87

I’m bumping up the rating as I’ve discovered its potential in Western and tumbler brewing. I’ve gotten headier florals like osmanthus and a little bit more pineapple in the finish, and more cucumber in the body. I was impressed with how much sweeter it was despite losing some viscosity. I used a simple french press, which I never press with actual tea giving me a huge cup, and then I finished it off today with a new tumbler with a removable cup and a large chamber for leaves. It was magical and sweet tonight, with the iris, osmanthus, and other floral hints ending with a sweet finish, again like cucumber or perhaps pineapple, but then better described at the moment like green grapes. It was refreshing to say the least, and thickened out in the next four rebrews reclaming its general floral fruity and fresh body combo. If you get this tea, it might be better suited for tumblers with open space or western sessions. It surprised me that I did not enjoy it as much gong fu, but I have a bit of a sweet craving tongue when it comes to my gaoshans.

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First Off, Current Targets:

Whispering Pines Alice
Good Luxurious Work Teas
Best Sachet Teas
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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