White 2 Tea

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Recent Tasting Notes

Complex and powerful with a strong but relaxing energy. The leaves, nice large assamica, me thinks, flaked off the section of the xiao bing I received with great ease. In dried form, they give off a pleasant sweet mint. After the first rinse, the aroma reveals a multiplicity of textures, sensations, and flavors to come.

The qi here is great from the start that intensifies with each steep. Good mouthfeel and returning sweetness that lingers. Big flavors here—tropical fruits, forest moss, mint, peppercorns, cloves, leather, sweet hay, and Chinese traditional medicine, with steeps 5 – 7 bringing of the leather, sweet hay, TCM, and forest moss to the fore. Nice cooling and peppery/tingly sensations going on after steep 5 or 6.

For a 2015 tea, this one seems to show quite a bit of mid-aged flavors…or perhaps I am just more sensitive to them.

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77

Leaves have dusty hay smell. Soup color is gold just starting to brown. The texture is very smooth and not very thick. The taste is light and soft. Mild sweetness with just a touch of bitterness (esp in middle steeps). Slight woody aged taste. Mild huigan. Noticed mild chi after 4 steeps. Easy on the stomach. Not something I would write home about, but for an aged cake, this might be one to add to my collection since it such a reasonable value ($.18/g).

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I couldn’t miss the chance to grab a full bing of this guy. It’s a high performer with its intense energy, clarity, mouthfeel, and complexity of flavors (Am I missing anything?). I was so impatient I could only let it settle in the pumidor for two weeks before I broke into it. The cake arrived slightly broken on the edges, providing just enough broken tea leaves for the session—about 6 grams. They had a suspiciously mid-aged scent of dried fruit and leather.

The tea soup has high clarity and a deep golden hue. Brewed leaves had a scent of tropical fruits and sandal wood. I entered the sheng pu realm from the north (Lincang) and so am just beginning to get my bearings on Menghai and Yiwu terrior. I do have one genuine 100 g Lao Man E cake that shares some of the notes of this cake. Here I found a medley of tropical fruits (sweet grapefruit in particular) along side lovely bitters that literally rings in the mouth. The tea has serious staying power and a nice sandalwood base. This tea doesn’t begin to taper off until steep 10 or so.

For me, the mouthfeel and qi are the wow factor. I was in the middle of a conversation while sipping on the 2nd steep and the word’s “oh wow” came out. The qi followed the mouthfeel. It can take you for a ride if you let it.

mrmopar

This is a good one.

Matu

Very nearly picked up a cake of this in my Black Friday order.

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65
drank 2005 Naka by White 2 Tea
8 tasting notes

Being a complete qi lightweight I was REALLY looking forward to trying this one. But I felt nothing. I need to revisit although part of the problem is that I like to drink tea first thing in the morning on an empty stomach but I didn’t want to do that with this one and be out of it for the day.

I steeped about 15-20 times to make sure I wasn’t missing something.

Taste: I guess no-one drinks this for the taste. All I got was old books :(

Preparation
Boiling 0 min, 30 sec 2 g 2 OZ / 45 ML

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79

The smell of this leaf is soooo strange. Sour zucchini mixed with old books? Luckily I never trust the smell of the leaf being indicative of the tea.

I’m getting a lot of what everyone else is getting: smoke, camphor, and wood. There’s still a bit of that green sheng flavor underneath, but it’s old enough that it tastes like zucchini rather than formaldehyde.

This session was pleasant enough, but I don’t think it’s a flavor I would actively seek out.

Preparation
205 °F / 96 °C 0 min, 15 sec

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drank Old Whitey by White 2 Tea
998 tasting notes

This one is surprising me a little, but I really wasn’t sure what to expect.  It says 2016 so that means it’s not an aged white.  Leaves are completely different from a moonlight. 
It doesn’t have the old book, library thing that great aged whites have.  It doesn’t have the super sweet honey apricot thing that great moonlights have.  So it’s not really like either of those.  So what is it…..
It’s fantastic is what it is.  Light fruity juicy hint of hay (but in a fresh summer way).  It’s absolutely beautiful.  I’m going to steep it a little hotter next time and see if I can coax out some honey.  If not is still amazing the way it is.  Thanks so much Caile for sharing.  
 https://www.instagram.com/p/BNdFGwwArFq/

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drank 2015 Pin by White 2 Tea
118 tasting notes

No notes yet. Add one?

Preparation
6 g 3 OZ / 100 ML

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drank 2015 Bosch by White 2 Tea
973 tasting notes

Solid complex raw. Drank this for roughly 5 hours.

Mixture of a spice like astringent mouthfeel with some sour notes hidden below while the sqaush taste takes lead.
Solid stuff for taste, but misses the feels that Tuhao has. A bit on yhe heavier end if thickness, taste, nd hue.

