Sipdown! I tried this less than a week ago, and I am again today…only I really upped the grammage and did short steeps.

I’m so glad I did. This tea has some really sugary florals. The aroma reminded me of snicker doodles oddly enough. The taste also had a little bit of a cookie quality hidden the flower stems I got. Sugarcane is the word I’m thinking of. The florals themselves are also very bright, and come close to mostly to hyacinth, then maybe lilac, orange blossom, and something else but I am not sure. It’s a little bit fruity, but barely. That’s why I would pick orange blossom to describe it. Hyacinth dominated overall. The majority of the Golden Tea Leaf Oolongs have the same hyacinth note, though some others shift in quality towards lilac and others towards honeysuckle, jasmine, and gardenia. The Ali Mountain had the lilac folded into its thick and flat milky body for example.

In short, this was a light sweet and floral stemmy tea. I brewed 6 oz using 4-5 g (I really did not pay attention-the bottom of the steeper was covered two layers over) beginning with 30 sec, 20, 15, 25, 30, 45, 50, and so on to longer minutes in the later steeps. I brewed by scent and it worked out for me.

Login or sign up to leave a comment.

People who liked this

Login or sign up to leave a comment.



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


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.


Michigan, USA

Following These People

Moderator Tools

Mark as Spammer