Wow, your Oribe glaze guinomi by Noritada Kimura looks awesome next to Sou Yamada’s blue kyusu, awesome pairing. I bet Sou will look great next to Akira’s guinomi as well. Sunday I had an aged white tea that also had notes of date and plum fruit and sweet flowers. That’s a big date .pedant wrote: ↑Wed Oct 24, 2018 11:58 pmi've noticed white bingcha seems more and more popular. especially in gift shops.
i have had a few of them and was not impressed, but this one is pretty good.
it is a lot like oriental beauty with a fresh medjool date note. i got the idea to grab one from the fridge after tasting the tea.
The fruity floral white I had was a 2007 Shou Mei White Tea Cake, it also had a pleasant viscosity and was very smooth. It is also from Fuding area of Fujian province. Some of the leaves were really furry white.
luchayi, I also enjoy playing with parameters sometimes. Often it is middle grade teas that are best for playing because preparing the very best ideally is so rewarding, one may not want to have an imperfect round of tea with a bad idea. Cheers