1283 Tasting Notes

Quick intro note.

I got this one before it ran out. I hesitated a little bit because…I have too much black tea, but I know I will drink it. Since the recommendation was a 2, 3, 4 minute length, I minimized the leaf to around 3-4 grams brewing it on the lighter side. It was a little too light, but had definite flavor and mouthfeel. Plums, honey, and light roast melting into brown sugar were more prominent with a nice drying finish. I could see some similarities to Taiwanese blacks in the stonefruit profile, but the nearly floral and fruity dryness reminds me a lot more of a unroasted Lapsang.

It can be a little bit strong for me caffeine wise, but I like it. I’m going to amp up the leaf next time western, and maybe more so gong fu. I have a feeling this is going to have a lot to offer. This session was not as intense as other blacks I’ve had with a decent amount of complexity in aroma and mouthfeel. I will definitely write more on this one in the future.

Flavors: Brown Sugar, Drying, Honey, Malt, Plum, Roasted, Sweet

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I will likely amp up the rating in the future, but I’m giving it the “This is seriously good tea rating not quite a staple; still exceptional rating” of 88. I also did find myself craving it because it’s fresh without being too grassy, but smooth and easy to drink when I’ve already had too much tea and caffeine. Tulips,jasmine hints, florals, cream, a little bit of apple/citric acidity and sweetness, and zucchini/squash buttery greenness.

I had this immediately after an Alishan, and the profile is pretty damn close. I see myself coming back again, and it did surprise me with a 5th steep I didn’t expect. You really have to be generous with the leaf and precise with the brewing to get the right flavor profiles gong fu. That means I will probably finish this one faster before it’s expiration date.

I don’t think I’ve quite pushed the limits on this one yet, though I think I’ve got the majority of the profile the tea will offer. There could be more notes on this one, but I think I’ve written enough for now. It’s my goal to come back to teas that I say I’ll write about in the future and actually follow through with my promises.

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I’m amping up the rating because I keep on coming back to it. It was fruitier today, maybe due to the Michigan humidity, but it was the perfect balance between lilac, hyacinth, chlorophyll, green apple, grass, and creamy green coconut water notes. I even grandpa’d the remainder on steep 8 in a cup, and it evolved from creamy, green, lemongrass, osmanthus to melon and snappeas. Soo soothing and clean. I know the notes aren’t that different from any Alishan, and it’s not quite as peachy as some higher grade stuff I’ve had, but this one strikes the right balance of vegetal/grassy with other profiles that makes it stand out, like it’s exceptional aftertaste.

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I still have over 100 grams of this…. which is too much, but it remains as one of my favorite dancongs. It’s not quite as green as it was, but it’s still milky, floral, and it’s gotten a little bit fruitier as it’s aged. It’s like a heavily toned down Yashi, which is perfect. I also decided to only do three cups of it semi-gong fu since I already have an abundance of this tea and know what it does in later steeps. Usually, I don’t cut a tea so short, but I have other teas I need to get through and a limited amount of water. I know, blasphemy.

I still recommend this tea to anyone.

Flavors: Apricot, Cream, Floral, Fruity, Milk, Orchid, Pleasantly Sour, Red Apple, Red Fruits

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Quickie note:
I’m going to have to double check the bag, but I think it’s a 2021 one. Lilacs, Dill, Honeydew were the notes online, but Lavender, Melon, and Buttery were the notes on the bag. I was going to save it to plow through older tea first, but I came back from the Lavender Festival at Blake’s Apple Orchard, and needed something to pair with the lavender fudge and lavender lemon pepper chicken wings I got.

This was a pretty good match since the profile was pretty consistent with the food pairings. I gong fu’d it, and this is one of the more floral lishans I’ve had. I didn’t get too much of the citrus or pineapple notes I usually associate with the varietal, but I got plenty of honeydew melon with the distinctly gaoshan oolong green and buttery body notes. This one is on the fresher side of green, but not overpoweringly vegetal. It actually compared significantly with eating raw lavender leaves, and the lavender notes really hit in steep 2-5, but fade afterwards. The flavor remains strong even at the 10 steep, which was an overly long grandpa brew towards the end, but good.

