Merry Christmas!

I hope everyone is safe. Alistair, I hope you and your family are doing safe under the UK’s new lockdown!

My notes today are going to brief. I won’t go into depth into all of them, but I will wax poetic about the things that strike me. I’m still getting to know this one, but here it goes: this is a very solid tea. I wish I tried it before the Shan Lin Xi and Li Shan Blacks, but those are incredible to say the least.

Like the notes say, it’s more of a honey black tea. It’s clearly black tea, and it kinda reminded me of some Assams in its berry hints. It’s on the sweeter end, but mediumly malty and definitely floral. It’s a little brisker than I expected, like Assams and Ceylons, but it’s a hair more sophisticated than those in its floral-malt-tea combo. Gong fu has yielded more nuance in the berry notes so far than Western-Western makes it taste a lot like its Assam or Yu Chi counterparts. I usually got 4 rounded cups Gong Fu and 3 Western, and it got fruiter and more aromatic in the later steeps, but it was malty, woodsy, and floral in steep one. The later steeps have not changed that much.

I think I’m missing something about this tea. So far, it’s really just tasted like other Taiwanese blacks, but I’m a spoiled brat for what I get and chose. I could taste some of its oolong origins in its texture, but it reminded me of a Taiwanese Assam or a Ceylon. This one was a very tea tasting tea. I’m glad that I tried it, yet I’m going to hold off on the rating. I’m being too picky right now.

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First Off, Current Targets:

Whispering Pines Alice
Good Luxurious Work Teas
Wang Family’s Jasmine Shanlinxi
Spring, Winter Taiwan High Mountain Oolongs

Dislikes: Heavy Tannin, Astringency, Bitterness, or Fake Flavor, Overly herby herbal or aged teas

Picky with: Higher Oxidation Oolongs, Red Oolongs (Some I love, others give me headaches or are almost too sweet), Mint Teas

Currently, my stash is overflowing. Among my favorites are What-Cha’s Lishan Black, Amber Gaba Oolong, Lishan Oolong, Qilan Oolong, White Rhino, Kenya Silver Needle, Tong Mu Lapsang Black (Unsmoked); Whispering Pines Alice, Taiwanese Assam, Wang’s Shanlinxi, Cuifeng, Dayuling, Jasmine Shan Lin Xi; Beautiful Taiwan Tea Co.“Old Style” Dong Ding, Mandala Milk Oolong; Paru’s Milk Oolong

Me:

I am an MSU graduate, and current alternative ed. high school social studies and history teacher. I formerly minored in anthropology, and I love Egyptian and classical history. I love to read, write, draw, paint, sculpt, fence(with a sword), practice calisthenics on rings, lift weights, workout, relax, and drink a cuppa tea…or twenty.

I’ve been drinking green and black teas ever since I was little living in Hawaii. Eastern Asian influence was prominent with my friends and where I grew up, so I’ve been exposed to some tea culture at a young age. I’ve come a long way since I began on steepster and now drink most teas gong fu, especially oolong. Any tea that is naturally creamy, fruity, or sweet without a lot of added flavoring ranks as a must have for me. I also love black teas and dark oolongs with the elusive “cocoa” note. My favorites are lighter Earl Greys, some white teas like What-Cha’s Kenyan offerings, most Hong-Cha’s, darker Darjeelings, almost anything from Nepal, Green Shan Lin Xi’s, and Greener Dong Dings. I’m in the process of trying Alishan’s. I also tend to really enjoy Yunnan Black or Red teas and white teas. I’m pickier with other teas like chamomile, green teas, and Masalas among several.

I used to give ratings, but now I only rate teas that have a strong impression on me. If I really like it, I’ll write it down.

I’ll enjoy a tea almost no matter what, even if the purpose is more medicinal, for it is my truest vice and addiction.

Location

Michigan, USA

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