Yunnan White Tea: Spring vs Summer
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- Опубликовано: 25 июл 2024
- Side by side tasting of two moonlight white teas made in our factory. One in Summer 2018, the other in Spring 2019, a few days before the shooting of this video.
I talk about different aspects of tea processing: the effect of rolling, withering and oxidation on the taste of tea. A basic profile of the two teas is drawns throughout the session with more technical reflexions in-between.
If you like our videos, you can buy our teas on www.farmer-leaf.com 
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Thank you for all of the information. I deeply appreciate the knowledge of the land
It's so nice to have a tea producer create content describing the product.
It makes it a lot easier to see where it comes from and what you consume. Thanks for that.
I really like his videos. They are so positive with this love for detail. Like changing on RUclips from hell to heaven with one click.
Another great video :) very much enjoyed it.
So much great content here, concisely put. 🙏
Interesting to know that the fresh Spring White is as close as you can get to brewing the fresh leaves...sounds delightful!
Thank You William- I really enjoy your knowledge and am looking forward toyour spring 2019 gulan cake(s)! Cheers
Thankyou for expanding my tea journey. I’ve been processing my latest teas as white tea. I really like the flavour and feed back I’ve got from friends who have tried it all like it compared to my green teas. The lack of effort needed is also a huge factor having no processing machinery like I do. Thanks again I alway enjoy your videos and the honest information you give out.
Kind regards.
White tea is a great way to get an idea of the tea tree's potential, keep drinking your white tea and monitor its evolution.
I just bought his Summer white tea and i´m now very keen on tasting this one.
You guys should really visit his site / his shop. His site is very attractive and overall I did not discover any flaws on his site.
William, you are very positive. Thank you for your work and for your love for tea.
Thanks for your support!
Very nice, William. I have also found that my spring white tea has a very “leafy” aroma but I would describe the finish as a turmeric flavor and mouth feel. This is curious because turmeric is root! I wonder if tea leaf and turmeric root share polyphenols.
Polyphenol is a vast family of molecules, they are responsible for the fragrance and taste of plants. It is possible that turmeric roots have similar polyphenols as tea.
Thanks for this great video again.
I had a hard time explaining what "white tea" was in China. I should have explained its process instead. Is there a generic term for it?
Awesome! So when you're selling the tea it really depends on when someone buys it what flavor they'll get correct? So if someone were to buy that white tea right now it would taste a lot different than if they bought it 1 year from now because of aging? Am I understanding that right?
Hi. Thank u for your video ❤️ I am from India .
Can u have social account Facebook WhatsApp or WeChat plz contact me 918894420879
William, while I’m thinking of it, what is the aroma of tea plants in the field? Do you smell any fragrance from whole plants? In my field I frequently detect an oily, peppery scent that is very pleasant and somewhat like the aroma of white tea. The interesting thing is that I only get the scent from one cultivar in particular; a different cultivar is very “quiet.” Thanks!
Some cultivars have a very specific fragrance, tie guan yin is a good example. There is a light fragrance in some tea gardens, like you say depending on the cultivar.
Why was the rinse of both teas infused for a minute and a half? Isn't that a long period of time for rinsing any tea?
Just ordered the summer 2019 Jingmai white tea, and wonder what water temperature you recommend for brewing. Here in NL the water is quite soft and not too much calc content.
I like to use boiling water because the leaves are large and not rolled, it's harder to extract the stuff.
If you brew a higher grade white tea (with more buds and tender leaves) it can be good to use 80-90°C water. You can try and see what works for you.
@@farmerleaf61 Thank you William for your great knowledge sharing. Just got the tea today, it's a beautiful cake! And thank you also for the Jingmai Miyun sample!
Somewhere I have read, there are fake aged White teas.
It goes something like this:
' if the leaf is dark and turns green or green-ish, it is faked age'
What do you think about it?
I haven't heard about it, surely if the tea is old the leaves should be red.