white2tea

IT’s a smooth budget friendly daily drinker sheng , Sweet aftertaste , light on the tobacco note but heavy on the apricot .

I’m taking a break from my Rediscovering Sheng Summer Tour to revisit my old friend the Black Dragon. Except this is a new kind of old friend, because this is my first Dancong. Got a sample of this from Oolong Owl. 5 grams into my gaiwan, 190 degrees, 30 second infusions up to a minute. Love it! Fruity and slightly toasty deliciousness with a lingering floral aftertaste. What fruit it is, I have no idea. Not at all Shhhy in flavor nor aroma. I just know I like it. Must try other Dancongs now.

OMG what is this oolong sorcery?!?!?! Clover Patch oolong?

This oolong has a potent aftertaste, probably the most potent tea so far. I think the entire block could smell my tea breath. It’s floral, fruity, citrus, buttery, linen, custard and wet leaf. Later infusions the aftertaste is stronger than the tea. I really enjoyed the tea, though I didn’t get many infusions. I would of sold my first born for more if it was more roasty and higher oxidized, but that’s just personal taste.

Full review on Oolong Owl. Review also has the other W2t club teas – Fresh and Aged Dahongpao http://oolongowl.com/august-white2tea-club-featuring-dahongpao-and-clover-patch-oolong-tea-review/

This brew took some focus. The maocha is beautiful. This cake is so lightly compressed it easily peels apart. I grabbed off some long bronze and autumn brown leaves. The dry aroma is sweet and savory with a velvet softness. I placed a generous amount in my warmed yixing and gave it a shake. I took in a deep inhale of the aroma. I caught notes of smooth red wine or possibly ice wine. I washed these leaves once and began some focused brewing. The oily green tendrils gave off a peculiar aroma. I took one short whiff and immediately the image of kettle corn popped in my head (no pun intended). The liquor was pale like white tea and was slightly iridescent. The flavor was complex. This brew has a sharp and popping kuwei, but it’s wrestled with a full huigan. This brew gives a powerful mouth feeling. My tongue was left with a spicy sensation, and my throat filled with sweet coatings. This feeling lasted well into steeping. The flavor continued complex with so many various tones. I was getting a bitterness that arose in my belly, but my throat was softened and numbed. My head was beginning to float, and my blood was pumping quick. My body was in a state of awe and relaxation. I was being pulled into so many different directions that I kinda just made peace with it. The qi was sneaky. I didn’t notice it at all, at first. I was thinking to myself “I thought there was supposed to be an intense body sensation”. The sensation is not seemingly intense. Instead, its invisible, but its powerful. I was quickly sweating and becoming easily distracted. My head was zooming and my eyes grew heavy. I kept on brewing and just adding onto this supposed “absent” qi. I took sip after sip of this now peppery floral tea. The mouth sensation would not quit. I can’t count how steeping sessions I was able to get. I lost count at about 11. The liquor remained a dull orange bronze. This was fantastic, but it took a lot of effort to focus on it. The next time I brew this, I will set some time aside to focus more on this session. This was a wonderful experience, and I am excited to see how it settles.

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This is a beautiful tea. This gongfu session will be one of my most memorable. I’m going to break this down to help describe this cake fully.

Dry Leaf:
This is truly prized maocha. The dry leaf consists of long and slender leaves. The stems are thick, and the leaf is large. These dark gold and bronze tendrils carry a sweet grape and lightly oiled leather scent. I took a deep inhale from my jar. This is an enticing aroma.

Warmed Leaf:
I warmed these treasures in my yixing. The aroma grew more in depth and became thick. A swift inhale brought me images of plump grapes, winter honey, and buckwheat syrup. This was going to be a tasteful brew.

Steeped Leaves:
I washed this once and prepared brewing. The leaves are massive and mostly intact. These long pale jade leaves become soft and sweet. They smell of stewed zucchini and have a thick vegetable aroma.

Finally, The Brew:
This is beyond fantastic! This drink is perfectly balanced. The brew starts with a thick honey sweetness. Then, it tips over into a light bitterness. The flavors of pepper and syrup combine. The major point of this brew, was its Qi. I’ve never felt anything like this. I’ve drank some aged sheng with a powerful kick, but this was an entirely different animal. The third steeping left me foggy, sweating, focused, and pumping with adrenaline. It was a mix between immense power and perfect serenity. The fifth steeping arose the question “can I really drink more…?” I managed to slowly continuing brewing. The brew became ever sweeter and smooth. The liquor remained a dull bronze color. I lost track of how many times I steeped these leaves. The qi walked along side me sip by sip. The flavor became completely floral in later steeping. The sips were like delicate orchids mixed with slight nectar. This is by far my favorite sheng so far. I’ve never encountered such a brilliant brew. I am so grateful to be able to try this, and I can’t wait to share this with others.

P.S. I wish the ratings could go past 100 xp

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https://instagram.com/p/6i7jpUzGfC/?taken-by=haveteawilltravel

Seems apropos to review this tea after trying the 1995 puer.sk ripe tuo. The two teas have a quite similar flavor profile: burnt coffee, bitter chocolate, and perfume, with a slightly woodsy background. They both brew up dark and deep. The white tuo is quite good, but just for comparison purposes, it is not quite as beefy or smooth, and doesn’t have much of a huigan, though it does have some. This is a very good tea, especially for the price. It also has a bit more caffeine. A solid performer.

This tea was from the monthly White2tea club that Christina and I are sharing. They put some fresh Dahongpao in to try before and after having this one. It was for learning purposes only so I am leaving my review of both with this one.

