a base for teas too? Can’t go wrong with kukicha genmaicha or maple kukicha. ;) It’s cheap and everyone seems to like it (compared to more vegetal vegetal green teas).

Arby

I don’t think I’ve had a chance to taste your houjicha/shou mei blends yet, although I’ve been eyeing my unopened package of toasted marshmallow for a morning latte.

52Teas

I’ve used a green kukicha for a blend (lemon-lime meringue) and I enjoyed it. I want to find a better supplier for it though. :)

52Teas

Thank you for the suggestion!

52Teas

I don’t believe that the Shou Mei that I had been using was an aged Shou Mei. I think most of my dislike of Shou Mei lies in the fact that the one supplier that I did utilize for the Shou Mei that I had in stock – the material was far too stemmy to earn my appreciation. I had received a sample of the Shou Mei before I purchased it, but I didn’t find the sample as stemmy as I found the kilo that I purchased afterward to be. I found myself picking out so many stems as I was blending it – and I know that I still didn’t get all the stems out of it – so I found myself rather frustrated with that from a quality aspect.

Login or sign up to leave a comment.

People who liked this

Comments

LiberTEAS

It’s not Shou Mei – it’s Bai Mu Dan. :)

Arby

Corrected, thank you. either way, the choice of base is perfect!

52Teas

I’m glad you liked it – I didn’t mean to sound snarky or anything so I hope it didn’t come off that way. Since I have made an effort to move away from using Shou Mei as a base, I just want to make sure people know that. Shou Mei is considerably cheaper than the Bai Mu Dan that I use now – but the Bai Mu Dan is so much better in every respect other than cost. The one exception to my “moving away from Shou Mei” statement is that I have used it in several blends with Houjicha – I like the way it lightens the toasted flavor of the Houjicha. Although, now that I have cleared away my stock of the Shou Mei, I may try to find a substitute for it in the Houjicha blends because I just do not care for Shou Mei.

Arby

Oh no, not at all. I’m a huge fan of aged shou mei, but less so with bai mu dan (too vegetal to drink plain). I do enjoy both used in blends, I just find shou mei to have a great flavour profile that is quite strong but never grassy or “green”. I would definitely be interested in shou mei blends, but I can see how you would avoid using it if you aren’t a fan. I think you do a great job of picking the perfect base/blend of bases to use in each of your teas.

May I suggest looking into kukicha as a base for teas too? Can’t go wrong with kukicha genmaicha or maple kukicha. ;) It’s cheap and everyone seems to like it (compared to more vegetal vegetal green teas).

Arby

I don’t think I’ve had a chance to taste your houjicha/shou mei blends yet, although I’ve been eyeing my unopened package of toasted marshmallow for a morning latte.

52Teas

I’ve used a green kukicha for a blend (lemon-lime meringue) and I enjoyed it. I want to find a better supplier for it though. :)

52Teas

Thank you for the suggestion!

52Teas

I don’t believe that the Shou Mei that I had been using was an aged Shou Mei. I think most of my dislike of Shou Mei lies in the fact that the one supplier that I did utilize for the Shou Mei that I had in stock – the material was far too stemmy to earn my appreciation. I had received a sample of the Shou Mei before I purchased it, but I didn’t find the sample as stemmy as I found the kilo that I purchased afterward to be. I found myself picking out so many stems as I was blending it – and I know that I still didn’t get all the stems out of it – so I found myself rather frustrated with that from a quality aspect.

Login or sign up to leave a comment.

Profile

Bio

I am a biochem major hoping for a career in research genetics and evolutionary biology. I love science fiction and spend too much of my time reading comic books. I’m a passionate keeper of spiders, cacti, and exotic plants. I eat a vegan, plant-based diet for moral and environmental reasons (I mention this only because it is relevant to which flavoured teas I drink).

I drink mostly flavoured and low caffeine teas/tisanes, but I will try anything twice. As far as pure teas go, I gravitate towards whites, yellows, and jade oolongs. I’m always open for trades and sample sales/exchanges. Message me any time :)

My cupboard is mostly up to date. For a more comprehensive list, see my stash spreadsheet here: https://docs.google.com/spreadsheets/d/1-HjWKR3um-xEnj6HC9vMvKXOAyj_bpW5u_2ixEC20-k/edit?usp=sharing
Most of these are only tiny samples/I can’t always spare any, but feel free to ask.

Favourite flavours/ingredients:
Rum/alcohol, clove, cardamom, rosemary, pine, sage, moss/Earthy, lychee, floral, creamy, malt, hay, rice/grain, toasty, desserty, cocoa/chocolate, decaf or no caffeine, very unusual flavours

Favourite tea types
Decaf teas (any variety)/no caf tisanes like honeybush and rooibos, yellow, jade oolong, white, Darjeeling blacks

Least favourite flavours/ingredients:
Acidic/sour/tart, melon, grapefruit, bitter, astringent, smokey, sickly sweet (too much chicory, cinnamon, or licorice root), yerba mate, tumeric mushroom/fungus,

No
Animal products: [confectioners glaze, , marshmallows, , natural flavour, white choc chips, caramel bits, etc]
St. John’s wort (herb)

Location

BC, Canada

Following These People

Moderator Tools

Mark as Spammer