I’m really into this one. I knew it would be a sheng that I’d like because I basically rely on Andrew’s preferences for pu-erh, but I am surprised this is a good taster. Most of the tasting notes are a bit more akin to oolong and white, but this is definite sheng all the way through.

I started off with a very light ten second rinse, and the smell was very fruity and floral. I got apricot, marshmellow, peach, grass, and a little bit of sheng astringency amidst a soft, cotton texture. “Viscous” is also a good adjective.

Moving onto the second steep, more florals pop up, namely orchid and, perhaps, honeysuckle. More cotton notes showed themselves, and more stone fruit ones followed.

Steps three through four so far have gotten more astringency and a very pleasant bitterness. I would not say it’s sour, but it is a little bit like a longer steeped Shan Lin Xi. Think green/white grapes. The grape notes were particularly noticeable in the recent steep, and the earlier rinse now that I think about it. I can even feel a little bit of dryness on my teeth and the roof of my mouth. The texture contrasts nicely with the fruitier tones.

I am enjoying this one greatly. I have yet to feel any effects yet since I am not power brewing it in my basic 4.5 grams to 6 oz ratio, but I am enjoying it for the sheer texture and taste. I’m curious to see what someone else’s opinion of this one is. I’m probably going to up the rating as time goes on.

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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


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

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