This is probably one of the oldest 52 Teas I still have in my cupboard. It’s even got one of the squarish-labels, from before Frank changed printer and they become rectangular. I’m not sure why it’s sat neglected for so long – it’s been summer, after all, with all its perfect white-tea weather. It might be almost over now (it’s so COLD here at the moment), but better late than never with the white tea, I suppose. I used 1 tsp of leaf for my cup, and gave it 2.5 minutes in water cooled to around 175 degrees.
The dry leaf is mostly black-brown, and a mixture of twigs, broken leaves, and some downy silver buds. Fairly typical of white peony, except the leaves are shredded smaller than I’m used to. I guess that might be why it brewed up relatively quickly, and to a pretty dark yellow-gold. Still, it smells divine so I’m definitely encouraged!
To taste, this is gooooood. So good. The blackcurrant flavour is strong and clear, and reminds me of nothing more or less than hot ribena (although less sugary and chemical). Ribena as it ought to be, perhaps. The blackcurrants are very natural tasting – a little tart, initially sweet but with a sour tang towards the end of the sip. The white tea base is perfect, adding a little sweetness of its own, and a mildly floral accent. The flavour lingers beautifully, making this (to me, at least) pretty much perfection in a cup.
I have a couple of other 52 Teas white blends with me at work today, so I’m eager to try those now! I’m a lot more impressed with this one than I expected to be!
