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Recent Tasting Notes
From the Sheng and Shou TTB.
Brewed gongfu style with a ceramic gaiwan. 5 second rise. Steeping times: 10, 10, 10, 20, 30, 45, 60, 120, 240.
Such an alluring aroma the dry leaf has – incredibly sweet, with notes of honey and jam. It is what lead me to try this sheng when I didn’t know where to start on this side of pu’erh. Following the rinse and each infusion, the aroma initially offers green peppers, which quickly change into purple grapes, raisins, and prunes.
The liquor is the color of peach juice, and clear and clean with a thin-texture and full-body. Beautiful to look at with bits of leaf at the bottom of the cup. The first infusion tastes of green pepper and dried grass. Thereafter, there is a consistent note of bamboo and sweet summer field grasses. Beginning with the fifth infusion, honey comes up, creating a long-lastingly sweet aftertaste.
Dry grass notes don’t appeal to me, which is why sheng isn’t a favorite of mine(it’s what I’ve tasted in all but one of the shengs I’ve tried thus far), but Often is beyond tolerable, a a nice pleasure, especially because of its qi. I felt the qi on the first sip of each cup. It is calming and grounding. In addition, Often will get you tea tipsy if you drink four infusions one after the other.
Recommended for those who want to start exploring sheng. I might buy the 250g one day to become more used to sheng and to taste its evolution.
I really liked this tea. It was very well compressed and I almost had to break out my tea awl for this one. It is sweet with subdued notes of either dates or plums, not sure which is a better description. Cocoa notes are in the ball park too. This tea was a bargain at only $17.50. This is one I would definitely consider buying another of if putting in another order. It was much smoother than the 1998 White Tuo, at least I thought so. I kept this to six steeps tonight because I don’t want any more caffeine but you could certainly get twelve or more steeps out of this tea.
I steeped this six times in a 120ml gaiwan with 6.5g leaf and boiling water. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, and 20 sec.
Flavors: Dates, Earth, Sweet
Wowee, this tea is thick and a lot of flavor! The tea is tricking my tongue to think I’m sipping pudding rather than tea! At higher temperatures, you get mineral, tobacco and bitterness. I had to submit defeat and steep this at lower temperatures, around 190F. At that temperature and later infusions you get sweet, lemongrass citrus and a light stone fruit aftertaste. I got 12 infusions and probably could of gotten a few more.
Full review on Oolong Owl http://oolongowl.com/february-white2tea-club-bulang/
received a 5g sample for my monthly sub from white2tea.
Was excited as I had heard so much about orchid dancongs, and never got around to try it.
long leaf, smells grainy, like freshly baked bread.
steep 2gr. 200 ml. kamjove teamaker 90 C, 1 minute.
I may be doing something wrong, coz I can’t seem to steep this one right. It’s bitter, and not at all the taste I had anticipated..
Tried several steeps, but none was o.k. I guess this is not my cup of tea. Too difficult to get the steep right for an o.k. cup of tea, well, maybe some other time, but for now, a no no for me.
Wow this is exactly my type of tea. Thick mouth feel, amber honey infusion, quick bitter into slight sweetness, immediately body warming sensation, smell/taste that lasts after the session done, oily weight and viscousity that sloooowly slides down the sides of your tongue……. oh and the tea drunk that could wake the dead! I have come full circle, young bulangs are what I started drinking when I got into puer not liking them at first but the intrigued by their “ying-yang” qualities. By that reference I meant you don’t know sweet until you have tasted bitter, you don’t know thick chunky mouthfeel unless you can bare the astringency and you won’t ever build up a tolerance to enjoy your tea drunk until you have been abused by some good ol’ bulang enough times.
Short and simple yes yes yes. It is bitter it is astringent so be warned if you are into flowery sweet yiwu this is probably not for you.
Flavors: Bitter, Citrusy, Lemongrass
Yesterday I thought I’d try grandpa brewing the last square I had from White2Tea’s Tea Club. A quick rinse, and then the little square sat in my tumbler for a few hours as I sipped from it.
Unsurprisingly, it was a really, really strong brew. Dark, earthy, wet rocks. It was a little too intense for me during the first round of grandpa brewing that I poured half the tumbler into a mug and filled the mug up with hot water, which helped a lot. There was a pleasant, light sweetness to it. It was surprisingly crisp and refreshing, like how I’d imagine drinking from a stream would taste.
I have a tin of this on its way. At some point, when I have time (ha), I’ll have to do a proper gongfu side-by-side tasting with the ‘98 White Tuo. There’s something kind of familiar about this tea that made me think about the White Tuo.
