Tea has never been as hip as with White2Tea. Brilliant (mostly Pu’er) cake wrapping, tea names and, most importantly, brilliant teas. And now they let you be part of an experiment. Hot Brandy, a blended black and white tea cake, has seen the light this year and it’s worth playing around with yourself.
Maybe I’m a bit of a romantic but I imagine White2Tea to be the Sillicon Valley of tea. Where there are no bad ideas and nothing, really nothing, is impossible. Just a creative bunch of people doing whatever comes up in their minds that morning. Days consisting of brainstorming and experimenting. Failing and succeeding. Playing with the rules of tea making.
Every time I drink a White2Tea tea I am extremely curious about the tea maker. How must he feel, each day the White2Tea guys walk in with another crazy idea. He shakes his head out of disbelieve. What is the problem with these people? Then he starts working on the idea and delivers an extremely fine product. Yes, this is all fiction in my head, but I like to think this was the case in the making of Hot Brandy.
Black & White
Hot Brandy is a tea made of both black and white tea, sundried leaves pressed in one cake. Now, when you combine a black and white tea, of course the black tea will be the dominant, in-your-face-tea of the two, while the white tea is a more subtle and gentle one. More hidden flavors you have to extract just by having a clear palette and by being able to enjoy delicate notes. So how do the two work together?
That’s the fun part of this tea: it actually just works. The typical Dian Hong citrus, honey and liquorice notes from the black tea, tempered by the mellow, lingering, sugarcane sweetness of the white tea. You’ll get the Dian Hong in your face and then, while enjoying, you’ll discover an extra dimension because in the white tea that follows. It’s a new taste, and it’s good.
But the best part of the Hot Brandy for me is the extremely thick soup. Be prepared to lick out your cup as you’ll not be able to get the last drop out by pouring. I have a bit of a sore throat these days because of the dry, cold weather, but this tea was so juicy that it was wrapping my throat like a warm, comfortable blanket. I drank the same leaves in the afternoon, evening and the next morning and it was still giving off all the flavors you want, even getting a bit more nutty, fruity and honeylike, with that sugarcane sweetness slowly fading.
As with almost every tea from White2Tea it’s all about the aging and I can’t imagine how this tea will develop. Will the black tea overpower the white tea and how will they affect each other? Nobody, even not White2Tea, knows how that’s gonna work out.