89

Thank you Brenden for spoiling me at my request! And I KNEW I should have snugged some Jabberwocky for myself. Oh well. Callooh callay there’s only three before it goes away.

But I knew I had to at least try this tea. I hesitated with this one because Ben Shan is a green oolong, and green oolong+spices is a risky mix because green oolongs have delicate flavors and are usually buttery or floral if strong. But I knew that the cedar would be the central actor for this tea, and Brenden’s description are telling.

Brewing, started out with three minutes and I get the evergreen he writes about. The Ben Shan itself is on the greener side: green oolongs are really just creamier, fruitier and often more floral green teas. At least to me, or that’s what they are like to a newer drinker. This indeed has the creamy, slightly buttery and floral background. But they are the back ground, and thus the canvas. The chai spices are the paints and hues, with the spearmint and tulsi dripping into the foreground like dew on the eventual cedar. There’s even a little bit of a caramel texture going on, but again, that’s the cedar beginning to open up.

The second brew at four minutes continues the first one’s tastes with a more noticeable cedar, tulsi and spearmint combining into a very distinguishable eucalyptus no matter the palette. Quite green, and very, very fresh. Like a breeze from the Upper Peninsula without a doubt.

And finally, the third brew at five minutes and beyond, and the cedar with the oolong take over. So fresh, and crisp. It becomes the same lingering eucalyptus as Rivendell, but with a spicier finish. Technically, this tea is done but I can brew this even more for the notes of the cedar.

I am very glad to have tried this tea. The cedar, mint and tulsi blend incredibly well with the chai spices. My main criticism is that the oolong fades a little bit too much for me in the background, but the oolong really shouldn’t be that strong for this blend anyway. The other big hesitation is price and I’ve unfortunately had green chais pretty similar to this tea, but the cedar makes the biggest difference. Personally, I prefer the Harvest Chai to this one, but I do like that I get the best aspects of Rivendell save the vanilla in this cup.

This tea is for mint lovers hands down. Actually, it’s like turning an Altoids into a tea and drizzling it with honey.

Flavors: Caramel, Cedar, Creamy, Eucalyptus, Green, Spearmint, Spices, Sweet

Preparation
195 °F / 90 °C 3 min, 0 sec 1 tsp 10 OZ / 295 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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