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“Dry leaf appears larger than most white teas I’ve had before. Lots of green and brown on the leaves and I don’t see much of the white hair that is normally found on whites. Taste starts out sweet...” Read full tasting note
“I will update this once I try more whites. So far, this seemed very bland and maybe average at best. First infusion (185, 3 mins): Bland, very very light hint of honey. Feels very creamy smooth in...” Read full tasting note
Clear slightly pale cup with a fresh aroma and a smooth velvety flavor. Delicate jammy notes reminiscent of Keemun or a mild Bordeaux.
Extra Info:
Bai mu dan, also called Pai Mu Tan, is the second highest grade of white tea under silver needle. Only the top ‘two leaves and a bud’ are picked. These leaves must show a very light green almost gray white color and be covered with velvet peach fuzz down. The leaves are not steamed or pan-fired, like green tea, but naturally withered and dried in the sun. If mechanical drying is used it is a baking process at temperatures less then 100˚F.
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Dry leaf appears larger than most white teas I’ve had before. Lots of green and brown on the leaves and I don’t see much of the white hair that is normally found on whites.
Taste starts out sweet and grassy. After a few steeps an herbal taste starts to come out, maybe like peppermint, but the grassiness is still dominant. It is a somewhat interesting flavor, but I think the grassiness is too dominant for me to really like it.
Flavors: Grass, Sweet
I will update this once I try more whites. So far, this seemed very bland and maybe average at best.
First infusion (185, 3 mins): Bland, very very light hint of honey. Feels very creamy smooth in the mouth.
Second infusion (185, 3:30 mins): Even more bland, hint of honey was gone.
Flavors: Creamy, Honey
