It's so nice to have a tea producer create content describing the product. It makes it a lot easier to see where it comes from and what you consume. Thanks for that.
So much great content here, concisely put. 🙏 Interesting to know that the fresh Spring White is as close as you can get to brewing the fresh leaves...sounds delightful!
Thankyou for expanding my tea journey. I’ve been processing my latest teas as white tea. I really like the flavour and feed back I’ve got from friends who have tried it all like it compared to my green teas. The lack of effort needed is also a huge factor having no processing machinery like I do. Thanks again I alway enjoy your videos and the honest information you give out. Kind regards.
Very nice, William. I have also found that my spring white tea has a very “leafy” aroma but I would describe the finish as a turmeric flavor and mouth feel. This is curious because turmeric is root! I wonder if tea leaf and turmeric root share polyphenols.
Polyphenol is a vast family of molecules, they are responsible for the fragrance and taste of plants. It is possible that turmeric roots have similar polyphenols as tea.
I just bought his Summer white tea and i´m now very keen on tasting this one. You guys should really visit his site / his shop. His site is very attractive and overall I did not discover any flaws on his site. William, you are very positive. Thank you for your work and for your love for tea.
William, while I’m thinking of it, what is the aroma of tea plants in the field? Do you smell any fragrance from whole plants? In my field I frequently detect an oily, peppery scent that is very pleasant and somewhat like the aroma of white tea. The interesting thing is that I only get the scent from one cultivar in particular; a different cultivar is very “quiet.” Thanks!
Some cultivars have a very specific fragrance, tie guan yin is a good example. There is a light fragrance in some tea gardens, like you say depending on the cultivar.
Thanks for this great video again. I had a hard time explaining what "white tea" was in China. I should have explained its process instead. Is there a generic term for it?
Awesome! So when you're selling the tea it really depends on when someone buys it what flavor they'll get correct? So if someone were to buy that white tea right now it would taste a lot different than if they bought it 1 year from now because of aging? Am I understanding that right?
Somewhere I have read, there are fake aged White teas. It goes something like this: ' if the leaf is dark and turns green or green-ish, it is faked age' What do you think about it?
Just ordered the summer 2019 Jingmai white tea, and wonder what water temperature you recommend for brewing. Here in NL the water is quite soft and not too much calc content.
I like to use boiling water because the leaves are large and not rolled, it's harder to extract the stuff. If you brew a higher grade white tea (with more buds and tender leaves) it can be good to use 80-90°C water. You can try and see what works for you.
@@farmerleaf61 Thank you William for your great knowledge sharing. Just got the tea today, it's a beautiful cake! And thank you also for the Jingmai Miyun sample!
