White 2 Tea

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90
drank 2014 New Amerykah 2 by White 2 Tea
42 tasting notes

This stuff is powerful, like somebody tried to take me down by punching me in the solar plexus and instead I stood there and beat my chest to assert my dominance. Got 10 steeps in over 4 hours: 10s rinse/5/7/10/12/15/20/25/30/45/1m. Had to stop but it has more to go. Short steeps in the beginning to balance the extreme bitterness and kind of sour astringency that would otherwise smack me in the face at my usual third steep of 15 seconds.

Dry leaf separates with ease and is a wild and chaotic mix of brown, gold and beige velvety leaves and needles. It shines like the flame on the Statue of Liberty. Smells like it’s developing some patina, too. Has some of that grandma’s floral perfume smell. Taste starts off thick with apricot, tobacco, floral, lemon and whisps of smoke. Moves to bitter up front, golden delicious apple, grass, light honey, mineral and sandalwood with some nice tingling side-tongue action and meat and leather in the back of the mouth. The energy hits fast and hard in my chest and kept me up until 5am. Just as I started to develop a taste for this and get the brewing where I wanted it, I find it’s sold out. Probably for the better, as I found the energy and caffeine to be a little overwhelming. Glad I got to try it.

Preparation
205 °F / 96 °C 7 g 3 OZ / 100 ML

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88
drank Cream by White 2 Tea
47 tasting notes

This is a nice ripe with a creamy mouthfeel and a reasonable amount of sweetness. I enjoy it.

Preparation
4 g 2 OZ / 60 ML

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drank Qilan Trees by White 2 Tea
42 tasting notes

Recently finished a 50 gram box of this.

I’ll start off by saying White2Tea offered no picking or roast date on the box or website but I could probably email the vendor requesting the info.

Qilan Trees was the first yancha I ever tried and was what made me fall hard for highly mineral rock oolongs. After receiving the package sometime in 2017, I immediately consumed a few brews western style, allowing no resting or airing out of the material. At the time, I wasn’t aware of this style tea performing well gong fu. I remember using about a tbsp of tea to 8 oz of water just off boil. The resulting liquor, believe it or not, was amazing. It was very floral (which I now can place as orchid) and sweet with notes of light honey, graham, butterscotch, milk chocolate and small, sweet Champagne grapes. The minerality was very strong but never biting; more smooth and cool like limestone. The most striking quality of this tea was the salivation it induced. To this day, I’ve never experienced it so strongly in any other tea.

I brewed Qilan Trees a few more times western before exhausting the remaining supply over the course of a year in my 100mL jianshui gaiwan. Usually eyeballed 6-8 grams with water just under boiling. Orchid and milk chocolate were highly pronounced in both aroma and taste, but the liquor itself was never milky but rather both glassy and viscous. The cool limestone minerality and salivation remained. With this method (and maybe it had to do with the clay), I lost a lot of the nuances. I’d say I got 3 amazing steeps with the above qualities before it quickly fell off the cliff and turned into what was just a watered down floral black tea for a few more steeps. Also, over the course of a year, the dry leaves lost a lot of fragrance despite being stored in a tin in the dark. It was a crappy tin to be fair.

Overall, I have an immense soft spot for Qilan Trees. It’s hard to wrap my thoughts around so I’m avoiding rating it. Should I ever purchase more, though, I think I’ll stick with brewing it western style and of course store it it a more airtight container.

Preparation
205 °F / 96 °C

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44

4.5g in 90mL porcelain, 100C.
Idk I’m just gonna cut straight to the chase—was real gross. Weird sour note kind of presided over everything and made for an all around unpleasant experience.

Flavors: Sour

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87

This is a good sweet shou, fairly light, occasional woody notes, overall very good.

Preparation
4 g 2 OZ / 60 ML

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79
drank 2016 Diving Duck by White 2 Tea
52 tasting notes

5.5g, 100mL at 100C.

Didn’t take particularly careful notes here, but the texture and sweet taste are the highlights of this tea. It’s got enough body to hold up on its own, and has the texture of like slightly unset jello but not in a bad way: just a little bit thick. Astringent at about Steep 3 but that clears rapidly. Really nice apricot huigan in the back of my throat, extremely sweet. Unfortunately, not a lot of qi or bodyfeel which I’m realizing I value a lot in sheng. At the price point this is a great daily drinker for those of you who prefer a sweeter profile tea that isn’t weak.

Flavors: Apricot, Grass, Sweet

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86

No notes yet. Add one?

Flavors: banana, Mushrooms, Sugarcane, Tropical

Preparation
205 °F / 96 °C 0 min, 30 sec 7 g 4 OZ / 110 ML

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50

If you are looking at this based on the name looking for a sweet sheng, look elsewhere (maybe a gongting grade? huangpian tastes more savory to me).
Setting that aside, this shou is not something I’d be interested in again—I leafed hard (1:10), light (1:30), and in between and I couldn’t find a spot where this was a shou I’d like to drink again without feeling like I didn’t want to waste the sample. Maybe really hard you get some thick almost molasses-y texture but this needs some more time to air out if you’re at all sensitive to wo dui and this shou didn’t particularly have a qi or something to make up for it. It wasn’t an intense wo dui, but enough that it wasn’t the greatest without a pro to balance that con out . Maybe with lots more time there’ll be something interesting to it but I wouldn’t bank on it personally. Leans more savory to me but not anything interesting. I’m sure it’d be fine if you’re the type that likes shou with food but definitely not something I’d pick up personally.

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A nice hardy shu. Has a coffee thickness. Robust but mellow.

