White 2 Tea

Edit Company

Recent Tasting Notes

First review on steepster, let’s try this out!

This is a really nice well priced shu. For a ’98 tea, it feels like it was dry stored for most
of his life. This is not a bad nor a good thing to me because I actually love humid stored
tea! :D

As to parameters : 6g in 95ml gaiwan, 2 rinses and then 30s/10s/15s/….
I got 8 interesting infusion out of this! As to taste, it taste like a well
matured shou puerh! Earthy and nice!

Flavors: Earth

Preparation
6 g 3 OZ / 95 ML
Cheri

I haven’t had this one in a while. I should pull it out again…..

paxl13

It’s worth it! :) When the tuo will be done I probably won’t buy again. 100g was a nice size :)

paxl13

I prefer a lot the CNNP 7572 of 2002, which I now own < in transit but still > 1kg of it :D

Dexter

Welcome – congrats on first tasting note. :)

paxl13

Thenks @Dexter :)

Add a Comment

Please keep things friendly and .

90

Really nice oolong – complex and the flavors change with each infusion! I got woodsy, cherry, butter, mineral and roasted barley. The cherry is a really tasty aftertaste! The oolong gets nice and sweet, with no dryness. The leaf on this tea is huge too!

Full review on Oolong Owl feat. Hellhoot http://oolongowl.com/march-white2tea-club-tea-review/

Preparation
Boiling 0 min, 15 sec 5 g 3 OZ / 100 ML
Cheri

I liked this one quite a bit.

Add a Comment

Please keep things friendly and .

86

Dry – Aged floral bitterness, wood with sweetness, very faint dried fruits, some medicinal notes, raisins, tamarind shell.

Wet – Aged/slightly decayed wood but with a deep sweet fruit background, rich like dried dark fruits (raisins, dates, figs), dark sweet notes (molasses, caramel — the sweetness that inherently has a bitterness to it).

Liquor – Amber to reddish amber (Aromatic of dried fruits and bittersweet notes)

1st 3secs – Bittersweet woody and fruity, some bittersweet notes that resemble a very gentle tamarind with some shell pieces up front. It feels rather thick and as it goes down it is smooth and maintains the thick and rich notes with the same bittersweet-floral and woody note from the start.

2nd 3secs – Bittersweet floral/fruity and wood front that still somewhat resembles mellow tamarind(shell) to me which transfers to a richer/thicker body and notes and a lingering mouthwatering sensation. If well slurped it is more bitter up the front in a very pleasant and huigan enhancing way.

3rd 3secs – Bittersweet floral/fruity, woody front that transitions into the rich woody sweetness that resembles dried fruits such as raisins with a slightly herbaceous sweetness appearing as it washes down. Gentle camphor present.

4th 4secs – Bitter woody that becomes bittersweet woody with floral notes and a dried fruit background. As it goes down, it is still very smooth with apparent bitterness, combined with the rich dried fruit notes and hints of molasses.

5th 6secs – Bittersweet, wood, floral notes with apparent fruit background, the fruit and wood notes still combined continue to resemble a mellow/gentle tamarind note, it is almost an acidic fruit note. As it goes down, the liquor is very smooth with only minor astringency after it has completely washed down.

6th 7secs – Very similar to most previous steeps, some more astringecy seems to chime in, but still has that thick and rich body with plenty of that bitter to bittersweet note that keeps reminding me of a gentle tamaring note. The liquor continues to be aromatic.

7th 9 secs – Bitterness and bittersweet notes, wood, floral and fruits notes reappear with more energy again. After the liquor goes down the bitterness lodged in the throat and the huigan is very pleasant.

8th 10 secs – This one was cleaner steep with a bit weaker bitterness, but still very pleasant overall, mostly sweeter.

9th 14 secs – This one appears faded again in the bitterness aspects but still wears similar notes. Time for bigger steep time adjustments.

10th 25secs – Second wind; the bitter and bittersweet notes returned with most of its previous profile, a bit more floral and juicy than the richer and filling body it had before.

11th 35secs – Richer again, bittersweet as opposed to the weaker flat bitterness with less wood and more fruit notes. A very pleasant and lasting/lingering huigan.

12th 45secs – Still holding up for the most part, you can tell this one still has a few more steeps in it.

