The White2Tea 2016:

I purchased samples of all the 2016 new line up this year, and I started at the bottom (cheapest) and worked my way up. I did this to taste the profile improvements and variances. I brewed in the same pot with same leaf water ratio. Also, this helps to hone in my palette to identify what’s a good deal and what’s not. At the conclusion of my tasting I will be placing my cake order.

The majority of the labels and “art” from White2Tea Cakes I can never understand. I always hope to while I’m drinking, and I think that maybe the brew will inspire me to understand; however, I usually end up completely lost. This brew was no exception to that rule. The leaf is light and long with a soft wood and hay scent. I take in a very light tobacco scent. I usually only pick up tobacco tones on aged puerh, so I was interested from the beginning. I warmed up my pot and stick ‘er in. The scent broadens and soothes out to a very sweet and pungent aroma. I can take in corn bread, grain, and a background of salted caramel. I washed the leaves and prepared for brewing. I do note that the steeped leaves released an odd appetizing aroma of butter and salt, hahaha. I wasn’t sure what to think of that, but that is what I noticed. The taste begins heavily sweet with a sight bite. The brief astringency moves into a smoke tone towards the back of the throat. The kuwei is grassy and bitter; however, a complimenting buttery sweet tone washes over the prickles. A rush of asparagus flavor appears later in brewing. The tones were quite good, but I find them common with most young sheng. The tea carried some depth, but it was still somewhat flat with flavors and aromas. The brew continued in the order of sweet, bitter, sweet; grassy and vegetable. Although, the very last infusions progressed into a concoction of honey sweetness and confectioners sugar which was a real treat! Finally, I note no immediate or powerful qi. I experienced a slight relaxation and some good blood flow; but, I didn’t note anything additional. I liked this tea, and it makes for a decent easy drinker.


Flavors: Asparagus, Bitter, Butter, Grain, Grass, Honey, Oats, Smoke, Sweet, Vegetal

Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

Whats your favourite sheng ever (so far), HTWT?

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Whats your favourite sheng ever (so far), HTWT?

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Young and experienced Tea consumer. I’m continuously learning and developing knowledge about tea. If I have learned anything at all from the world of tea it is that I do not know anything about the world of tea. I enjoy good tea, and I try to acquire the best of the best. I usually brew gongfu but I’ve been known from time to time to resort back to western brewing.

I have an Instagram (haveteawilltravel), and I am proud of my photographs. I use my pictures in my reviews,and I hope that they aid in portraying the beauty of tea and teaware.


Tea Rating System:
I rate my teas based on the category they fall into (Puer, Red, Oolong, Darjeeing, Flushes, Yancha… etc.)
This means that I will rate a Oolong based on how it stands up as a quality Oolong. I try not to compare teas, rather I work to evaluate them on their craftsmanship, harvest, processing, and qi.

I am most strict with Shou and Sheng Puerh, only because of the vast expanse of various experiences, such as; region, vintage, production, processing, etc.


Middle of nowhere, New York

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