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It’s good, but I think I might be doing something wrong. :) In my past experience with white teas, the steep time is usually 1 min or so, and temperature about 175. The packaging suggests steeping for 4 minutes at 205 which seems a little high for white tea?

I have tried a couple of different temperatures and I think I need to experiment more to really get a good feeling for what works best with this one. Probably what I really need to do is steep it in a Gaiwan instead, given the specific instructions for this style.

Anyhow – it IS very good and tasty and certainly well-balanced. I don’t have much Jasmine experience but I’m comparing it in my mind to Jasmin Mandarin Special Grade from Lupicia and the Jasmine Silver Needle from Adagio.

Jasmine Silver Needle is similar in some ways, but it does have a much more punchy floral Jasmine smell and flavour. I know tons of people can’t stand that, but I find it really interesting and very enticing. I think I need to appreciate this tea for being a little more subtle than the Adagio cousin/relation of this. I’ll have to try a few different temperatures and steep times to get a better idea of what works best.

If anyone has any suggestions on steep time or temperature for this tea, I’d love to hear some comments!

Preparation
Boiling 4 min, 0 sec
Spoonvonstup

Hi there- honestly, this tea has been extremely forgiving to me. I really enjoy this in a gaiwan (which- if you can- is great to try for any tea!). Then again, I also have a bag of this at work. I’ll take the leaves, throw some in the bottom of my cup, and then add the “hot” water that comes out of our coffee maker. Luckily, the water is just straight water, and has no taste of coffee. It isn’t very tasty on it’s own, however, and the tea completely removes it’s naturally yucky/par-boiled taste.
Then I’ll just sip all day, adding water whenever I remember to (when the water gets down to the bottom). It definitely lasts, and I haven’t been able to get it to turn bitter or drying. If a white tea can do well in those sorts of conditions (the water at work is not tasty on it’s own, especially when semi-boiled), then that says something to me about it’s flexibility.
I’ve also made this in pots. I like to make teas in a gaiwan, because when I make them in a pot, I ineivitably forget about them because I’m not paying close attention. I’ve done anywhere between two minutes and five minutes on this tea. Boiling water.

Have fun playing around!

Mike Jutan

Thanks for the great advice! I’ll have to pay a little closer attention next time. I think I am expecting more jasmine floral punch from this tea (given the comparison with Adagio’s Jasmine Silver Needle) but it’s probably supposed to be more subtle. I bet by the time I am done this sachet I’ll be ready to get another one :)

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Spoonvonstup

Hi there- honestly, this tea has been extremely forgiving to me. I really enjoy this in a gaiwan (which- if you can- is great to try for any tea!). Then again, I also have a bag of this at work. I’ll take the leaves, throw some in the bottom of my cup, and then add the “hot” water that comes out of our coffee maker. Luckily, the water is just straight water, and has no taste of coffee. It isn’t very tasty on it’s own, however, and the tea completely removes it’s naturally yucky/par-boiled taste.
Then I’ll just sip all day, adding water whenever I remember to (when the water gets down to the bottom). It definitely lasts, and I haven’t been able to get it to turn bitter or drying. If a white tea can do well in those sorts of conditions (the water at work is not tasty on it’s own, especially when semi-boiled), then that says something to me about it’s flexibility.
I’ve also made this in pots. I like to make teas in a gaiwan, because when I make them in a pot, I ineivitably forget about them because I’m not paying close attention. I’ve done anywhere between two minutes and five minutes on this tea. Boiling water.

Have fun playing around!

Mike Jutan

Thanks for the great advice! I’ll have to pay a little closer attention next time. I think I am expecting more jasmine floral punch from this tea (given the comparison with Adagio’s Jasmine Silver Needle) but it’s probably supposed to be more subtle. I bet by the time I am done this sachet I’ll be ready to get another one :)

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Bio

Hello fellow tea nerds!

I’m Canadian and my parents are South African, plus I lived in England and Australia as a kid… so I’m rockin some pretty mad British Empire vibe and thus I’ve been a tea fan for quite some time. I am now totally hooked on loose-leaf. It’s super fun to try a bazillion new kinds of tea and choose the right one for a given moment in a day.

My favourite teas are well balanced, mild, maybe fruity/citrusy or with interesting flavours (eg: silk oolongs, grapefruit green rooibos, jasmine silver needle white tea, melon white tea). I also like a solid malty British or other bold style black teas with some oomph (eg: Yunnan Golden Tips, PG Tips).

Let’s nerd out together about why tea is so friggin’ epic!

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http://www.mikejutan.com

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