The thing that stood out to me was the melon/lavender combo and the wetting mouthfeel. It’s not as thick as other Lishans, but the flavor rises in the mouth and continues into the aftertaste-which is another reason why I compared it in my head to eating raw lavender leaves because there is a resemblance to the nice burn and cooling effect from the oils in the teas hot temperature. Could be why dill was in one of the notes. Trident’s other high mountain oolongs tend to be on the heavy sweet/floral soft body side, and this one was the softest of the bunch I’ve had.

As per usual, I’m not rating it yet despite really liking it. It’s not the most forward Lishan I’ve had and ranks on the softer end. This oolong kind of resembles Tillerman’s Lishan and even Mountain Stream’s higher end lishans in it’s florals, and packs in the higher end of my tea stash so far.

Flavors: Apple, Butter, Dill, Green, Honey, Honeydew, Lavender, Melon, Sugar, Sugarcane, Sweet

Mastress Alita

I loooooooove lavender, I want to go to a lavender festival now!


Those lavender lemon pepper chicken wings sound interesting! Also, it’s funny how a lot of different teas from the same harvest seem to have similar flavours. I remember that for me, 2019 was the year high mountain oolongs all tasted like corn; maybe this will be the year of the honeydew melon. :)

Daylon R Thomas

I hope so. 2013/14 all were amped up with coconut and florals for me.

Daylon R Thomas

They used lavender to describe a log of the teas anyway. Their 2018/19 blended Shanlinxi distinctly tasted like lavender olive oil which is really unusual from what I’ve had in Shanlinxi, but I’ve tasted from Dayuling. I know most of it is the power of persuasion.


I’ve had a couple Shan Lin Xi teas that I could describe as tasting like lavender, though fortunately, not like lavender olive oil. I wasn’t drinking high mountain oolongs in 2013/2014, but it sounds like a good stretch.

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I should have added this last year. I have too much of this 2019 Tea, and have neglected it.

2.5, 3, 5 minutes western, not a lot of strength. It sits in a weird crossroads between being a white tea and an oolong, with the bag being labeled oolong. It used to be under the white tea section on the website, and don’t sell it at the moment. I know that technically, white is further from the oxidation of an oolong on the spectrum, but the flavor profile is in the middle too combining primarily fruity and floral elements.

A few oolongs from the Himalayan mountain range I’ve had tend to have a lot of the qualities of first flush or even second flush blacks, other bai haos, and on the rare occasion, oolong. If were to drink this one blind, I’d guess white. White grapes is extremely prominent in aroma and flavor, almost like white grape juice, with some lilacs in hints and wafting in the aroma. The aftertaste is crisply vegetal like peas as written, with a cooling effect on the tongue in the aftertaste like freshly cut cucumbers. Sometimes it swings more on the fruity end like riesling with a little bit of dryness that’s pretty nice.

I’m curious to see what other people think or experience, but has anyone else ever got the sweats from Himalayan Teas? I like Darjeeling, but I find myself sweating with the white and green teas from the area more than I do with most blacks. Any time I’ve had this tea, it’s made me a little sweaty, somewhat jittery. Granted, I DRINK A LOT OF TEA, so it could be the caffeine left over from other tea, but even when I’ve done this solo on a day, I’ve gotten the sweats.

So overall, I like the refreshing flavor profile of this tea and would highly have to recommend it for white tea lovers that like a fuller and defined profile without sacrificing its more gentle florals, but this one hits me pretty hard on the detox end.

Flavors: Cucumber, Floral, Grapes, Peas, White Wine

195 °F / 90 °C 2 min, 30 sec

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Loved this tea, and Sipdown!