13th 1min – Returned some of the initial notes of bittersweet, plenty of floral and fruit with some astringency present. Very smooth still, specially in the 13th steep, it has some faded rich notes.

14th 1min 30secs – Good bittersweet notes, floral, some fruit and again astringency.

Final Notes
Very infusable, I feel like it has a perfect balance between the wood/floral/fruit bitterness with sweetness ratio. It has plenty of aged notes together with ‘I can age more’ character. This is not a complex tea, I didn’t get changes along the steeps, maybe something being more up front at times than others. I liked it a lot but this is also the type of tea that takes me two days to get through, not only because of the how infusable it is, but because it can be a bit boring after the 6-8th steep of the same notes. I would still recommend it.

Flavors: Dark Bittersweet, Floral, Raisins, Sweet

Preparation
205 °F / 96 °C 6 g 4 OZ / 130 ML
Cwyn

This is a great review. I’ve had a sample of this lying around for maybe six months. Every time I pick it up, something in me recoils from the greenness. It doesn’t look 10+ because of the dry storage, looks like just a couple years!

JC

Hi Cwyn, yeah it does have a lot of green-youth to it still. I think it is part of what makes me think of tamarind when it combines with the sweet notes. I’ll probably revisit it later with a Yixing pot to see how it reacts to the clay.

Add a Comment

Please keep things friendly and .

Fairly confused

When the cake arrived I couldn’t help but smell it and I was greeted with a light plum-esque fruity sweetness, which I again smelled from the warmed leaves in a gaiwan. Unfortunately I never got to taste it through all the infusions. The liquor brewed up a clear yellow orange which I did not expect given it’s age. By comparison the white whale and yangpinhao brewed up deep murky red. Clarity is a term I see tossed around not sure what the supposed implications are but this tea had a clarity in every brew from the start that I usually only see at the end of a session when a tea is dyeing out. The only flavors I tasted where generic menghai county no aged flavor or plum sweetness I smelt. Other unique features were the teeth cleaning/coating effect almost like I just ate a salad of raw bitter greens.

Not experience enough to know the implications of the clarity or teeth coating but at the moment I won’t be drinking this tea any time soon which is a shame because I was hoping it would be drinkable as well as an investment.

Preparation
7 g 100 OZ / 2957 ML
tea123

Good honest review. This is one of my favorites. Try a piece from a different side.

JC

Nice notes! Yeah basically this is is in what I call the ‘ugly teens’ lol You are still developing and you don’t know which way things are going. The best part of this cake is that it hold a lot of promise for future aging.

I think you can get some fruit notes out of it but they are all going to be closer to very faded dried plum and more reminiscent of raisins with both sweetness and woods notes together with that bitter greens that you get at the end. :)

Jiāng Luo

I broke up an oz off the cake and placed it into a jar as this method helped get the funk off white whale and yangpinhao, while I do have faith in this aging potential I will try breaking off a chunk from another place again before I resort to treating it like a leper fro a few years. When you say different side do you mean literally as in the “face” of the cake where the neifei is or do you mean the same side but different “hour” of the clock face( not sure if those options make a difference as I am unfamiliar with cakes blending procedure )

Cwyn

JC is right, this one is an ager and only needs 2-4 years depending upon your climate, but it is in the middle of another change. Hopefully you have enough to hang onto for awhile.

Also, I don’t know if you are airing your teas, but they need 2 weeks to 2 months in my opinion, after I get them. The teas are stored in a warehouse. Air out anything from W2T for at least a couple of weeks and then you’ll start to taste the tea, even better a couple months from now.
Jiāng Luo

Thanks cwyn it has taken a decent amount restraint to wait the week or two that I have but I will make the effort to extend that period. Also I believe I am at the point of making a long term storage solution given my amount of cakes and desire for more. At the moment I have a few tins, covered vases, and plastic Tupperware bins with Boveda cigar humidity packs (75% rh). The teas are fragrant but these packs are expensive and one time use so my current set up clear is not sustainable.

mrmopar

You all could just send anything you want aged to me, minus my storage commission..

Jiāng Luo

funny enough I was actually considering that the other day, I think when I get around to ordering a new amerykah cake i will seriously consider that option

Add a Comment

Please keep things friendly and .

