Review: White2Tea’s 2011 Fuding Aged White

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!

Silver Pot

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.

Ralph, king of the oolongs
All hail Ralph, king of the oolongs!

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.

2011 Fuding
Milche wants to celebrate her good blood test results too.

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.

Wet 2011 Fuding

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.

2011 Fuding Brew

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.

Happy teaing!

2011 Fuding

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Laoshan Showdown: Yunnan Sourcing vs. Verdant

Some people spend time with their families on Labor Day. Some people drink a lot of chocolatey teas and do a lot of typing. Can you guess which I am?

Intro to Laoshans

Cats at the bar
A behind-the-scenes look at what it’s like if you drink tea and have cats at the same time.

Last week, I did a post on comparing Verdant’s regular and reserve grade Laoshans, and as you can see from my last post, I just got a shipment of blacks in from Yunnan Sourcing, which included both grades of their new Laoshans. Normally I wouldn’t buy both grades from two companies like this, but as Laoshans are my favorite, I thought it would be a good idea to really dig into the differences between grades and companies.

For those who don’t know, Laoshan teas are grown in the Laoshan region of China. I’ve seen greens and oolongs produced in that region (I have an oolong sample I can’t wait to try, but I wasn’t wild about the green), but blacks are my favorite from Laoshan. The typical flavor profile for a Laoshan black is cocoa to chocolate, dark to light breads, and yeasty. It’s about as close as you can get to a dessert without adding flavorings.

A Note on Bias

The great thing about being new to the world of tea is that I am coming in with my own set of expectations. I don’t really care if the tea community has something against an owner or marketing techniques. You can tell me that the tea comes from trees that were blessed by Jesus himself and then stored in the emperor’s private cave in jars made from the first yixing pots out of the famous Dragon Kiln, and I’m still going to be judging it on its flavor:value:feeling ratio.

That being said, accidental bias is still a thing. So I will be tasting all four teas: Yunnan Sourcing for the first time and Verdant as a refresher. Then I’ll do a blind taste of all four.

Prepping for the Showdown

I thought I had a lot of teaware until I started this experiment. Then I realized I don’t have enough gaiwans or enough identical cups to do a fair color comparison while brewing all these teas simultaneously. Though it isn’t ideal, I am going to have to brew these up one at a time.

While this is a lovely excuse to have to go out and get more teaware, I am going to see how often I run into this problem before going gaiwan shopping.

Dry Leaf Comparison

Laoshan Dry Leaf Comparison

Visually, all four of these look pretty identical. There is some slight color variation, but the difference is so slight that it’s hardly worth noting. The real difference in dry leaf comes from the smell. I didn’t know that these companies sourced from different farmers when first began this test. I actually suspected that they came from the same location. But it’s immediately apparent from the scent of the leaves that these are NOT from the same farm. A little research as I am writing this up reveals that Verdant comes from the He family farm, and Yunnan Sourcing comes from the Liang family farm.

YS Classic vs. YS Imperial

YS Laoshan Comparison

The classic version smells a little like Hershey’s chocolate, maybe with a touch of raisin and a nutty, Halloween candy sort of scent. The Imperial grade is even sweeter, and it smells EXACTLY like the bottom of a Halloween candy bucket the night after a humid Florida evening of trick-or-treating.

YS Classic vs. Verdant Classic

Comparing Classic Laoshans

The smell of these dry leaves is almost identical, but the Yunnan Sourcing smells just a touch stronger.

YS Imperial vs. Verdant Reserve

Comparing the Higher Grades

This comparison had the most distinct difference in aroma. Verdant is a dark cocoa butter where Yunnan Sourcing is that sugary Halloween candy. If I breathe in the Yunnan Sourcing first, my nostrils are so washed out with the Halloween scent that the Verdant no longer smells sweet at all to me.

Yunnan Sourcing

Brew Colors
Notice the distinct difference in the brews’ colors. Interesting.

Classic Laoshan

Once brewed, the wet leaves lose their Halloweeny smell, for which I am grateful. Trashy American chocolate isn’t really my thing in either tea or food form. The aroma is more like a burnt chocolate pudding, a scent I can definitely get behind. I’m one of those people that actually enjoys eating the skin off of a cooling chocolate pudding.

