85

This sample came from miss cookies. Between looking at the description and the tea itself, I was a bit confused as to whether this is technically a white tea or a sheng. So I ended up just steeping it like I would a regular silver needle. The leaves are similar to other silver needles – they’re long and covered with silver hairs. However, I can definitely tell that they’re been compressed into a cake. They look somewhat flatter than usual and they have an interesting crimpy texture. Dry scent is subtly sweet with hints of stonefruit.

The steeped tea does smell like a combination of white and sheng teas – it has the soft hay notes but there’s also a touch of menthol. Yum, I was afraid this would come out bitter, but it’s not even close. It’s actually very sweet and there’s the most lovely and super creamy grain flavor that reminds me of oatmeal with cream. There’s a bit of apricot that especially comes out near the end, and I also get a tiny hint of sheng-y menthol and a slight cooling sensation on my tongue. I really like this one, and I imagine it would only get more delicious as it ages.

Flavors: Apricot, Cream, Hay, Menthol, Oats, Smooth, Sweet

Preparation
185 °F / 85 °C 3 min, 0 sec 3 tsp 12 OZ / 354 ML
Red Fennekin

These teas sound so intriguing – I think I’ll have to move some of these white tea cakes up my wishlist…!

rosebudmelissa

that does sound very interesting.

cookies

I’m not sure what classification it falls under either. I think just an aged white?

Dr Jim

I bought a cake but was disappointed. I’ve had older silver needle sheng that was just marvelous. I think this one needs some aging to become more complex. At the moment it just seemed like a silver needle tea.

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Comments

Red Fennekin

These teas sound so intriguing – I think I’ll have to move some of these white tea cakes up my wishlist…!

rosebudmelissa

that does sound very interesting.

cookies

I’m not sure what classification it falls under either. I think just an aged white?

Dr Jim

I bought a cake but was disappointed. I’ve had older silver needle sheng that was just marvelous. I think this one needs some aging to become more complex. At the moment it just seemed like a silver needle tea.

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Profile

Bio

Hi, I’m Cameron! I’m a 30-something software engineer currently living in Austin, Texas with my husband and our two pugs, Gobo and Ume. I tend to cycle between my different hobbies, and they include knitting, video games, board games, miniature painting, bento, baking, and – of course – TEA! But really, what I’m best at is collecting hobby related-things… ;)

~ 2021 SIPDOWN CHALLENGE! ~
~ June Sipdowns: 37
~ Total 2021 Sipdowns: 358

I prefer my tea lukewarm or at room temperature and without milk or sugar. I will often sweeten iced tea. I brew Western style, and fluctuate between using mugs or teapots with small cups depending on the season. Occasionally I’ll brew Gongfu style when I’m in the mood. I also use a kyusu for Japanese teas.

I am always up for a swap! Just let me know if you’d like to try something in my cupboard.

Current Subscriptions:
Bird & Blend
Dessert by Deb
Kyoto Obubu Tea Farms

Tea Preferences:
I enjoy both flavored and unflavored teas in many forms. These days, I drink mostly flavored teas, and I tend to gravitate most toward black, green, and oolong varieties. I do have a special fondness for straight Japanese green teas, however. I also enjoy maté, rooibos, honeybush, and herbal tisanes. I love matcha and drink it often!

Fruit: All of them! My ‘go-to’s tend to be in the red fruits, stonefruit, or citrus spectra. I also really love apple, banana, berry, fig, lychee, melon, pear, and rhubarb flavors. Tropical fruits aren’t among my favorites, but I still enjoy them once in a while – especially passionfruit, mango, and pineapple. I am not generally a fan of coconut in tea, though there are some exceptions.

Dessert: I love creamy vanilla and marshmallow flavors, along with anything in the caramel family such as butterscotch, toffee, or maple. Chocolate is also a favorite, though I’m often disappointed by it in tea. And don’t forget anything buttery, cakey, or cookie-y!

Floral: I’m a little bit more particular in this category. I very much enjoy jasmine, even strong jasmine, along with sakura and chamomile. But I’m not crazy about rose or lavender flavors, and I prefer hibiscus in moderation only.

Spices: I don’t generally find myself drawn to masala chai, but I do enjoy spices combined with other flavors. My favorite spices are the warm ones, especially cinnamon, nutmeg, anise, and cardamom. A bit of heat from black pepper or chili is okay too, as long as it’s not overwhelming! Ginger can be a lovely accent, but I find it difficult to drink as a starring flavor.

Aromatics: I’m obsessed with Earl Grey! I also love cooling flavors such as mint (especially spearmint), pine, juniper, and eucalyptus. I am not a fan of strong rosemary or sage in tea.

Favorite Purveyors:
3 Leaf
Bird & Blend
Dammann Frères
Kusmi
Kyoto Obubu Tea Farms
Lupicia
Taiwan Tea Crafts
TeaVivre
Yunnan Sourcing

Tea Rating Scale:
90-100: Outstanding! Permanent cupboard resident
80-89: Great – a possible staple
70-79: Good, but I wouldn’t buy it
60-69: It’s decent
50-59: Meh… I may or may not have finished the cup
40-49: Ick. Couldn’t finish it.
00-39: Repulsive, I spat it out

I will sometimes refrain from rating a tea if I feel I’m too biased due to my personal dislikes, or if I suspect the sample has been compromised by age.

Cupboard Spreadsheet:
https://docs.google.com/spreadsheets/d/1ZEuKf1-ppR-VXajO4vV39zU1N3zjFJteEPAynqD2yl0/edit?usp=sharing

Location

Austin, Texas

Website

https://www.instagram.com/tea...

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