Truly a step above

I didn’t have high hopes due to paul being primary a puer vendor. I also thought most shui xian cultivars were lower grade old bush or not. Short answer I was wrong, my faith in paul is reestablished. While yancha is not favorite tea or even oolong I do enjoy the flavor profile from time to time and this was a nice sunday treat.

-Scent
Enough jibber jabber, warmed gaiwan I threw the leaves in and took a whiff. I smelled a fruity sweet dried red fruit profile along with a minerally/roasted strong background.

- Taste
Super Complex and a real shapeshifter that progresses in a astonishing way. First I tasted sweet fruitiness coupled with a perfumy slightly floral almost reminded me of a yiwu profile but amped up sweetness. The sweet dried red fruit passed after a steep or two and gave way to a roasted rock taste. After a another two steeps the roast dissipated a all the remained was the shui xian leaf taste which amazed me because most shui xian I have had in the passed have been roast that predictably bled into mineral leaf taste where as this had a very complex fruitiness floral aspect that was layered on top. The sweetness I have experienced before in an da hong pao but even that tea didn’t have this kind of unique aroma layered on top. Even stranger I did a suicide steep (boiling water, half filled gaiwan, 10+ minute steep ) after I was thought the leaves were dead, and instead of a mouth puckering bitter astringent whiskey face I was greeted with a pure honey sweetness I had not even picked up on during my previous steeps?

-Thoughts
Not sure about the caffiene as my tolerance is back up but I can say I did get a pinch of energy that was overpowered by a sigh of calm numbing tea drunk. I am far from a yancha connoisseur so I will not be purchasing at the current price. I trust this price is fair for the quality of leaf outside of china but as far as my oolong consumption goes it would be like taking a designer clothes on a hiking trip. The layered nature of this tea would be wasted on myself as I rarely brew oolongs and on the rare occasion I do I tend to brew haphazardly throw it in a slow pouring yixing that would surely drown the complexity.

Flavors: Hibiscus, Honey, Mineral, Raisins, Roasted Barley, Rosehips

Preparation
Boiling 0 min, 30 sec 5 g 3 OZ / 100 ML

Add a Comment

Please keep things friendly and .

Lazy sunday

Received a sample in my mail and after yesterday’s young bulang chugging I figured I try the polar opposite today. I don’t have much experience with aged teas so take it for what it’s worth. The dry leaf originally smelled on old books (assuming that what storage smell is, or maybe humid storage?) and beet root. After a week or so of airing out the storage smell subsided and red beet smell came through.

-Smell
After two rinses , the gaiwan smelled of par boiled beets not quite raw but not quite sweet/cooked and at the end a slight spice that tickled my nose. I cautiously sipped the first flash steeping bracing for dust or storage taste but to my surprise, no unpleasant tastes to be found. As hinted by the smell, it was a pleasant tea soup that almost tasted like a borsch soup which immediately reminded me of lively polish wedding receptions. Obvious not saying the taste is identical but as with puer reference points are the only way to attempt to explain sensations.

-Taste
I tasted no storage what so ever just a pleasant beet root that later steeps showed an almost spiciness maybe cinnamon if I had to name one specific spice but in the way a taiwanese hong yue tastes “spicy”. The mid notes were a light sweetiness like a muddled wine(tempranillo profile) combined with a hint of red currant. As the description notes it is a soft, sweeter end of the puer spectrum but I wouldn’t agree with the floral description at least from my one session. In retrospect I could see “floral” being in the tail end of flavor but super prominent or even noticeable and not a upfront jasmine floral maybe the very light and playful dryness of rose. The feeling I received from this tea was clam and collected just like the flavor which made me almost drowsy hence the lazy sunday name unfortunately it is not sunday and I have a lot to get done today so not so welcome at this exact moment but no way off putting

-Thoughts
I really enjoyed this tea it was my first aged tea I enjoyed and while not super complex(a common theme with aged tea) it was far from one note. If I had to name one bad thing it was maybe that it was too thin not enough body but I only had one session if I upped the steeping time maybe it would result in a different outcome.

Just noticed none of my tasting/scent notes are even listed as options…

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

I’ve been curious about this cake. I have a 2002 Yong Pin Hao and after white2tea released this cake I’ve had a lot of visitors to my blog post about my cake. I’m not sure they are the same tea.

