Today’s tea is also another sample from T Ching, just as yesterday’s. This one is a white tea, rather than an oolong. The leaves looks somewhat similar to some yinzhen one might find.
I asked Mr. Lochan yesterday how I should make this tea — whether I should use hotter or colder water to make it. He said hotter, so hotter it is. The water used was off boil, probably somewhere in the 90-95 degrees vicinity, rather than a cooler temperature. The tea yields a yellowish green liquor
The taste is not too different from some of the other white teas I’ve had that look similar to this one, I must say. There’s a decent amount of qi in this one, although perhaps because of the higher temperature, it was a little rough on the tongue. There’s a bit more lingering aftertaste here, but not a whole lot more than yesterday. I think personally I prefer white teas that are a little redder with a little more oxidation — a baimudan suits my taste better. This one is a touch green, although I think, by sniffing the lid of the gaiwan, it was processed at a relatively low temperature. It is sweet, and in the undertones one can detect the Darjeeling region origins of this tea.
Wet leaves of a tea like this, as one would expect, doesn’t look very different from the dried leaves
It’s a fine tea, and I should probably experiment with it a little more as I was a little distracted today. After all, I’m flying out tomorrow morning to Taiwan for the next leg of my research, so today’s been spent (and still spending…) on packing.