2016 Head

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Bitter, Butter, Dry Grass, Drying, Floral, Flowers, Herbaceous, Mineral, Pleasantly Sour, Stonefruits, Sweet, Wet Rocks, Wood, Hay, Tea, Thick, Vegetal, Grass, Herbs, Sage, Spices, Zucchini, Asparagus, Bok Choy, Green, Honey, Pepper, Yogurt
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
205 °F / 96 °C 0 min, 15 sec 7 g 19 oz / 573 ml

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6 Tasting Notes View all

  • “I think this tea is aging quite nicely. I only have a sample of it, but it’s a nice one to drink with a full body, strong and clean taste, and powerful energy. The only aspect that’s lacking is the...” Read full tasting note
    89
  • “Day full of homework, so decided to start off with some Head. 7g into the gaiwan, quick rinse, quick steep to start with. The smell that came off these dry leaves wasn’t super strong, and I would...” Read full tasting note
  • “I’m working my way through various samples from White2Tea. After having multiple sessions with this tea, 7 can honestly say I’m not a fan. This tea has body charactics of Menghai material, which...” Read full tasting note
    64
  • “In its youth, this tea only worked for me with 200 degree water. Sessions with boiling water were overly astringent and short-lived. This session started out simply enough with vegetal, zucchini...” Read full tasting note
    87

From White2Tea

A blend of raw Puer material with thick rich soup and a long lasting huigan [sweetness in the mouth]. Young astringency and bitterness are both front and center on entry. This tea will continue to get thicker as it calms down from pressing.

Each cake is 200 grams.

About White2Tea View company

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6 Tasting Notes

89
353 tasting notes

I think this tea is aging quite nicely. I only have a sample of it, but it’s a nice one to drink with a full body, strong and clean taste, and powerful energy. The only aspect that’s lacking is the aroma, but that’s not such an issue for a sheng.

I don’t find the bitterness to be overpowering, it’s very pleasant in fact, even when using boiling water to brew the tea. It’s a strong herbaceous and woody bitterness that quickly transforms into a fragrant sweetness. There are also some floral sour notes in the finish, that, together with the very mineral aftertaste, remind me of high mountain oolongs. Thanks to the protracted aftertaste, the tea stays with you for a long time. The liquor slides down the mouth easily. It has a buttery and slightly powdery mouthfeel and medium viscosity. Drinking this tea makes me sweat a bit, but it’s most noticeable effect is the mind clarity and perception enhancement I get from it. The qi is one of the nicest ones I found, yet it’s not overpowering at all.

I don’t have much to say with regards to particular flavours, it is a very tasty tea for sure though, albeit quite a standard sheng taste profile. I have a feeling it will age well too. The price seems about right to me, it’s neither overpriced nor a steal. However, because it’s not so distinctive, I don’t think I will be tempted enough to get a cake.

Flavors: Bitter, Butter, Dry Grass, Drying, Floral, Flowers, Herbaceous, Mineral, Pleasantly Sour, Stonefruits, Sweet, Wet Rocks, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 OZ / 100 ML

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356 tasting notes

Day full of homework, so decided to start off with some Head. 7g into the gaiwan, quick rinse, quick steep to start with.

The smell that came off these dry leaves wasn’t super strong, and I would say, when wet, oddly enough, the aroma is not unlike fresh, unsweetened sun tea. The liquor is a color similar to apple juice. Seems a bit cloudy. Texture is definitely thick, and the bitterness is there, but isn’t particularly strong in the beginning. I love the aroma that lingers in my nostrils after each sip.

Second steep is the same color and free of any cloudiness. The flavor remains consistent, and an appreciable huigan becomes apparent. Texture becomes even thicker and fluffier in steep three, the huigan strengthens, and there is even a bit of up front sweetness. Contrary to the description, I don’t find this particularly bitter or astringent. The flavor is opening up more, as well. Vegetal undertones, very light florals, some hay and a hint of a buttery aftertaste.

The texture thickens again around steep four, and I start to experience some qi. Body buzz carried me through hours of homework, even after the flavor and color lightened up.

Flavors: Butter, Hay, Sweet, Tea, Thick, Vegetal

Preparation
Boiling 7 g

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64
88 tasting notes

I’m working my way through various samples from White2Tea. After having multiple sessions with this tea, 7 can honestly say I’m not a fan. This tea has body charactics of Menghai material, which I’m typically a fan of. However, although this tea has nice energy, the exucution of flavor doesn’t do it for me.

My only issue is that this tea’s tastes ‘airy’. Like, the flavor is thick and everything but it tastes like the backbone of this tea’s body went missing. Even on different temperatures and steeping times, something was still missing.

Flavors: Bitter, Grass, Hay, Herbs, Pleasantly Sour, Sage

Preparation
0 min, 15 sec 6 tsp 100 OZ / 2957 ML

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87
486 tasting notes

In its youth, this tea only worked for me with 200 degree water. Sessions with boiling water were overly astringent and short-lived.