DigniTea

Love YiBang tea! + nice age and decent storage.
Yongpinhao and Yangpinhao are two separate tea producers.

molimo140

I really enjoyed my sample from the March W2T offerings. I am considering a purchase of a cake, but haven’t decided quite yet.

tea123

Good review.

Cwyn

DigniTea yes, however I can’t explain the spike on that review any other way.

DigniTea

Cwyn – Yes but we know there is such confusion about these two and then when you throw “Yangqinghao” into the mix, who can keep it straight!?!

Cwyn

So I’m thinking that Google probably pulls up all of the above at the same time.

Jiāng Luo

Can anyone speak to the quality of this tea? I am not versed in aged puer and I liked it but not sure if it’s qualities are uncommon enough to warrant a purchase

mrmopar

I would say if Paul sources it I would buy it if it impressed me. I have done that the Bulang 100 grammer he found. Kick butt delicious tea.

Jiāng Luo

Yeah I regret not getting a full tong of that while I had the monthly coupon….. damn budgets

Add a Comment

Please keep things friendly and .

Dark leaves in the cake which offer some of the typical peat smell. Many whole leaves combined with bits and pieces of leaves and stems. The clear and bright tea soup is gold with a bit of orange tint and a light floral aroma. The taste is brisk with a little astringency. Astringency then sweetness emerge quickly in the sip – sweet fruity flavor which brings to mind thoughts of stone fruit (peach or plum?). These linger in the mouth and throat but notes of spice are added to give a nice punch to the aftertaste.

Overall this tea is fun to drink and it presents decent body from the first steep onward. Full mouth-feel. Sweet with the flavor of stone fruits and a lingering hint of spice. Palpable astringency with a sweet draw in the mouth. Decent durability – 8 rather interesting steeps with an appealing mix of flavors and sensations.

The gift of a sample from one who knew I had missed out on this one — Thank You!

Preparation
195 °F / 90 °C 0 min, 15 sec 6 g 4 OZ / 110 ML
tea123

A gift from Paul?

tea123

The new amerykah was sold out when I made my order, but Paul was kind enough to include a free sample of it for me :)

DigniTea

I too have found Paul to be very generous with samples.

Add a Comment

Please keep things friendly and .

89

Bravo on these nugs, got 300 g and dunno if I have enough. I reviewed these somewhat on my blog, but now today after steeping a small amount of this tea for 3 days, 20+ steeps, I’m gonna boil the leaves. Five minutes of a boil in an enamel pan. I got a thick coffee colored brew that tasted very minerally.

Gushing on these nuggets because they taste great, and are an incredible value at $5.50 for 50 grams, 3 days of steepings plus a boil or two after that!

I’ve been (tea) Pimped!

I took photos of the boiling, I don’t know how to post links, I’m new to tweeters and Grammies but I’m cwynsdeathbytea on Instagram.

Flavors: Chocolate, Mineral, Plums

bellmont

Did you get any sourness off these nugs?

Cwyn

No, I didn’t. When I encounter sour in puerh it is very often a situation where the puerh got dried out in the middle of a stage of fermentation. In that case I would add some humidity to the cake and store it a few months. That usually takes care of the sour.

Add a Comment

Please keep things friendly and .

82

I received this as a sample from a fellow connoisseur, Joe. (Thanks for the hook up by the way, man!) This is my first time having this, and I’ve been meaning to pick up a brick for a while now. So, with my first attempt of brewing this, I used a little bit too much leaf, not realizing how strong this was. I tend to use a bit more with Aged Sheng because I really like to as much camphor out as I can. Anyway, I had to reduce the amount by about half, and it without fail helped preserve the flavor. Right away this gives you a punch in the face. This sheng is quite strong, and with it being 13 years old, it is a decent “middle-aged” puerh. You get the same astrigency, and bitter tannins you would with a young fresh sheng, and the smokey, dusty, camphor taste you get with an aged. It really is a mix of the two. I didn’t catch any mineral flavor, to my disappointment.

I brewed this in my sheng yixing, at boiling for about 7 seconds each infusion up to about the 9th where I tripled the steeping time. Two 4 second rinses. After about the fourth infusion, there are notes of malt, barely, tobacco, and an aftertaste of what I caught as strawberries?

This was a very enjoyable tea, but there are quite a few flavors and notes I can’t really pinpoint. I think with this session I can probably get maybe a dozen more, but for now I’m gonna let the leaves rest a bit and try this again tomorrow. Maybe I can get more of review out of this.

