Malawian white tea
Presentation: After years of enthusiastic experimentation, the Satemwa tea estate (Malawi) has developed a method of producing white tea that we believe is truly unique. Only special and selected tea plants are used. Their young shoots develop an extraordinary floral aroma with hints of frangipani, also known as wax flower. Production lasts 4 to 6 days depending on climatic conditions and, like the selection of plants, is subject to strictly kept company secrets! Dark green tea is reminiscent of antler tips.
A maximum of 50 kg of this specialty is produced each year and is frequently served in the best restaurants in the world.
Description
Overview: After years of enthusiastic experimentation, the Satemwa Tea Estate (Malawi) has developed a method of producing white tea that we believe is truly unique. Only special and selected tea bushes are used. The production lasts 4 to 6 days depending on the climatic conditions and, like the selection of the plants, is subject to a strictly guarded company secret! Green-brown tea dark reminiscent of antler spikes.
A maximum of 50 kg of this specialty is produced each year and is frequently served in the best restaurants in the world.
Tasting
Tasting with some chefs curious to discover this tea.
We infuse our tea at 70°, for 1 heaped teaspoon in a small postman's teapot. We made a ultra fast rinsing. After 2 minutes, we lift the lid of the teapot to smell the infusion, we are very excited. We could have stopped the infusion at 2 minutes, but we prefer to push it so that it gives everything and above all see any faults, if there are any. The scent is simply surprising, powerful aromatic, spicy, aniseed menthol, wild thyme, smoky wood, inexplicable and unusual smell, but no less fabulous.
At 3 minutes, the nose is still on the same aromas, with a fruity hint emerging, at 4 minutes, the nose continues to offer its profusely spicy aromas, but in addition to the fruit comes the flower, it is exquisite, bewitching, syrupy.
We decide to stop the infusion at 4 minutes.
The cup is amber, the texture, velvety, the flavors, fragrant faithful to the nose, but the young shoots, develop an extraordinary floral aroma with notes of Frangipani, also known as wax flower. The cup is floral, intense full on the palate, slightly sweet, delicious.
We opt for a second infusion at 5 minutes. The nose is more powerful, the amber liquor clearer, the infusion has become more refined, but still as generous in taste and floral flavor, with a hint of heady fruit. The retro-olfaction, faithful to the initial nose, offers a powerful, extraordinary and fabulous length in the mouth.
We love!
Technical sheet
- Glass or porcelain teapot
- 🍃 4g minimum
- 💦 300ml - Very good quality water.
- 🍵 Water temperature: 70° -
- 🕙 Infusion duration: 2 to 7 minutes - Depending on the infusions
On the photos, it is another preparation for tasting which was made with 2g of tea, infused. 1st infusion: 4 minutes at 70°, in a small 20 cl Chinese teapot. We made many infusions, extending the duration, and of course, they were all qualitative and the color becomes more and more limpid, transparent.
