Group tea tasting: Fuding BaiMudan White Tea

[Margaret Pilgrim]

Bouncing off your "good enough" set up, I was amused at above mentioned Aroma Teas when a customer asked about a specific kind of tea.     She then asked how to brew it, and if she needed any of the displayed paraphernalia.    The proprietor shook his head and told her all she needed was a cup and a strainer, then proceeded to heat water and demonstrate with the kind of tea she had selected.    I was impressed with this kind of concerned and interested service.   

 

 

[KennethT]

Started tasting this yesterday, then continued today:

6g in my 150ml yixin tea pot.  I did quite  a lot of watching of mei leaf videos (wow he is wordy!) but I thought I got a good hang of what aged white tea is all about and how to brew it.  Following his instructions, I used about 200-205F water, the first 3 infusions steeped for about 20 seconds, and then increasing the steep time by 5 seconds for each additional steeping.

 

So far, I'm up to 8 steepings.

 

The first few steepings were creamy with lemon zest, and quite tingly on the sides of my tongue.  As the steepings progressed for 3-6 I got a lot more forest floor - dried leaves, chanterelle mushrooms and dried twigs.  Steeping #7 turned a corner and as it cooled became intensely dried apricot.  Like I stuffed 5 soft dried apricots in my mouths and just chewed for a while. #8 still has the over-riding flavor of apricots but not as soft dried as #7 - more like a heavier dried apricot.

Edited February 17, 2020 by KennethT (log)

[cdh]

You've hit the fruity middle steeps.  It keeps on going and going. 

 

On the Mei Leaf front, I've never done the boil the white tea leaves at the end thing that he advocates.  I might have to try that after about infusion 15. 

[KennethT]

9 minutes ago, cdh said:

You've hit the fruity middle steeps.  It keeps on going and going. 

 

On the Mei Leaf front, I've never done the boil the white tea leaves at the end thing that he advocates.  I might have to try that after about infusion 15. 

This is my first time with any aged white tea, so I am open to everything.  I'm going to save the leaves (well drained) and continue the journey next weekend.

[donk79]

I received my tea in the mail last week, and am finally able to sit with it.  For my first steep, I brewed at 185 for 30 seconds.  I brewed 5 grams of tea in 110 ml of water.  My first impression is of a very gentle, creamy brew.  I get a mild tanin on the nose, and almost more mouthfeel than flavor.  On the first sip, I had just a momentary hint of apricot on the finish.  Coming back to the cup, cooler, there is a definite sweetness, and perhaps more hints of apricot/peachiness.

 

2nd infusion, same proportions, temp, for 40 seconds.  A great increase in color on this steep.  Very much golden, hinting into orange.  No noticeable change on the nose.  More tanin up front on tasting. Sweetness seems more subdued.  Perhaps hidden by the tannin?

 

3rd infusion, 185 f, 110 ml water, 45 seconds.  Tannin seems slightly more muted on the nose. Color has shifted more towards orange.  Color may be shifting my impression of taste, as I am noticing a orangey flavor immediately as I sip.  Still some tannin on the palate that lingers in the mouthfeel.  The creaminess if the first infusion is at least balanced by the tannin now, if not removed altogether.  Flavors now seem to be muted as the cup cools.

[donk79]

4th infusion, same process as 3rd.  Getting some apricot on the nose now, along with the tannin.  Tasting, the tannin is definitely less prominent and a creaminess is being revealed again.  Lingering finish.  Fruit is not as evident on the palate in this infusion.

Edited February 24, 2020 by donk79 (log)

[cdh]

Boost your water up to 200 and the apricot will pop in the 5th to 9th infusions, or at least that was my experience.