On day 235 of this challenge, I reviewed a brick white tea from Fuding. This tea comes from the same harvest, same area, and processed by the producer. The only difference is this tea comes from the wild tea trees, whereas the one I reviewed earlier comes from a tea cultivar. Is there a difference in the aromas and taste? This was the question I was inquisitive about and to be able to answer it, I have made a comparison.
When I smelled the wet leaves from the first steeping, I thought the wild one had a lovely floral, roasted and spicy aroma, whereas the tea from the cultivar had almost no pronounced taste but some mineral notes.
When I tasted them, the wild tea gave a mellower sensation with a slight sweetness, fresh floral and mineral notes. The cultivar tea, on the other hand, had aromas that are woodier and less floral in my opinion and the taste was not as sweet. Having said that, the garden tea was more potent, and its flavour profile (unlike its aromas) were more diverse and distinct. Overall, I thought the wild tea provided a more delicate drinking experience, although the difference in aromas and flavours reduced in successive steepings.
I loved this experience as it proves how the environment affects the tea’s composition. It was a great learning experience and an enjoyable session that I’m looking forward to repeating with friends.
Origin: Guanyang, Fuding Harvest time: 2018 Leaf colour: Colourful with tones of green and light brown with some visible white fuzz Liquor colour: Vibrant Yellow (starts pale turns darker)
Tea Aroma: Delicate flowers and minerality
Tea taste: Refreshing with subtle sweet, floral and mineral notes.
Steeping: Place 5 g of tea leaves in a gaiwan/teapot. Add 100 ml water at about 90°C. Steep for 5 seconds and rinse the liquid out. Steep for 15 seconds. To each consecutive infusion add 5 seconds. You can infuse up to 6 times or until the taste is lost. Shelf life: Can be aged.