2015 Channel Orange

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Earth, Orange, Orange Zest, Sweet, Dark Bittersweet, Medicinal, Smooth
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Laura B
Average preparation
Boiling 10 g 8 oz / 223 ml

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5 Tasting Notes View all

  • “Thank you, Derk :D Cute little compact square, ~8g. The dry square wasn’t too aromatic, a very light orange aroma, no barnyard aroma or any other fermentation aroma. The rinse liquor was light...” Read full tasting note
    85
  • “Grandpa is my preferred brewing method for this shou since the compact square takes too damn long to break open gong fu. Channel Orange is not a complicated tea but it’s rewarding on a cold and...” Read full tasting note
    85
  • “Finally broke into my bar of this maybe a week ago, I think on my last day at the office before we went on our Christmas break? It was a sort of cold, rainy/drizzly day and I woke up just kind of...” Read full tasting note
  • “This is a very good ripe puerh with bits of dried orange peel in it. The taste of the orange peel was only present for maybe the first six steepings or so. It took a couple of steeps to open up and...” Read full tasting note
    85

From White 2 Tea

Channel Orange was pressed in 2015 into a chocolate bar shape.
The brick is a mixed of a white2tea Puer blend and a mix of 3-8 years old Xinhui Chenpi, the dried skins of mandarin oranges. The result is a thick and fragrant natural melding of fruit flavors and the characteristic smooth body of ripe Puer. We find this to be a soothing tea that is great for cool weather or rainy days.

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5 Tasting Notes

85
322 tasting notes

Thank you, Derk :D

Cute little compact square, ~8g. The dry square wasn’t too aromatic, a very light orange aroma, no barnyard aroma or any other fermentation aroma. The rinse liquor was light amber. The wet square had earth and citrus/orange aroma. It was still pretty much in square form after the first four infusions… And even though 3/4 of the brick was pretty much intact, the liquor had gone from light to dark orange amber color. The infusions from the beginning albeit light had really flavorful citrus notes, clean earth, some wood, and citrus rind. After my 7th infusion, it is still ~60% formed lol and this is when the earthy notes peaked. After that, the citrus flavors incrementally went to the forefront… The tangerine, mandarin orange, citrus notes. It was smooth, no astringency nor bitterness. The only changes were earthy notes versus the citrus notes and the orange notes became more distinct as I went.

While it wasn’t a complex tea, I really enjoyed it. I still prefer TeaVivre Aged Chenpi Ripened Tangerine Pu-erh but these would be great to put in my little tin can which consists of a variety of mini tuochas, and mini cakes when I want something convenient.

Porcelain gaiwan, 8g, 205°F to boiling, 110ml, rinse, 11 steeps: 5s, 10s, 15s, 20s, 25s, 35s, 45s, 55s, 65s, 75s, 120s.

Flavors: Earth, Orange, Orange Zest

Preparation
Boiling 8 g 4 OZ / 110 ML
derk

The first time I brewed this was in a gaiwan. The square took so long to open up despite letting it sit after the rinse that I became frustrated and moved on to something else. I decided to go grandpa the next time and it turned out really well. Easy drinker.

Kawaii433

kk I ordered a couple of Grandpas from White2Tea (hasn’t arrived yet), I’m glad I did because you wrote grandpa on there too. I’ll try grandpa next time. Thanks!

derk

I’m confused. You ordered Grandpa’s and Channel Orange? I’ve been wanting to try Grandpa’s. Silly me forgot to throw one in on my last order.

Kawaii433

I ordered Grandpa’s but on your sample you gave me, you wrote “2015 Channel Orange” and underneath you wrote “grandpa”. I think they are the same thing, just changed names? Or maybe you were telling me to use grandpa style?

Kawaii433

Here is the exact note: White2Tea Channel Orange said Grandpa.

Kawaii433

ooh good grandpa (lololol)

Kawaii433

Ok, after misunderstanding what was written on your sample (said vs good). I read White2Tea Grandpa’s description, and am still glad I ordered it. I’ll probably buy the Channel Orange next time. I liked it. Thanks again!

derk

lol, whoops. Hope you like the Grandpa’s!

Kawaii433

I’ll let you know especially since you have been wanting to try it. Every time I read this thread, I LOL. The realization that “said” was “good”, what a difference a little word can make. :D

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85
503 tasting notes

Grandpa is my preferred brewing method for this shou since the compact square takes too damn long to break open gong fu.

