First try with this tea.
First infusions about 1 gram of tea in a 2 oz gaiwan, water 160 degrees, 30 second infusion. It is a little more floral and less vegetal than the Tai Ping Hou Kui I was just drinking, and nothing like as fruity as the Yin Zhen silver needle from the Cultured Cup that I recently tasted. It is a little milder than the Yunnan Mao Feng I’ve been getting from Norbu, as expected for a white tea made from the same general source material. The floral taste is decreasing after the 3rd infusion, but some mellow sweetness remains through a 4th at least.
As anticipated, it is a less refined and more camphorous tea than the versions I’ve had before from Fujian. It is sweet, mellow, but not bitter. A nice tea, but not spectacular.
