90

Alistair, I gotta be honest- I opened an smelled every single bag to make a decision, and this one had my favorite scent.

Smelling the tea, it was mildy chocolaty, nutty, and fairly floral in an autumn leaf pile kind of way. Smelling the tea brewed, it had a baked goods quality to it.

The first time I had it in my tumbler, I went light on the leaf, but long on the steep time. It matched the dry leaf, but had a distinct rose note, coupled with baked bread, chocolate hints, cashews, and other florals. It was a little dry, but sweet enough to stand out on its own although the texture was a little bit thin.

I upped the leaf in a “Mug Fu” style, rinsing it for five seconds, then tested it, then soaked it for another 10. It was very much the same, but the rose was more pronounced with a little bit of malt and stronger chocolate notes in a complex leaf pile. The second steep at about 15 seconds, but less water was distinctly more fruity and sweet. The fruit notes were hard to pin out, but it had the stone fruit quality you get from most Nepalese teas, but there were time where it made me think of passion fruit. Tannin and more savory notes built up a little bit as it cooled down, being almost akin to a sweet red wine, or even peachy like some Rose (I do not know how to put the accent mark in). The more I rebrewed it, the fruitier it got and the more almond the nut note became.

In comparative words, this tea was like most Nepalese or Himalayan Oolongs, having some trademarks of an Oriental Beauty, but the chocolate or cocoa or baked notes were honestly something out of a Laoshan Black. I’m glad that I snagged some for the limited edition, but I will say that only get this if you know what you’re getting. It does share a lot of similarities with the Winter Special which I slightly prefer only because of price. This is an excellent tea that I will finish quickly because I like it that much, but if you do decide to purchase what little of this tea there is, do so with care. I’m personally rating it a 90 although it’s a little closer to a 93-94 for my taste. The price is the only problem. I’m still glad What-Cha was able to offer it, and it’s my favorite of the limited edition teas right now. I wonder how the Ruby Black compares.

Flavors: Autumn Leaf Pile, Bread, Chocolate, Floral, Nuts, Rose, Stonefruit, Sweet

derk

I’ve been trying to limit my oolong purchases but after reading your exchange with eastkyteaguy in a tea note, last week I sprang for 3 of the 4 limited Jun Chiyabari offerings. It’ll be pouring rain through the weekend and I hope the postman doesn’t leave the package out!

Togo

There’s never enough of Jun Chiyabari tea! :)

Daylon R Thomas

Oolongs are so expensive…although they occupy the majority of my cabinet. And I have three of the four-except the Ruby Black.

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derk

I’ve been trying to limit my oolong purchases but after reading your exchange with eastkyteaguy in a tea note, last week I sprang for 3 of the 4 limited Jun Chiyabari offerings. It’ll be pouring rain through the weekend and I hope the postman doesn’t leave the package out!

Togo

There’s never enough of Jun Chiyabari tea! :)

Daylon R Thomas

Oolongs are so expensive…although they occupy the majority of my cabinet. And I have three of the four-except the Ruby Black.

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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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