The fresh dahongpao was really sharp and strong of roast. I couldn’t pick out too much about the actual tea because the roast was just so strong. I can see why this tea is normally not sold so fresh. The wet leaves had a strong aroma of roast too.

The aged dahongpao has really mellowed. There’s the roast, still there but not in your face so much. it still has a good strong roast but it is smoother. I had a few infusions of this trying to figure out why some people love this. I just couldn’t pick up other notes even though the roast had mellowed. I don’t know how to rate this tea. It just isn’t my own personal preference; but I enjoyed trying it out, and comparing the fresh with the aged.

I have survived the tea! I drank this last night in the warrior style! About 10g/100ml ratio, but I didn’t measure weight.

Strong, punchy, pleasantly bitter. A real punch in the throat, but still enjoyable and complex. Notes of citrus and apricot, like some of my favorite shengs. Definitely one to keep around and see how it ages.

This tea is from the White2Tea club that I’m sharing with Christina. I think this is my favourite out the the package.
I brewed gong fu and could really smell the floral notes before tasting. There was a mild roast and a good strong floral note. There’s a bit of buttery flavor underneath the light roast.
I loved it from the first sip!

Drinking this for the first time in about a year. This is still an excellent tea. It had been dry stored as I never found space for it in my pumidor. I find that New York storage is just fine for my shou but perhaps a little lacking for my sheng. This one was initially bitter but soon developed an underlying sweetness to it. There was also for the first two steepings a bit of a sour note. This I attribute to dry storage. I stopped at eight steepings because I decided I had had enough caffeine for the day but this tea would certainly go fifteen steeps if pushed. Drinking the eighth steep now. The bitterness is basically gone leaving that underlying sweetness right on top. This is a very good tea.

I steeped this eight times in a 150ml gaiwan with 9.1g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, and 30 sec.

This is a tasty tea. I was to be honest expecting more bitterness in the early steeps of this one but it was surprisingly smooth from the beginning. Not sure of the cha qi of this tea as it just didn’t have a strong effect on me. Gave it fourteen steeps in an 80ml Kamjove brewing vessel. I could have certainly continued as the tea leaves were not spent at fourteen. I think I would get twenty out of this tea but I am already past my caffeine limit today. I have not decided if I will save the leaves for tomorrow or not. The defining character of this tea was it’s smoothness. It was a nice sweet tea from early on with some apricoty sweetness developing in later steeps.

I steeped this tea 14 times in an 80ml Kamjove with 5.1g leaf and boiling water. I gave it a 10 second rinse and a 10 minute rest. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, 2 min, 2.5 min and 3 min.

I’ve tried a few Laochatous and this one is my favorite so far. Ready to drink, very smooth, sweet, chocolate and fruity at the same time. Brews up deep and dark, coffee-like. Probably a good place to start for a coffee lover looking to get into Pu’er. These nuggets last a long time, and you can’t really over-steep them as far as I can tell; I’ve forgotten I had them in water a few times and the flavor was still lovely with no bitterness. This makes it a good work tea for me because I can focus on other things and still have a seemingly never-ending and delicious cup of tea that lasts the whole day.

After tasting most of W2T’s 2015 spring harvest I wasn’t expecting too big a surprise with this tea. It takes it right up to the line but never crosses it. This is the first sheng to make me sweat and it did so on the third infusion. Really nicely balanced. I feel like I could lift a truck over my head after drinking this.

This is the pu’er for peeps who like it sweet, mouthfeel crazy and lots of crazy feels. I got notes of peach, cream, metallic, savory, butter, herb, spearmint, and floral. The texture is mouth fluff oily and heavy making for a great addictive sip.

I quite enjoyed 2 Late. I like it a touch more than Poundcake, but that’s more of a personal preference thing – both are fantastic teas of the same price.

Full review on Oolong Owl http://oolongowl.com/2015-if-you-are-reading-this-its-2-late-sheng-puer-from-white2tea-tea-review/

8 grams in 100-125ml, the higher amount of liquid as the leaves expanded. Brewed on the boil for one rinse, then at 208F for the duration. Tea opens bitter and astringent with some char in the gaiwan, typical sheng profile until steep 6 or so when the bitterness departs and the spicier notes emerge. I notice heat and fullness in my belly long after drinking this tea, almost tricks me into thinking I’m getting a tummy ache but that isn’t the case.

This tea is extremely warming in the gut, and as I’m not a gut person I have to mentally remind myself this is a tea sensation and nothing more. It is a tea to drink with the body more than anything else. Surprisingly cooling in the throat though. Again, a mix of experiences and flavors.

I got tea stoned in my face and sweaty in the pores of my hair on those first six steeps.

Very complex and changing throughout the session. Definitely a cake for a collector looking for a new experience. I have a feeling the experience will vary for everyone. Still steeping this out at 16 steeps now.

The Tea Filth version of this review is on my blog http://deathbytea.blogspot.com.

This reminded me of Yanxin’s Reserve, with a sweet pastry type flavor to it.

Drank this last night and couldn’t keep wanting Wild Monk from Mandela instead. The reason for that would be connected to the strength of sheng being present in a younger tea. Personally I like my sheng mild which is a personal preference. This is nice, but everything that I have observed on here and IG leads me to believe that W2T has much better offerings to which I shall look into. For those who like a strong sheng, this would suffice.

A very good tea. I think you need to use more tea than normal given the nugget compression factor. That being said, the tea brews up nice and smooth, with chocolatey fruity notes. It is a high quality shu.

A perfect middle aged tea. Not too dry not too wet, but very smooth and pretty complex. I should get more of this