I brewed the T Ching samples I drank a few days ago again. The oolong I brewed on the plane. The white tea I brewed here at home. Both were made in the “grandpa” style.
The oolong tastes, again, remarkably similar to a Yunnan black tea. Undertones of darjeeling-esque taste still there, but really, I can get something very similar by drinking a Yunnan tea, and perhaps a little less bitter when overbrewed (as this was, by accident). When brewed in a cup like this the initial sweetness is less obvious. On the other hand, the aftertaste is more present.
The white tea tastes more like a white this time with a little more oxidation note, which is a good thing for me. The tea is still a bit rough on the tongue though, for reasons unknown (I find buds to be generally less rough) since I used cooler water this time. There’s also a bit of bitterness that’s just slightly too much, and this one I didn’t overbrew. I wonder if this is a varietal issue — and what can be done to reduce the level of bitterness in these tea. Higher oxidation? But then you quickly leave the white tea territory that way.
I think these are probably good examples of these teas as they are made in the Indian subcontinent. However, I’m not sure if given a choice I’ll prefer either of these over selections from China. The price of the white tea is also a factor in this case, as it’s on the pricey side of things. The oolong is more reasonable, and its high oxidation is interesting — curiously, more interesting in a gongfu setting. I can’t complain about that 🙂