Am I high? White teas seem to me to be rather delicate

[Jumpmonkey]

Re: Am I high? White teas seem to me to be rather delicate

by Jumpmonkey » May 21st, '12, 22:43

I've had similar experiences to a number of those here. Keep in mind, I'm very new to tea. I've found I get a very nice, light sweet tea when I steep at about 70-75*c for 1min. I'm on my 5th infusion in a 100ml pot right now. Still enjoying the same great cup it seems.

[gingkoseto]

Re: Am I high? White teas seem to me to be rather delicate

by gingkoseto » May 22nd, '12, 16:41

I cringe when I hear 7 minutes or 185* ...

I guess you mean above 185? Actually I tend to cringe when I hear below 190F. So the funny thing is, when somebody brews, at least one of us would cringe. And sometimes we may both cringe

Oh well I guess we both exaggerated. We don't really cringe. As long as nobody touches *my* tea

[Chip]

Re: Am I high? White teas seem to me to be rather delicate

by Chip » May 22nd, '12, 22:01

Next time I have some on hand, I will try it hotter, but somehow over the years I have been lowering the temp, not increasing it. I think my tastebuds are telling me something about my presonal tastes.

I like it lighter, delicately sweet ... and lots of steeps. I don't go after intensity which I would suspect the higher temp would bring out?

[teaisme]

Re: Am I high? White teas seem to me to be rather delicate

by teaisme » May 23rd, '12, 13:57

So the funny thing is, when somebody brews, at least one of us would cringe.

I like it lighter, delicately sweet ... and lots of steeps

I think with hotter water you can still get that if you leave a root yeah?

[iovetea]

Re: Am I high? White teas seem to me to be rather delicate

by iovetea » Jul 12th, '12, 16:52

gaiwan 1/2 to 3/4 full. water a few minutes off the boil. first few brews are pretty much instant. After 4 or 5 brews step up the temp.

Five mins in a gaiwan sounds like an awfully long time.

I find whites taste very good brewed with lid off a porcelain teapot

A gaiwan with the lid off, aside from when pouring, works a treat.

i totally agree white tea tastes absolute best when using gaiwan!!!!!

[Poohblah]

Re: Am I high? White teas seem to me to be rather delicate

by Poohblah » Jul 12th, '12, 17:20

I can't believe this thread is still alive. It was practically my first post two years ago, before I stumbled upon the tea community on the internet.

[debunix]

Am I high? White teas seem to me to be rather delicate

by debunix » Jul 12th, '12, 18:54

It's a perennial issue when people come to white teas from a background drinking stronger stuff.

[sencha]

Re: Am I high? White teas seem to me to be rather delicate

by sencha » Nov 15th, '12, 11:27

Considering white tea contains EGCG/EGC/ECG, which are cannabinoid receptor agonists (i.e. activates the same receptors marijuana does; albeit to a weaker degree), I'd say it's possible that you are indeed high.

[Jspigs]

Re: Am I high? White teas seem to me to be rather delicate

by Jspigs » Nov 26th, '12, 12:39

Considering white tea contains EGCG/EGC/ECG, which are cannabinoid receptor agonists (i.e. activates the same receptors marijuana does; albeit to a weaker degree), I'd say it's possible that you are indeed high.

Wow. I did not expect that one.

[Alex]

Re: Am I high? White teas seem to me to be rather delicate

by Alex » Jan 10th, '13, 05:59

I brew mine at no higher then 70c. Unless its indian white tea in which case I may go up to 80c

[zeto]

Re: Am I high? White teas seem to me to be rather delicate

by zeto » Jan 12th, '13, 01:41

I've brewed whites both cooler and hotter.

Colder tends to bring out the flavors in layers, but probably lacks the majority of the healthy components that create the later astringency.

Hotter has been shown in studies to release the most poly-cyclics, and therefore the balance is between getting the most out versus degradation due to heat.... here of course you will get a stronger, more bitter, more astringent brew.

To get the best flavor profile, you have to brew cooler with many steeps to see all the individual layers, then choose a temperature and time combination that overlaps the layers you think will taste best together.... this process applies to all teas technically.