These white tea leaves dry in a warm gaiwan smell like a churro. If you don’t know what that is, Google it, and find some in your area, and treat yourself to one ASAP. I am enamored already, and I can’t stop smelling it just to enjoy that scent. The scent of the wet leaves after the first infusion is like fresh cucumbers and champagne with a hint of perfume.
The taste of the first infusion is really delicate and sweet, yet strangely mouth-filling. There’s a bit of a sweet corn taste to it. After the second infusion, the leaves smell quite a bit like lychee fruit to me. The tea tastes like lychee too. It’s really sweet, crisp, and delicate with fruit and floral notes (lychee taste both fruity and floral if you haven’t had the chance to try it before). Another way to describe this tea is that it tastes quite a bit like the aroma of pure frankincense.
The infusion color of this tea is a really pale yellow, really subtle and pretty to look at. I’m really impressed by the intensity of the flavor, and the complexity of it, considering how delicate and easy to drink it is. This one’s definitely going to end up in my next order from What-Cha. I think that in terms of flavor, this tea even rivals my favorite tea, which is another white tea from What-Cha (Kenyan Silver Needle).
Four infusions in, I’m tasting more of a bosc pear or golden apple flavor. After that, the infusions become a bit less sweet and more tangy, though I’m certain I could push many more flavorful infusions out of it. White Peony style teas tend to start getting really fruity again with these short Gongfu infusions after the first 8 or so.
Flavors: Champagne, Lychee, Pastries, Perfume