New White Tea Delight
New White Tea Delight
As I sit here reading through and finishing off this tea tasting review, I realise how long I have been enjoying and hoarding this beautiful tea to myself. And after many pots, some over brewed, some steeped to 5 and 6 infusions to get the utmost, very last delicious drop possible. I have to say I have not been disappointed.
Tea name and meaning of tea name,
Jin xuan White Tea is a very special tea, this tea is cultivated in Huangshan, China. Jin Xuan (often referred to as the ‘cultivar’) is the type of tea plant that this delightful tea comes from. The Jin xuan tea plant has typically higher yields of tea and is primarily used in Taiwan to make Oolong teas, especially milky oolong teas. It presents with small bright white flowers that have delicate yellow centres. This tea plant variety creates wonderful flavours, especially when cultivated to create this interesting white tea. More info and links are at the end.
Huangshan is located in the Anhui province in China, it also encompasses a UNESCO World Heritage Mountain Region. For more information about this beautiful region and the famous Huangshan Mountain famed in Chinese literature and art visit, http://whc.unesco.org/en/list/547
Tea Type, look, feel dry leaf aroma?
This is classed as a White tea, with some downy white buds and small dried leaves that are whole, some stems are still attached leaves, it has a very sweet strong aroma, woody and a syrup smell, like maple syrup, there is a light fruity aroma also.
If you’ve not tried White Tea before it is well worth the journey, and I’m not talking about tea with milk!
How did I infuse this tea?
80 degrees Celsius, I infused this one for 1 ½ minutes, I have tried it shorter, but I feel to gain the full rounded flavours that it needs a longer infusion time. This tea is a White tea and I treated it as such. Over time I have experimented with it and it does take to an Oolong temperature well for the 2nd, 3rd infusions, for the 4th and more I would increase the temperature to black tea and lengthen the infusion time.
I always clean and warm my teapot and cup, an important part of taking tea anytime, and the best way to bring everything to the same temperature, keeping the flavours consistent and delicious at the right temp.
First impressions, and lasting impressions, liquor colour, aroma.
Sweet and full, filled with the flavours of soft peach and apricot, there is no bitterness even to the last infusion. It has a delightfully buttery feel on my lips and in my mouth, there is the light woodiness and sweetness that is very pleasant and complements the other flavours. The aroma reflects the aroma of the dried leaves which is not always the case with many teas, and I am really delighted that it does, I wanted to be able to drink and taste the heady aroma of the dried leaves as they smell delightful.
How many infusions did I make with this tea?
I would make a minimum of three infusions, I like to take tea with me when we go out, and today is a Soccer day so the third and fourth infusion will go together into my thermos to take with me. It will be perfect as I fight the cold wind and cheer my young fella on as he plays with his team.
When did the flavour fade?
I find after the 4th infusion there is little flavour left, but I always like to get the last if I can.
Leaves after the 4th infusion.
What is the history, origin, and certification of this tea?
This particular tea is Organically Certified and we source it in small quantities from our wholesaler in Hong Kong. This tea is relatively new and doesn't have a long history, it sits into the new age of teas being experimented with, and is successful.
How to purchase this tea
We have a limited quantity of this delightful boutique tea available for sale, please follow this link to purchase.
Huangshan is located in the Anhui province in China, it also encompasses a UNESCO World Heritage mountain region. For more information about this beautiful region and the famous Huangshan Mountain famed in Chinese literature and art visit, http://whc.unesco.org/en/list/547