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Recent Tasting Notes
White2Tea mentions in their description that this is a great entry point for beginner ripe drinkers however it should also be stated that it’s pretty happening for us non beginners as well. This is the shu you want when it’s time to sit back and relax with a good sized pot and plenty of time on your hands maybe even a friend or two.
10g of dark chunk, 180ml zini, boiling temperature, one rinse which fell into my mouth and down my throat by accident, strange how those things happen. 10, 10, 15, 20…and up increments for endless amounts of creamy, earthy sweet, little medicinal tang, ripe infused comfort. Pretty gorgeous looking hues of molasses too. I keep saying I’m more of a sheng guy but these lovely little shu chunks keep crossing my puerh path. If they keep tasting this good and making me happy I can live with that.
Note: Another Dark Matter 2016 selection.
Let me preface this by saying that I am a bit of a Pu stuffed tangerine, mandarin crazy man. Liu Bao stuffed too for that matter. I’ve also been a bit of a citrus nut in general especially oranges. However that being said after reading so many tastings regarding this tea I was a bit curious about what my own experience would be. In the end it was one of my most enjoyable Dark Matter 2016 sessions.
The heavy citrus added a really nice tone to the tea, perhaps taking a forefront to the leaf itself but that’s easily fixed by changing the 8/1 ratio recommended by White2Tea. The color of the liquor was between dark brown sugar and light brown sugar depending on infusion number. There was a creaminess to it too giving it a beautiful sheen as well as mouthfeel. Just over 7g of leaf with less than a gram of peel in a 150ml jingdezhen at 212F; no rinse and over a dozen steeps. I will use more leaf or a smaller pot next time around as I really would like to taste this even heavier. I also look forward to not only what this could become with some age but also to the Black Star I purchased too.
PS. This packs some seriously good after feels…
The session: https://instagram.com/p/BE7b_lnBUvR/
The citrus collection:
I don’t have much to add to the notes that are already here except for the fact that no one has mentioned stonefruit, which seems quite obvious to me. I get about 8-10 good steeps with these brewing parameters and start adding more time toward the end to stretch it a bit further. Love this tea every time I drink it.
Flavors: Floral, Mineral, Roasted, Stonefruits
I was curious about this tea, for I have varied experiences with Jincha. The dry leaf is heavily dark with brilliant gold spotting. I take in an unusual fungal with fish under-toned scent. This aroma kinda reminded of freshwater lakes. I also note strong ripe fruit scent in the background. I warmed up my gaiwan and prepared for brewing. The scent deepens to a very distinct “oaty” with dense wet wood scent. I washed the leaves once and prepared for brewing. The taste begins dry along with a good bite. The dryness comes from prominent leather toes and wood tastes. A mild sweetness lulls the throat in the aftertaste. This tea is fairly decent with a lot of transitioning flavors. The brew becomes a lot more smooth with some light sweetness that follows the dryness. The tea is still cloudy and will be needing more time to situate itself. The aftertaste becomes nice and long and sweet. This is a very typical and clique Mengahi Shou, and it would make for a pretty solid daily drinker. The qi is warming and percolating in the head and back of my neck. I like this.
Flavors: Drying, Earth, Fishy, Leather, Oats, Sweet, Wood
Had this with 4g and boiling water in my 60mL gaiwan. I was worried it’d be pretty bitter, but I hardly found it to be so at all, probably in part due to the fact I kept steep time low for the first 4-5.
Early steeps had a powerful, woody, kind of nutty taste with a bit of a bitter finish. As the session went on, the bitter finish turned into a mostly sweet taste, but the tea did have a decent mouth-drying effect. Flavors remained mostly the same throughout the session, so not particularly interesting, but was not at all unpleasant.
Flavors: Bitter, Nutty, Smoke, Wood
Got one of these as part of Dark Matter 2016! Seems to brew better with a pretty high amount of tea. Got better results with 5.5g than with 4g in my 60mL gaiwan, but I still have to try something more in the middle of those numbers.
For the 5.5g session, I tasted a lot of wetness in the early steeps, which went away, at least on the front of the sip, around steep 4 or so. After that I got a few creamy, sweet, woody steeps with a kind of wet mossy aftertaste. Around steep 8, the aftertaste started getting a bit too funky/weird for me so I called it. I seem to be finding myself less a fan of ripe puerh lately, but I did enjoy this session at least to some degree.
Flavors: Creamy, Sweet, Wet Moss, Wet Wood
I found the best results using 3g in a 60mL gaiwan with 200 degree water. With too much leaf/too hot of water, the initial steeps were an almost unpleasant bitter sourness. This tea did still yield some bitterness even when brewed like this, though the finish was a sweet vegetal or grassy flavor which did possess a slight sour note. Later steeps were more vegetal sweetness than anything else.
