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When you really think about it, white tea could be just about anything, produced just about anywhere. The only processing is letting the leaves dry—which is common to all other forms of tea. This raises the interesting question why white tea is sometimes depicted as more noble and sophisticated than other varieties of tea. You have to do less not more work to produce white tea, so how can it be more expensive to produce? That’s a puzzle. I look forward to your insights on this matter, my fellow Steepsters!

This flavored organic white tea, Organic Vanilla Apricot Crème from Tazo, has a slightly sweet and fruity scent and flavor. I’m okay with “apricot”, if that’s what they want to call it. The base tea is the uglier variety of white tea, not the beautiful furry silver tips. This sort of white tea always looks very random to me and makes me skeptical about descriptions such as “new white tea buds”. I mean let’s be serious: this looks like old, frazzled dead leaves, along with broken twigs, such as the ones we step on during the fall season.

The flavor is smooth and likable. When it comes to this particular genre of white tea, I say: bring the flavors on!

(Blazing New Rating #43)

Preparation
175 °F / 79 °C 3 min, 0 sec 3 g 10 OZ / 295 ML
madametj

Don’t they normally use smaller leaves with white tea? If they do, maybe that’s why. It takes sooo much longer to pick only the smallest leaves. I’ve done it with my blueberry plant.

Christina / BooksandTea

I’m pretty sure that back when China still had an emperor, white tea was restricted to the imperial court.

sherapop

Thank you!

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madametj

Don’t they normally use smaller leaves with white tea? If they do, maybe that’s why. It takes sooo much longer to pick only the smallest leaves. I’ve done it with my blueberry plant.

Christina / BooksandTea

I’m pretty sure that back when China still had an emperor, white tea was restricted to the imperial court.

sherapop

Thank you!

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Bio

I have fallen off the “tea log boat”, as I am now in New Zealand and was really flailing about for a while, having depleted all of my Chinese and Japanese green tea supply! Fortunately, my first order of 2015 has now arrived! I should begin writing very soon about tea at my new blog, sherapop’s tea leaves. Please stop by and contribute your ideas—all viewpoints are welcome!

A long-time tea and perfume lover, I have recently begun to explore the intersections between the two at my blog: http://salondeparfum-sherapop.blogspot.com//

The scent of tea can be just as appealing as—sometimes more than—its taste! Tea also offers boundless visual beauty in its various forms and states of preparation.

A few words about my ratings. In assessing both teas and perfumes, my evaluation is “all things considered.” Teas do not differ very much in price (relative to perfumes or any luxury items), so I do not usually consider the price when rating a tea.

What I do consider is how the particular tea compares to teas of its own type. So I might give a high rating to a fine herbal infusion even though I would never say that it is my favorite TEA. But if it’s good for what it is, then it deserves a high rating. There is no point in wishing that a chamomile blend was an Assam or a sencha tea!

Any rating below 50 means that I find the liquid less desirable to drink than plain water. I may or may not finish the cup, depending upon how thirsty I am and whether there is another hot beverage or (in summertime) a source of fresh water available.

From 50 to 60 indicates that, while potable, the tea is not one which I would buy or repurchase, if I already made the mistake (I have learned) of purchasing it.

From 60 to 70 means that the tea is drinkable but I have criticisms of some sort, and I probably would not purchase or repurchase the tea as I can think of obvious alternatives which would be better.

From 70 to 80 is a solid brew which I would purchase again.

From 80 to 90 is good stuff, and I probably need to have some ready at hand in my humble abode.

From 90 to 100 is a tea (or infusion) which I have come to depend on and look forward to imbibing again and again—if possible!

If you are interested in perfume, you might like my 2400+ perfume reviews, most of which have been archived at sherapop’s sillage (essentially my perfumelog):

http://sherapop.blogspot.com/

Finally, please note that after a great deal of debate with myself, I have decided to use the cupboard here at Steepster as a “museum” of sorts—to commemorate all of the various teas which I have purchased and truly enjoyed since December 2013.

I do not currently possess all of the teas listed in this cupboard, but am using the function as a way of recording how many times I drank every tea which I did own at some point and wish not to forget. Teas found both in my “cupboard” and on my “wishlist” are those which I did own and intend to restock. Teas best forgotten have been removed from the cupboard once depleted (in some cases tossed…).

I have also decided (beginning in 2015) to use the tasting note function to maintain a chronological record of the teas I’ve consumed since December 15, 2013. Most new reviews will now be posted directly at my blog, sherapop’s tea leaves.

Location

Curio Bay, South Island, New Zealand

Website

http://salondeparfum-sherapop...

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