Very good tea!! thanks for sharing Amy! yummmmm.
Light, bright, and very sweet without any additions. Fresh tasting, remnicent of something floral. Could that be the rose? I can’t tell.
I also get something honey like, bakey even. I tend to notice that when there are claims of “apricot” so it makes sense to me!
There is something savoury in there as well but I need to sit down with a gaiwan before making any declarations on that…
I made it through three steepings, each a little softer and sweeter than the last, becoming more like spun rather than raw honey.
Overall… A lovely tea. I highly recommend!
Steepster won’t let me rate this for some reason. I’d give this a solid 91!
Xin Gong Yi (New Craft)
Our Xin Gong Yi white tea was harvested early April 2011 from Fuding County, Fujian Province. The hand-picked leaves consist of a bud and single leaf combination. The buds contribute florals and texture to the tea, while the leaves give it complexity.
Xin Gong Yi means “new craft”. What distinguishes it from traditional white tea crafting techniques is the higher degree of enzymatic oxidation Xin Gong Yi leaves undergo. Traditional white teas are only oxidized to 5%, whereas new craft takes oxidation above 30%. The resulting leaves take on a beautiful mottle of green and autumnal reds and oranges, and the brewed liquor is decidedly more golden than the muted beige of traditional white tea.
The higher oxidation also creates bioflavonoids and aromatic compounds. The nose is reminiscent of rose water, raisins, and dried apricots. The taste is sweet without being cloying, and distinct without sacrificing roundness. This tea is one of the best examples of new tea craftsmanship that we have come across in recent years.