Oh, hi.
You’re still here. Damn…have you been waiting long? Two months? Really?! Ummm…
Yeah, I had…uh…Carpal-depress-‘o-flu. It’s contagious. I’d stay back if I were you. Now where were we…January? Ah, yes.
To say it’s been a rough Winter is an understatement. I spent three weeks of it on my second bout with “Le Plague”. This put an even greater delay on my tea reviewing schedule – even well beyond the usual procrastination. One can’t really judge a drink when they can neither taste or smell. However, there were some strong contenders that braved the challenge.
Along with my usual morning matcha routine, I also attempted to drink copious amounts of white tea. I figured, if I couldn’t taste anything anyway, a good white tea won’t really matter. Most people can’t taste the stuff anyway unless they over-brew it. I can…but I’m “sensitive”.
There were three Yunnan white teas I had at my disposal. One was a rougher white known as Yue Guang Bai. Loosely translated, it means “Moonlight White”. The process for making it is slightly different than other white teas. Instead of being dried like other teas, it instead goes through a process (I’ve heard) that is similar to maocha (proto-pu-erh). It shows in the initial taste – rough, leafy and slightly earthy.
The second on hand was a favorite of mine – sun-dried buds from the Ya Bao (Arbor) varietal. The stuff reminded me of a Greek Mountain herbal infusion on smell and sip. As for the buds, they always looked very un-tea-like, but – man! – could they take a beating! I could boil the heck out of ‘em and still get three infusions-worth.
And speaking of boiling. Good ol’ Chuck – the husband half of The Jasmine Pearl Tea Merchants – corrected me on an assumption I held that only Fujian-produced Silver Needles were the best. He brought forth one that was produced in Yunnan, looked exactly like the Fuding/Fujian stuff, and smelled five times better. As in, the leaves actually had a smell. Citrus, as a matter of fact.
So what is an indecisive sick boy to do when he can barely taste anything through his congestion? How does he choose which white tea to go for? Answer: He doesn’t. He mixes the three together.
The result was…well…I couldn’t tell you exactly what it tasted like because I couldn’t really discern much past my clogged palate. What I can tell ya was that I did taste it? Quite a bit! That says something about the strength of these Yunnan whites. What’s even better? When I brewed ‘em up in a pot, I used boiling water. This doubled their taste output.
I only did a pot of all three once, and I’m not entirely sure why I didn’t try it again. Perhaps, now that my nasals are clear, I’ll revisit the unprofessional blend. As it stands, though, Yunnan whites are quite the powerhouse to the palate. Even a sickly one.
