Organic Wuyi White Tea (2016)

Tea type
White Tea
Ingredients
White Tea Leaves
Flavors
Almond, Autumn Leaf Pile, Bark, Caramel, Cedar, Char, Cream, Hay, Honey, Malt, Mineral, Mushrooms, Peanut, Pine, Roasted, Roasted Barley, Smoke, Toasted Rice, Dark Wood, Herbaceous
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Loose Leaf
Caffeine
Not available
Certification
Organic
Edit tea info Last updated by eastkyteaguy
Average preparation
195 °F / 90 °C 0 min, 30 sec 6 g 4 oz / 119 ml

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2 Tasting Notes View all

  • “This was one of a couple tea reviews from the fall of 2018 that I needed to post here. I finished a sample pouch of this tea back in November, but I unfortunately did not get around to posting it...” Read full tasting note
    86
  • “One of the most confident and aggressive white teas I’ve tasted thus far. This one hits like a hurricane. Do not recommend drinking on an empty stomach. Deep golden liquor with good clarity. Color,...” Read full tasting note

From Old Ways Tea

White tea is very uncommon in Wuyishan. Nearly everyone processes their tea into one of the common varieties available, following traditional methods, since there is a large market for them. When I asked why this year he has white tea and not the excellent organic Da Hong Pao he let me sample in the past he asked me to think about the difficulties in sourcing certified organic bamboo charcoal. We need not concern ourselves with that problem since his difficulties have lead us down an interesting avenue.

This is a Wuyi grown Chinese certified organic tea. Inspection of the leaves reveals the fine hairs characteristic of white teas. The color of the leaves ranges between green and brown. The leaves have some natural curling on the edges, but are otherwise mostly flat.

About Old Ways Tea View company

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2 Tasting Notes

86
888 tasting notes

This was one of a couple tea reviews from the fall of 2018 that I needed to post here. I finished a sample pouch of this tea back in November, but I unfortunately did not get around to posting it here on Steepster before the end of the year. Prior to trying this tea, I had never tried a Wuyi white tea. In terms of appearance, the tea looked very similar to a traditional Bai Mudan, and the similarities did not end there. The aroma and flavor profiles of this tea also displayed some marked similarities to a Bai Mudan, though this tea displayed the expected Wuyi minerality and was much heavier, livelier, and more energizing.

I prepared this tea gongfu style. After the rinse, I steeped 6 grams of the loose bud and leaf mix in 4 ounces of 185 F water for 6 seconds. This infusion was chased by 18 additional infusions. Steep times for these infusions were as follows: 9 seconds, 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, 5 minutes, 7 minutes, 10 minutes, 15 minutes, and 20 minutes.

Prior to the rinse, the dry leaf and bud mix emitted aromas of pine, smoke, cedar, and hay. After the rinse, I detected an aroma of roasted peanut that was accompanied by hints of honey. The first infusion introduced aromas of toasted rice and char. In the mouth, the tea liquor presented notes of smoke, hay, pine, cedar, and toasted rice that were balanced by impressions of char, roasted peanut, and roasted barley. The subsequent infusions introduced aromas of malt, autumn leaves, and roasted almond. New impressions of malt, minerals, caramel, cream, autumn leaves, and roasted almond appeared in the mouth along with belatedly emerging honey notes and hints of mushroom and birch bark. As the tea faded, the tea liquor emphasized lingering mineral, malt, roasted almond, roasted peanut, caramel, and hay notes that were balanced by subtler impressions of cream, mushroom, autumn leaves, and cedar.

This was a very interesting and potent white tea that was full of the nut, grain, wood, and mineral notes so typical of Wuyi teas. It definitely showed off the influence of its terroir as it captured the qualities that make Wuyi teas so unique and treasured. That being said, I felt that it was missing some subtlety and could also have used a little additional sweetness or some sort of floral component to balance out all of the heavier notes. To be clear, this was a very good white tea, but I felt that it was missing a few elements that would have made it even better. I will definitely be keeping an eye out for other white teas from Old Ways Tea, though, as this first stab at white tea production indicates to me that their partners have the potential to produce some truly excellent white teas after this one.

Flavors: Almond, Autumn Leaf Pile, Bark, Caramel, Cedar, Char, Cream, Hay, Honey, Malt, Mineral, Mushrooms, Peanut, Pine, Roasted, Roasted Barley, Smoke, Toasted Rice

Preparation
185 °F / 85 °C 6 g 4 OZ / 118 ML

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7 tasting notes

One of the most confident and aggressive white teas I’ve tasted thus far. This one hits like a hurricane. Do not recommend drinking on an empty stomach. Deep golden liquor with good clarity. Color, scent and flavor hold strong for six or seven steeps. Halfway between tea and medicine already. Excellent aging potential.

Flavors: Autumn Leaf Pile, Dark Wood, Herbaceous, Mineral

Preparation
200 °F / 93 °C 0 min, 30 sec 6 g 4 OZ / 120 ML

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