Not bad but seriously overshadowed by Pauls’ other offerings.
These are a little under 20g mine turned out to be ~ 17g but super compact I did a double check on my scale when I saw the reading, as I am used to tuos being either 5-6g or 100g+. I broke off 5g and threw it in my gaiwan, after two rinses we were off. I did not sense any pile taste which is to be expected being a few years old. The liqour was black so I am guessing heavy fermentation the tea had decent body as well. The flavor profile was woody but unlike others I have tasted all I can remember is smelling and tasting incense not smoky per say or super woodsy just light and delicate incense flavor if that makes sense. While it was pleasant, just prior I had steeped one of paul’s other ripened that blew my mind in the sweet coaco flavor profile so this gold melon was overshadowed. As a result this tea didn’t get much of my attention as I was still in astonishment at the previous session.
My tea cache is starting to become obnoxious, mostly in part because of puer so I am very picky about my raw and ripe these days. I received this as a sample with my last order and while it was not bad and I will gladly drink it down, it was not worth a spot in pumidor.
Received a very small sample (~ 5g) in my tea of the month package so as a preface I didnt brew it enough times to get to right possibly.
Light roast indeed the leaves became unfurled after 2-3 flash steepings, cant say I got much sweetness or fragrance that I’d normally expect every steep seemed too light and thin after the 3rd steep all I tasted was leaf. The leaf reminded me of the last steepings of a shui xian wuyi, very slight hint of mineral and raw leaf taste.
Grand tea, yunnan sourcing and rishi offered more fragrant, sweeter, increased longevity in their mi lan xiang dancongs, while I just realize rishi’s dancong is almost 2x the cost of this one I think ill stick with puer from W2T and stick with yunnan sourcing us site for budget dancongs especially since W2T shipping is so rough.
Love everything White2Tea has so far(Puer wise) so ill just chalk it up to bad brewing perimeters.
Been drinking this tea a few times a week for the past couple months—I really like it. Starts out with a slight astringency, a subtle bitterness, but pleasant and sweet. Earthy, a bit minerally maybe… By far my favorite ripe puer I’ve had (although I’ve tasted very few). Will definitely be getting another cake with my next order.
Started brewing in the gaiwan but ended up bringing the cake with me to work where I just have one of those Teavana things that strain through the bottom. Probably used around 8g and steeped 4oz cups for 15, 25, 30, etc., seconds. Lasted quite a while.
Flavors: Baked Bread, Black Currant, Brandy, Earth, Mineral, Nutty, Rye, Sweet
This is a tea with nice power – the power of rich content. It begins with a bit of astringency and smoke but quickly they both fade away. Next, the herbal and grassy notes move forward and become more prominent with a lovely sweetness poking through. The sip becomes very smooth by the third or fourth steeping and the sweetness begins to break through. After drinking three cups, I am left with a distinct dryness in the mouth and throat. This cake is definitely made with good raw material but it still has room to mature with more age. I’m going to move this one to the back of the humidity monitored sheng cabinet and let it sit for another year or two before trying again.
Grrrr….accidentally hit the X while I was trying to switch tabs.
So my re-write.
Thank you so much, TwoDog2, for the sample of this tea with my order. I have never had such an expensive tea before. And yes, it’s worth every penny.
Started out very bold and strong, deep, clear, and incredibly smooth. Staying smooth and strong, it slowly sweetened up over infusion to infusion. And it’s still going strong. Amazingly smooth, delicious. I’ve got to stop for today, but I’m saving the rest for tomorrow.
This is the first White Two Tea offering that I’ve tried. I found it to be quite nice. The earthiness of it was rather subtle, which I appreciated.
Earliest infusions were sweet and mellow. The earthiness of this pu-erh is perhaps the most pleasant earthy taste that I’ve yet to experience in a pu-erh. This has a flavor of a mushroom. It’s not briny or fishy. It’s smooth, not bitter, and not astringent.
Later infusions became deeper in flavor but still pleasantly sweet, mellow and smooth. The sweetness develops into a caramel-y like flavor that I loved, and then with later infusions, it became more like molasses (loved that too!)
In later infusions, I also picked up on some raw cacao notes and hints of mineral. There was also a slight citrus-y tangy note.
Here’s my full-length review: http://sororiteasisters.com/2014/12/27/1997-light-green-7582-private-order-pu-erh-tea-from-white-two-tea/
Dry Leaves: It took me a while to break a chunk off this little tuocha; I started off trying to break a fourth of it off, but I ended up sawing it with my puerh knife. The tuocha didn’t have a strong smell, but it smelled a little smokey.
