90
drank Coconut Oolong by Rishi Tea
1705 tasting notes

Went to see Dracula as a ballet in Madison, Wisconsin, and it made me happy on a number of levels because it was NOT traditional ballet, thank heavens. The performers actually touched each other AND emoted…

Anyway, Madison is littered with coffee shops. And one just so happened to serve Rishi. I was so tempted to get the Tie Guan Yin ‘cause I’ve been wanting to try it again to see if it was as good as I remembered. Yet I craved a coconut oolong. It also made me happy on a number of levels. I’m not sure if it was a milk oolong or a Baozhong for the base, but anyway, it was distinguishable and flowed perfectly with the pineapple and creamy coconut. It tasted good throughout, getting better and slightly more vegetal as it steeped and as I drank it for over 30 minutes. Maybe I’m easily impressed, but this certainly matched a great day.

Flavors: Coconut, Cream, Freshly Cut Grass, Pineapple, Smooth, Sweet

Preparation
Boiling 3 min, 15 sec 2 tsp 16 OZ / 473 ML

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Bio

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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