Tangerine White Tea

Tea type
White Tea
Ingredients
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Caffeine
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Edit tea info Last updated by Cameron B.
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2 Tasting Notes View all

  • “Sipdown! This tea is now four years old and needed to be finished, so I imitated more or less a video I saw online where a woman in Korea recommended making green tea with cool water in the...” Read full tasting note

From The Capsoul

Aromatized white tea with dried fruits

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2 Tasting Notes

2551 tasting notes

Sipdown!

This tea is now four years old and needed to be finished, so I imitated more or less a video I saw online where a woman in Korea recommended making green tea with cool water in the summer.

( I have also tried ice steeping once and probably will again, but it was a tea I didn’t like and hoped ice steeping it would make it palatable. It didn’t. That tea still had vicious fangs. It was a Vietnamese green that tasted like an unruly young sheng.)

This is a tea I really liked, but it needed to go and we are way too hot to drink it hot. It is miserable and we both worked outside today. I steeped all the leaves I had left for three minutes at about 160 in about half the water I thought it needed and then poured it over ice in a carafe. That was then poured into glasses with ice.

I think we actually diluted it too much. The color is nice and golden but the tangerine is super light. That could be age, though? I definitely get lots of nice, sun-warmed hay white tea flavor, so overall it was good. It was super cold and refreshing and went well with supper, so I will call it a win, plus I get shelf space and a sipdown!

Mastress Alita

Green tea is my favorite kind to cold brew. I go lighter on the leaf than most (about 5g for a straight tea and 6g for a flavored one) per 1L of water and let the leaf steep in the fridge for 8-12 hours, then strain the next day. Even really old, past-its-prime greens are decently refreshing to me that way.

ashmanra

Mastress Alita: I adore cold steeped shu puerh! Most of my cold steeps are in the fridge but I did try the ice steeping method. One article said it might take fifteen minutes – maybe on Venus? It took about three hours for the ice to melt completely. I think restaurants are using warm (room temp) water to help it along. But it was that rough Vietnamese green and boy was it sharp! I might try it again with a nice green that I enjoy, but I think I will mostly try to plan ahead and give time for it to chill!

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