The weather has been so awesome the last couple days, I have been loving it! Previously this week it has been cool, mostly sunny, but cool…perfect windows open days. Yesterday the fun started, first with a bit of drizzles then intermittent storms, and then wow, last night was a storm party! Granted it was when I was trying to sleep, and I am pretty sure a tree up the road was lightninged into oblivion meaning very loud booms, but I don’t care. I will lose sleep anytime to storms! In fact it just finished another storm about half an hour ago, with more promised during the rest of the week, this makes me giddy!!
Today I am taking a look at White2Tea’s 2016 A&P, a Dianhong they included with the July teaclub (along with some killer sweet balls) which is conveniently also for sale in their shop for when I inevitably run out and need more. It is how I am with the deliriously tasty reds, they are addictive and I always need another fix, ALWAYS. Honestly I am tempted to get another cake to just put away for aging, since it was made from Lincang Puerh materials and sun-dried leaving it a bit raw meaning it should improve with a few years age on it.
Except for a few exceptions I love most my reds with a little age on them, usually I find any harsh notes will mellow out after a year or two…assuming they last that long around me. So after admiring this lovely dark cake in its pristine form I hacked a bit off for closer examination, with my nose.
Well hello there you chocolaty cake of goodness, it smells like the batter for the rich triple chocolate molasses cake I make when I am desperately craving chocolate, very sweet and thickly chocolate. There are also undertones of cooked plum, sandalwood, myrrh, and malt. Fun fact, when I first opened this bad boy up it smelled lightly of cocoa, a few weeks later the cocoa increased, and now in the middle of August when I am writing this it smells like a blasted cake! I think in a year it will gain sentience as the embodiment of chocolate, it is the only explanation.
So after a first steep the aroma is nothing short of oomph, it is a little bit malty and a touch nutty, but the strongest notes by far are sweet cocoa and woody sandalwood. The combination of this tea’s notes are mouthwatering, sandalwood is a great love of mine, like on a primal level…is this tea trying to seduce me? The liquid once free from its leafy restraints blend notes of creamy milk chocolate, peanuts, sandalwood, molasses, and caramelized brown sugar…it is like all the parts of a really tasty candy but separate, and with sandalwood. Yum.
So I make a show saying that I am not a social person which is why most my teaing is done in the privacy of my tea lair, but really I think it is because the noises that good tea elicit out of me are just not sociable, and I don’t like holding back! I have this same problem with food. This tea had that effect on me for sure, from the first sip I was dancing in my chair and making all sorts of happy noises. Starting with a thick mouth (this is a theme that will stick around) it is sweet, like the most perfect ripe cherry and plum exploding in my mouth with a fantastic chocolate shrapnel to the face. Then for the finish it is like someone gave me just the caramelized sugar top of a creme brulee, the aftertaste of brown sugar lingers for a while.
The aroma of the second steep ramps up, stronger cocoa, more intense molasses, juicy plum and brown sugar dance with sandalwood for one outstanding thing to sniff. It is still thick as all get out, like almost fruit nectar thick but blissfully without the sticky, super creamy and dense. It starts with overly ripe bordering on cooked plums with malt and molasses, building slowly until the midtaste is chocolate. Starting with milk chocolate and moving to dark, never getting to bittersweet. The finish is a blend of pine sap, myrrh, and sandalwood, cutting down the sweet ever so slightly but adding a richness that is almost blinding.
Surprisingly my mind is not mush by this point, it feels like it is almost at the point, sensory overload for sure! This steep does not change much from the second, it pretty much stays at status quo until steep five where it starts fading away into chocolate, plums and molasses until nothing is left several steeps later. This tea has longevity, aging potential, and it almost turned me into a gibbering mess (I needed time to process before I could get this written, it was like a chocolate tea Eldrazi…the MTG card no one knew they wanted) so yeah, if you have the money I say give this one a get. I plan on attempting to leave my cake alone for at least a few months to see how it changes.
For blog and photos: http://ramblingbutterflythoughts.blogspot.com/2016/08/white2tea-2016-a-tea-review.html