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Zhao Zhou Formosa White Jade tea 2023 No.218 60g
12 900 Ft
An outstandingly floral white tea.
Lily, peach peel, lovely balsamic.
From Taiwan's emblematic Red Jade / Hong Yu 红玉 tea variety
Altitude:
700-800 meters
Area:
Yuchi township – 魚池, Sun Moon Lake, Taiwan
Lily, peach peel, lovely balsamic.
From Taiwan's emblematic Red Jade / Hong Yu 红玉 tea variety
Altitude:
700-800 meters
Area:
Yuchi township – 魚池, Sun Moon Lake, Taiwan
Hand-harvested white tea from Taiwan at the end of February 2023. Thanks to the variety and preparation, Formosa White Jade is an extremely fragrant tea, as if holding a bouquet of flowers in our hands. Its taste is sweet and floral at the same time, tasting it is a great experience. We are happy to recommend it in the spring sun, on Sunday mornings.
The interesting thing about the tea is that it is made from the emblematic Red Jade black tea variety, Taiwanese Hong Yu (红玉), aka T-18 type. This variety lends amazing aromas to the tea. The hand-selected young shoots were regularly ventilated during drying, thus preserving their freshness. When making white teas, the picking is followed by withering and drying, the leaves are not usually rolled. Our grower said that he wanted to further strengthen the development of the essential oils of the already full tea, so he twisted some leaves. Thus, we get darker and much more fragrant leaves than white teas, we could even call it white oolong.
Our tasting notes:
Steamed aroma: sweet pumpkin, tiger balm, mint notes
Tastes, effects: Compared to previous years, slightly more intense, sweet black tea notes, cocky lollipop. Meanwhile, the floweriness characteristic of white teas also appears, lily, rose, apricot skin. It is worth experimenting with it at 85 ºC and 90 ºC, while paying attention to the bitterness, if necessary reduce the soaking time.
Preparation:
Quantity: 5-6 grams for 150 ml of water
Water temperature: 85-90 ºC. Preferably fresh spring water, mineral water or filtered water
Pouring time: 15-20-30...seconds
Number of pours: 4-5
The interesting thing about the tea is that it is made from the emblematic Red Jade black tea variety, Taiwanese Hong Yu (红玉), aka T-18 type. This variety lends amazing aromas to the tea. The hand-selected young shoots were regularly ventilated during drying, thus preserving their freshness. When making white teas, the picking is followed by withering and drying, the leaves are not usually rolled. Our grower said that he wanted to further strengthen the development of the essential oils of the already full tea, so he twisted some leaves. Thus, we get darker and much more fragrant leaves than white teas, we could even call it white oolong.
Our tasting notes:
Steamed aroma: sweet pumpkin, tiger balm, mint notes
Tastes, effects: Compared to previous years, slightly more intense, sweet black tea notes, cocky lollipop. Meanwhile, the floweriness characteristic of white teas also appears, lily, rose, apricot skin. It is worth experimenting with it at 85 ºC and 90 ºC, while paying attention to the bitterness, if necessary reduce the soaking time.
Preparation:
Quantity: 5-6 grams for 150 ml of water
Water temperature: 85-90 ºC. Preferably fresh spring water, mineral water or filtered water
Pouring time: 15-20-30...seconds
Number of pours: 4-5