Sigh I’m a week behind in posting, but I keep my notes on my phone: Okay lets get back to these samples shall we? Finally the white Ceylon! The leaves (buds) are slender, short and silvery with darker tips. Leaves smell like tea, black tea, like a golden needle or golden monkey with a strong, wait what? artichoke? after note? Yeah, artichoke shrug. None of that is in the brewed leaves that come out all shimmering silver, it’s all steamy and spa like (I do hope I’m not smelling chlorine in my water because I’ve gotten this pool scent on my whites before).
Regardless, I rinsed and did a quick steep and the liquor is very very clear but tasty! It’s sweet for sure but not in that vague light white tea way. It reminds me of the Kenyan white, maybe not as chocolatey but there is definitely some cocoa and honey and while I’ve never had agave it comes to mind as there is something kind of nectary about this without being fruity, no there’s dry cocoa again, figs maybe and currents? This is also quite similar to Golden Jade only you know white. Hmm I was skeptical about this being special but it is certainly very good and very sweet. Oh gosh I need to stop comparing and searching for something distinct about this and just enjoy, it’s delicious!
Second infusion is pretty meh and scratchy, not sweet, not vegetal, maybe a bit like the white Assam.
Third and fourth infusions bring forth that odd artichoke note I was smelling. It has a sour winey muscatel note, this feels very Darjeeling in all the good ways (it’s not dry or astringent). There are also some piney rosemary notes at the end. I did try this for seven infusions but didn’t take notes, sixth was bland as the leaves needed awakening, seventh was tasty.
Will probably try this with a longer second steep next time, but I love the first short steep to much to extend that to recommended western brewing times.
