I wish I had bought a larger package of this winter 2020 harvest Taiwanese white tea so I could have more to play around with. It takes boiling water with no issue whatsoever. The liquor is a bit drying and the flavor a little lacking early, with watery notes of hay, oats, orange, ginger, beeswax, canned lychee syrup. Longer, hotter steeps develop more juiciness and creamy-smooth heft, while a deep orange character comes to the fore. Is this similar to what white tea stuffed mandarins taste like? Check out the wet leaves: they’re pretty small, rounded and many with blunted tips.
I want to boil this tea so bad. And grandpa it. And brew a big pot of it.
Flavors: Beeswax, Citrusy, Cream, Creamy, Drying, Earth, Flowers, Ginger, Grass, Hay, Honey, Lemon, Lemon Zest, Lychee, Malt, Metallic, Mineral, Oats, Orange, Orange Zest, Osmanthus, Rose, Rosehips, Salt, Smooth, Spearmint, Tangy, Wheat