I feel this could be an absolutely amazing experience if this tea sits and ages again for maybe another 6-7 years. It seems it may be similar to the 1982 Menghai I had a while back, if left in dry storage long enough.

I’ll give another review on this tomorrow once my pallet is a little more open.

Flavors: Astringent, Bitter, Camphor, Dust, Malt, Roasted Barley, Scotch, Smoke, Strawberry

Preparation
Boiling 0 min, 15 sec 4 g 6 OZ / 177 ML

Add a Comment

Please keep things friendly and .

80

Holy Tea Drunk

These freshly fermented nuggets have some duiwei which is too be expected being so new but that does not take away from the experience at all. Just be sure to do two LONG rinses (30 seconds or so) and/or break up the nuggets. I actually tried the suggestion of break up the nuggets which did produce a more consistent session that peak much earlier ( I believe my original session went for 10-14 steeps). Can’t say it was to my liking due to every pour having my filter clog up and over flow due to its slow moving thick viscosity and resulting fanning of breaking up the nugs.

Flavor wise it was the same as last time being super rich thick and sweet. Early steeps reveal warmed milk sweetness and consistency which build until you get hit with a cocoa flavor profile that sweetness peaks at a caramel almost toffee like after taste.

I sessioned a bai hao yin zhen directly after so I can’t say this tea my resulting feelings were in isolation from this tea but on the train this morning I was literally the most tea drunk I have ever been and not the hopped up laughing giggly, I was straight up numb and nodding out trying to snap myself out of it. My vision was blurred and delayed as if I drank a few shots. Really not the best idea prior to lifting heavy for 2+ hrs as I literally felt disassociated from my body and couldn’t get a grip.

Such a great tea I will throw some in my cart every order I make It’s my guilty pleasure and a counter balance to harsh sheng. Just note to self NO PUER OR OOLONG on lifting days!

Flavors: Caramel, Cocoa, Molasses, Toffee

Preparation
Boiling 0 min, 30 sec 7 g 3 OZ / 100 ML
Cwyn

Awesome review, I absolutely adore this tea. It steeped 3 days for me, then I boiled the nuggets for another thick cup.

Add a Comment

Please keep things friendly and .

80

Favorite shu ever

I purposely waited to review this until I ordered more selfishly that should hint at it’s quality. Paul has earned my respect (and much of my income as a result) for his no BS pricing, descriptions and curation. This description is spot on I almost feel silly adding anything because it is so accurate. It is a 2014 production so it’s pile smell is still apparent I suggest two super long rinses and/or breaking up the nuggets prior. Once you get past the funk it has the taste and consistency of hot cocoa literally. I was immediately taken back to childhood sipping on swiss miss hot cocoa. I wanted to throw some marshmallows in my gaiwan and pretend it was a snow day. Later steeps reveal a sweet molasses dark richness that was paired with a thick syrupy body.

This is my first tea head nugget shu so I am not sure if this sweetness/ flavor profile is common but it was a welcome change from watery woodsy generic shu I am used to. Added kicker is the energy this bulang gives off had me humming all night long.

Flavors: Caramel, Cocoa, Molasses

Preparation
5 g 3 OZ / 100 ML
Stephanie

OMG I need to try this! :D

I have a 2012 Menghai Dayi Laochatuo that I really love :) It reminds me of milk chocolate.

Jiāng Luo

I am not a sweet/flavored tea kind of guy but this was a nice surprise, I think I will try different tea head shu nuggets soon. I saw yunnan sourcing has a bunch but just to be sure I bought a butt load of this stuff just in case.

Cwyn

Paul tells me he just bought the entire production. Thank goodness cause I’m not sure my nearly half kilo is gonna be enough.

Jiāng Luo

LOL I will surely buy some every order, before I tried this I nearly gave up on shu. Strange I brought this over to a fellow tea drinkers (non-puer) house and of course it behaved differently. It had more of the wu dei in the initial 2 or 3 steeps but under my home conditions it was barely detectable within the first. I am a big advocate of cheap spring water I really do feel like brings out the best qualities while leaving nastier ones out only on hunch one of these days I will do a controlled experiment.

Cwyn

Soaking in cold water whilst the water boils is one way to remove a bit of the pile. Also you can just toss the first five steeps.

