Fuding White Tea Cake 100g

Tea type
White Tea
Ingredients
White Tea
Flavors
Hay, Melon, Autumn Leaf Pile, Cinnamon, Cranberry, Creamy, Dried Fruit, Herbs, Red Wine, Spices, Strawberry, Wood
Sold in
Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by RyanG
Average preparation
205 °F / 96 °C 5 g 5 oz / 147 ml

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3 Tasting Notes View all

  • “This white tea steeps into a light amber color with a pleasing sweet hay aroma. It has a hay taste on the front end that makes way into a strong melon flavor. The sweetness and melon flavor is a...” Read full tasting note
    77
  • “I made some kombucha with this tea and really like how it turned out. It’s bright and light bodied with dominant notes of green apples and cranberries, a hint of raspberry, and an earthy and mildly...” Read full tasting note

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3 Tasting Notes

77
152 tasting notes

This white tea steeps into a light amber color with a pleasing sweet hay aroma. It has a hay taste on the front end that makes way into a strong melon flavor. The sweetness and melon flavor is a little overpowering for me. It is a decent tea, but it is not for me.

Flavors: Hay, Melon

Preparation
205 °F / 96 °C 5 g 5 OZ / 147 ML

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32 tasting notes

I made some kombucha with this tea and really like how it turned out. It’s bright and light bodied with dominant notes of green apples and cranberries, a hint of raspberry, and an earthy and mildly spiced background. The original flavor of the tea is definitely recognizable, but the fermentation process transformed it into something unique.

derk

That’s cool you were able to taste the tea after fermentation. I’ve used shou puer before to make kombucha but couldn’t tell you how the flavor of the tea transformed since I’d usually do a second fermentation with fruit juices. It’s been several years since I’ve made kombucha but this is inspiring me to bring out the gallon jars.

RyanG

I do a shorter ferment (about 5 days, just long enough for it to turn tangy with an acidic finish) with a little less sugar than most seem to. I also made a half white tea, half sheng puer kombucha at the same time, and that’s a little fuller bodied with a nice combo of apples and pears, and some green/vegetal flavors that are clearly the sheng. I never know what flavors will stay and what will turn into something different, but I can usually taste some of the tea’s flavor. I’m currently trying reroasted Huang Guanyin, half Huang Guanyin/half Tieguanyin, and coffee kombucha to try making some fuller bodied kombucha. I might have to try shou as well.

derk

That’s a handful of experiments. What size fermentation vessels are you using?

RyanG

Pint jars. I like variety, so I prefer making a few different kinds at once.

derk

Perfect :) I’m curious how these will all turn out.

RyanG

Both the ones with Huang Guanyin turned out fairly similar: bright and fruity with a watermelon Jolly Rancher (?) note. The mixed one was just a little brighter. The coffee kombucha is interesting. It’s acidic like kombucha, but the flavor isn’t so tart. It’s more burnt caramel and roast. Reminds me of a coffee stout in a way.

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