Wow, interesting to see that those notes are present even when processed as a white tea. Do you think it is more successful as a white, or would black tea processing carry those flavors better?
Great to see some innovative stuff happening.
Hmm I don’t know, it’s really good as a white but I like the black a lot too. Definitely interesting!
There seems to be a trend of making this type into a white tea. I have one from TTC that I’ve yet to try.
Tea addict since around 2011.
My favorites are pu’erhs, blacks/reds, and roasted oolongs, but I have a growing interest in good whites, and sometimes enjoy greens.
Currently trying to get an education, working a part time job, expand my ceramics/pottery skills, and trying to make the best of existential crisis.
Other than tea I love the outdoors, ceramics, guitar, and diy/building things.
I started a tea blog in February 2018, though admittedly I haven’t updated it much lately.
TheMellifiedCup.Wordpress.com
When I give a tea a numerical rating it’s simply meant to reflect a balance of how well I enjoyed the tea and how it compares to others of the same style. I don’t follow any universal rating criteria, and my ratings are mainly meant for my own use, to remember what I though of a tea and if I want to repurchase.
Clearwater, FL
Wow, interesting to see that those notes are present even when processed as a white tea. Do you think it is more successful as a white, or would black tea processing carry those flavors better?
Great to see some innovative stuff happening.
Hmm I don’t know, it’s really good as a white but I like the black a lot too. Definitely interesting!
There seems to be a trend of making this type into a white tea. I have one from TTC that I’ve yet to try.