I feel blessed as I had a chance to try a variety of white teas from Fujian but also had some guest bloggers writing about white teas as part of this challenge.
This tea comes from Fujian and it is from the 2019 harvest. Compared to the Fuding Bai Mudan from 2019 that I have tried earlier this year, I found the aroma of this tea less intense. Similarly, its taste was less sweet. There could be a few different reasons for this. The first one comes to mind is the picking time. Secondly, the amount of silvery fuzz is more visible on the Bai Mudan compared to the silver needle which normally accounts for the sweetness. Thirdly, the colour of the buds of silver needle is less uniform and at times darker (perhaps it was left for oxidation for a longer period of time) compared to the Bai Mudan. However, it is still a pleasant tea to drink. Its fragrance entails hints of floral and earthy (unusual for a young white tea) notes. Also, it has a very slight sweetness that requires a few steepings to notice.
As I tried ages white teas, I started to develop a taste for them. I would love to try this one again in a few years, but it was only a sample and I have very little left.
Origin: Fujian province
Harvest time: 2019
Leave colour: Green and light brown leaves with silvery-white pekoe (fuzz)
Liquor colour: Light yellow
Tea aroma: Very subtle floral and earthy tones
Tea taste: Medium bodied and slightly sweet
Steeping/brewing: You can use around 100°C water temperature (yes don’t be afraid) and brew for up to one minute in gongfu style or up to three minutes in Western-style. You can brew the leaves many times (until the taste is lost). To each infusion add additional time. Experiment for a result that suits your taste.
Shelf life: Up to 10 years or more if aged appropriately.