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Recent Tasting Notes
I gave it another go at creating a sun tea using these leaves. Here ya go:
I used 2 tea balls, one that held, 1/2 full, about 3 tablespoons, the other 1/2 full held 2 tablespoon, into my 2.5 quart jug, and left it sitting in full sunlight for about 8-10 hours.
That ratio seemed to work pretty well. I got a nice, dark colored tea, with all the flavor I can expect from this tea brewed the traditional way with hot water. The fresh Earthy, nutty, woodsy aroma and flavor were all there, present and accounted for.
I prefer the longer brewing time to really pull all the flavor out, and I don’t mind a bit of bitterness getting into the mix. Shortening the steeping-in-the-sun time down to 4-6 hours might lighten up the flavor a bit, maybe I’ll try that next time.
Long story short, this basic white tea makes one hell of a great sun tea!
Experimented with using this for sun tea again. The last time I used a tea ball that was nowhere near big enough, and I still can’t find my old ginormous one. So, this time I used more leaves and just let them loose in the water. I decided to use more than I thought necessary, so I used 6 heaping tablespoons in my 2.5 quart jug.
It came out damn near perfection. This white tea makes one hell of a sun tea. Nice and light in flavor and feel, but still enough presence for flavor fans like myself.
And, of course, right when I brought it inside, I found the old ginormous tea ball. Next time!
At it again with this one. This has become a staple the last few months, but it was time to try something a little different with it. So, I upped the amount of leaves used in my Bodum Assam 32 oz tea press from 3 tablespoons (heaping, of course) to 4 and a pinch extra. I rinsed them before steeping, and let it steep for (ish) 2 minutes.
The result was a bigger, bolder white tea full of flavor. The nutty woodsy flavor jumps out much quicker, but it keeps that delicate, tranquil feel and dry, clean finish.
I was never very experienced with white teas before this one, I’m glad I bought extra to do some experimenting. I think I’m close to figuring it out!
Flavors: Earth, Nuts, Wood
Want to know what happens to a tasty, light white tea when you forget about it and let it steep for somewhere’s about 6-8 minutes? Well, I’ll tell you.
It still has that light, earthy aroma, but it’s more in your face bitter and bitey. The taste is also very similar to a properly steeped white tea, but with an added bite that feels like it could cut through teeth.
That being said, it is still very good. I do like a big, bold, bitey, bitter cup of tea now and then. And I do like to oversteep my white and green tea from time to time. Glad to know this one can take it and still come out with all the qualities it should have.
Crisp, clean, light aroma leads to a crisp, clean, nutty taste. Super bright, almost shiny in feel, while still bringing out that earthy, woodsy taste. So good!
I experimented this morning, using a little more leaves than I normally do, and only letting it steep for 1.5 minutes. I wanted to get the full flavor of this tea, and I think I really got it this time.
Flavors: Earth, Nutty, Wood
This review is specifically for a batch of sun tea I made with this tea.
I used a loose leaf tea pod into about 4 quarts of water. I’m going to have to adjust that next time, probably to use two tea pods. It still had that earthy, nutty, woodsy aroma and taste, but it just wasn’t a prominent as I like. This tea might also be to subtle and light to make a good sun tea.
I used it because I had a lot of it and wanted to just try. It’s still good, just not as bold as I like my sun teas.
1st steeping on the 2nd time through. Subtle earthy, nutty aroma. Nice, bright, woody taste. I let it steep a little longer this time, it went about 3-4 minutes. It got a bit more bitter, but nothing overwhelming or brew-ruining. It’s just a bit more bold. Great simple white tea!
Thank you to Joe at Happy Lucky’s Tea House for this taste!
Today I went for my regular Sunday Tea. Almost immediately after perching myself on a high barstool, a special bag of tea was whipped out from behind the bar by my grinning tea professional, Joe.
“Here it is, the 1982 Wenshan Baozhong I told you about,” said Joe.
“Heh, chimed in Eric, none of us were born when this was produced.”
(Which made me groan!)
“Really? Thanks!” I said, pretty excited to try a tea that old!
Instead of me bringing a tea for my friends to try, they had a special tea to share with me! An Oolong 30 years old from Taiwan!
Joe made sure that I was presented with the tea in a formal way for viewing at every stage of the process.
First, I looked at the long dark twisty leaves, some with a little green on the edges. I smelled them but they had little fragrance since they were so very old and dry, but they were lovely.
Next the tea was brewed in a Gaiwan and then poured into cups and the leaves placed in front of me so that I could smell the aroma. Whiskey, apple, tobacco, honey.
The fragrance of the wet leaves was unbelievable. Everything about the leaves was a symphony of shifting melodies.
The flavor was so delicate that as soon as I decided on one flavor it was gone and another took it’s place. Again another one was also elusive and gone. The flavor’s were moving around like sheets of silk on a breeze.
Plum, light colored jujube, honeysuckle, apricot, yellow delicious apple, yellow raisin, and always back to a mystery flavor or flavors that I could not figure out at all.
My friends had as much of a laugh at my delight in drinking this special tea as I have when I bring one to them.
This is what hospitality is truly all about!
Thank you Joe! http://flic.kr/p/d8Zvvs (Here’s Joe!)