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“A sipdown! (M: 6, Y: 14) Prompt: A least favorite tea I guess. Okay, I am pretty sure there will be prompt your oldest white tea which would be a great fit, but decided to brew this ball today...” Read full tasting note
The leaves for our old white tea (Lao Bai Cha) originate from the mountainous region around the district town of Fuding, located on the border of the Fujian and Zhejiang provinces. Buds and two to three leaves are always harvested from a large-leaf tea plant, in which quality class Shou Mei is traditionally used for white tea pressed into cakes in this region. The resulting pressed tea may be consumed immediately, but may also be exposed to a process of ageing for several years. In our case the leaves were harvested in 2010 and pressed in 2013. The oxidation process was halted by hot steam, and the leaves were pressed in a traditional stone press.
With age this tea gains refinement, the sharp to piquant flavour attributes, which we know for example in Bai Mu Dan tea, increase over the years. Local people say that Lao Bai Cha is a delicacy the first year, a treasure the second year and a cure the third year. This tea has its place in traditional Chinese medicine. It cools the organism in an emphatic manner, and soothes sore throat. Naturally this tea has health properties typical of white tea, for example antioxidant properties and the presence of a large quantity of vitamins.
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TeavivreA sipdown! (M: 6, Y: 14) Prompt: A least favorite tea I guess.
Okay, I am pretty sure there will be prompt your oldest white tea which would be a great fit, but decided to brew this ball today evening. It was dismal almost two years ago, so finally I decided to gongfu this 10 years old ball. Leafhopper have another ball, I believe, so I hope I am not only one, who finds it disappointing.
I have been using quite hot water, partially as an accident (overheated water, almost boiling) and secondly, I did really long rinse to make the ball fall apart. I even used my fingers to prying it open, which I managed during just before third steep.
But well, taste-wise and aroma-wise it is still very same, though it has been in sealed bag. I never got so dark orange colour as pictured, no matter how long I have been steeping (I have stopped with three minutes mark). Time down there is average steeping time.
It is just plain nothing. There is some hay notes, some weird and muted sweet notes. It’s like drinking steeped hay with drop of honey, which was dissolved in glass of hot water before.
Previous rating was 54. Now, after gongfu steeping, which did not help, I will decrease. Because this was not worth it. I had cheaper loose leaf, which was even better. Or, had some flavour, which could be displeasing, but had it. This was plain… nothing.
