White Tangerine white tea in tangerine peel
White Tangerine white tea in tangerine peel
White Tangerine white tea in tangerine peel
White Tangerine white tea in tangerine peel
White Tangerine white tea in tangerine peel
White Tangerine white tea in tangerine peel
White Tangerine white tea in tangerine peel
White Tangerine white tea in tangerine peel

White Tangerine white tea in tangerine peel

Tea Soul
DESCRIPTION

The White Tea White Tangerine is a product that can demonstrate how tea flavors can evolve over time and even interact with the elements with which it comes into contact. The white tea that forms the basis of this product is a Bai Mu Dan from the Fuding area (Fujian province), the leaves and buds of which were placed inside the peel of a Chinese tangerine immediately after production.

This type of choice puts the leaves in an optimal situation to age, as they were quite compressed together in a natural envelope made by the tangerine peel. The peel of this fruit, moreover, not only has a containing function but also yields part of its aroma to the tea, which over time manages to make this characteristic its own by integrating it among its flavors.

Tasting the liqueur,one can sense how the white tea has managed to absorb the hint of citrus left by the tangerine without losing its basic flavors: in addition to the citrusy scent, in fact, a very persistent honeyed sweetness typical of a mature white tea is noticeable in the aftertaste.

Tasting - Sight and Smell

White Tangerine tea, dried and pressed inside a Chinese tangerine peel, has dark-colored leaves, with hues ranging from brown to mahogany and reddish brown, with clearly visible silver buds. The infusion releases citrus notes of kumquat, honey and herbs on the nose, as well as hints typical of an old-fashioned apothecary. The liqueur in the cup is a beautiful golden color turning to amber, with a rather light body and round on the palate.

Tasting Notes

GONG FU CHA

The first infusion of White Tangerine tea in tangerine peel, after an initial citrusy hint, brings with it a very soft sweetness of orange honey and delicate notes of mountain flowers. It is with the second infusion that the stronger notes of kumquat emerge, accompanied by notes of vanilla and heather honey and hints of alpine and aromatic herbs such as thyme. The third and subsequent infusions have a stronger acidity but still perfectly balanced by sweetness: in addition to the citrusy hints of mandarin and lemon balm, there is indeed a hint of cocoa, again with the sweetness of honey present.

TO THE WEST

White Tangerine white tea has citrus notes of kumquat and tangerine in the opening, permeated by the sweetness of orange blossom honey. Secondly, there are notes of herbs and mountain flowers reminiscent of thyme, mallow and gentian. Surprising is the very sweet, almost vanilla cocoa note that comes immediately afterwards. The closure is peculiar and reminiscent of a lemon candy: a sugary acidity sensation in fact pervades the palate, leaving a pleasant sweet and citrusy taste that persists for a long time.

Location of origin

Fujian, China

White Tangerine White Tea Production

The white tea leaves once harvested are left to wither in the sun for some time before moving on to the next stage, where they will dry naturally indoors or be aided with hot air jets. The processing of this tea is really very simple: the leaf dries very slowly after harvest, allowing a really low level of oxidation that does not alter the herbal flavors too much but gives more structure and body. Before the product dries completely, the leaves are placed inside the tangerine peel so that the two elements can attach together and finish drying at the same time.

Preparation

We strongly recommend infusing White Tangerine tea in the traditional Chinese method (gong fu cha) to enjoy these leaves at their best. Following this preparation, 5 grams of leaves (about 3 teaspoons) can be used in a gaiwan of about 100 ml to obtain multiple infusions with different tastes. After a quick rinse of the leaves in water at 100°C you can proceed with an initial infusion of 10 seconds, and after that, keeping the water at the same temperature, you can proceed by increasing the time by 10 seconds each time compared to the previous infusion (10 - 20 - 30 ...).

This tea has a longevity of about 10 infusions.

For a classic preparation according to the Western style we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 100°C for an infusion time of one and a half minutes.

White Tangerine tea can be filtered for ease when tasting and also the infusion times given above here are meant to be purely indicative so you can also adjust according to your personal taste.

We recommend storing in a cool and dry place away from direct sunlight.

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