One of my coworkers asked for some white tea, as he is trying to cut down on his caffeine intake. So this afternoon I offered him a selection of white teas, and he selected this one because he like the name. I was intoxicated by the deliciously sweet scent of the dry leaves, so I happily brewed us a batch. This white tea brews much darker than other, more delicate whites (silver needle, ya bao, bai mu dan), but is still a white tea. It is bready, with a hint of cucumber in its aftertaste, and a wonderful sweetness to it that still leaves a but of tanginess on the mouth. If you aren’t a white tea fan because of its generally underwhelming complexity and depth of flavour, then this tea may yet satisfy you. There are a lot of elusive flavours wafting in the background, inviting you to spend more time with them.

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An Israeli computer programmer with a passion for tea (mostly bought in yearly shopping sprees in the UK), particularly black, oolong and white. I don’t generally enjoy flavoured teas or herbal infusions, but if a tea sounds interesting and smells nice I’ll most definitely try it. I drink several cups of tea a day, usually one or two in the morning, another one after lunch and one or two in the evening. My favourite tea so far is Lao Cong Zi Ya from Norbu Tea, but I’m constantly trying new teas. Only in the past year have I branched into Pu’erh and non-roasted oolongs. Finding good tea in Israel is difficult, so I import most of my teas from yearly visits to London, or from online retailers. If you see something in my cupboard that sparks your interest and you would like to swap with me, then please message me. I’m almost always up for a swap.


Tel Aviv, Israel

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