This tea is one of the lighter Jin Jun Mei’s I’ve had, and it’s filled to the brim with golden fuzzy trichomes. I swear I dumped a 3 of a teaspoon of golden dust into my Manual Gaiwan. So pretty…

So here’s more of an update on the tea as I’ve had it so far. I’ve only been able to get the denser chocolate or cocoa notes if I really up the leaf levels, especially above 5 grams or a 1 g to 1 oz ratio closer to 7-8 grams for 5 oz longer steeps gong fu, or even more. On it’s own, it’s primarily sweet, malty, yam heavy, lightly toasty, honeysuckle, and floral pine with a little bit of a brassy note, some dried fruit like dried white raisins. Most sessions have been tumbler hauls, so I haven’t really gong fu’d it as much as I’d like, but since this tea has gotten a little softer over time, I’ve grandpa’d or western steeped it more often.

My rating remains the same, though I can see myself rating it higher. Trident’s service in coupling with the price range and flavor of the tea make me come back to it pretty often. Essentially, it’s my bougie tumbler drinker.

I also have many more black teas to finish off that I’m having a hard time getting through. Some of them I’ve hoarded avoided opening because I want to keep them as long as possible, but I’m going to have to.

Has anyone else found that golden, or more bud based black teas tend to not last as long as their black counterparts? Any personal experience or tea pro knowledge would be awesome!

Flavors: Caramel, Dried Fruit, Floral, Honeysuckle, Malt, Pine, Raisins, Sweet, Yams


YES. I have definitely noticed that the more golden leaf black teas are very complex when fresh, but fade in flavor very quickly.

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I liked this one. I didn’t love it…though at the same time, I deeply enjoyed it every time I brew it. It’s a little bit fruitier than the different leaf rolling I’m used to for a Qi Lan, but it’s somehow earthier/less woody. So peach, vanilla, earth, roast, petrichor, nut shell…in an nut shell. I plowed through the last of my sample in bulk…maybe 9 ish grams? I don’t know, the leaves were small and I brewed it in flash 15 second steeps. Quite good and smooth, but enough caffeine giving me a burn.

Second brew is giving me sweeter qualities, dare I say it? Chocolate, florals, minerals, PEACH, earth, dirt, brown sugar. The earth/sweet combo in how it hits the back of my tongue and the roof of my mouth remind me of some Hojicha. I probably could have avoided that flavor with less leaf. I still get plenty of sweetness and fullness that makes the tea so typically oolong.

I really like this tea, yet the dirt/earth qualities is what prevents me from being something I’d drink every day. I still like the other style of Qilan more because I prefer more florals…nevermind that’s a different kind of earthy note…if that makes even a lick of a sense. I’d be curious to see if anyone else has had a tea like this one. I know Teaforme wrote about one on a vlog, which was what inspired me to finish it off today. Between 78-80 for me personally.

Flavors: Autumn Leaf Pile, Brown Sugar, Chocolate, Dirt, Earth, Hazelnut, Mineral, Nuts, Orchid, Peach, Petrichor, Roasted, Sweet, Thick, Vanilla, Violet, Wood

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drank Coconut Oolong by DAVIDsTEA
1283 tasting notes

Okay, this not quite the same blend since it doesn’t have the lemongrass included in the description.

I like it anyway, and wish David’s Teas would keep it around. The smell of the bag is awesome, and it checks all the right boxes when I’m in basic flavor tea mood. The coconut is powerful, but it doesn’t overpower the tea base at all. It’s immensely floral, and keeps enough of the green notes of the baozhong that lets my brain imagine pineapple, and the the floral creamy texture of the tea reminds me of fresh and light coconut milk. I can taste the artificiality if I over brew it, but it tastes natural enough if I’m lighter on the leaves or steep time.

I’ve had this tea iced and hot so far, and I am loving it. I won’t rate it yet, but it’s what I look for in this kind of coconut flavored tea.

Flavors: Coconut, Cream, Floral, Grass, Sweet, Tropical

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I’ve had this one for a while, and I yet again thought I already wrote about it.

I’ve actually had both the 2019 and 2020 versions of of this tea, but I don’t know which one I’ve just opened. I am dumb.

