3 Tasting Notes
Been drinking this at work the past couple weeks. It’s definitely very subtle (though the leaves themselves smell sweet before infusing). My first two cups were disappointing, but i think that was just because i wasn’t used to such a subtle tea. Now i think i’m learning to appreciate a good cup of white.
This can definitely be infused for longer than the recommended 3 minutes, i usually do 5-6 even on the first infusion (and much closer to boiling than i would most whites), because it’s such a nice leaf it certainly does not get bitter. I’ve accidentally left this tea infusing for much too long and still found it only barely astringent.
After getting my palette accustomed to this tea, i’ve found that even Mutan (Bai Mu Dan) tastes vegetal. Give this leaf some time, and a few infusions, and you’ll see what i mean.
Preparation
I enjoy the Golden Monkey, and after reading the reviews here, i decided to give this tea a chance. Not only is it cheaper, but i agree with the other reviewers that it is the superior leaf. Though i’d say they are very similar, this tea has a little more robust body and a much more pleasant finish.
I accidentally over-brewed the second infusion (this tea must be capable of many infusions), so i decided to add a little milk and sugar and (as i believe was mentioned) they took really well.
Currently, this stands as my preferred Chinese Black (though i am still waiting for my first Yunnan in the mail).
