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tanluwils drank 2013 Yue Guang Bai Premium Looseleaf Tea by PuerhShop.com

145 tasting notes

Elegant, sweet, complex, deep, versatile, and easy to brew. This can be treated like a puerh, white tea, or oolong. The dried leaves are highly fragrant, mostly intact and beautifully shaped. The leaves can be steeped at least 8 times without loosing flavor. The brewed liquor is champagne-like with excellent clarity. Good for aging or current consumption.

Flavors: Blood Orange, Camphor, Champagne, Cranberry, Dates, Forest Floor, Medicinal, Summer

Preparation

195 °F / 90 °C 2 min, 0 sec 2 tsp 5 OZ / 147 ML

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Bio

My ever expanding list of obsessions, passions, and hobbies:

Tea, cooking, hiking, plants, East Asian ceramics, fine art, Chinese and Central Asian history, environmental sustainability, traveling, foreign languages, meditation, health, animals, spirituality and philosophy.

I drink:
young sheng pu’er
green tea
roasted oolongs
aged sheng pu’er
heicha
shu pu’er
herbal teas (not sweetened)

Personal brewing methods:

Use good mineral water – Filter DC’s poor-quality water, then boil it using maifan stones to reintroduce minerals。 Leaf to water ratios (depends on the tea)
- pu’er: 5-7 g for 100 ml
(I usually a gaiwan for very young sheng.)
- green tea: 2-4 g for 100 ml
- oolong: 5-7 g for 100 ml
- white tea: 2-4 g for 100 ml
- heicha: 5-6 g for 100 ml
(I occasionally boil fu cha a over stovetop for a very rich and comforting brew.)

Location

Washington, DC

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