Thank you Brenden for this sample! I liked this one WAAAAAY more than North Winds. North Winds is much lighter as a Gongfu, and though I am actually starting to prefer this method of black tea brewing, there were times where I had to do it western because I was off by a few grams and the particular leaf wasn’t as strong. I like my dark teas bold, but complex and full of flavor. That’s why I typically enjoy Irish Breakfast more than say English Breakfast because it’s got more umph. Along the same parallel, the Aliashan is bolder, and more complex to me. I’m getting all of the tasting notes that are on here.

Toasted, whole grain bread is the best, first comparison I get, coupled with a malt like red wine aftertaste. Caramelized plum, though, is what this tea fully tastes like, and what I get the most. Again, it’s a very complex black tea that is sturdy though done Gongfu. I actually did the first steep in ten seconds which is fairly impressive, and it certainly filled my cup. A part of me even prefers it to the Golden Bud Dian Cong. I wonder what it would taste like as the Jabberwocky or Cocoa Amore. I also drank this as soon as I finished Rivendell, and this is the Aragorn to Rivendell’s Arwen.

This may be a more medium black tea, but it is a man’s tea, dang it (so wish I could use the full profanity)! For black tea lovers and would be the best introduction to an Ailoashan black for a newbie. If you want something robust with three dimensions, this is the tea to try.

Flavors: Bread, Cherry, Cocoa, Malt, Plum, Red Wine

Preparation
200 °F / 93 °C 0 min, 15 sec 8 g 8 OZ / 236 ML

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First Off, Current Targets:

Whispering Pines Alice
Good Luxurious Work Teas
Wang Family’s Jasmine Shanlinxi
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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