I Like this tea, but it has a glaring problem: It’s a picky tea. Water too hot? Tastes bad. Steeped too long? Tastes like crap. Gets too cold after brewing? Tastes bad. The sample from Verdant had enough for three sessions, and two of those were bad. This led me to drop my rating down a bit.
The first infusion was fine, but the second turned out horrifyingly bad. I threw that out, and got the same result when I tried again. So I gave up.
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High quality white tea demands that you be present from start to finish. Prepare correctly and precisely, and then drink promptly.
Have you found other white teas to be less so?
Yeah, I have no trouble brewing Bai Mu Dan or Bai Hao Yin Zhen. This tea seems to be a whole new level of picky compared to those. If I get more with my next order from Verdant, I’ll be more prepared and I’ll probably not make the same mistakes again.
Interesting. I find that bai mu dan comes out very flat if not steeped very carefully. It doesn’t taste “bad”, it just doesn’t taste like anything at all.
I know what you mean, that’s happened to me a few times. It actually makes me a bit curious about how exactly this Songyang white was produced. I have a feeling that the combination of the processing method and the cultivar used is a bit exotic, and that this “finickiness” – for lack of a better word – is just a side effect of this.
High quality white tea demands that you be present from start to finish. Prepare correctly and precisely, and then drink promptly.
Have you found other white teas to be less so?
Yeah, I have no trouble brewing Bai Mu Dan or Bai Hao Yin Zhen. This tea seems to be a whole new level of picky compared to those. If I get more with my next order from Verdant, I’ll be more prepared and I’ll probably not make the same mistakes again.
Interesting. I find that bai mu dan comes out very flat if not steeped very carefully. It doesn’t taste “bad”, it just doesn’t taste like anything at all.
I know what you mean, that’s happened to me a few times. It actually makes me a bit curious about how exactly this Songyang white was produced. I have a feeling that the combination of the processing method and the cultivar used is a bit exotic, and that this “finickiness” – for lack of a better word – is just a side effect of this.