Flavors: Cocoa, Coffee

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86

Received this as a sample a while ago, and since I’m not too often in the mood for shou I took me a while to try. I’ve had the Little O from W2T which I really liked, so thinking citrusfruit+shou fits me I enter this session with positive expectations.

After reading the first two rinses should be tossed I did so thoughtlessly, I regret that a little since I wonder how strong the manderin would’ve been in these steeps. Adjacent to others I am not getting loads of actual manderin flavors through steep 3~7. There is a certain bright note that carries the shou blend though, followed with a minty breath through the nose which is very pleasant. Smell of the Gaiwan is consistently manderin with a background of general shou woodness.

The tea is very calming and easy to drink with a nice pick-me-up from the manderin. I wouldn’t place an order specifically for these but I might add them in my next cart since they’re a nice thing to have in the cupboard for these moments that you’re craving something else.

I got about 12 steeps of it before it got too boring and flat for me.

Flavors: Citrus, Citrus Zest, Creamy, Mint

Preparation
Boiling 0 min, 15 sec 11 g 3 OZ / 80 ML

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drank Butter Flower by White 2 Tea
26 tasting notes

Aptly named! From the very first brew, you can taste both butterery and floral flavors. Both are strong yet oddly complementing. In addition, there’s a perfume like aftertaste that I’ve never tasted before!

As a steeped more, the floral flavor became stronger and the butter moved more into the background. The floral perfume aftertaste is still sharp.

It gets to the point that I find it unbelievable that this oolong isn’t scented… it kind of taste like a strong jasmine oolong!

Overall, very interesting tea. I don’t like it more than Taiwanese oolong (my favorite) because I found the sharp floral aftertaste a bit off-putting. Definitely worth a try though.

Flavors: Butter, Drying, Floral, Jasmine

Preparation
Boiling 6 g 3 OZ / 100 ML

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90

219/365

Went with another coin today, after yesterday’s success. This one is a sheng, and since they’re not usually my thing it’ll be interesting to see how I get along.

My first thought is that this is light, bright, and unobjectionable. It’s a friendly sort of sheng, and would likely make a good introduction; I certainly wish my introduction to sheng had been this approachable! The early steeps don’t offer a lot in the way of flavour, just a light sweetness that reminds me of icing sugar with a hint of underlying bite. I’m going to take that as an indication that I should keep my steep times very low, at least to begin with. A set of"greener", slightly more savoury flavours develop around the third steep, along with more of a floral undertone. I’m reminded just a little of chlorophyll. With a steep time of around 30 seconds, it’s possible to get some light stone fruit/apricot notes, although there’s a slight increase in astringency along with that. For the most part, I went with steeps of no more than 15 seconds (some a lot shorter), and stuck with the icing-sugar-verging-on-flower-nectar flavour I got at that point and liked best.

It surprises me to say it, but I really like this one. It’s sweet, but unassuming enough that it’s not a distraction from my daily routine. It could easily be a daily drinker for me, and I don’t think I’ve ever said that about a sheng before. I stuck with this one most of the day, so it’s excellent value for money, and the coin format is amazingly brilliant from a convenience perspective. Maybe I’ve finally found my sheng happy place!

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78

This is a very light sheng full of floral, apricot and vanilla sweetness – when brewed short. It does not distract you from what you are doing and happily lives in a background – which is rare with puerhs. Longest steepings are less interesting with floral notes turning into a typical young puerh astringency

The taste is not complex and I personally not looking for light cheerful sweetness in puerhs – my go-to teas for that type of flavor/mood are greens- thus good-but-not-great score. This tea was by no means unpleasant but I will not be getting it again.

Flavors: Apricot, Astringent, Floral, Sweet, Vanilla

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90

Didn’t save super thorough tasting notes, but I know I did 5g, 100C, 100ml.
Super pleasant shou, a great place to start because this lacks just about anything someone could find offensive in shou. The bamboo has contributed some aromatics almost like white rice, with some subtle wood but not wet wood like other ripe puer. Not heavy on soil tastes either, a really easy drinker. I’m considering picking up some of this!

Flavors: Bamboo, Oak wood, Rice

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Beenghole sample. Tastes more aged than it is. Pretty thick texture, initial creamy notes. Pretty standard bitterness with moderately fast sweet huigan. Brewed out a little quick. Pretty balanced as far as bitter to sweet but leaning on sweet over all. Long lasting and strong fruity slightly flowery huigan. No smoke, no spice, not astringent. Slight headache buzz, heavy eye lids

Flavors: Bitter, Cream, Floral, Peach

Preparation
2 g 1 OZ / 20 ML

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87
drank Cream by White 2 Tea
109 tasting notes

So I and my friend are tried this tea for the first time. After the first couple of steeps she asked me what is the name of this puerh. I told her that it was Cream and that it is supposed to be creamy. We looked at each other perplexed because it was anything but: this tea had a pronounced mineral, metallic and tangy taste. Not a bad taste but no hint of creaminess present.

After the third steep my friend started claiming that she felt a hint of creaminess but I was certain that she was imagining things. But the fourth and all the subsequent steeps – OMG, so smooth and so creamy with a looong creamy aftertaste! A bit of earth too.

All in all, I liked it, especially since I like creaminess and I did not have any other tea that creamy. And it is fun to observe the change from the metallic tanginess to the all-encompassing creamy goodness.

Flavors: Cream, Earth, Metallic, Sour, Tangy

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87
drank Cream by White 2 Tea
109 tasting notes

No notes yet. Add one?

Flavors: Cream, Earth, Metallic, Mineral, Sour, Tangy

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