95
drank Milk Oolong by Paru Tea Bar
1724 tasting notes

I did one cup semi western. Smooth, but kinda spinachy with some fruit tones. I used a stove top kettle with boiling water. Think I should have done maybe less leaves, or shorter steeps than 2 minutes. Yes, I rinsed it. Was hoping for more. The dry leaf still smells incredible. Water quality issue probably. I’ve got so much of this one. I really want to get some oolong from Terroir Tea as well, but some of them are risks since they’re not all samples. It be 64 bucksish for around 200 grams of tea with the discount, but shipping is 23 bucks since it’s in Australia. I really want to travel out of country again SOMEDAY, so I need to hold back on spending.

Flavors: Floral, Fruity, Milk, Spinach

Leafhopper

Whoa! That shipping is expensive! If you’re interested, Ethan from TeaForum is getting a bunch of oolongs in around Christmas. I think shipping in the States is like $10.

Daylon R Thomas

I’ll keep note.

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Leafhopper

Whoa! That shipping is expensive! If you’re interested, Ethan from TeaForum is getting a bunch of oolongs in around Christmas. I think shipping in the States is like $10.

Daylon R Thomas

I’ll keep note.

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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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