2016 Head

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Apricot, Bitter, Butter, Camphor, Cotton Candy, Drying, Floral, Ginger, Hay, Herbaceous, Honey, Medicinal, Mineral, Osmanthus, Peach, Plums, Powdered sugar, Raspberry, Spices, Sweet, Tart, Vegetal, Wood, Dry Grass, Flowers, Pleasantly Sour, Stonefruits, Wet Rocks, Tea, Thick, Grass, Herbs, Sage, Zucchini, Asparagus, Bok Choy, Green, Pepper, Yogurt
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
205 °F / 96 °C 0 min, 15 sec 7 g 17 oz / 507 ml

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7 Tasting Notes View all

  • “Song pairing first this time: Portishead — Strangers (Roseland NYC Live album on my turntable) https://www.youtube.com/watch?v=HbSu2UM8kcQ Did you realize no one can see inside your view? Stoner...” Read full tasting note
  • “I think this tea is aging quite nicely. I only have a sample of it, but it’s a nice one to drink with a full body, strong and clean taste, and powerful energy. The only aspect that’s lacking is the...” Read full tasting note
    89
  • “Day full of homework, so decided to start off with some Head. 7g into the gaiwan, quick rinse, quick steep to start with. The smell that came off these dry leaves wasn’t super strong, and I would...” Read full tasting note
  • “I’m working my way through various samples from White2Tea. After having multiple sessions with this tea, 7 can honestly say I’m not a fan. This tea has body charactics of Menghai material, which...” Read full tasting note
    64

From White2Tea

A blend of raw Puer material with thick rich soup and a long lasting huigan [sweetness in the mouth]. Young astringency and bitterness are both front and center on entry. This tea will continue to get thicker as it calms down from pressing.

Each cake is 200 grams.

About White2Tea View company

Company description not available.

7 Tasting Notes

496 tasting notes

Song pairing first this time: Portishead — Strangers
(Roseland NYC Live album on my turntable)
https://www.youtube.com/watch?v=HbSu2UM8kcQ

Did you realize no one can see inside your view?

Stoner tea if you believe in tea energy. Like a heady sativa dominant strain with enough grounding indica to keep me in one spot. Sedating hyper-awareness. How uncomfortable. This feeling is why I no longer smoke marijuana. I submit, though. How could I not to such a power?

A sample courtesy of Togo.

Dry leaf is shades of brown with leaves and buds furry beige and camel. Smells citric tart and vegetal with a hint of unripe raspberry. Warmed leaf brings out a leafy, bitter medicinal smell with powdered sugar. Rinsed leaf aroma is old wood, buttery floral, sweet vegetal. Drank the rinse. it was very good.

The tea begins viscous with an undeniable lingering rubber-aspirin bitterness. You can’t hide from it. It is there and you know it. The liquor is substantial yet light as in it’s heavy, yet no one characteristic or flavor dominates; well balanced. Leafy medicinal with cotton candy and corn soup sweetness, osmanthus florality. Drying with thick gummy-fluffy salivation. High minerality leaves a clean finish. Initial aftertaste of gingerbread catches me off guard. Warming in throat, cooling in chest. The thing about this tea in its current state — it’s really quite drying but that quality just lets this ridiculously complex, space-filling peachy-plummy-floral-buttery aftertaste resonate for what feels like forever. Time dilation with too much thinking. My brain whirls, I come back to the aftertaste. Too much thinking again. Oh hey, how am I still tasting this tea? And she’s off again.

By the fourth infusion, camphor is coming out my ears and each inhalation through my parted lips cools my entire mouth. I sit for a while with a deep returning honey sweetness. Fifth and sixth infusions, the astringency finally departs, opening up to a less viscous but bittersweet, buttery-rich liquor with apricot-osmanthus, honey-powdered sugar, hay. Tongue coated in tea oil. I have no idea how many infusions I got. Ten? eleven? longer than usual gongfu steep times before I called it.

The experience of this sheng gripped me for better or for worse. I loved what it had to offer but the heady energy was overwhelming for my currently questioning mindset. I agree with Togo’s assessment that this is a fairly standard sheng flavor-wise but if you’re into powerful teas and crave that bitterness, for the current price of $0.38 USD/g I can recommend Head. It does seem like it will age well.

Trying to figure out what’s in W2T’s cakes is challenging. With my limited experience, I’d guess Menghai (Hekai and Bulang) and Yiwu?

