The Leaf appearance, dry, was a mixture of buds and leaves, silvery-white and brown respectively. Some twigs were contained within. The leaves smelled earthy and sweet, with an subtle fruit undertone I later understood to be peachy. After the brew, the leaves looked like a forest floor after rain; Browns and glistening dark greens. The leaves were rubbery, with almost a crunchy feeling before they gave.
The liqueur of the tea was a beautiful golden yellow, sparkling as topaz in the glass cup I poured it into. The nose was a heavy woody note, with subtle peach undertones. It had almost a chewy, thick earthy taste with a subtle floral undertone and a fruity-sweet finish.
This tea was a sampler from adagio, and originally I followed the 195 degree instructions. I found the tea then to taste horrible, muddy brown and too astringent. Experience has taught me that white tea is white tea is white tea, and even though this isn’t first flush, it’s still best enjoyed under similar conditions. After a few months of not even looking at the tin, I did extend the normal time, and it was a good choice.