Fó Xiāng Bái Chá, 佛香白茶, Buddhist Incense (Buddha’s Essence) White Tea
C. sinensis var.blended sub-varietals; Menglian County, Pu’er City, Yunnan Province, 1400-1800m; Autumn, 2020, 1 leaf & 1 bud, EU Organic, White tea process;; #TodaysTea, #今天的茶, #JīnTiāndeChá#Tea, #茶, #Chá.
The dry leaves are well represented by both leaf and bud and appear to be evenly distributed. The buds are a furry grey colour and the leaves in various shades, from brown to black. their aroma is sharp, with a touch of apricot, and molasses, with an undertone of licorice. The wet leaves, both leaf and bud appear to be a uniform brown colour, and smell at first sharp & pungent, then sweet & honey-like.
3g of dry leaf in 150-180ml water, were infused for 30-50sec @85-950deg. C followed by a 10sec pour. The brewed liquor is a dull amber, with a honey-like aroma. In the mouth it is thick-viscous-syrupy, stimulating-tingling-mouthwatering, astringent-spicy-savory, which softened into sweetness, with a late onset of minerality (metallic) in the finish. The taste hints of tangerine, licorice, & lychee, with a mild, honeydew melon-like finish.
Over time this tea has subtly changed in character. The honey-like character has become more pronounced and rounded, and on longer infusions the viscosity becomes creamy, and the liquorice, and lingering minerality, become more pronounced. It really is an intriguing and engaging tea that demands to be paid attention to and focused on.