Flavors: Apricot, Bitter, Butter, Camphor, Cotton Candy, Drying, Floral, Ginger, Hay, Herbaceous, Honey, Medicinal, Mineral, Osmanthus, Peach, Plums, Powdered sugar, Raspberry, Spices, Sweet, Tart, Vegetal, Wood

Preparation
Boiling 7 g 4 OZ / 110 ML
eastkyteaguy

Dummy is one of my favorite albums of all time, and Strangers is one of my two favorite tracks on it (the other is Wandering Star). Just saying.

eastkyteaguy

I think I’m going to start doing tea and song pairings just for fun, except all of my pairings are going to be ridiculous death and/or black metal. I might even do full album pairings for gongfu sessions. I’ll be like, "Here. Enjoy this lovely, delicate, complex Shui Jin Gui in a lengthy gongfu session while you simultaneously slam that sickness to Disgorge’s classic sophomore album, ‘She Lay Gutted,’ on repeat. That would be a great way for me to shake things up a bit.

eastkyteaguy

Come to think of it, I think a Shui Jin Gui would be more of a “Cranial Impalement” than a “She Lay Gutted” type of tea. I can’t explain why I feel that way. It’s just a hunch. Also, I should really quit staying up late and mixing alcohol with tea.

ashmanra

Steepster won’t let me send you a message. Did your tea arrive?

derk

eastkyteaguy: Do it.

ashmanra: It did, thank you! Between housesitting and the wildfire effecting my people, I haven’t been on Steepster to notify you (even though I have your email, geez).

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89
375 tasting notes

I think this tea is aging quite nicely. I only have a sample of it, but it’s a nice one to drink with a full body, strong and clean taste, and powerful energy. The only aspect that’s lacking is the aroma, but that’s not such an issue for a sheng.

I don’t find the bitterness to be overpowering, it’s very pleasant in fact, even when using boiling water to brew the tea. It’s a strong herbaceous and woody bitterness that quickly transforms into a fragrant sweetness. There are also some floral sour notes in the finish, that, together with the very mineral aftertaste, remind me of high mountain oolongs. Thanks to the protracted aftertaste, the tea stays with you for a long time. The liquor slides down the mouth easily. It has a buttery and slightly powdery mouthfeel and medium viscosity. Drinking this tea makes me sweat a bit, but it’s most noticeable effect is the mind clarity and perception enhancement I get from it. The qi is one of the nicest ones I found, yet it’s not overpowering at all.

I don’t have much to say with regards to particular flavours, it is a very tasty tea for sure though, albeit quite a standard sheng taste profile. I have a feeling it will age well too. The price seems about right to me, it’s neither overpriced nor a steal. However, because it’s not so distinctive, I don’t think I will be tempted enough to get a cake.

Flavors: Bitter, Butter, Dry Grass, Drying, Floral, Flowers, Herbaceous, Mineral, Pleasantly Sour, Stonefruits, Sweet, Wet Rocks, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 OZ / 100 ML

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356 tasting notes

Day full of homework, so decided to start off with some Head. 7g into the gaiwan, quick rinse, quick steep to start with.

The smell that came off these dry leaves wasn’t super strong, and I would say, when wet, oddly enough, the aroma is not unlike fresh, unsweetened sun tea. The liquor is a color similar to apple juice. Seems a bit cloudy. Texture is definitely thick, and the bitterness is there, but isn’t particularly strong in the beginning. I love the aroma that lingers in my nostrils after each sip.

Second steep is the same color and free of any cloudiness. The flavor remains consistent, and an appreciable huigan becomes apparent. Texture becomes even thicker and fluffier in steep three, the huigan strengthens, and there is even a bit of up front sweetness. Contrary to the description, I don’t find this particularly bitter or astringent. The flavor is opening up more, as well. Vegetal undertones, very light florals, some hay and a hint of a buttery aftertaste.

The texture thickens again around steep four, and I start to experience some qi. Body buzz carried me through hours of homework, even after the flavor and color lightened up.

Flavors: Butter, Hay, Sweet, Tea, Thick, Vegetal

Preparation
Boiling 7 g

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64
88 tasting notes

I’m working my way through various samples from White2Tea. After having multiple sessions with this tea, 7 can honestly say I’m not a fan. This tea has body charactics of Menghai material, which I’m typically a fan of. However, although this tea has nice energy, the exucution of flavor doesn’t do it for me.

My only issue is that this tea’s tastes ‘airy’. Like, the flavor is thick and everything but it tastes like the backbone of this tea’s body went missing. Even on different temperatures and steeping times, something was still missing.

Flavors: Bitter, Grass, Hay, Herbs, Pleasantly Sour, Sage

Preparation
0 min, 15 sec 6 tsp 100 OZ / 2957 ML

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87
486 tasting notes

In its youth, this tea only worked for me with 200 degree water. Sessions with boiling water were overly astringent and short-lived.

This session started out simply enough with vegetal, zucchini notes and slightly sweet finish. This lasted for about three steeps, each one getting thicker and having a longer lasting finish. The finish and lingering aftertaste were like baking spices to me, like how a house smells when you’re baking a pie. Around the fifth steep, the flavors and feelings, mainly the thickness, started coalescing and coming together beautifully. The front of the sip got less vegetal and more sweet. By the seventh steeps, the astringency which had been lingering under the sweetness was just about gone. The tea had a thick, buttery texture. A bit of a hay note was all that remained of the former vegetal notes, and the sweet finish began almost immediately and lingered for quite a while. The tea started giving up after about 13 steeps. The last couple after that were mostly astringent bitterness returning, so not entirely pleasurable.

