White tea from lvmingtea

[prezeus]

White tea from www.lvmingtea.com
Last summer I was in China and bought some white in the city of Shenyang from a company called lvmingtea. Do you guys know about this company?

I didn't quite like the tea. The cake has lots of sticks, I heard that is a sign of poor quality, is that right?

Here you have some photos of the tea. I'll post as soon as can a photo of the leafs once infused.








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[kuánglóng]

White tea from http://www.lvmingtea.com
Last summer I was in China and bought some white in the city of Shenyang from a company called lvmingtea. Do you guys know about this company?

I didn't quite like the tea. The cake has lots of sticks, I heard that is a sign of poor quality, is that right?

Here you have some photos of the tea. I'll post as soon as can a photo of the leafs once infused.

Looks like a Gong Mei, one of my favorite teas. Gong Mei or Shou Mei [use google] are usually considered 3rd grade white teas but with some years under the wrapper (the more the better) they can be pretty complex and delicious teas and they sure have their fans. I wouldn't mind the twigs, 2nd grade Bai Mu Dan contains some amount of them as well.
I don't know anything about that company above but what's the point of inquiring if you don't like that tea in the first place?

[prezeus]

White tea from http://www.lvmingtea.com
Last summer I was in China and bought some white in the city of Shenyang from a company called lvmingtea. Do you guys know about this company?

I didn't quite like the tea. The cake has lots of sticks, I heard that is a sign of poor quality, is that right?

Here you have some photos of the tea. I'll post as soon as can a photo of the leafs once infused.

Looks like a Gong Mei, one of my favorite teas. Gong Mei or Shou Mei [use google] are usually considered 3rd grade white teas but with some years under the wrapper (the more the better) they can be pretty complex and delicious teas and they sure have their fans. I wouldn't mind the twigs, 2nd grade Bai Mu Dan contains some amount of them as well.
I don't know anything about that company above but what's the point of inquiring if you don't like that tea in the first place?

Yes it looks like Shou Mei, I liked there that's why I bought it. I think that the white tea I tasted there was aged I remember that it had more flavor and it was more complex.

Mine is 2014 spring. I usually put 5 gr in my 110ml gaywan, and do like 15 seconds infusions, I usually do shorter infusions with other teas but with this one if I do like 5-7 seconds infusion it has almost no flavor. Is there anything I can do to improve my white tea sessions?

Thank you for your response

[kuánglóng]

White tea from http://www.lvmingtea.com
Last summer I was in China and bought some white in the city of Shenyang from a company called lvmingtea. Do you guys know about this company?

I didn't quite like the tea. The cake has lots of sticks, I heard that is a sign of poor quality, is that right?

Here you have some photos of the tea. I'll post as soon as can a photo of the leafs once infused.

Looks like a Gong Mei, one of my favorite teas. Gong Mei or Shou Mei [use google] are usually considered 3rd grade white teas but with some years under the wrapper (the more the better) they can be pretty complex and delicious teas and they sure have their fans. I wouldn't mind the twigs, 2nd grade Bai Mu Dan contains some amount of them as well.
I don't know anything about that company above but what's the point of inquiring if you don't like that tea in the first place?

Yes it looks like Shou Mei, I liked there that's why I bought it. I think that the white tea I tasted there was aged I remember that it had more flavor and it was more complex.

Mine is 2014 spring. I usually put 5 gr in my 110ml gaywan, and do like 15 seconds infusions, I usually do shorter infusions with other teas but with this one if I do like 5-7 seconds infusion it has almost no flavor. Is there anything I can do to improve my white tea sessions?

Thank you for your response

Welcome. I have a nice stash of aged white teas and they're all different animals, so to speak. With regards to your technique I'd stick with a gaiwan and keep experimenting with the main parameters: leaf/water ratio - temperature and steeping time but you might want to check out different types of water as well, e.g. spring water, Volvic, Evian and the rest.
For most of my Shou Mei, not all, I use water around 80-85deg. C., around 4g/100ml with relatively short steeps at the beginning - it all depends.
I don't know your tea, and since the differences between different whites can be huge, as with any other type of tea, I'd really try to get my hands on some older, good quality leaves or cake, at least 5-7 years to get a first hand experience of what those stories are all about. I personally prefer an aged, good quality Shou Mei or Gong Mei over the 'better' grades (Yin Zhen/Bai Mu Dan) any day of the week.