Edit: is there any difference between this and the "Laoshan White? I’m putting my note under this name as that’s what it says on the sticker..

I ripped open my sample of this to have as a celebration tea for making it back to University town and being reunited with my never-before-used “blooming teapot” (and also, my cool roommate).

The first few steeps were tinged with seaweed greenery, and I was missing my Yunnan White Jasmine dearly at this stage. It felt like I was drinking an extremely mild, vegetal green.

My later steeps are more to my liking; “silky”, “clover honey”, and “almond milk” are spot on. Nom nom nom. Much more like the creamy white I was craving, although the vegetal elements are still apparent (and much appreciated). I think this is around my sixth to eighth infusion but I could be mistaken.

This was a beautiful choice to “baptize” my small pot in; the leaves are long, slender, and stringy. I know my tasting experiences are limited but I’ve never had a white tea that tasted quite like this.

Preparation
185 °F / 85 °C
Bonnie

right u r…they are the same tea but the name was magnicified (I like that word).

Ze_Teamaker

Totally adding to my new words to use from now on list….

Bonnie

haha…askaperious experience making up words.

CrowKettle

It took me many a few moments to realize that magnicified is not located in the dictionary. It should be.

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Comments

Bonnie

right u r…they are the same tea but the name was magnicified (I like that word).

Ze_Teamaker

Totally adding to my new words to use from now on list….

Bonnie

haha…askaperious experience making up words.

CrowKettle

It took me many a few moments to realize that magnicified is not located in the dictionary. It should be.

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Profile

Bio

I started my Steepster loose leaf adventure back in 2012. I can’t say I’m completely new anymore, but I still view oolong as a magical, extraterrestrial creature that unfurls in water.

White teas, roasted/fired green teas, and the not so roasted green oolong varieties are my favourites.

Currently looking for the most buttery and sweet green oolong I can find.

Ingredients/flavours I enjoy (in moderation): anise, butter, caramel, cedar, cream, floral, grapefruit, jasmine, lavender, lemon, lime, maple, marshmallow leaves, melon, mint, orchid, pine, rice, rose, vanilla.

Ingredients/flavours I tend to dislike: apple, cocoa nibs, licorice, marine, peach, stevia

Subjective Rating System 2.0:

91-100: My absolute favourite tea. Will impulsively buy and hoard like a dragon.

86-90: A favourite tea. May have quality flaws that I choose to ignore.

76-85: A lovely tea, maybe of high quality or masterful blending, but not one I’m likely to order again.

70-75: Enjoyable, but I may have few minor problems with quality, consistency, ingredient chemistry and/or personal preferences.

50-69: Quality, consistency, blending, or personal preference problems are apparent, but I wouldn’t pass up a cup.

11-49: Varying levels of undrinkable tea. I don’t give a lot of these ratings out, since I tend to grab teas I know will appeal to me.

1-10: Nightmare tea from the chaos realms. This is last year’s low-grade bancha mixed with rancid coconut, stale cocoa nibs, over-enthusiastic hibiscus, and combined with stevia sweetener. I’m pretty sure it doesn’t exist.

Location

BC, Lower Mainland

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