A very interesting tea for me. I am not used to white tea, nor am I used to compressed white tea. The cake was semi tight compressed and carried a light floral squash flower scent. I can hint at some hay, oak, and an almost citrus (orange) tone in the background. I warmed up my gaiwan and placed a chunk inside. The scent opened into sweet sugary dates, hot hay, plums, and honey. The aroma was very sweet and very tangy. I could already tell that this was going to be interesting. I washed the leaves once and prepared for brewing. The taste began as super sweet. The hot hay tone showed up in the finish with a dry brisk swish on the tongue. The floral note pronounced itself in the second steep. The brew is thick and full in the mouth. A strong flavor of fresh fruits and dates appears later on. The soup progressively gets heavier and thicker as it goes on. Then, the drink shifts to a dryness with woody tones. The fruit medley retreats to the background. The small bit of cake that I had lasted quite some time. I liked sipping on this, and I actually enjoyed this tea. This was surprising to me, for I usually don’t care for white tea as much. I’m glad I was given the opportunity to try this tea.
https://www.instagram.com/p/BJjUvydAOE7/?taken-by=haveteawilltravel
Flavors: Dates, Drying, Floral, Hot Hay, Orange, Smooth, Squash Blossom, Sugar, Sweet, Wood
