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I Like this tea, but it has a glaring problem: It’s a picky tea. Water too hot? Tastes bad. Steeped too long? Tastes like crap. Gets too cold after brewing? Tastes bad. The sample from Verdant had enough for three sessions, and two of those were bad. This led me to drop my rating down a bit.

The first infusion was fine, but the second turned out horrifyingly bad. I threw that out, and got the same result when I tried again. So I gave up.

Preparation
150 °F / 65 °C 1 min, 0 sec
Jim Marks

High quality white tea demands that you be present from start to finish. Prepare correctly and precisely, and then drink promptly.

Have you found other white teas to be less so?

Joshua Smith

Yeah, I have no trouble brewing Bai Mu Dan or Bai Hao Yin Zhen. This tea seems to be a whole new level of picky compared to those. If I get more with my next order from Verdant, I’ll be more prepared and I’ll probably not make the same mistakes again.

Jim Marks

Interesting. I find that bai mu dan comes out very flat if not steeped very carefully. It doesn’t taste “bad”, it just doesn’t taste like anything at all.

Joshua Smith

I know what you mean, that’s happened to me a few times. It actually makes me a bit curious about how exactly this Songyang white was produced. I have a feeling that the combination of the processing method and the cultivar used is a bit exotic, and that this “finickiness” – for lack of a better word – is just a side effect of this.

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Jim Marks

High quality white tea demands that you be present from start to finish. Prepare correctly and precisely, and then drink promptly.

Have you found other white teas to be less so?

Joshua Smith

Yeah, I have no trouble brewing Bai Mu Dan or Bai Hao Yin Zhen. This tea seems to be a whole new level of picky compared to those. If I get more with my next order from Verdant, I’ll be more prepared and I’ll probably not make the same mistakes again.

Jim Marks

Interesting. I find that bai mu dan comes out very flat if not steeped very carefully. It doesn’t taste “bad”, it just doesn’t taste like anything at all.

Joshua Smith

I know what you mean, that’s happened to me a few times. It actually makes me a bit curious about how exactly this Songyang white was produced. I have a feeling that the combination of the processing method and the cultivar used is a bit exotic, and that this “finickiness” – for lack of a better word – is just a side effect of this.

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Bio

I am a university student, studying Computer Science, who found that I really enjoy a nice cup of tea. I finally got into loose-leaf tea in August of 2011. I am currently in the process of expanding my horizons, and have found that I have a particular fondness for Oolongs in general, and Wuyi Yanchas in particular. The unique mineral taste is very appealing to me, as well as a nice Sencha. More recently, I’ve developed a taste for Sheng puerh, white tea, and black teas. The only things I’ve tried that I didn’t like was Shu puerh, but that might have been because it was quite young. Regardless, I’ve been slowly expanding my horizons, so if you have any recommendations, please feel free to send me a PM.

Just for the heck of it, my other interests include classical musics (Bach, Mozart, Beethoven, Verdi, Debussy, Shostakovitch, Rachmaninoff, Liszt, and Wagner, to name a few composers). I also have a fondness for a bit more modern music, like The Beatles, all Jazz (by all, I really do mean all), Gorillaz (I love Demon Days), and a couple of Indie artists you will never run across unless you play a lot of semi obscure Indie games. Also, I love cats.

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Fairfax, VA

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