Temperature: Boiling (Subsequent infusions at 190oF)
Brewing Time: Fifteen seconds ( + five seconds for each subsequent infusion)
Aroma: Slightly Fishy
Flavor: Sweetly Smoky, Earth, Woodsy and Licorice
Tasting Notes: I started with two thirty second rinses, since the item listing recommends a long rinse. Immediately I knew this was way too dark for me, but I soldiered on. I was surprised by the licorice taste I could distinguish in later infusions, although this doesn’t have a lot of staying power, I got eight infusions out of it. I was kind of surprised by the aroma, while it wasn’t fishy enough to be off putting, there was a slight smell, although this might have been caused by the thin wrapper.
I probably wouldn’t buy it again, I am not really fond of Shou Puerh, but I was surprised at how creamy it was. Maybe if I used half as much tea or brewed at a lower temperature I would consider buying this, but for $1.99 for a 20g mini tuocha, it isn’t a bad deal. I just happen to like teas on the greener side.
This tea is excellent. It does not have the typical Dayi security marks. I don’t know which Dayi teas from 2011 glow green is the thing. In any case its quite good. There was a moderate amount of fermentation flavor in the early steeps. By the fifth steep it was gone. There was a sweet flavor too. Another person apparently described it as figs. While I might have said dates or plums this is close too. It emerged in the later steeps. For a tea that only costs $14.50 or so this is quite good. I really enjoyed this tea. I would have steeped it four more times or so but I didn’t want the caffeine.
I steeped this six times in a 220ml gaiwan with 10g leaf and boiling water. I steeped it for 10 sec, 10 sec, 15 sec, 20 sec, 30 sec, and 1 min.
Flavors: Dates, Earth, Sweet
90 for the tea. 100 for puerh wrapper art work!
Love this tea – it starts off like amber insence – amber and a bit of smoke with a super slick texture. Middle infusions got pretty dry, but smoothed out at the end with pear sweet, mineral, wet leaf notes, with a floral aftertaste. Final infusions (12th and 13th) where milky smooth.
Full review on my blog, The Oolong Owl http://oolongowl.com/white2tea-club-december-2014-featuring-2008-often-raw-puerh/
I have been wanting to try this tea for a while. Picked it up with my Black Friday order to White2Tea. Just now getting around to trying it. It is not bad. The aged flavor is strong. I was going to describe the aged flavor as a bamboo taste but I think the Steepster writeup has a better description, wet wood. It starts out with this note and its quite strong. By the second steep it began to dissipate and be replaced to some degreee by a sweet note, but not the sweet note of a young shou. This has a definite aged flavor throughout. By the fourth steep this note was almost gone but not quite. As I have to sleep tonight I only gave this four steeps. To be honest I didn’t like it enough to steep it more anyway. This tea was definitely worth trying. I just didn’t like it as much as I had hoped.
I steeped this tea four times in a 220ml gaiwan with 9.3g leaf and boiling water. I steeped it for 10 sec, 10 sec, 15 sec, and 20 sec. This was a very strong tea and I could have gotten a lot more out of it, probably eight more steeps.
Flavors: Wet Wood
I’ve been sipping this over the afternoon, actually I’m still sipping it!
It’s from the white2tea club, december. Actually, the box contained an entire 250G to of it, along with 25G of the black tea I drank earlier.
Anyway, I can’t really think of anything to say about the taste of it, but I’m please to say that the overall effect, for me, has been positive, in that although I still feel the pressure of a migraine, I’m not in pain, & my head has an overall expansive & relaxed feeling.
I’m predicting a bubble bath, followed by bed.
This tea, from the White2Tea club, was my companion this morning during my first practice session of the day. I also tried it the other day. So now I have drank it twice, once as a cup of tea steeped 3 min & resteeped 5, and today as a gongfu session. In both cases it was very satisfying. That’s really all I have to say, & I wish I could offer more by way of description, but it really is tasty :)
Yum. I haven’t been drinking lots of young sheng lately, but I did enjoy this one.
On a side note, how are y’all? I’ve been busy with work, so I haven’t been lurking as much, but I am subscribed to several discussion notifications, so I feel like I am still in the loop, kinda. I at least see what my tea friends are up to.
Oooh. I like this one.
Well, that is until I accidentally oversteep it by a bunch. But it was okay after a couple infusions after I dumped the really oversteeped one.
Nice and easy drinking. Yeah, I can get how this could be a daily drinker. It’s inexpensive and tasty. I’m glad I’ve got another one of these coming.