Hong Yu Deep White, deep oxidation Taiwan white tea, 40 g

Taste profile Nose: Accents of rosemary, cilantro and mint on a fresh overtone of ripening greenhouse fruit vegetables. Undertone of camphor. Palate: Silky texture. Lightly malty liquor that is light and lively in the beginning that gradually grows in the palate. Umami is followed by spices of peppery overtone with hints of camphor and mint. Finish: Long umami aftertaste accented with rosemary. Infusion tips Leave the heavy duty of making a large pot of tea to other teas. Not that this tea does not do well when infused to a large quantity of liquid, but that it will reveal its best when prepared well in smaller quantity, such as in a 150ml tasting standard vessel. It can be either shorter infusion duration like 7g to 150ml for 45 sec, or 2.5g for 5 min. Higher temperature, such as 95°C for more aroma, spiciness and a stronger backbone, or lower, such as 85°C for a softer taste. Or anywhere in between. As an old tea addict, I myself habitually add a touch more leaves and time to make it denser. I am spoiled. Other connoisseurs, however, always prefer a harmonious approach using shorter time, and/or less leaves. Albeit tied to the physical nature of things, infusion is an art after all. The tea cultivar for producing Hong Yu Deep White is a unique looking one that reflects the wild nature of its ancestry Read more: A white tea is defined by its biochemistry, not just the name A very short history of white tea that concerns you as a drinker Myths about White Teas