Flavors: Grass, Hay, Sour, Sweet, Vegetal
So I was talking to Andrew on Facebook about the Dark Matter and he tells me to “Beware of the Fish Ball”
I won’t lie I kinda got excited and I was like which one is that(I hadn’t read the reviews yet) he says it’s This Red Star so I was like Hells Yeah! I’m bout to try that shit! So I read the reviews and all and everybody says it’s fishy and such and that made me want to try it even more. I know that “Fishy” in a tea is NOT something you want I even heard it was bad storage bad process and lots of other things that makes one “Fishy” I’m not sure myself but i know that it’s not something most people want or get excited over.
Well if you know me from Steepster or on Facebook and have talked to me or followed my reviews here for the past few years then You already know that I AM WEIRD and I like weird tasting things, So I never really much mined a Fishy Puerh.
Anyways I read all the reviews on here for this one and was like Yeah! I can drink this and was looking forward to it and I THOUGHT I was prepared for it and for the most part I was, I WAS totally prepared for a nasty FishyPu But I wasn’t prepared for a “Tea Drunk” effect lol.
I’m Pretty BUZZED at the moment and not sure if its a good thing or a bad thing, I also probably drank too much of this one.
First the Aroma, Pretty nice aroma when dry but OMG bad really bad like Oranges and Spice mixed with Shrimp extremely fishy when wet, the fishy smell just got worse and worse.
Now the Taste, I couldn’t really taste much of the orange peel at first and the fishy was not too bad in the flavor as it was in the aroma, not at all offensive to me(I enjoyed it), After a few steeps I got some mushroomy flavors in there and some spicy and fruity notes from the orange peel, the fishy taste seem to get stronger and stronger with each steep but still not too bad to me,to be kinda fishy it still tasted rather clean to me actually. Tho still fishy in taste I think a lot of that may come from the aroma playing a part on the taste buds perhaps because the aroma is SUPER fishy and funky, the tea is actually tasty and had a good Qi to me and gave me a really nice buzz. It was very strange and different but I enjoyed it a lot, I think it just needs some air or to be aged a bit. Reminds me of back when I first started drinking Puerh, I had lots of fishy ones at first lol.
And the Buzz, Damn the buzz was really good, I quite sure I drank way too much of this one because I enjoyed it so much, I could feel the energy from it within the first 3 steeps, it made feel all warm and fuzzy inside and even made me sweat a bit, It reminded me of some of my very first Tea Highs(I miss those). After a while I turn my head and get the tracer kinda effect, yeah! :) It’s kinda like smoking a doobie and kinda like something I never felt before, I enjoyed it.
I actually enjoyed this one a good bit, tho I’m not going to give it a rating until i air it out a bit because I’m quite sure it will be better next time(If I don’t drink it all up already). I know I drank too much of this one too, Partly because it was tasty and Partly because it made me feel good, I loves the tea high.
Flavors: Fishy, Fruity, Mushrooms, Spices
Okay this is actually kind of amusing. I tried this tea from my group-buy stash today and I was like “Well, the orange flavor is fun but what the heck is THAT?” so I went and read other people’s reviews and discovered that the weird flavor is called “fishy” and now I’m back to tasting the tea and going “yeah, I can see why you would call it that.” I guess now I know what a “fishy” flavor in tea tastes like, which may be useful for warning people away if I ever come across it again. Really disappointed though because fish and orange aren’t the best flavor combination lol. Although, what with the number of recipes that call for lemon on fish, you’d think they’d have a good chance of tasting okay together (oranges are basically like sweeter lemons right?) but no. I’d really hate to just throw this tea out though, now that I’ve steeped it, so I’m not sure what I’m going to do.
I tried this today because of other people reporting it fishy and undrinkable.
For the record my mandarin pu came not thru Dark Matter group buy but thru W2T club or Black friday, i dont recall exactly. i just know i have it since November-December 2015.
Took 10g for 140ml Jian Shui pot. double rinse (i usually do once,but because of “fishy” reports i decided to rinse it twice)
212F and short steeps
This pu has fermentation flavor as any young shou does. i couldnt find anything fishy or off putting. around 3rd-4th steep it became spicy. i believe its mandarin peel. it wasnt unpleasant, peppery-cinnamon y spice. creamy, some minty cool notes,not strong. I think its Bulang shou but i might be wrong.
This tea is perfectly drinkable if you drink young shou.
my only guess it might be different batch.
I was pretty skeptical about trying this. I thought that there wouldn’t be any way that something stuffed inside an orange could become so fishy. I made sure to give the tea a couple of extra rinses before consuming the third steep; however, the fishy smell increases and the taste is similar to old socks (I’m assuming) and anchovies. I’m sorry to those individuals who I questioned, but I’ve been skeptical about trying a tea before, to which everyone claimed that it was pungent, yet, I enjoyed it (actually, it was my first time having a cup of pu-erh at Teavana, that every employee, excluding me, hated).
Anyway, it’s true. This is quite fishy.
