Thanks to Fong Mong for this sample. I started by heating the gaiwan with 190 degree water. I usually use 190-200 for white tea as it helps bring out the sweetness of the tea. Even if it loses a little of the floral flavors. But for this tasting I decided to go with 190 to bring out more of the floral and fruit flavors in white tea, especially since its a high elevation tea.
I decided not to rinse or wake the tea, I usually dont with white unless its well aged. First infusion I gave it about 30 seconds at 190 in a very small 75ml gaiwan. After pouring it off I smelled the lid and the aroma is intense. Floral, fruit, mostly stonefruit as well as a bit of yeast and strong honey aroma. There is a bit of grassy vegetal flavor as well, but the stonefruit and honey is much stronger. The color of the liqour is a nice pale clear honey.
Second infusion I decided to leave it just a tad longer and got almost a tiny bit of spice in the aroma this time. I cant quite put my finger on it, still honey and peach, but there is another aroma as well. Im also noticing some of the leaves have a bit of green on them as well, Im guessing that is where that slight aroma of vegetal and grass is coming from. It all adds up to a nice subtly complex tea.
Third infusion is a darker richer honey color liquor. The aroma is more intensely sweet as well, and it tastes very strongly of peach. This tea changes quite a bit with the infusions. Its very nice. Also im getting just a teeny bit tea buzzed from this tea, which is a bit unusual with white tea, but not unheard of.
Im goign to steep this out a few more times, as I think it still has some flavor left to give. This tea is very subtle and I will probably make a follow up review to this as I try to get more specific of the flavors.
Flavors: Flowers, Honey, Stonefruits, Yeast