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“…Could have sworn I added this to my cupboard and wrote a review on it, but it wasn’t even in Steepster’s database, so. Clearly I mindlapsed. Natural Redhead, too. Wasn’t too careful with weighing...” Read full tasting note
A blend of both white and black tea experiment gone horribly right, this is the latest incarnation of our sold out 2016 Hot Brandy. The soup is thick, smooth, and fragrant. It fares well with both gongfu style and western style brewing. The tea has excellent endurance and can steep for a very long time and can even withstand being simmered or boiled without becoming acrid.
Both the white tea and black tea have been sun dried and should age well together. However, we are only two three years deep on this experiment; though the results are promising, how it will age in the long term is anybody’s guess.
…Could have sworn I added this to my cupboard and wrote a review on it, but it wasn’t even in Steepster’s database, so. Clearly I mindlapsed. Natural Redhead, too.
Wasn’t too careful with weighing since I just wanted to sip and space out with my writing, but have been hitting about 10-20 second steeps. To me, this does muuuch better western than gongfu, so I really packed the gaiwan today. Thinking about bringing some to work in my tea libre. …Which I would need to dig up.
Got this a few sales back. I find it a bit weird. Pungent, but not strong—it doesn’t last. But soupy. The black tea is the dominant flavour, and it’s more like the white tea… Doesn’t so much add anything, as dial back the long-lastingness of the black tea? Maybe add a sweetness? Though it could make it interesting to age.
It’s very tart. A bit of sweetness, but not much. Like fruit juice… Astringent on the tongue, very fragrant on the nose—it SCREAMS that juicy Assam berry note. Strawberry-like, similar to Redhead. But taste is more like fruitjuice, hibiscus, not too grainy. Some honey notes. Some grape notes, wine—or maybe more cider.
