90

So much better since I added more leaves. Last time, I poured two tea spoons, but they were far from being full. I thought that since the leaves are so stringy for this tea that they would open up bigger, but I was wrong on that front. I used a heaping half of a tablespoon, almost a full one really, and it tasted way better.

Like I said in the previous review, North Winds is the best suited name for this tea. It smells exactly like the wind in Northern Michigan, even the woods here in Port Huron closer to Canada and the Lake. Wood, maple, cocoa, and campfire is what I personally smell when I take a single whiff of this. Last time I drank it, I tasted a cocoa, roasted black tea that was not that different from a Keemum. This time, with more leaves, there is so much more flavor. The taste is the same as the rustic aroma, being a pure breakfast blend having a simpler, yet more genuine quality than a usual English Breakfast. It’s almost like a less astringent, smoother version of an Irish Breakfast. I am glad that I decided to try this one again, and getting more out of it. My only criticism is the expense, as there are better teas that are near the same price on Whispering Pines website. Also, my sights are honed in on Golden Orchid when it comes back in stock, so I am anticipating what this particular tea base will be like with a vanilla accent. North Winds still needs another note to really fill the cup to its impressive potential, and vanilla might be the finishing note to crescendo it to greater heights.

Pompous hyperbole aside, a lot of people would like it. Breakfast tea, southern sweet iced tea, and European black tea lovers would enjoy it. Though it’s slightly better Gonfu, a Chinese brewing method, it’s more reminiscent of a European drink to me. Newbies might require cream and sugar anyway, but it by no means tastes bad with the additives. I just prefer drinking my tea without sweetener.

Flavors: Campfire, Cocoa, Malt, Wood

Preparation
200 °F / 93 °C 0 min, 30 sec 8 g 8 OZ / 236 ML

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First Off, Current Targets:
Taiwan Sourcing Luxurious Jade Sampler (FRICKIN’ PRICEY)
Taiwan Sourcing Longhan Nectar Red Oolong

The best Alishan and or Lishan for the best price
The best Jade Oolong Period.
The best Dancong Period.

What-Cha:
Nepal Jun Chiyabari ‘Himalayan Tippy’ Black Tea
Lishan (I’m always stocking up on it)

My wish list is fairly accurate though it is broad.

Current Favorites:
Shang Tea/Phoenix Tea:
Tangerine Blossom

Golden Tea Leaf Company:
Iris Orchid Dancong Oolong
Dung Ting Oolong (green)
Ali Mountain Oolong

What-Cha:
Taiwan Amber GABA Oolong
Vietnam Red Buffalo Oolong
China Yunnan Pure Bud Golden Snail Black Tea
Taiwan Lishan Oolong
Kenya ‘Rhino’ Premium White Tea

Hugo Tea: Vanilla Black Chai

Liquid Proust Teas:
French Toast Dianhong
Nostalgia

Floating Leaves Tea:
Dayuling

Beautiful Taiwan Tea Co.:
“Old Style” Dong Ding

Me:

I am an MSU graduate about to become a 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), 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 with a dominant Eastern Asian influence. 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.

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Michigan, USA

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