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Recent Tasting Notes

84
drank Clover Patch by White2Tea
13 tasting notes

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84
drank Clover Patch by White2Tea
13 tasting notes

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

Preparation
Boiling 0 min, 15 sec 4 g 3 OZ / 100 ML

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84
drank Clover Patch by White2Tea
13 tasting notes

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84

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.

https://www.instagram.com/p/BC3O2J7zGY1/?taken-by=haveteawilltravel

Flavors: Drying, Earth, Fishy, Leather, Oats, Sweet, Wood

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

Leather toes!

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80

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

Preparation
Boiling 0 min, 15 sec 4 g 2 OZ / 60 ML
Teazilla

Yeah, agreed on the astringency. I’m finding that to be a characteristic I really enjoy in my young sheng.

Matu

When it’s balanced, astringency/bitterness really adds to a tea for sure :)

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72

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

Preparation
Boiling 0 min, 15 sec 5 g 2 OZ / 60 ML

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77

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

Preparation
200 °F / 93 °C 0 min, 15 sec 3 g 2 OZ / 60 ML
JC

This one is definitely up for aging. It is on the rougher side even if you use water at lower temps. But it is a great example for contrast with the other ‘Basics’ set. Make dated notes and try it every 3-6 months (I would advice for 6months).

Matu

Absolutely. Shouldn’t be a problem as it’s not one I want to immediately drink all of :P

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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

Thomas Edward(Toad)

OMG!! Just try not to belch after drinking this tea, Talk about Fishy eeeeewwwwww not tasty lol

Fjellrev

Ha! What a ride this one took you on.

Kirkoneill1988

i’ve never had tracer effect. if i did i’d get scared lol

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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.

boychik

let it rest. come back to it in 6 months

mrmopar

I second aging it.

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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.

https://instagram.com/p/BEJlImthwn5/

https://instagram.com/p/BEJlfbyBwoq/

https://instagram.com/p/BEJmaJOBwql/

Preparation
Boiling 0 min, 15 sec 10 g 5 OZ / 140 ML
R.F. Hill

The batch could be it. I think it’s drinkable after the first few steeps (the aftertaste is still a bit off, though). I’m allowing to age a bit before I give it another go! Great review! I’m happy to hear a positive review :)

boychik

Thanks :D I had to share my positive experience

Cwyn

I really wish I could try this, but my research on the mandarin varietal suggested a no-go with calcium channel blocker pills I’m taking. :((

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55

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.

Flavors: Fishy

boychik

oh you are tempting me to try!!! i dont mind fermentation flavor usually ;P

R.F. Hill

I rinsed it 4 more times after consuming the third cup. The initial flavor is a touch of citrus, but there’s still the fishy aftertaste on the tongue. It’s pretty odd.

boychik

ok you made me lol

R.F. Hill

Ha-ha! Happy tea sipping!

Tea and Cheese Lover

After reading a few reviews on this, I just took mine out of the plastic. I wonder if a week in the air will drive the fish away?

R.F. Hill

Let me know how that goes. Placed mine in a tin without the wrapper. I was going to leave for a few weeks or months before going back to it.

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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.

Rasseru

Make soup out of it? :)

mrmopar

Too young still. Save it for 2 years or so.

Whiteantlers

LOL! I am so glad I did not try this one first or gift it to another Steepsteruntasted.

Liquid Proust

@ Rasseru fish soup… no thanks.
@ mrmopar I don’t find the idea of things needing a few years to be good all that appealing. Why would the fish taste go away after years?
@ Whiteantlers you have to try it first, what if Dr Jim and I are wrong?

Whiteantlers

@ Liquid Proust-I may sound perverse, but this is the kind of tea experiment I would want to do with a few friends after a good meal and several drinks. If it truly is “fish tea,” we could laugh our butts off and have another round of drinks. Brewing it on my own and finding it piscean, well…I guess I could pour out the rest for the cats.

curlygc

I actually liked this one when I tried it a few months ago. Now I’m curious to try the one I got from Paul awhile back side by side with the one from the group buy. They shouldn’t be any different, so either I like fishy pu, or something is awry!

mrmopar

Big producers usually ‘air’ the tea for 6 months or more going to market. The shou process leaves the odor and taste behind a lot. Airing it lets it dissipate quite a bit. Fishiness can sometime mean bad quality control. In this case I wouldn’t suspect that. I think the small guys on here take pride in being to turn out good tea. It is just young and needs time to settle. Tea can be fickle. I drank the Yiwu Snake blend from the TU group when it came in. Not impressed with it. I sent a sample to Allan and I told him to wait a week and he got a much better result. Resting tea is needed sometimes.

Dr Jim

Remember: one man’s fish is another man’s poisson. Seriously, though I loved this review and wish mine were half as fun. I once had a shou that tasted like lobster, and another that was like salmon. I actually enjoyed the salmon puerh. Part of the problem with saving this is that 3 days in my shou pumidor made the thing smell like orange. I had to air it out.

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60

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.

Liquid Proust

How much did you break off for this?