Channel Orange is not a complicated tea but it’s rewarding on a cold and stormy February day. It reminds me of a fuzzy polyester blanket that features scenes of nature, or maybe a wolf or bald eagle, and becomes matted with years of use. That kind of blanket you’ve had since 1991 and never wash. Your smell and maybe your dog’s are embedded in it.

That’s not to say this tea is dirty or smells like a dog! — it’s a very clean shou. Clean earth, dark wood and minerals, cleansing citrus, a bit spicy. I get notes of pine and cedar here and there. Tingly, mouthwatering, oily, light to medium body. The chenpi is more evident on the sip and lingers lightly in the mouth. A bright, warm note for a dull day!

Preparation
Boiling 9 g 16 OZ / 473 ML
Kawaii433

lol derk. Your ability to describe things often leaves long-lasting impressions in my head.

tperez

Hahaha, I love that description too!

gmathis

I have several of those blankets!

Todd

“That’s not to say this tea is dirty or smells like a dog!” is my favorite thing I’ve read here now. It would go great on a tea cup.

derk

gmathis: Those blankets were a ubiquitous part of my youth. Everybody had one and they all smelled different.

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8744 tasting notes

Finally broke into my bar of this maybe a week ago, I think on my last day at the office before we went on our Christmas break?

It was a sort of cold, rainy/drizzly day and I woke up just kind of thinking “this is a shou kind of day” and that quickly evolved into a “actually, it’s a shou with chenpi kind of day”. Unlike doing what I normally do when I feel like that, I didn’t go for W2T’s Big O but instead decided that I would break into something I hadn’t yet tried before, and I’ve been sitting on this tea for a while…

I steeped it up Grandpa style because that’s simply what’s easiest for me to do at work while I’m running lab tests and such – but also because I find that generally shou works REALLY WELL steeped this way, and the addition of chenpi doesn’t change that. One of the squaeMy first impression was that there was less of that distinct mandarin orange note in this tea than in Big O, which is probably my favourite chenpi blend at the moment and the one I drink most often. I mean, it was still there but I felt like the profile was more so a sweeter shou pu’erh with date/fig, damp garden soil/petrichor, sweet and kind of cocoa-y notes and a very smooth, thick mouthfeel. I do feel like an hour or so later, after I had been drinking and rebrewing for a while, the orange notes were popping more for me as the flavor of the pu’erh declined a little bit. I think, though, that what is probably going on is not there there’s necessarily so much less chenpi in this blend but that it’s just more of a natural compliment to the pu’erh mix here, so it stands out a little less than the bright chenpi notes in Big O, which don’t meld together quite so seamlessly (though they’re still complimentary in that tea, don’t get me wrong). Is it necessarily better or worse that the chenpi doesn’t stand out as much here? I don’t think there is a correct answer, just a better fit depending on what you’re craving in that moment.

I’m happy to have both in my cupboard.

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85
1758 tasting notes

This is a very good ripe puerh with bits of dried orange peel in it. The taste of the orange peel was only present for maybe the first six steepings or so. It took a couple of steeps to open up and then I noticed the fermentation flavor. This lasted perhaps four or five steeps. And what was left was a nice semi sweet ripe puerh. It was vary good and not expensive as I recall.

I steeped this twelve times in a 160ml Solid Silver Teapot with 14.3g 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, 30 sec, 45 sec, 1 min, 1.5 min, and 2 minutes.

Flavors: Earth, Orange Zest, Sweet

Preparation
Boiling 14 g 5 OZ / 160 ML

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9 tasting notes

The cake is hard pressed and it really is chocolate-bar thin. it’s very easy to snap off an approximately 7.5g square, but if you want an amount of tea that isn’t a multiple of that, good luck.

The orange taste and aroma is subtler than I was expecting. I had never had these aged oranges before, and it is really nothing like fresh orange peel. Still, I might have preferred more orange in the mix. The good news is that the orange really incorporates into the flavor making it feel like one thing, not like just puerh and orange coexisting seperately in the cup, if you know what I mean. The orange really seems to want to be brewed hot and long for best aroma. There was only a slight pleasant bitterness present, even when brewed long. Texture wise, I prefer a thicker creamier shou then what this offered, but it was still quite smooth.

Overall I’m happy I bought it, but I don’t see myself buying more. That being said two caveats: I brewed this with a 7.5g square when I normally brew with 10g in an 150ml gaiwan because I prefer things on the stronger side. Also, it hadn’t rested at all before tasting. I’ll try it again in a smaller vessel in a week or two and see if my impression changes.

Flavors: Dark Bittersweet, Medicinal, Orange, Smooth

Preparation
7 g 5 OZ / 150 ML

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