85

One of my favorite samples so far. And as some of you can tell, I’m really developing a taste for Darjeelings….curse my expensive palette.

Teabox gave a good, accurate description of this tea and it is a very fresh, green black. Rose is really heady in taste and smell, and the liquor is actually very smooth and very mildly astringent, but an astringency with a citrus aftertaste. The grassy smell was a little bit off putting for me at first, but it is weirdly refreshing in the tea. It’s so green to me that it actually tastes closer to an oolong than a black, which shouldn’t be surprising considering it’s a Darjeeling. I had this tea at three minutes, and it continued to be good at five and even eight minutes being difficult to over steep. Personally, I would stop at five minutes and do longer brews in later cups.

The Giddapahar Special Muscatel remains as my favorite, but this one is one that I’d might buy. I’d recommend it for green tea lovers or as something to try if you want to find out the different dimensions Darjeeling has.

Flavors: Citrus, Floral, Freshly Cut Grass, Green, Rose

Preparation
190 °F / 87 °C 3 min, 0 sec 2 tsp 8 OZ / 236 ML

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Bio

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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