Dr Jim

I did about 3 grams of tea in 2 grams of water. 10 sec rinse, then steeps of 10, 10, 20, 30 sec.

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91
Tasty, versatile, and extremely affordable.

Flavors: Malt

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87

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

Preparation
195 °F / 90 °C 0 min, 15 sec 10 g 6 OZ / 170 ML

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78

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

Preparation
0 min, 15 sec 2 g 2 OZ / 55 ML

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76

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.

Preparation
200 °F / 93 °C 3 min, 0 sec 3 tsp 16 OZ / 473 ML

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86

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

Preparation
Boiling 8 g 4 OZ / 120 ML
Tea and Cheese Lover

I have this one, and had an extremely similar impression. For me it wasn’t bitter the first few steeps, it was only the middle few. Since I’m still new to brewing up raw pu-erh, I thought that it was something I was doing wrong. I tried different Temps and times. I guess the bitterness is just part of the package…

AllanK

Most raw puerh has some bitterness. You get used to it after a while.

Tea and Cheese Lover

I’m accustomed to the bitterness in black/green/oolong, and how to minimize or balance it. But the raw pu-erh bitterness is very different for me, so I guess it caught me off guard.

AllanK

You can try brewing at a lower temperature but I think that raw puerh is just naturally bitter sometimes.

Tea and Cheese Lover

Haha. Good call. That’s exactly what I’ve been doing! I’ve been brewing at way lower temperature than “recommended”.

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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

Preparation
205 °F / 96 °C 0 min, 15 sec 10 g 3 OZ / 100 ML
Equusfell

Haha, that was me who broke one in half! I haven’t tried it yet, but it sounds like it’s delicious!

Dr Jim

I don’t know why they make these 20 grams. You’d need a 12 oz gaiwan!

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90

No notes yet. Add one?

Preparation
195 °F / 90 °C 3 min, 0 sec 5 g 14 OZ / 414 ML

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Below is the review I wrote for a tea labeled “2008 Often” from the PU TTB. Now, based on the reviews from other people, it’s quite possible I got tea that was mislabeled (maybe it was Old Bear?) or stored by someone in a pile of smokey sheng samples. Or maybe it’s just how my palate has processed this tea. So, for what it’s worth:
*
I have vivid memories of my grandfather, who passed away many years ago. He was a gruff old man, and big as a house. My mother and aunt used to joke that they got his pants from Omar the Tentmaker. My grandfather loved an enormous glass of red wine, the kind that comes in the gallon jugs with woven straw bottoms, and he loved his El Producto cigars, which he purchased by the crateful.

When I first brewed this tea, I had an immediate sense memory that took me back to that cramped NJ apartment where my grandfather sat in his recliner, glass of wine in one hand, television remote in the other, cigar clenched in his teeth, most of the time lit, mercifully (but rarely), unlit. The sense memory is not actually smoke. This is indeed a smokey sheng, but the smell is the smell of a my grandfather’s cigar stubs, soaking wet with his spittle, piled in one or more of many gorgeous marble ashtrays he brought back from his trips to Italy. Wet tobacco with a slight whisper of red wine. Wet tobacco tea, utterly smothering anything else there might be, even 10 tossed steeps later. This sheng rivals Old Bear for smokiness.

I cannot say I don’t recommend this tea, because some folks like a smokey sheng. But for anyone who dislikes smokey things like lapsang souchong, lit//unlit cigars, or smokey sheng in general, this tea may not be for you.

boychik

Maybe you got something else. I do remember it being smoky but definitely like dry smoke sheng

mrmopar

I have some I can send you to do a side by side if you want.

Dr Jim

You are #3 in the puerh TTB. I can add a sample of Often with your name on it if you’d like, but I will tell you that in my experience it is very smoky, though less than the bear. PM me if you want it since I’m hit or miss on looking at my dashboard.

curlygc

Thanks mrmopar and Dr Jim! Yes, it seems like I should try another sample. Funny enough, I have tried Old Bear, but after a few steeps the smoke faded enough that the tea was actually enjoyable. Not so with the Often. Dr Jim, I will PM you about adding a sample to the TTB, seems like that would be easy since the box is coming to me anyway. Thanks!

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drank Anhua Heicha by White2Tea
813 tasting notes

The residual smoke in this tea is overwhelming for me. The mixture is a bit rough. While it’s quite unique, the smoke doesn’t steep out as quickly as you’d think. This probably needs a lot of airing out and some time.

curlygc

I’m not even going to look at this tea until sometime in 2017.

bef

Tried this tea a few time this one and honestly I couldn’t drink it, the smoke was too strong for me.

Cwyn

Been thinking of trying it, as it has been airing for months now.

Rich

It literally smells like a cigarette butt. How should this be stored to keep the smoke away from fellow teas? In plastic?

Dr Jim

I have a separate storage bin for smokey puerh. One has its own baggie.

mrmopar

I would leave it out in the open. Mine has been sitting on the counter partially unwrapped since I got it. Maybe about May I will get into it.

Cwyn

Agreed this does not need to be stored with puerh. It needs to clear. I have mine in an aluminum vintage cookie canister with another brand that looks similar.

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