After Dr Jim’s review, I had to:
HOLY SHIT, while you may not appreciate it, I have finally found the first ripe puerh that has a fish taste and smell to it. I have always thought people were crazy, but after all I have only drank the Green Miracle, White Lotus Golden Needle, Whispering Pines stuff, and then some other high end ripes.
So let me be honest: This tea sucks ass and I’m unsure what I’ll do with the rest of mine. I broke off 7g and thought it was fun because it was like a ball holding all kinds of possibilities and the pu came right out; hehe. Dry leaf smells great, but once you brew that… it’s like a dead fish comes back to life in your hot water you just poured on it; YOU HAVE AWAKEN THE DEAD FISH; oh, and there are not xp points for defeating it.
I too shall pour this down the drain.
Here’s where I suffer. I want to help support vendors by providing awesome stuff and help it become known, but in this case… what the heck do I do? For me it was educational to know that fish taste is a true thing with ripe, well as far as I know it is for this one at least, and I’m unsure if it’s typical with chenpi though.
Well, to keep track, here’s one that goes on the ‘no no’ list for Dark Matter 2016 for me.
Tangerine stuffed puerh is one of my guilty pleasures, so I was anxious to try this portion of Liquid Proust’s Dark Matter 2016. I was very disappointed. The fishy smell and taste completely overwhelm what should be a delicate orange flavor. I managed to finish the first cup, dumped the second without tasting after taking a sniff, and am now forcing myself to drink the third. I’m probably going to toss the rest. This isn’t something you can lay down in the pumidor, as it will add flavor to the other teas.
Another new experience for me. I did not purchase the entire Basics Set from White2Tea but rather received this as a sample from a trade. This review is thus a standalone review.
To start, this tea has a great complexity of flavors and aromas. The aroma is sweet and grassy at the same time, almost like a wheatgrass with notes of hay. At the same time there is the slightest hint of smokiness.
The taste is one of my favorites so far in the raw puerh world. The initial flavor is sweet and reminiscent of honey. It then quickly moves to a slightly sour grass with a nice astringent finish. The aftertaste is of smoke and tobacco.
I thoroughly enjoyed these differing and complex flavors contained within the single tea. Although they seem to contradict as I am writing this, it somehow all works together in the tea. I’m going to look more into teas similar to this one!
Flavors: Grass, Hay, Honey, Smoke, Sweet, warm grass, Tobacco
Very much of what Lindsay said a couple of months ago.
Today it was time for me to try one of the teas of the four cake set of raw pu’er White2Tea Basics. This is the 2015 Spring with a mushroom aroma and beautiful sap green coloured leaves and burnt sienna twigs. The tea is of light to medium thickness of a yellow ochre colour with the liquor slightly astringent and bitter apricot flavour due to its young age. Back to humidor storage it goes to mature further.
2.2gms 90 degrees C 55ml pot
This is a tasty black tea. I added a different sweetener to this so I’m not sure how much I’m tasting is the honey crystals and how much is the tea but it is good. It has a certain malty character to it but not too strong. It is good.
I brewed this once in a Teavana Glass Perfect Tea Maker/Gravity Steeper with 3 tsp leaf and 200 degree water for 3 min.
This is a pretty good raw puerh. It was only somewhat bitter at the start with notes of apricots and stonefruits throughout all twelve steeps I gave this. It had a slightly bitter aftertaste to it. I couldn’t really taste the bamboo one way or the other, I don’t know if this is good or bad mind you. It was extremely well compressed. It took several steeps for this to open up and brew correctly. I liked this puerh.
I brewed this twelve times in a 120ml gaiwan with 8.6g leaf and boiling water. I gave it a 10 second rinse and a 10 minute rest. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, and 2 min. It would have gone a few more steeps not sure how many. I didn’t get much qi off of this.
Flavors: Apricot, Bitter, Stonefruits, Sweet
From the Puerh Beginners TTB.
After trying a shou that was included as a sample with an order from Bitterleaf Teas, my interest in this style has been reinvigorated. I plan to include some of that tea in this box when I send it out, maybe someone else will like it as much as me and split a brick down the road. Since I have a bunch of ripe teas sitting in front of me here, I thought I would continue my education.
Now, I am a sucker for packaging so these little wrapped balls immediately grabbed my attention. Plus, someone had already broken some off of one leaving 10g which was perfect for me. The first infusion went instanly dark. I drank this last night and I don’t even remember how many 5 second steeps I gave this. I know I gave it even more 10 second steeps. The deep flavorful infusions just kept coming and coming. When it was all said and done I probably steeped this at least twenty times and could have kept going.
The flavor was deep, sweet, earthy. Clear memories came to me of the wooden shelters on rainy days at camp as a kid. There is a hint of cherry and wood. It is reminiscent of a full bodied wine. This is a great tea. Looks like I just needed to try a new pair of shous…
Flavors: Autumn Leaf Pile, Cherry, Earth, Moss, Red Wine