1514 Tasting Notes

2021 Harvest
First time trying out last night, and I was very happy with it so far. Huge, bulbous leaves heavy with intensely creamy florals. Visually, I kept on getting purple, blue, white, and yellow flowers in the taste and aroma. The flavor is extremely faint and light, but the texture is viscous while having just the right amount of floral flavor to taste like a light milky custard. Again, not straightforward in the flavor, but blooming in fragrance with some sweetness in taste.

Not rating it yet, but I like it. Only really down side is it does not last long. I only got 5cups using 1 min, 2 min, 3, 4, and 5, 5 being fiant.

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86

I’ve had this one for a little bit, and thought it was the same as the Milk Gaba. Guess not.

Describing this one is kinda difficult. It’s sweet, and I mostly get corn, squash, heavy buttered green beans, osmanthus, apricot hints, and jackfruit(?) in the notes. Today, I’m getting kettle corn with those other notes after washing it 15 and again 20 seconds with 75 ml, 195 F. Before in my tumbler, I’ve gotten Squash, green beans, yellow malt, and corn. The vintage I have is either 2020, or 2021. I can’t remember if I got it, or if Whiteantlers gifted it.

The weird combo between sweet and savory is what gets me from the GABA funk. Sometimes, it tastes like green and yellow skittles, and other times, it tastes and smells like vegetables. It’s fun and well, obviously oolong that I am happy Andrew offers, though I’m not solid on it. I like it more than some other Alishans I’ve had despite not drinking it super often. Sometimes the GABA funk is too much. Hypocritical, I know. There are also more florals, edging on violet, but I’m not sure.

Well, I added it to expand the data base. I like that it’s closer to the style of oolong I usually drink over a more oxidized version or a green tea. Still holding off on the rating ‘cause I’m not sure if I love it.

Flavors: Apricot, Butter, Corn Husk, Creamy, Floral, Green, Green Beans, Kettle Corn, Osmanthus, Savory, Squash, Sugarcane, Sweet, Thick, Vegetal

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97

Yeah, I’m a huge fan of this one. I currently have 90 grams of it at the moment and do not regret it. I’ve done it western and slopfu, gong fu using 150 ml 5 grams, 25, 30,35, 45, 65, 85, 105, 125, and then whatever getting different notes, but generally the same impressive combo of gardenias and orchids buttered into light spices and toasty chestnut mid sip, in aroma, and profile. The chestnut is both like the hard nut and the water chestnut, which is impressive. Astringency will occasionally come up, but not too much showing up as a light sourness like honey and persimmon. I love this tea so much because it’s such an incredible balance between floral green and oxidation. At one point, I though this was a Taiwanese Oolong due to the viscous body and combo of floral, sweet, and buttery. I keep coming back to it, and I wish I had enough room to include it in the box I sent Leafhopper. I’m rating it so high since it reminded me why I loved Tieguanyins in the first place, and I have not had one this complex and rich in a while.

Flavors: Butter, Floral, Freshly Cut Grass, Gardenias, Honey, Orchid, Persimmon, Toasty

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80

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80

Backlog:

Another Tea Nerd purchase, because I love Shanlinxi, Jin Xuans, and Qin Xin, and was curious about the development. I tried it out 150 ml with 4 grams after 3 minutes, and I didn’t get too much. The tea was generally fruity, kinda floral and a bright yellow, but not very forward. Some lily of the valley in the florals, but not a lot as it took some time to open. The tea somehow was kinda flat and soft in comparison to the nice aroma, and generally like other green oolongs. It wasn’t bad as it lasted 5 cups western, but there’s got to be more to it. I committed to 50 grams dammit, so I best make the most of it.

Flavors: Floral, Freshly Cut Grass, Fruity, Pineapple, Soft

Leafhopper

That’s disappointing. Maybe this varietal isn’t popular for a reason. I hope you’re able to dial in the parameters to get a better cup.

Daylon R Thomas

Not sure about that. I think it’s just new since the cross breeding only began 7 years ago, so it looks like there are still experiments going on. I will be adjusting the parameters. Even the note they wrote about it though was kinda muted-“Like a child, it is not quite either of its parents. Floral, but not tropical floral—silky but not milky—Qin Yun carries longan and pineapple flavors” I was hoping for the tropical flavors, and Pineapple is a tropical flavor by my pallette. I hope for more flavor-I think it could just be finnicky. I haven’t tried Gong Fu, so that might be the best way to go.

