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Day #2 of my White 2 Tea Basics adventure, and I tried the 2014 Autumn. 6g in the gaiwan, 2 quick rinses, steeps of (very) roughly 5, 10, 15, 20, 25, 30, etc… seconds. I was a bit surprised that it was actually quite different from the 2015 Spring. The early steeps were more aromatic and fruity, less zingy, and tasted quite strongly of stewed dried apricots. I was reading a review recently that mentioned an apricot flavour in a sheng puer and I remember thinking “apricot eh? I wonder if I would even be able to identify that… I haven’t had an apricot in ages”. The answer is apparently, hell yes. Anyway, I found this one to be a bit easier to drink, especially with boiling water, though it was also lovely at 90deg. Middle steeps lost the fruitiness and brought in some more bitterness and astringency, and in later steeps it faded into the same kind of smooth minerality – all this was quite similar to the Spring tea I tried yesterday. Whee! Looking forward to trying the Huang Pian tomorrow. :)

Flavors: Apricot, Bitter, Fruity, Mineral

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Well it has been over a year and everyone I know thinks my tea obsession is a bit out of hand, so… I guess I’m not a total newbie anymore. :)

I’m drinking a lot more pure tea these days, though I still love a good flavoured blend too. Current favourites: Chinese and Taiwanese blacks, fresh Chinese greens, oolongs both green and roasted, sheng puer.

I really love companies that buy directly from tea farmers, and have an emphasis on quality and sustainability. Favourites: Verdant, Whispering Pines, Eco Cha, White 2 Tea. I live in a small town in the middle of nowhere, so I buy almost all my tea online.

For hot tea, I’m usually brewing in either a 100ml gaiwan, or a 10oz mug with a steeping basket. For cold tea, I cold brew overnight in 500ml mason jars.

My cupboard on Steepster doesn’t include small samples, just the ones I have at least 15g of. So if you see something you’re interested in, I probably have enough to share. :)

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Northwestern Ontario, Canada

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