Of the three teas in this group, Patti was the one I was most unsure about ordering. I just didn’t know about brothy and umami in a white tea.
Glass gongfu bottle, glass cha hai, glass teacup. Near boiling water, about 130ml for 7g ball of tea, steeps starting at about 30 seconds.
Patti isn’t as scary as I was afraid she’d be but she’s definitely different. The smell of the dry leaf kind of reminds me of a rose ripe pu-erh I have. The wet leaf smells…kinda fruity, kinda floral…but darker than a white tea? Slightly tart flavor that makes me think of cherries and rosehips but I don’t think it’s exactly either of those things. I sometimes got an aftertaste of toasted rice but not with every sip…more as the tea cooled, I think. Other times I got the sugary sweetness I was getting from Beebe. Longer steeps feel more black tea-like. Both Beebe and Patti have had a darker golden orangey color than I expected. Patti’s leaves look pretty broken up but not as much as Beebe’s were. Interesting to try. I don’t hate it but I probably wouldn’t buy it again.
