River & Stone Tea
Diancha "White Matcha" - 20g Tin
Diancha "White Matcha" - 20g Tin
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About Diancha
Diancha is not matcha (well, not as we normally think of it). That is, it is not made from shade-grown tea leaves. Rather, it is referred to as "White Matcha," as it is made from white tea leaves.
Diancha was the popular form of tea during the Song Dynasty, when the first Japanese monks visited China and tasted tea for the first time. It was made from a sort of dehydrated tea leaf pulp, as the major categories of tea did not yet exist. Given that white tea is the simplest tea to process, most agree that it is the closest we can get to the sort of base tea they would have been using in the 11th and 10th centuries.
Diancha fell out of fashion when loose leaf tea became popular, but now, a few people with mills are trying to bring it back, ourselves included!
It is unlike any other tea we've tasted. It is bright, citrusy, almost tangy. We make ours from a relatively green white tea, which really plays up the fruity character of this tea. It also has a different sort of energy compared to matcha. Whereas matcha is mellow and smooth from all the L-Theanine, Diancha is very energizing and even a little blissful (your mileage may vary on that front), while still being jitter-free!
Origin
The base tea for our Diancha is organically grown in Fuding county, Fujian Prefecture. This is probably the most famous place for white tea production in China.
Milled-To-Order
As with our matchas, our Diancha is milled-to-order by us in Minneapolis. This guarantees the highest percentage of aromatic compounds and antioxidants, as well as a smoother matcha.
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I like to make this with saffron i like the way they mix so delicious. I had never heard of white Matcha before but now I can’t imagine my life without it. It was so delicious a little more mild but I love it.
The taste is a bit shocking, notably bitter, but the qi is pure and it's fascinating to taste a bit of history here.
An exceptional matcha
A little bitter but still yummy. Love this company!
Tasting Notes:
As usucha, all the fragrance notes are more pronounced. Bright, floral, citrusy... with sharpness, high astringency, with a lingering mid-bitterness and soap (to me) aftertaste. A hint of late spring, dry grass also, perhaps. Paired with dates, the bitterness and astringency become a bit subdued, and everything seems to play well on the tongue with the bright notes still standing out.
Now, as a latte? All the notes softened yet also became more nuanced. Florals were notably rose notes. Citrus was more like a clementine citrus. Bitterness disappeared. Astringency was mild. This transformation made me want to come up with all different recipes of tea lattes. But not ones that are heavy on jams and syrups. Things that would complement these notes. I think this is also a wonderful alternative for those who dislike the earthiness of matcha but also might not be wanting a coffee flavor. This is that distinct. Not as heavy as an earl grey but within that floral realm.
Final thoughts:
The flavor difference in this diancha vs this other white tea I'm currently drinking (Hakusei from Ikkyu) are vastly different. I would happily drink this diancha as a latte in the morning with perhaps a spritz of cherry blossom over it come the springtime. Hakusei in the evening for me is still comforting, buttery, sweet, umami.