Jiāng Luo

I think when I get my order i will let them air out in a jar as well, while we are on the subject this is my first tea head nugget shu, have you tried any others? I was eyeing the one from yunnan sourcing or even menghai

mrmopar

The older Menghai’s are pretty good. Get one at least 3 years old though.

Add a Comment

Please keep things friendly and .

drank Big Tree Red by White 2 Tea
5945 tasting notes

terri sent this one my way – i haven’t had any opportunity to try white2tea so i was happy to see this. I treated this like i do most puerh and brewed it gonfu style this morning since that’s what’s recommended on the website. I’m still working on it, though i can say that this is a lighter tea but not without flavour. i’m still waking up so i’ll try to write more later. but this is a win.

Add a Comment

Please keep things friendly and .

I decided to do a shou session with my new teapot, and picked this one out of the pile. It was the first shou I found.

Good beginner tea, but nothing outstanding. It didn’t last long.

http://instagram.com/p/zXunXXgyS9/

Add a Comment

Please keep things friendly and .

The lapsang of puer

Tasted like a good Zheng Shan Xiao Zhong but unfortunately that was about it. It was a pleasant incense not to over powering that just faded with every brew. I don’t like the blanket descriptor of "smoke"for a group of people that a literal kaleidoscope of scents and flavors smoke seem fairly general anything that is combustible can produce smoke a few pleasant while most are not. This was actually a pleasant incense light silky type smoke. That was until I under poured the steeped it about 15 seconds too long then woooah it was like cheech and chongs van I immediately dumped the cup. Lesson learned do flash steepings and maybe even less leaf/water ratio than normal as this tea has quite the split personality. Sorry for the one dimensional review but I wasnt able to focus and enjoy this tea to discover the nuances of it. The leaf on the tail after the smoke had cleared tasted slightly bitter the kind you would get from a raw kale of other greeny or maybe a spice like fennel/anise/licorice.

This tea for me was too strong for me to enjoy casually by itself but I can see it pairing well with food as I have in the past drank lapsang after a meal with a creamy rich dessert and it really worked well. I enjoy whiskey and pipe tobacco but neither in the middle of the day so too this tea would be a maybe once or twice a year change of pace but I wont lose sleep over not buying a fangcha(as with some of pauls other teas).

Hate to be cliche but the similarities are too strong, if you like lapsang you will like this tea of not then don’t bother. I like a good mild lapsang from time to time but in a black tea not a puer and on very rare ocassions.

Flavors: Anise, Smoked

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

I haven’t tried this yet, but now after reading your review I might put it off for awhile. I like smoky tea but have several already.

Jiāng Luo

I read a lot of people like to leave puer in vessels for extended periods of time(hours or even over night) and this would probably be the only tea I would do that with because it is one note but very infusible. It was a pleasant smoke but as you said I have nice quality smoked blacks already so no need to purchase. This would maybe be a tad better if you were to compare apples and oranges because it is cheaper and more infusible but I drink lapsang so infrequent I probably have enough to last me awhile.

Cwyn

Yes, I would leave it in one of my minerally older Yixing pots to take the edge off overnight.

JC

I like this one, it does have the smoke to it, but I don’t find it is aggressive smoke, but its not subtle either. ‘Old Bear’ seems like the perfect name, it tastes like the essence of a person who love to live in the woods and likes old fashioned filling drinks.

Add a Comment

Please keep things friendly and .

The cake is beautiful and full of pleasantly dark brown whole leaves which offer a nice sweet aged scent. The overall appearance of the cake is neat and uniform. Easy to pick off whole leaves for steeping. I had heard that Yi Bang tea was of the small leaf variety and that is found to be true in this particular cake.
The tea liquor begins with a deep gold color and with additional steepings providing more and more oxidation, the orange and red highlights emerge. The first two steepings had a light bitterness but the tea seems to really open up after this and becomes quite sweet. Very smooth and well balanced with pleasant fruit notes and a gentle honey taste. I experienced a pleasant aftertaste in the mouth and throat and this lingered for quite awhile after finishing the tea session.
Overall the tea is very easy to drink and it reminded me a bit of Jingmai and Yiwu teas. Nicely balanced flavor profile – bitterness and sweetness, fruit and honey with a bit of a nutty accent as well.

