Tea type
White Tea
Ingredients
White Tea Leaves
Flavors
Almond, Apricot, Black Pepper, Butter, Caramel, Cedar, Cream, Eucalyptus, Ginger, Hay, Honey, Malt, Marshmallow, Mineral, Oats, Pine, Plums, Sugarcane, Toast, Tobacco, Vanilla, Wheat, Baked Bread, Nutty, Fruity, Cocoa, Honeydew, Smooth, Creamy, Fishy, Sweet, Sweet Potatoes
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
185 °F / 85 °C 2 min, 0 sec 5 g 6 oz / 179 ml

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7 Tasting Notes View all

  • “Is everyone ready for a potentially controversial tea review? I finished a sample pouch of this tea back around the end of the first week in September, but I purposefully put off posting a review...” Read full tasting note
    100
  • “As others have said, this tea is highly unusual for a white, the leaves look much like black tea with a ridge on the buds that is silvery green; it’s very pretty to look at. The flavor comes out...” Read full tasting note
    92
  • “The Ceylon White is an unusual white tea. The leaves are long and dark, which almost remind me of a black tea. The aroma and flavor profile have that black tea quality to it, too. There were malty...” Read full tasting note
    80
  • “Enjoying this one this afternoon. The dry leaves look so unusual for a white. Long dark think spindly leaves with a white stripe on each. It brews up bold for a white tea. Maybe because it looks...” Read full tasting note
    80

From Beautiful Taiwan Tea Company

JUST ARRIVED. This is the freshest crop straight from the farm.

You’ve heard of the famous Ceylon Black Tea, no doubt. We’re excited to offer you one of the first white teas grown on an independent family farm in one of the most famous tea growing regions in the world.

This is a very beautiful and elegant tea; a single bud and a single tender leaf. We’re tempted to call it a White Oolong because it defies experience. It’s processed like a white tea but somehow has enough of a darker profile to give you the satisfaction of a super-high quality dark tea. It takes 6-7 Kilos of hand-picked buds to make a single kilo of this tea!

This tea is a first of its kind and an exclusive to BTTC.

Please try it out and let us know what you think.

About Beautiful Taiwan Tea Company View company

Company description not available.

7 Tasting Notes

100
724 tasting notes

Is everyone ready for a potentially controversial tea review? I finished a sample pouch of this tea back around the end of the first week in September, but I purposefully put off posting a review until now. I know that this tea did not get the most consistent reviews here on Steepster, but man, did I love it! This was one of the best and most interesting white teas I have tried.

I prepared this tea gongfu style. After a quick rinse, I steeped 6 grams of loose tea buds in 4 ounces of 185 F water for 7 seconds. This infusion was followed by 22 additional infusions. Steep times for these infusions were as follows: 9 seconds, 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, 5 minutes, 7 minutes, 9 minutes, 12 minutes, 16 minutes, 20 minutes, 25 minutes, 30 minutes, and 40 minutes.

Prior to the rinse, the dry tea buds emitted aromas of malt, black pepper, pine, cedar, tobacco, and honey. After the rinse, I noted new aromas of roasted nuts, cream, and marshmallow that were underscored by a subtle sugarcane scent. The first infusion brought out more of a sugarcane scent along with some indistinct hints of stone fruit. In the mouth, the tea liquor presented notes of malt, pine, cedar, tobacco, cream, and roasted almond that were chased by hints of marshmallow, sugarcane, and black pepper. Surprising impressions of caramel, honey, and eucalyptus lingered in the mouth after the swallow. Subsequent infusions brought out aromas of eucalyptus, caramel, ginger, hay, oats, apricot, and plum. Notes of ginger, oats, minerals, vanilla, apricot, plum, butter, wheat toast, and hay appeared in the mouth along with somewhat stronger impressions of honey and caramel. The final few infusions emphasized surprisingly resilient, well-defined impressions of minerals, marshmallow, malt, cedar, roasted almond, black pepper, and tobacco that were chased by fleeting notes of ginger, hay, honey, caramel, and eucalyptus.

Like I said earlier, this was an interesting white tea. It had a ton to offer, and I think that patient and open-minded tea drinkers would likely get a kick out of it. Hopefully, Beautiful Taiwan Tea Company will bring this one back soon.

Flavors: Almond, Apricot, Black Pepper, Butter, Caramel, Cedar, Cream, Eucalyptus, Ginger, Hay, Honey, Malt, Marshmallow, Mineral, Oats, Pine, Plums, Sugarcane, Toast, Tobacco, Vanilla, Wheat

Preparation
185 °F / 85 °C 6 g 4 OZ / 118 ML
Daylon R Thomas

I’m going to have to retry that one eventually. The malt turned me off of that one for a little bit, so I might think otherwise now.

eastkyteaguy

I didn’t expect much of this tea to be honest. You only ever really hear about the black teas that come out of Sri Lanka, and to be honest, I’m not huge them, so whenever I see a different sort of Ceylonese tea, it’s just like whatever. I automatically expect to like it as much as a standard Ceylonese black tea. This white tea truly impressed me, though.

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92
8 tasting notes

As others have said, this tea is highly unusual for a white, the leaves look much like black tea with a ridge on the buds that is silvery green; it’s very pretty to look at. The flavor comes out just as unusual. There is a smooth buttery mouthfeel that sticks with you, followed by a brief moment of making your mouth water. This tea gets more and more interesting.

Flavors: Almond, Apricot, Baked Bread, Butter, Nutty, Vanilla

Preparation
175 °F / 79 °C 0 min, 30 sec 5 g 3 OZ / 100 ML

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80
342 tasting notes

The Ceylon White is an unusual white tea.

The leaves are long and dark, which almost remind me of a black tea. The aroma and flavor profile have that black tea quality to it, too.

There were malty rich notes throughout the session; without the astringency that black teas usually carry. However, this tea was smooth.

I would suggest steeping at 195 F, but slowly ease the steep time (5s, 10s, 20s, 25s, 30s, 60s), rather than start a higher steep time. The flavor began to mellow out after the 30s steep, but I pushed it a little more to the 60s-90s mark. The flavor wasn’t too present at the 90s mark, but it still left the thick mouthfeel, which worked itself on the roof of the mouth/back of the throat.

This sample given to me from LP a while ago, but I’m finally mowing some tea samples down, to get to the ones I’ve yet to try. Thank you again!

Flavors: Malt

Preparation
195 °F / 90 °C

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80
647 tasting notes

Enjoying this one this afternoon.

The dry leaves look so unusual for a white. Long dark think spindly leaves with a white stripe on each.

It brews up bold for a white tea. Maybe because it looks like a black tea? Or looks something like the moonlight teas. It’s malty with sweet caramel notes. There’s the typical hay I usually get from most whites. Also a bit of fruitiness.

Loved this one but it reminds me of some of my moonlight teas so it’s nothing that I haven’t had before.

Flavors: Caramel, Fruity, Hay, Malt

Preparation
195 °F / 90 °C 2 min, 0 sec 1 tsp 8 OZ / 236 ML

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80
1043 tasting notes

DON’T OVERSTEEP. TASTE LIKE FISH BROTH IF OVER DONE.

Evol Ving Ness

Fish broth. :)

Maybe this is a cooking tea then.

Daylon R Thomas

I would think so. The same can be probably said for the Muzha or some of the darker oolongs I’ve had lately, though I’ve yet to actually cook with tea.

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