Deerland 2011 Summer SanLinXi Aged White Tea Cake

50 Gram 覓 Bāi. Deerland 2011 Summer SanLinXi Aged White Tea Cake

Notes & Flavors
Blackberry, Buddha‘s Hand Citron, Raisin, Plum Wine, Ginseng, Nectar, Chamomile, Vanilla, Tobacco, Goji Berry, Molded Dried Vegetable, Leather, Sea Salt, Pepper, Shiitake Mushroom, Coffee

Summer 2011
Cultivar. QingXinOolong
SanLinXi, YangWan Region. 1400 m
Oxidation Level. Medium
Roasting Degree. None

Not every tea is crafted for purposely aging, but this one is. Pressed into cakes and stored carefully underground for more than a decade, this white tea has become an example of how a tea’s notes, flavors, and body can transform through time and achieve timelessness.

Cultivar QingXinOolong 青心烏龍 is one of the most iconic cultivars that are popular amongst Taiwanese tea makers for over a century. The signature notes of such cultivar, which are often referred to as „The Flag-Notes of the Oolong 烏龍旗“, are the fragrance that is combined with the scent of boat orchids, sweet osmanthus flowers, and bamboo shoots. These signature notes could no longer be found in this aged tea, but all the years in between had further oxidized these ravishing scents into a more complex bund:

blackberry, buddha‘s hand citron, raisin, plum wine, ginseng, nectar, chamomile, vanilla, tobacco, goji berry, molded dried vegetable, leather, sea salt, pepper, shiitake mushroom, coffee, and more; countless notes and flavors are awaited to be explored via different brewing methods.

The easiest way of brewing this aged tea
1. Place 5 g tea leaf in a pot with a capacity of 600 to 750 ml

2. Fill the pot with 85～100°C hot water and let the tea steep for 10 min.

3. Pour the tea out and enjoy it. The leaf can remain in the pot and need no filtered away

Please use soft drinking water to brew the tea; the ideal calcium content should be lower than 30 mg/L

Tasting this aged tea
1. Fill boiled water into a pot with a capacity of 120 to 150 ml. Seal the pot with a lid and wait 90 sec. then empty the pot.

2. Place 8 g tea leaf in the empty pot and wait 90 sec.
The remaining heat and moisture inside the pot would extract the hydrated aroma out of the tea leaf. Open the lid and smell the hydrated Steam Note.

3. Fill the pot with 85～95°C hot water and let the tea steep for 50 sec.
Pour the tea out and taste the Tea Flavor thus enjoying the Tea Note at the same time.

4. Smell and observe the Post-Brew Note that is lasting at the bottom of the cup and the steeped leaf. Repeatedly make another infusion by pouring 85～95°C water into the pot.

*Second to Fourth Infusion: 30～40 sec.
*Fifth to Seventh Infusion: 40～50 sec.
*Eighth & After: 50 sec. and longer

Please use soft drinking water to brew the tea; the ideal calcium content should be lower than 30 mg/L