The brew is a bit thin, lacking in body and depth, for a black tea. There is a light cocoa flavor, a sugary sweetness, and a hint of yeasty sourness. That hint of Halloween candy is back on the finish. As the brew cools, it gets sweeter. There is also some slight astringency on the back of the palate.

Subsequent steepings reveal a bright, yeasty honey flavor with a wash of cocoa on the finish. Though it’s still on the astringent side, the brew definitely thickens and sweetens as it cools. I’m still getting that Halloween candy flavor out the nose.

Though this tea is perfectly pleasant, I know I’ve had better Laoshans than this.

Yunnan Sourcing has this to say about the Classic: “Our Classic grade, although not as small and fine as its Imperial counterpart, it is more robust in taste and has more of a dark chocolate bite to it. It is very smooth with a golden yellow tea soup that is viscous and soupy.”

I could not disagree with this assessment more.

Imperial Laoshan

The brew to this smells more appealing after the Classic version—more like a chocolate biscuit. The wet leaves almost smell like a hot cereal with cocoa. There’s something almost liquor smelling about the brewing leaves that leaves me a little dizzy with anticipation. I’ve never had the Godiva chocolate liquor, but it’s how I would imagine it to smell.

The cocoa flavor is much more pronounced than in the YS Classic.; it comes out of my nose as I breathe out. The dark chocolate flavor becomes sugary as it cools, and the flavor turns a little bready. I’m getting chocolate croissant feelings from this tea. There’s a bit of astringency that brews out in subsequent steeps, and any bitterness is like that of a dark chocolate rather than a bitter black tea; it’s very faint.

Yunnan Sourcing has this to say about the Imperial: “The taste is sweet and voluminous with notes of cane sugar, chocolate and baked yams.  The Classic Laoshan Black we offer is also excellent with a more robust taste and a little more of the dark chocolate bite to it.  I recommend getting a little of each grade to start and then decide for yourself which you like best!”

I’ve already weighed in on the fact that I don’t agree with their assessment between Classic and Imperial. I didn’t really get much sweet potato from these, and even if I somehow missed it, it’s definitely nothing like you would get from a Yunnan black. I pretty much only agree with the chocolate and sugarcane notes.

Verdant Rehash and Comparison

Laoshan Comparison Brew and Leaf

As I pointed out in my post on reviewers, taste is determined by a lot of different factors. So I did a quick rehash of the Verdant teas not only so they would be fresh in my mind, but also in case there was something in my mood or environment affecting how I am tasting the tea today.

Classic Laoshan

This has a very pronounced bready taste, but it isn’t like the dark bread of the Verdant Reserve. It’s more like a chocolate biscuit. There’s much more yeast and much less cocoa flavor than the two higher graded Laoshans.

Reserve Laoshan

This is definitely a very, very dark yeasty bread with a dark chocolate. The brew comes out much darker and redder than the other teas on the first steep.

Comparing this brew to the YS Imperial, the chocolate notes are more pronounced, and the brew is smoother without the astringency.

Blind Tasting and Final Rankings

Blind Tasting
Side note: These brews were sitting a while, and 3 out of 4 got cloudy. The same one that stayed clear in the Verdant post from earlier is the one that Is clear this time. Does anyone know why they get cloudy?

I was thinking at this point that I had a pretty good idea where my rankings were, but it’s always a good thing to eliminate bias when doing a taste test. I assigned each tea a number 1-4 and mixed them up so I no longer knew which leaf was which.