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 3 OZ / 100 ML
JC

I miss this one :’(

Add a Comment

Please keep things friendly and .

This morning I am enjoying this sample that I got from a Steepster friend, thank you friend!

At about 10 seconds of steeping time, the first two steeps are pretty strong. It is a potent tea with woodsy flavors, a nice fruitiness and quite a bit of bitterness in the finish. It has a bit of smoky aroma, but not too much smoke in the flavor.

I decided to lower the water temp for steeps #3 and #4 to about 200 f. I feel that the bitter and tobacco notes have taken over this one to the point where I don’t really feel like drinking it. Not sure if it’s just the mood I am in or the tea itself, but I think I will try this again on another day, it’s making my stomach hurt a bit even though I already ate breakfast. Such is the dilemma with sheng… but it seems that overall some of the other tasters enjoyed this more than I did.

Preparation
200 °F / 93 °C 0 min, 15 sec

Add a Comment

Please keep things friendly and .

Did too long rinses 30/piece then started steeping. Short and simple this is a typically woodsy puer with a hint of storage and a nice tail of extremely light roast coffee. Just to claify this tastes nothing like roasted coffee rather the grain/cereal quality coffee beans can have when green or very lightly roasted. Maybe a tickle of vanillin that I sometimes get from yan cha as well but if you blink all you taste is woodsy shupu.

Where this tea shines is in the body department, give it some longer than normal steepings times starting with 40 seconds and add 30-40 seconds per steep you will end up with some viscous pleasant tea. I don’t think I can tell it is X years old although in my experience ripened don’t really ever change that much especially if they are heavily fermented from the start. I can see this being awesome grandpa and/western style steeping (after two long rinses that is).

Solid tea with a nice body and a price to match don’t expect miracles and you will enjoy this one.

Flavors: Coffee, Grain, Wet Wood, Wood

Preparation
Boiling 0 min, 30 sec 5 g 3 OZ / 100 ML

Add a Comment

Please keep things friendly and .

drank Rougui Oolong by White 2 Tea
4825 tasting notes

Backlog:

As I mention in my full-length article of this tea: http://sororiteasisters.com/2015/01/15/rougui-oolong-tea-from-white-two-tea/ – I don’t have as much experience with Rougui Oolong as I do with some other Oolong teas, but that wasn’t about to keep me from enjoying it!

This tea is lovely!

Delightfully fragrant, notes of flower and fruit. Because this is a ‘darker’ Oolong, I note more fruit notes than floral. It’s sweet with hints of smoke in the distance. Subsequent infusions proved to be even more delightful with stronger flavors and a smoother delivery and sweeter taste.

A really pleasant cuppa! I highly recommend this.

Add a Comment

Please keep things friendly and .

First steeps were very mild but i knew its deceiving. on a 3rd steep it hit me. it is strong bitter tea but i like it a lot. only few months ago i probably wouldnt be able to drink it. Besides being bitter its incredibly smooth, even creamy. and there is a sweetness comes in the end of the sip. very happy i was able to try this sample. its a swap from Instagram member. i need to ask him if he is on Steepster.

http://instagram.com/p/zDHAkdBwip/

http://instagram.com/p/zDJrKMBwnW/

5g 95ml gaiwan 205 F
rinse/ pause/ flash steeps , then increased to 7-10-15 secs

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 95 ML
MzPriss

It’s punchy for sure. But I like it

Cwyn

I’m seriously thinking of push aging mine. There is no way I’m gonna live long enough for it to age naturally.

mrmopar

Cwyn, You can send it to me to age in the “pumidor”…

TeaBrat

I may skip this one, I have enough bitter shengs for now :D

Cwyn

Mr mopar, yeah I might do that.

MzPriss

I’m putting mine in the shengidor. When the shengidor is finished, which it almost is. Thanks mr mo!

paxl13

I’m on steepster and enjoying the NA2 right now :) I love that tea… I’d be curious to see how it aged out but honstly I’m about halfway throught the cake already :)

boychik

im picking it up with my next order ;)

Add a Comment

Please keep things friendly and .

