Thanks for the advice! I will make sure to enjoy them while they're fresh
That happened to me too. Great while fresh, but don't really age well.
green color not necessary have to be sign of the heat processing. Here is some white tea from wild tea trees and it's also that green , yet simply dried on bamboo mats ( no machine dry ) .pedant wrote: ↑Tue Feb 01, 2022 5:36 pmCih En Primitive Wild White tea 2300m from chen hauying. $1/g. no clue what cih en means.
i'm guessing this tea was cooked after picking based on this crazy vibrant green color.
fun looking material.
this was half of a 10g sample. takes up a ton of volume.
it's pretty decent. nutty and a bit peppery like some green teas, but it has white tea notes.
Nutty & peppery ...yes, that could be a sign of the "roast" .
And actually , I'm looking at your pic again, it has only the green leaves , so yep , seems like leaf had no chance / time to oxidize at all.
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Finally did the taste-off. 2001 surprisingly had more lingering fragrance -- I guess due to being stored drier? It also had a little waxiness I didn't find in the 2011 (although not enough to be distracting). If the 2011 is a fake, it stands up well to the real thing, at least through the first couple steeps.mbanu wrote: ↑Mon Nov 29, 2021 4:36 amEnjoying Premodern Peony from Tea Hong out of Hong Kong -- brews up nicely when left in a gaiwan. Supposedly produced in 2011, although it has a mystery provenance, so it could be something else. On my list of things to do is to try a side-by-side with the Aged White Peony from Silk Road Teas, which is from 2001 and has a much better provenance (although California storage conditions are quite different from Hong Kong). Still not sure what is driving me to drink these old white teas -- some of the worst teas I've ever had have been old white teas. Probably the same compulsion that lead to putting a Red-A plastic lampshade on the bulb in the cellar, a fascination with Hong Kong cultural products.