I managed to correctly identify each tea, so I’m definitely not imagining the differences in taste. Here are my final rankings:

Tied for 1st and 2nd Place: Verdant Reserve and Yunnan Sourcing Imperial

3rd Place: Verdant Classic

4th Place: Yunnan Sourcing Classic

Bonus Neophyte Round

As I’ve mentioned before, my husband isn’t really into tea. I always give him sips of what I am drinking, and he usually responds with, “Tastes like tea.” I left the brews in the bubble cups out until he stumbled out of bed. The brews were cold, but that hardly mattered to him. There were no identifying marks on the teas; only I knew which was which. I had him rank them, and though he said he had some trouble distinguishing between the four, his final rankings were similar to mine:

  1. Yunnan Sourcing Imperial
  2. Verdant Reserve
  3. Verdant Classic
  4. Yunnan Sourcing Classic

Final Impressions

I like to weigh cost vs. flavor, so let’s look at the rankings again with price per gram (note that these are bullets and not numbers…I’m not subliminally ranking 1st and 2nd:

  • Verdant Reserve: $0.30 per gram
  • Yunnan Sourcing Imperial: $0.19 per gram
  • Verdant Classic: $0.18 per gram
  • Yunnan Sourcing Classic: $0.12 per gram

 

In my opinion, this makes things pretty clear. Flavor wise alone, I would say Verdant Reserve just barely nudges out Yunnan Sourcing Imperial. But if you add in the price differential, I would say the final, final rankings are thus:

  1. Yunnan Sourcing Imperial Grade Laoshan Black
  2. Verdant 2016 Reserve Spring Laoshan Black
  3. Verdant Spring 2016 Laoshan Black
  4. Yunnan Sourcing Classic Grade Laoshan Black

 

I should note that I re-steeped all the used leaves western style separately throughout the day so I could get an impression of each tea on its own without a comparison. All of the teas were lovely on their own, with sweet, chocolate notes just like they should have. It’s only on sitting down and comparing them that I can find flaws and distinct weaknesses. So take from these reviews what you will. Whether you prefer the sound of a certain flavor profile I’ve described or you want the absolute cheapest tea possible, it’s going to be a pleasant experience.

Happy teaing!

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Tea and South African Pineapple

In my last post, I mentioned that your taste and flavor repertoire can be limited by your experience with foods. As someone who spent my formative years with McDonald’s, microwavable Salisbury steaks, and macaroni and cheese, this is certainly the case for me. As I grew older, those foods were imprinted on my palate, so I had no interest to explore more diverse flavors, even when my family’s geographic and economical situation changed. I really had no desire to change this until my late 20s and early 30s.

That’s why Stephen (that’s my husband) and I try to get one new food every week for a weekly food adventure. We don’t always manage it, and it doesn’t usually make for a new food obsession, but it does serve its purpose in broadening our horizons. I find that I am more aware of the flavors in food–and, by extension, tea– by trying new flavors and revisiting familiar ones.

South African PineappleThis week’s experiment is the South African pineapple. I’ve never seen one of these in the store before, and the tangy, sugary sweet scent seemed to waft out of the bin and into my face. I had to see what this thing tasted like. Plus, hello? It’s freaking adorable!

Of course, I almost chopped my fingers off about twenty times while cutting this dinky thing up. It doesn’t help that despite all the practice and my best efforts, I am still terrible when it comes to handling knives.

I “paired” this pineapplet with some strawberries and gouda. There was no cerebral decision making process behind these choices; I’m hardly a trained culinary expert. They just happened to be in my fridge. I did try a little harder to find a tea that would go well with this spread. I decided I was in the mood for a nice Chinese black with a yammy flavor that would be sweet but counteract the acid in the fruit. I chose something that I had drank before, since eating while drinking a new tea doesn’t allow you to experience the more subtle flavors.

I chose High Mountain Red Ai Lao Mountain Black Tea – Spring 2016 from Yunnan Sourcing. It’s sugary sweet like honey, but with a dominating sweet potato flavor–earthy and sweet at the same time.

Our breakfast ended up being rather picturesque for something I just threw together. Note the tiny yield from the tiny pineapple.

Pineapple Breakfast

So for the pineapple: the texture is just about the same as any regular pineapple–a little on the stringy side, but a bit more rubbery. As for the flavor, it was the sweetest, tangiest pineapple I had ever tasted. There wasn’t a hint of an acid burn while the fruit was in my mouth.

Until I swallowed.

That acid burn is vicious! And it contradicts the sugary sweetness that still lingers on the palate in an odd way. Luckily, my Ai Lao was up to the challenge of washing that burn away perfectly. A wonderful way to start the day for the both of us.

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