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My favourite part of the tea was the look of the looseleaf. There are some whole small leaves and lots of stems and partial leaves. I really like the bright fresh (unprocessed) colour and the variety of shapes and sizes. I prefer larger tea leaf pieces or whole leaves because I feel like they look more pleasing, so I had high expectation for this white tea.

The loose leaf is not strongly scented but has notes of dried leaves and sweet grass. It doesn’t have the tea smell I expected, but I appreciate different types of teas.

This tea was too vegetal for me. Have you ever bit into a flavour petal? It kind of tastes like that. It is slightly floral but not in a rose or “aromatic flower garden” sort of way, it mostly tastes like eating the petals themselves. There is also some “dried leaf/grass” taste, like the smell of walking through a grassy area in the hottest part of summer when all the plants are dry and withered.

Flavors: Dry Grass, Herbaceous, Summer, Sweet, Warm Grass, Vegetal

Preparation
180 °F / 82 °C 2 min, 15 sec 1 tsp 24 OZ / 700 ML
rosebudmelissa

I haven’t tried What-cha’s version, but most of the things you describe are reasons I like Bai Mu Dan. It’s funny how tastes differ.

Arby

It will be nice to drink this sample, but I wouldn’t buy it again. I do like it because it is not something I have tasted before, however I don’t enjoy grassy or vegetal teas as much as other varieties. I think everyone’s brains respond to tastes differently This is a good thing, though, because this way there are more varieties to try and enjoy. :)

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rosebudmelissa

I haven’t tried What-cha’s version, but most of the things you describe are reasons I like Bai Mu Dan. It’s funny how tastes differ.

Arby

It will be nice to drink this sample, but I wouldn’t buy it again. I do like it because it is not something I have tasted before, however I don’t enjoy grassy or vegetal teas as much as other varieties. I think everyone’s brains respond to tastes differently This is a good thing, though, because this way there are more varieties to try and enjoy. :)

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Bio

I am a biochem major hoping for a career in research genetics and evolutionary biology. I love science fiction and spend too much of my time reading comic books. I’m a passionate keeper of spiders, cacti, and exotic plants. I eat a vegan, plant-based diet for moral and environmental reasons (I mention this only because it is relevant to which flavoured teas I drink).

I drink mostly flavoured and low caffeine teas/tisanes, but I will try anything twice. As far as pure teas go, I gravitate towards whites, yellows, and jade oolongs. I’m always open for trades and sample sales/exchanges. Message me any time :)

My cupboard is mostly up to date. For a more comprehensive list, see my stash spreadsheet here: https://docs.google.com/spreadsheets/d/1-HjWKR3um-xEnj6HC9vMvKXOAyj_bpW5u_2ixEC20-k/edit?usp=sharing
Most of these are only tiny samples/I can’t always spare any, but feel free to ask.

Favourite flavours/ingredients:
Rum/alcohol, clove, cardamom, rosemary, pine, sage, anise, moss/Earthy, lychee, floral, creamy, malt, hay, rice/grain, toasty, desserty, cocoa/chocolate, decaf or no caffeine, very unusual flavours

Favourite tea types
Decaf teas (any variety)/no caf tisanes like honeybush and rooibos, fruit blends without hibiscus, yellow, jade oolong, white, Darjeeling blacks, Longjing

Least favourite flavours/ingredients:
Acidic/sour/tart, melon, grapefruit, bitter, astringent, smokey, green apple, sickly sweet (too much chicory, cinnamon, or licorice root), yerba mate, turmeric, mushroom/fungus, vegetal and savoury

No
Animal products: [confectioners glaze, gelatine, milk-based natural flavours, white choc chips, caramel bits, etc]
St. John’s wort (herb)
Stevia

Location

BC, Canada

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