“For the sipdown prompt, “a tea you’ve forgotten about.” Derk gave this to me when we both attended the San Francisco International Tea Festival all the way back in 2018… and it has sat in my...” Read full tasting note
“Last of my sample. Previous brews were all gongfu but I didn’t take notes. I think I recall it being red fruity, woody, leafy, citrusy, mineral. What stood out to me the most way back then was...” Read full tasting note
“My first aged white and surely not my last. I now see why the Chinese shudder when they hear of westerners tossing white tea after a year and why they say 1 year tea, 3 years medicine and 7 years...” Read full tasting note
“Dry leaves smell like raisins and musty books. My sample looks like it was literally cut with a saw/serrated knife haha. Brews a clear golden orange. Tastes of dried herbs, raisins, old books, and...” Read full tasting note
Stored in dry/natural conditions in Guangzhou, this baicha [white tea] from Fuding county in Fujian province is considered to be Shoumei, which is a grade of white tea.
Smooth body, fragrances that range from cinnamon and honey to red dates, and a thick oily body, this tea can be prepared a wide variety of ways with excellent results. Gongfu style brewing will yield a lighter colored soup and boiling will produce a thick red soup, the image shown is the middle ground. This tea is very versatile and suitable for aging or drinking directly.
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