The aroma of the cake is quite gentle. Actually, it has a hint of “old library” aroma but rather distant. Lots of nice whole leaves throughout the cake. A lovely clean and clear tea liquor with a distinct orange hue. Low and dark in its sweet aroma and taste – a little nutty and fruity mixed with mellow-earthiness. Good mouthfeel with a smooth texture. Nice full chaqi producing a very relaxed feeling. In about the 9th infusion the tea begins to fade. Interesting tea session which I quite enjoyed. I would not describe this as an “exciting” tea (in other words, it won’t knock your socks off) but I must say that I found it to be delicious and extremely comforting.

Preparation
195 °F / 90 °C 0 min, 15 sec 6 g 3 OZ / 100 ML
Cwyn

I had a bit of this and it is not bad. Doesn’t have the punch of a 7542 for sure though.

DigniTea

Agreed!

Add a Comment

Please keep things friendly and .

This was a free sample from Paul at white2tea and I am very grateful that he sent it to me. It has been lurking in the back of the cupboard, awaiting the time when I might be able to take a moment from my schedule to fully appreciate it. This morning is that time.

The dry leaf smells green and slightly composty with a note of warm horse. It promises much at first sniff. Looking at it, I see brown, green and silver leaf. It’s chopped but not excessively so. The cake is loose. That might be a result of taking the sample from the beeng.

When I pour the hot water onto it, the leaf immediately releases a thick floral aroma. It’s not cloying though. The liquor is a thick amber colour. The website describes the tea as ‘burly’. There is certainly nothing wishy washy about it so far. All of the elements of it are strong and bold. The taste is the same. There is strong astringency with sweet, floral and fruity notes, and strong spice in the aftertaste with perhaps a hint of pepper. There’s a lot going on there, and I am not sure that I am the best person to parse the range of flavours. I am aware of the range, but at a loss to differentiate all the elements. Perhaps I should lay that out as a challenge to others. I really like this tea. It has great body and good legs, both in the liquor and in the aftertaste.

Flavors: Astringent, Green, Pepper, Spices

Preparation
195 °F / 90 °C 0 min, 15 sec 10 g 5 OZ / 150 ML
Roughage

Actually, why am I even bothering writing my own tasting notes when Hobbes has nailed it perfectly? http://half-dipper.blogspot.co.uk/2013/03/2012-ruiyuan-laoshucha.html

JC

Thanks for this I had not seen this post by Hobbes. I love this cake I ended up buying a few to store. When I tried it in my sample it was very surprising to me that such a good tea was plantation. I’m actually happy that the farmer is proud of his crop as it is as opposed to try to pass it for older trees. This one earned my respect in the sense that plantation does not mean weak. :)

jschergen

I agree with most of this! Like JC I picked up a few of these before it sold out.

DigniTea

Unfortunately I missed out on this one and it is also the one where I learned the lesson — “if you think you want a tea that is not in widespread distribution, buy it for it might be gone when you do go back to purchase it!”

Roughage

Totally agree, DigniTea. A beeng or brick is a sample. A tong is a basic purchase. Now if only I had enough money to put that into practice! :) But, yes, if you see a tea that you like, buy it immediately if you can because it might not be there later.

mrmopar

Because now its your note we are reading!

Add a Comment

Please keep things friendly and .

Backlog:

A really smooth, lovely, mellow pu-erh. A sweetness that is somewhere between molasses and a buttery caramel. Only a very slight earthiness which I really appreciated.

Really very pleasant and sweet.

Read my full-length review with details about the many infusions here: http://sororiteasisters.com/2015/01/05/2007-white2tea-repave-pu-erh-tea-from-white-two-tea/

Add a Comment

Please keep things friendly and .

95

DROOL this tea was fantastic! Interestingly, this is from old arbor tree fermented puer made into black tea. The color is a dark orange and reminds me of a gold tipped yunnan black in flavor (creamy, malty) but with a berry fruityness to it. The steeped leaves smelled like raspberries to me. This tea also is a beast of a resteeper – finishing off with buttery flavor. Verry cool. Cry, I need more of this tea and it’s $35 full size and I just did a group order! cry.

Full review on Oolong Owl http://oolongowl.com/january-white2tea-club/ along with the other January White2Tea club teas!

Preparation
Boiling 5 g
AllanK

I have a sample of this I have yet to try. It sounds really good. Your blog post was really interesting.

Cwyn

For some reason I found this tea flavorless and flat after the second steep. I got colored water for several steps after that but it just tasted like water.

Add a Comment

Please keep things friendly and .