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China Pai Mu Tan (No. 531) from TeaGschwendner

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79/100

China Pai Mu Tan (No. 531)

White Tea by TeaGschwendner

Plucked from one of Fujian’s finest gardens, this refined, hand-processed tea is a representative of the “New Style” of white tea production. Withered and then bake-dried, the tea undergoes the slightest oxidation, masking the “greener” vegetal notes and allowing us to discover sweet and woody undertones capped by a lingering floral finish.

Two heaping teaspoons per 8oz cup of filtered water, boiled and cooled for approximately 10 minutes to 70°C/158°F. Allow to brew 2 min.

7 Tasting Notes

Jim Marks
90
Jim Marks 7 tasting notes

This was one of my “go to” teas when we were fortunate enough to live in Chicago and frequently be in the neighborhood of the TeaG retail shop on State St.

Unlike most white teas, this is not a sweet, floral tea. This tea makes me think of very dry, brittle autumn leaves, the inside of a barn that has soaked up an entire summer’s worth of sun (old hay, dust, they way hot, dry boards smell), and the pie judging tent at the 4H fair.

This is actually a tea better suited for an unexpectedly cold, blustery day than for the explosions of spring, but I liked it so much in Chicago I had to include it in my order.

One thing to be aware of, the leaves are not rolled. At all. So this tea takes up a LOT of room, while dry. I bought 100grams and it doesn’t fit in the tin I can usually get 250grams of tea into.

Let’s not beat about the bush. I really don’t want to talk about tea this week. I barely even want to drink tea.

I ran out of big tins when my TG order came in, and the Pai Mu Tan is so leafy that it wouldn’t fit into my biggest tin, so there’s extra still in the pouch. I’m trying to use it up before it gets stale, and that’s the only reason I’m drinking this today.

Now get off my lawn.

I got off my duff and made a fresh pot.

I love the way this tea tastes, but getting the liquor out of the pot once the leaves are wet is a nightmare. The leaves are so big they clog any kind of straining system, even pots with nothing internal at all, they clog the whole spout.

This may be a good candidate for getting a gaiwan or a professional tasting rig, or something. I’m just always so hesitant to work in small batches because the busy work day doesn’t allow me to brew a dozen small 6oz pots of tea.

The tea cabinet continues to dwindle. Order from Upton should arrive later this week. My brother flies in tonight, provided Hurricane Alex doesn’t cause problems at the airport.

I’m back to brewing in wide, flat Pyrex containers with a plate on top. It is obnoxious but produces the best results and easiest clean up. I strain into my teapots when steep time is done and so the tea pots don’t feel neglected.

Today was kind of a completely insane day from 8-11am and so tea steeping did not happen in anything remotely like a correct fashion. However, the results were more than drinkable, and the leaves even survived a double steeping without ill effect.

Horray for tea.

SECOND STEEPING:

This steeping is a bit weaker (duh) and much less dusty/dry. All those images I mentioned before are there, but they have been softened by an emerging dried fruit, I want to say papaya. You know, that kind of chewy, dense fruity sweetness that seems like it should get totally overwhelming, but never quite does? And it isn’t all wet and sloppy like fresh fruit is.

Wow, I’m turning into a total nut ball trying to talk tea.

grumble dog up at 3am grumble sore in mouth from b12 deficiency grumble work frustrating grumble guess I’ll drink white tea.

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