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“Grandpa Style! This is a pretty tightly compressed white tea, but I actually found that worked really well for this brewing method and allowed for a bit more flavour development than you would...” Read full tasting note
“This tea is quite oxidized for a fresh white tea, surely partly as a result of being pressed into balls. These are pretty tight and take a long time to open, it’s definitely not a tea for a quick...” Read full tasting note
The finer grade sibling of our My Fair Lady Shoumei, this tea comes from the same certified organic material and has a healthy overlap in terms of flavour and fragrance. This tea diverges with less emphasis on texture and a more pronounced umami quality, thanks to the higher grade of picking.
This tea exhibits a pleasant floral quality that is crisp and unmuddied, with a nice sweetness that lasts in mouth.
Brewing-wise, these dragon balls can be a bit reluctant to open up. We recommend an extra rinse and/or longer steeps, if you feel the tea is too weak. If you’re not in a rush, allowing the leaves to cool and then continuing with your infusions can help it open a bit easier. Our preference is to brew for 30-60 seconds per infusion all the way through. This still yields plenty of flavour, while the tea just refuses to quit. Fortunately, this tea is also quite resistant to over-brewing, so it fares well brewing grandpa style as well.
Region: Simao Prefecture, Yunnan
Company description not available.
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Bitterleaf TeasGrandpa Style!
This is a pretty tightly compressed white tea, but I actually found that worked really well for this brewing method and allowed for a bit more flavour development than you would normally see with this method as the dragonball went from partially to fully opened up over the afternoon. Smooth and clean finishing all throughout, but with an almost butterscotch-like sweetness at the start with floral overtones before getting a bit more savory/brothy near the end with a soft of general autumnal kind of feel. A little miso tasting at times in a really nice way. I would be really curious what tasting notes would come from brewing this gongfu. Though, with the compression, it’s definitely the type of tea you would need a lot of time/patience to fully enjoy steeped that way. On the flip side, I almost never brew white tea grandpa-style, but would 100% see this as something I’d happily make again with this method!
Tea Photo: https://www.instagram.com/p/DE8QWxxyhSg/
Song Pairing: https://www.youtube.com/watch?v=dE9FC02NzLU&ab_channel=TheHubbards
This tea is quite oxidized for a fresh white tea, surely partly as a result of being pressed into balls. These are pretty tight and take a long time to open, it’s definitely not a tea for a quick session. Additionally, it also has a lot of staying power. A great tea for autumn vibes I would say :)