This session started out simply enough with vegetal, zucchini notes and slightly sweet finish. This lasted for about three steeps, each one getting thicker and having a longer lasting finish. The finish and lingering aftertaste were like baking spices to me, like how a house smells when you’re baking a pie. Around the fifth steep, the flavors and feelings, mainly the thickness, started coalescing and coming together beautifully. The front of the sip got less vegetal and more sweet. By the seventh steeps, the astringency which had been lingering under the sweetness was just about gone. The tea had a thick, buttery texture. A bit of a hay note was all that remained of the former vegetal notes, and the sweet finish began almost immediately and lingered for quite a while. The tea started giving up after about 13 steeps. The last couple after that were mostly astringent bitterness returning, so not entirely pleasurable.

I think the most apt word I’ve seen to describe White 2 Tea’s tea is “gestalt,” used by fellow Steepsterite moot, whose reviews I’ve been greatly enjoying the past few days. I’m not too proud to say I had to look up what word meant – essentially a whole which is greater than the sum of its parts. I think that could be used to describe most of the teas I’ve tried from W2T, including this one. Having recently read some of what moot wrote about W2T, I had it in my mind while I was drinking, and when the flavor and thickness really synergized on about the fifth steep, I found myself agreeing with him on the appropriateness of his word choice.

Another good one from W2T, though I think it might be the first puerh I haven’t been able to enjoy with boiling water. I think this tea might be a little better once it gets just a bit of age on it, to take off that bitter/astringent edge. Then I could’ve used boiling water, and I bet it could’ve been even thicker!

Flavors: Butter, Hay, Spices, Thick, Vegetal, Zucchini

Preparation
200 °F / 93 °C 0 min, 15 sec 4 g 2 OZ / 60 ML
moot

Yeah, I’ve been thinking a lot lately about what might be called, for lack of a better term, “tasting note culture”. Certain old-world wines and Chinese teas seem more about this harmonious whole gestalt, where a lot of, say, American wine culture and some of the new tea culture seems to fetishize the tasting notes – the more the better. Some of the w2t stuff is so hard to describe, so about so balance of flavor and texture and other hard to describables…

moot

Which is not to say I don’t sit around talking flavor notes with my fellow tea drinkers for hours. It’s half the fun. But some of the glory of the w2t stuff really defies explanation in terms of flavor notes

Rasseru

plus they got bangin’ art style, yo

Matu

Can’t say I have enough experience with wine to agree with you on that front, and just getting my tea-legs as well. But I certainly do agree with how you’ve described W2T’s “house style.” They are very enjoyable, but I often find them hard to describe as one might in a normal tasting note.

And yes, the aesthetic value of the wrappers is part of the appeal, Rasseru :) Though I’ve still gotten mostly samples from them for now!

Rasseru

Yeah, I dont know anyone else that does comedy & tea like W2T. Its bold & I like.

Matu

Some certainly are comedic/satirical :) Others just really cool!

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87
506 tasting notes

The White2Tea 2016:

I purchased samples of all the 2016 new line up this year, and I started at the bottom (cheapest) and worked my way up. I did this to taste the profile improvements and variances. I brewed in the same pot with same leaf water ratio. Also, this helps to hone in my palette to identify what’s a good deal and what’s not. At the conclusion of my tasting I will be placing my cake order.

hahaha. Love the name. I gave my packet a shake and opened her up. Immediately, I am hit with a sweet and spicy tone. I take in some odd cooling sensations with basil and other herbaceous tones. I warmed up my pot and placed some in. The scent opens up into some wet wood, wildflowers and honey. the aroma is heavy and sweet. I washed the leaves once and prepared for brewing. Side note; once brewed the leaves are incredibly fragrant! A hot grassy note with some bitter and pungent aromas fill the tea room. The brew begins with some vegetable tastes such as: bok choy, asparagus, and Sichuan peppers. The taste is thick and oily with some sweetness towards the back. The forefront grows with honey tones that warm the body. I take in some astringency in later steeping along with a nice kuwei finish. The puckering and drying of my tongue begins around the third steeping. The brew grows to become more and more bitter with a lot of astringency. I can feel a wonderful qi fill my body and make me feel top heavy. The sensation is powerfully and heady (hehe). The last steeping brings about soft sweet tones with an underlying dryness. The qi grows and sends chills up and down my spine and pushes pressure outwards from my body. I liked this tea, but I feel it needs a some more time to dry out and calm down.

https://www.instagram.com/p/BJnZ1PAAsEg/?taken-by=haveteawilltravel

Flavors: Asparagus, Bitter, Bok Choy, Flowers, Green, Herbaceous, Herbs, Honey, Pepper, Vegetal

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML
S.G. Sanders

Mouth watering review! I’ll have to add this to my next order. :)

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26 tasting notes

~8g off of a 25g sample. I found this really balanced with a mellow bitter note coming in by the second steeping that was balanced by a sweetness and full almost buttery body. I found flavors of hay and a floral aroma. The bitterness came in with woody notes. Overall I really enjoyed this! Not overly sweet or bitter.

Flavors: Bitter, Butter, Floral, Grass, Hay, Wood, Yogurt

Preparation
195 °F / 90 °C 0 min, 15 sec 8 g 4 OZ / 120 ML

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