Anyway, this was an extremely easy going Alishan that I drank in under a week the first time I had it, and I see myself finishing it quickly again. The light roast version of it is fruitier, but this one is extremely refreshing. I’ve found that Alishans are either really vegetal, or very fruity, but always floral and creamy in texture. I usually prefer the other mountains, yet if the Alishan is on the fruitier end, I will go for it.

This is one of the first teas in the middle of fruity and vegetal for my palette, leaning more on floral and green. I get some lemongrass and coconut on occasion, but I mostly get subdued fresia in the florals, some very light magnolia, under a heavy and heady orchid flavor/aroma. Either way it’s sweet. I actually brewed this unlike how I typically do it. I didn’t rinse it, and brewed it close to a minute, and then shortened the steeps 10-15 sec each time until I got to a good 27 sec steep four and five, and then I amped the tea back up to a minute, 2 minutes, and so on….and it kept on going and the huigan kept on giving, becoming lighter like lettuce.

I’ll just quote the company for the notes:

“Dry tea leaves are bright green, and smell of chlorophyll. First round of brewing brings out a strong floral flavor and fragrance. The tea liquor is a beautiful amber color. This tea is already starting to impart a long lingering aftertaste; the flavor starts floral, and moves to the deeper taste of orchids. The second of brewing imparts an additional woodsiness of mountain forests. Think freshly sprung bamboo shoots and old growth pine trees. The florality of the first round grows sweeter. This sweetness makes the tea liquor seem almost thick in the mouth. The fragrance of the second round is sweet, woodsy, and has an undercurrent of grass to it. The third round enhances all the notes of this tea. The woodsiness, florality, and taste of orchids are especially pronounced here. The aftertaste is very sweet, and lasts for many, many minutes.”

I’m not sure about the woodsiness, but it’s not a dry wood by any means. I know I’m using “ocean air” in my notes, but it’s got the feel of the heights in tropical mountains that is almost hydrating to inhale. I usually rate Alishans that are fruitier higher; however, the feels and fresh quality this tea gives me is making me put it above just the 90’s number I hover around.

It’s got a little bit of pine compared to most Alishans, and it’s got this really refreshing morning dew/mountain air quality that’s super easy to drink. It’s not the most flavor forward Alishan I’ve had, but it’s one of the most easy going ones that has enough complexity to make me think about it. The tea has enough sweet florals to balance out the grassy notes. Wang Family tea tend to specialize in the Shan Lin Xi’s, but this one is very well balanced and surprisingly fast and easy for me to down.

Flavors: Coconut, Cream, Creamy, Floral, Freshly Cut Grass, Fruit Tree Flowers, Green, Green Wood, Lemongrass, Ocean Air, Orchid, Osmanthus, Rainforest, Spinach, Spring Water, Sweet

195 °F / 90 °C 1 min, 0 sec 5 g 5 OZ / 147 ML

Sounds like a tasty tea, and I’m glad I picked some up in my order. :)

Daylon R Thomas

You did?! I am so excited to see what you think!


Yeah, I picked up basically all the high mountain oolongs, including the Li Shan, Cui Feng, Shan Lin Xi, and Chi Lai Shan. I even got a 10 g sample of the Fushoushan. However, I tried to save a little money by buying the High Mountain Experience set, which I thought contained 2021 oolongs but may in fact contain oolongs from 2020. I guess that means I’ll have to get to them quickly!


I just heard back from the vendor and it looks like the oolongs in the experience set are from 2021. Good news!

Daylon R Thomas

Yay! And all of those are really good.


Glad to hear it! :)

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First Off, Current Targets:

Whispering Pines Alice
Tillerman Tea Traditional Oxidation Oolong
Tillerman Tea Phoenix Village Dong Dings
Good Luxurious Work Teas
A good Qilan
Best Sachet Teas

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, Taiwaneese Assam, Wang’s Shanlinxi, Cuifeng, Dayuling; Beautiful Taiwan Tea Co.“Old Style” Dong Ding, Mandala 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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