- This topic has 15 replies, 8 voices, and was last updated 12 years, 2 months ago by
.
-
Posts
-
-
Has anyone seen a source for a tea such as this?
https://www.teaguardian.com/tea-selection-guide/white-tea-semi-black-white.html#.UdQqVNjLsko
Sounds like it would be worth a try.
M.
-
I think it is this: https://teahong.com/white-teas/3005-white-tea-mandarin-duck.html
I think I’ll try that after I am done with the two White Peony Classic varieties from that same shop. -
Looks like a tea worth investigating indeed. Call me a coarse-tastebud
i live a mere 1.30 hour train ride from Fuding and have been planning to go there for some time, also because it features some beautiful hills and islands.If I eventually go and manage to spot the tea in question, or at least anything similar, I will let you know 🙂 -
SORRY, PREVIOUS POST WAS SENT OUT TOO EARLY. UPDATED VERSION HERE.
Looks like a tea worth investigating indeed. Call me a coarse-tastebudded amateur but the problem I have with Fujian blacks is that, while I often really appreciate their individual taste profiles, I don’t feel that there is that much variation between the different kinds (Lapsang Louchong and a few other exceptions apart). So the tea in question really might be something that would get me raving again.I live a mere 1.30 hour train ride from Fuding and have been planning to go there for some time, also because it features some beautiful hills and islands.If I eventually go and manage to spot the tea in question, or at least anything similar, I will let you know 🙂Leo, if you are reading this, do you have contact or other information about the few producers making such tea or is it a business secret you would prefer to keep 🙂 -
Semi-black white is Mandarin Duck in Tea Hong. I am still not certain whether this is a good trade name for the tea.
@raphael, Fuding is great place to visit, but trying to find the right producers there is a bit of a hunting game. Production locations are not simple sidetracks on normal tourist routes. More so if you are a laowai. You have better luck in those tea markets in Fuzhou where you can sample many different qualities in a day. Update us of your finds! -
Ah, so I have tried it! It’s been a little while since I’ve made some, though, so I’ll get on that tonight. Finding that white tea rates very highly with me. I’ve had less than great examples of every category except white. Haven’t had Longevity eyebrows yet, though, as I haven’t seen a well regarded supplier. Might change things.
Anyways, Fujian is my “Eventually” visit spot in China, after Hong Kong. Where exactly in Fujian, I don’t know. Zenghe, maybe, because I like Zenghe whites. Or Fuding…Wuyi…Houlin Gang…
Might have to resort to throwing darts.
M.
-
-
-
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. -
-
I managed to luck out; our break room has some shelving for everyone. I compact my stuff so I don’t take too much room. Coworkers are a little bewildered at the measuring of tea weight and water temperature, though. It’s a little funny, brewing Chinese style teas in a Japanese style teapot. Intending to get a similarly sized Chinese / Generic one soon, though. Been eyeballing mugs as well, though. Rishi has a few good ones.
M.
-
-
Ah, that’s how I’d be doing it if I had an infuser mug. Need to get one of those.
I had originally been making pu’er squares in a tea ball at the office, or western style (1g to 100ml in a 500ml pot) at home, but I’d gotten some Japanese teas with the kyusu that influenced my teamaking.
They suggested 4-6g for a 250ml pot, steeped for a short time (30s for bancha with boiling water, 60 with 80 degree water for sencha), with follow up infusions being very short – half as long at first. So, when the sencha ran out I tried it with Chinese style teas. It appears to work pretty well, though I think 1minute for white peony at 5g / 250ml is short. Follow up infusions at 30s onwards works just fine, though. Tried this with Qimen hongcha yesterday, did well.
M.
-
-
Clever joke. Someone could find it offensive though, especially in cultures where the special kind of duck has romantic or auspicious meanings. It is an endangered species that is protected in most countries in East Asia.
The term “Mandarin Duck” when not referred to the special variety of duck, is often used in Cantonese, especially in local Hong Kong culture, to refer to something that is comprised of opposing, or very different natures. That is why the name is used to referred to the white tea that has black tea character. -
-
- You must be logged in to reply to this topic.
