White Tea Storage Experiment: 24C vs 36C (1 year)

The purpose of this experiment is to observe the effects of heated storage on the aging process of white tea.

See this post for the previous update at the 6 month mark.

Rinse: Sour note from the heated sample.

  1. Normal white tea taste from the unheated tea. The heated tea has an initial sourness in the nose and mouth. This quickly recedes, leaving a sugary sweet aftertaste. The aroma from the heated tea reminds me of young sheng puer that has been stored at similarly high temperatures; there is some funk. Interestingly enough, the sharp taste I noticed in the heated tea during the last tasting is nowhere to be found.
  2. The heated tea is more oxidized, and it shows. It has a warm and sweet aftertaste, while the unheated tea is more “cold” and less sweet. Some sourness remains in the heated tea.
  3. The sourness from the heated tea is now bordering on fruity notes. It reminds me of Arizona iced tea. I find it more interesting and enjoyable than the unheated tea. The heated tea also has a smoother, less astringent mouthfeel and some huigan. However, I strongly prefer the fragrance from the unheated tea.
  4. It is becoming even clearer that the strengths of each storage method are diverging. The unheated tea is still much fresher in taste and the original character of this tea is coming out in full force. The heated tea is still sweeter, smoother and thicker.
  5. More of the same.

In my opinion, 36C storage is too aggressive for this tea. Anecdotally, I have preferred the very subtle effects of my general white tea storage which is set to 32C.

I preferred the heated tea, though I doubt it is an ideal storage method for my tastes. Expect an update in about a year.

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