I gave this a good cupping today. Can’t believe it made it’s way to the back of my collection somehow! It had completely slipped my mind, which is something bizarre.
White teas have steadily gained more favor with me, and Zenghe teas in general are my top. I like the darker fermentation. But this specific method, whatever it may be, really steals the show. I get the floral sweetness of gongfu a black tea I’ve had (called Gongfu Rustic at Teahong, can’t find any info on “Shenhulin dabai”) while still getting a clean cereal-like taste from the white tea. The aroma is also evocative of sweetened shredded coconut. This is going on my next order, I think it may become a regular work tea.
Brewing method: 95C for 1 minute in a Kyusu (Japanese side-handled teapot) at a ratio of 5g per 250ml. Subsequent brewings were 30 seconds, 45 seconds, 45 seconds and 60 seconds.
M.