I think the most apt word I’ve seen to describe White 2 Tea’s tea is “gestalt,” used by fellow Steepsterite moot, whose reviews I’ve been greatly enjoying the past few days. I’m not too proud to say I had to look up what word meant – essentially a whole which is greater than the sum of its parts. I think that could be used to describe most of the teas I’ve tried from W2T, including this one. Having recently read some of what moot wrote about W2T, I had it in my mind while I was drinking, and when the flavor and thickness really synergized on about the fifth steep, I found myself agreeing with him on the appropriateness of his word choice.

Another good one from W2T, though I think it might be the first puerh I haven’t been able to enjoy with boiling water. I think this tea might be a little better once it gets just a bit of age on it, to take off that bitter/astringent edge. Then I could’ve used boiling water, and I bet it could’ve been even thicker!

Flavors: Butter, Hay, Spices, Thick, Vegetal, Zucchini

Preparation
200 °F / 93 °C 0 min, 15 sec 4 g 2 OZ / 60 ML
moot

Yeah, I’ve been thinking a lot lately about what might be called, for lack of a better term, “tasting note culture”. Certain old-world wines and Chinese teas seem more about this harmonious whole gestalt, where a lot of, say, American wine culture and some of the new tea culture seems to fetishize the tasting notes – the more the better. Some of the w2t stuff is so hard to describe, so about so balance of flavor and texture and other hard to describables…

moot

Which is not to say I don’t sit around talking flavor notes with my fellow tea drinkers for hours. It’s half the fun. But some of the glory of the w2t stuff really defies explanation in terms of flavor notes

Rasseru

plus they got bangin’ art style, yo

Matu

Can’t say I have enough experience with wine to agree with you on that front, and just getting my tea-legs as well. But I certainly do agree with how you’ve described W2T’s “house style.” They are very enjoyable, but I often find them hard to describe as one might in a normal tasting note.

And yes, the aesthetic value of the wrappers is part of the appeal, Rasseru :) Though I’ve still gotten mostly samples from them for now!

Rasseru

Yeah, I dont know anyone else that does comedy & tea like W2T. Its bold & I like.

Matu

Some certainly are comedic/satirical :) Others just really cool!

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87
506 tasting notes

The White2Tea 2016:

I purchased samples of all the 2016 new line up this year, and I started at the bottom (cheapest) and worked my way up. I did this to taste the profile improvements and variances. I brewed in the same pot with same leaf water ratio. Also, this helps to hone in my palette to identify what’s a good deal and what’s not. At the conclusion of my tasting I will be placing my cake order.

hahaha. Love the name. I gave my packet a shake and opened her up. Immediately, I am hit with a sweet and spicy tone. I take in some odd cooling sensations with basil and other herbaceous tones. I warmed up my pot and placed some in. The scent opens up into some wet wood, wildflowers and honey. the aroma is heavy and sweet. I washed the leaves once and prepared for brewing. Side note; once brewed the leaves are incredibly fragrant! A hot grassy note with some bitter and pungent aromas fill the tea room. The brew begins with some vegetable tastes such as: bok choy, asparagus, and Sichuan peppers. The taste is thick and oily with some sweetness towards the back. The forefront grows with honey tones that warm the body. I take in some astringency in later steeping along with a nice kuwei finish. The puckering and drying of my tongue begins around the third steeping. The brew grows to become more and more bitter with a lot of astringency. I can feel a wonderful qi fill my body and make me feel top heavy. The sensation is powerfully and heady (hehe). The last steeping brings about soft sweet tones with an underlying dryness. The qi grows and sends chills up and down my spine and pushes pressure outwards from my body. I liked this tea, but I feel it needs a some more time to dry out and calm down.

https://www.instagram.com/p/BJnZ1PAAsEg/?taken-by=haveteawilltravel

Flavors: Asparagus, Bitter, Bok Choy, Flowers, Green, Herbaceous, Herbs, Honey, Pepper, Vegetal

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML
S.G. Sanders

Mouth watering review! I’ll have to add this to my next order. :)

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26 tasting notes

~8g off of a 25g sample. I found this really balanced with a mellow bitter note coming in by the second steeping that was balanced by a sweetness and full almost buttery body. I found flavors of hay and a floral aroma. The bitterness came in with woody notes. Overall I really enjoyed this! Not overly sweet or bitter.

Flavors: Bitter, Butter, Floral, Grass, Hay, Wood, Yogurt

Preparation
195 °F / 90 °C 0 min, 15 sec 8 g 4 OZ / 120 ML

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