I feel like celebrating. I got a new pot for my birthday. Milche’s latest blood tests came back much improved. It’s been way too long since I’ve done a tea review, so let’s throw one up here!
I love my new pot. The turtle at the top is what really sold me on it. I’ve named him, and the entire pot by extension, Ralph, after the pet Florida softshell turtle I had in high school. Ralph is made of silver, which is supposed to affect the flavor of the brew. I haven’t noticed anything overtly different, but I’ll have to do a side by side review sometime. In case you were wondering, he comes from Yunnan Sourcing.
And the teapet? His name is Terrence, and he’s actually pretty cool. Terrence is the first (and probably last–there are only so many teapets a person can own) of my color changing teapets. Here’s a video of Terrence in action. He came from a random seller on eBay.
I have a sample of White2Tea’s 2011 Fuding Aged White Tea that I want to try before I place my order for 200 of their A&P cakes (okay, not literally 200 cakes, but A&P is so very good). I don’t have much experience with white tea. I’ve tried my grocery store’s okay brand, What-Cha’s incredible Kenya “Rhino” White, and some unidentified white squares that Liquid Proust is selling offsite that are pure honey. So far, I’ve been very satisfied with my white journey. But aged white? I’m not so sure.
This isn’t the prettiest sample, but then again we don’t drink tea for the looks. If I raked up a bunch of leaves in my front yard, pressed them tightly together, and left them to rot for a year outside, this sample is how I would imagine those leaves to look. The picture of the whole cake on the website looks better, so maybe I just got a bad section.
There was some question as to what temperature I should brew at, so I brewed about 9g in my 160ml pot, going back and forth between 200º and 212ºF. Brew times started at a couple of seconds and increased as the tea died. I think the last steep, which is the one pictured, ended up being about 5 minutes. I’ll give you a little spoiler at this point: I enjoyed this tea at both temperatures, so it didn’t matter. The leaves brewed into a stunning red, a color I wasn’t expecting from the leaves.
The tea starts out medicinal. I didn’t really understand that description when people used it for white tea, but I certainly do now. It proves that even when a description is relatable, it sometimes won’t make sense until you actually experience it for yourself. I also got a lot of autumnal leaf pile flavor. To be honest, I didn’t really enjoy the first three steeps of this tea at all.
Like the clouds parting after a storm, the flavor began to open up and become pleasant and warm at the fourth steep. The transformation began with some cinnamon and a touch of honey, though autumnal leaf pile was still the predominating flavor.
It was a freezing cold day, so the brew cooled quickly. At that point, I got a hint of green apple skin, which is a first for me in any kind of tea—pretty impressive! As much as I would like to think that it is my palate adjusting to detect the finer points of a brew, in preparation for my become some sort of tea tasting superhero, it’s probably just the tea being awesome.
As the leaf mellows out and begins to die, it keeps surprising me with other flavors: vanilla, honey, and dried flowers.
I think my White2Tea doomcart just got a little more expensive.