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93

Backlog:

Me, two weeks ago:
“I don’t need more tea, I need to get rid of some, drink down what I’ve got.”
One Day Later:
“OoOOOOOOOh 50 grams of Dayuling for 21 bucks? YES! AND it’s got some Jassid Action!”

Even when I downloaded the image, it was labeled as a Gui Fei. Trying it out Friday morning 150 ml, 5 grams, 15, 25, 30, 35, 45, 50, ?. ? something seconds, it’s definitely a Dayuling-floral, fruity, buttery, green, and nectary. The Gui Fei elements are not super pronounced, but the tea has a bit more of a honey profile than normal, adding more layers than typical Dayuling jasmine and lilac. Really enjoyed it, and I’m not sure what more to add other than I wish I got another 50 grams of this over the Ying Hong.

Flavors: Apricot, Butter, Corn Husk, Floral, Green, Herbs, Honey, Jasmine, Nectar, Nectarine, Sweet

Leafhopper

I had a similar thought process when I saw this tea. Then I looked at the shipping…

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Backlog:

A few failed attempts with this one. The site describes it as being more of a dessert like tea, noting cocoa nibs, caramel, strawberry, but I’ve only gotten the cocoa nibs with bitterness, tannin, and astringency. I’ve done it western like they recommend using 5g | 340ml water | 205° | 2:30, and 4 grams tumbler style, and it’s too much. I felt like I was drinking a Keemum or a Ceylon-essentially, English Breakfast, so looks like I gotta play with it to see what they are talking about. Maybe it’s just a more bitter tea than I was expecting?

Flavors: Astringent, Bitter, Cocoa, Drying, Malt, Tannin

Preparation
200 °F / 93 °C 2 min, 30 sec 5 g 8 OZ / 236 ML

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90

I’ve stared at this tea online for nearly a year and finally gave in. Qilans are my favorite Wuyi Oolongs, and I could only imagine what the varietal is like as a black tea.

I am going to be writing a quicky backlog, so this will not be as descriptive as normal. I have only tested western so far, so I only got about 3-4 cups. I expected the tea to be similar to the floral Georgian Evening Lilac Tea I have from Renegade, and I was right. That tea is more floral leaning into a weird jasmine and savory body, whereas this one is sweeter. Hyacinth and squash are definitely there, the toasted buckwheat is in steep two for me, and I personally get brown sugar in the sweeter notes western. No bitterness or astringency, and it’s really soothing. It loses it’s touch in steep 3, being floral and malty with some light roast.

I am looking forward to the fact I have 50 grams of it, and this is one of the teas I do not feel like I overpaid for or let down by. Hopefully, I will remember to write about this one again. It’s got my mark of tea nerd approval. I don’t know who’d be a fan-it’s a lighter sweet black tea that is not too forward, but it doesn’t lack body. We will see if I get more florid in the future.

Flavors: Brown Sugar, Floral, Roasty, Smooth, Squash, Sweet, Wheat

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88

I had a hard time putting the picture on for this one, but here it is. Getting some major hocus pocus vibes from the title, nevermind the song is classic. I’ve had a few coconut chai’s before that are usually green or try to lean more into the Thai direction, and this one does an awesome job of balancing everything out. The coconut flavor is prominent, but not fake as it transitions into the sweeter lemongrass and ginger, ending with cardamom and some light malt in the finish. Despite being a black tea, it’s not as full bodied as I expected. Astringency manages to pull in, but not a whole lot of it or bitterness from the tea-I get more bitter spice from the cardamom. I added some coconut milk and sugar for my brother and his with a splash of cream to add some fat, and it was smooth. Again, not super heavy, but sweet, nutty, and spicy.

Not rating it yet, though I’m a fan. I just wish I could have grabbed some of the French Toast Busters too!

Flavors: Astringent, Coconut, Creamy, Ginger, Lemongrass, Nutty, Smooth, Spices, Sweet

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Bio

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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