80

Now it’s time for the re-review were I’m a bit less critical, or what some may call the product of buyers rationalization. In short, Stockholm Syndrome.

This brew was from the same ALL CAPS post last night. Some fishiness is still there, but thankfully as a weird approximation to the kind of fatty malt this tea can have. Like before, it definitely has the same malty and cocoa aspects as Ceylon Black sans bitterness and astringency. But it is considerably lighter, smoother, and more caramel like in the same way that a Dian Hong can be. Actually, sweet potato is that note. It has a Dian Hong’s sweet potato note. I found it fairly comparable to the Kenyan Premium White, but preferring that one over this one. Nevertheless, this really is more of a morning tea. I know that it has mild caffeine, but it’s better for a gradual kick with a soothing slow sun rise…though I’m totally getting a mega caffeinated black anyway ‘cause I’m just warming up. This was at 190 degrees and a minute and 45 seconds steeping maybe four to five grams. Second was 2 min and 5 sec, 2 min and 50, 3 min and 10, and so on. Last night’s steeping was probably four to five minutes. TRY AT YOUR OWN RISK.

Now moving on to a more personal note to the Steepster Community. I’m trying to narrow down the teas I can’t be without. I need to spend less on tea and save for things like travel. I’ve ranted how I’ve always wanted to go to Europe. Now I should execute the means to do it. The Misty Mountain and the French Toast Dianhong are definite. I will also be watching Liquid Proust and A Quarter to Tea for anticipated new releases. The best Dan Cong and Qi Lan for the best price are also definite, which I’m leaning towards What-Cha and or Berylleb Tea King for (unless any of you can name more). The best and cheapest Dong Ding and Milk Oolong. J-Tea, I have to at least try. A good coffee replacement is also on my consideration (looking to you Eco-Cha Dong Ding). Loashan Roasted Oolong from Verdant, maybe. A good herbal (Winterwolf and or Sugar Cookie Sleigh Ride). I know this is not a narrow list, but I’m trying to push it down further. Letting go of material attachment can be sooooo much fun. I’ll post this on a discussion board too, but this is not a bad place to start.

Flavors: Caramel, Cocoa, Creamy, Fishy, Malt, Smooth, Sweet, Sweet Potatoes

Preparation
190 °F / 87 °C 1 min, 45 sec 4 g 7 OZ / 207 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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