Wooohooo https://www.instagram.com/p/BNQHKV5A31V/

front.
Rui A.

By far of my 2015 sheng favourites.

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Bought most of a brick from malsa92’s stash and was excited to try it. I stuffed myself with some tofu nao and collards and threw 5 grams of this into the gaiwan. Did a quick wash and a quick first steep.

Definitely green, as one would expect, with an enjoyable, vegetal sourness. It’s dry with a nice thickness and a pleasant, slight bitterness. Tobacco and faint menthol notes emerge in the second steep. It smooths out quite a bit after a few steeps and more floral notes start to emerge. There is definitely some qi, as well. Overall, it evens out to something nice and light. I’m glad I have a brick, and look forward to seeing how it evolves.

Flavors: Drying, Floral, Green, Pleasantly Sour, Thick, Tobacco

Preparation
Boiling 0 min, 15 sec 5 g 3 OZ / 90 ML

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Not bad, this one. Quite powerful from the 2nd steep onward. Dry leaf has a scent of caramelized sugarcane and grass. The brewed leaves are largely intact. Nice aroma of ripe plums, tropical flowers, brewed mint tea, nutmeg, and sweet steamed Chinese greens.

The tea brews a deep golden hue and with good clarity and viscosity. This is strong tea that can hold its own. I was drinking in the presence of my loud family, but the cha qi was what won my attention! Nice cooling effects going on here, too. There’s a good earthy-bitter base here, with notes of sweet grass, canned pineapple, dark fruits, gasoline, brown sugar, spicy arugula, green apple, forest moss, and minerals. Huigan is nice and the aftertaste lasts for while after drinking, especially in the throat.

I’ve noticed a certain metallic aspect in some of W2T’s young sheng about which I am undecided. It’s definitely present here, but for now the awesomeness of the Colbert’s cha qi makes up for it.

JC

I know what you are referring to. I like a few of his teas and some have been real hits for me, but I do get that metallic/sour on a few offerings

tanluwils

Yes! I’m surprised no one has mentioned it yet.

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69

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49

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Fantastic. Dry and tasty. Didn’t take notes but shit it was good. Got like 12-13 steeps and it was still aight at the end.

Great value, will buy a brick.

Preparation
Boiling 7 g 4 OZ / 120 ML

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91
drank 2016 Bosch by White 2 Tea
280 tasting notes

I didn’t get to taste the 2015 Bosch before it sold out, as it sold out right as I was getting into puerh. Of course, that fact along with the rave reviews this tea gets meant I had to add a sample to my 2016 W2T order. The dry leaf had a pleasant aroma – grassy, with a heady floral note. After a rinse it was more vegetal and powerful smelling.

This one is pretty intense from the get-go. Not intensely bitter or intensely sweet, just…intense. The flavor is sweet and vegetal, with an almost woody or root-like herbal quality. I found it hard to describe. It was an aromatic or wet woodiness, but a kind of gently sweet woodiness. I found the taste of Bosch to be very deep, encouraging small sips. Within three steeps, this tea starts to give me a bit of a slackjaw feeling.

After three or four steeps, the tea gets a slight bitter edge to it – not an astringent bitterness. It has almost resinous qualities to it as well, though this could have just come from the combination of the trademark W2T thickness and the woody-ish flavor described above. This goes on for a further three steeps or so, before the bitterness starts to drop off and the sweetness intensifies.

The next eight steeps were dominated mostly by sweeter flavor notes. I got nice apricot in the finish, along with some pine notes and occasional brown sugar. The tea was still nice and thick. I started to feel a bit clumsy with a bit of a pounding in the front of my head. This is certainly a powerful one. After this, I got maybe three or four more steeps out of it before they got so long as to be impractical in a gaiwan. Those were all a bit lighter but still pleasantly sweet with apricot notes. I think this might actually be the most apricot I’ve tasted in a sheng before. It’s not a really bright and “high” apricot flavor, but a deeper one, like a really ripe fruit perhaps.

Since this is one of the more expensive puerhs I’ve tasted yet, I decided to take the spent leaf and throw it in a thermos with boiled water for a few hours. The result may be one of my favorite parts of this tea. It tasted like I was drinking apricot syrup. Just super thick, with sweet apricot and notes of honey to it. So good.

This is the first of the really high-end White2Tea productions I’ve tasted. I think it might still be a little bit beyond me to be honest. Despite that, it was a really enjoyable tea, though I don’t think it’s one I’m going to buy more of. Maybe 2017 or 2018 Bosch :P Also, I have some spent leaf sitting in Vodka right now, so we’ll see how that goes.

Flavors: Apricot, Bitter, Brown Sugar, Floral, Fruity, Resin, Sweet, Thick, Vegetal, Wood

Preparation
Boiling 0 min, 15 sec 6 g 3 OZ / 100 ML

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75

Taste was amazing..

Preparation
5 min, 30 sec

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70

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