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I need to keep this one short. Been busy with student teacher stuff and trying to figure out how to balance my energy levels, be more efficient with grading and paperwork, and maintain some semblance of a healthy personal life-i.e.-working out and seeing friends when I can without losing sleep. #Lifegoals.

Anyway, this tea was pretty unusual. The Jin Xuan similarities that Alistair described were present. Gong Fu brings out more dimension in my opinion because of how it fluxes from a first flush Himalayan tea, Dajeeling or from this general Terroir, in its light sweet florals and nutty roasted body. Western was pretty consistent, though the resteep values were decent and complex.

In general, the body was creamy and floral in some form for every brew, and subtle sweet notes occasionally popped in the background like plaintain. The first three and the last two steeps were the most floral, the middle body no matter the brew had the more light-
medium roasted nutty qualities. Though the oolong is still green, the more leafed sessions nutty notes bordered on the similarities of a first flush black tea, and even a hong cha or hwang cha without cocoa, but instead focused on the nuts, florals, and almost potato-y starchiness. You can still tell that it was an oolong, which is why I should say it is more akin to a light roast Jin Xuan or Dan Cong, but again, it is closer to a Dan Cong and the florals are more like the first and second flush black teas of the same Himalayan terroir.

Though I this tea is not my favorite, it was distinct and very likable. It is a worth while try for any sommeliar who wants to examine something experimental, and as with any Nepalese tea, I think its worth a try because this terroir is not always as appreciated as others. It has enough sophistication to think about and it has the special quality of balancing its floral and roasted character, which is a trait that I’ve seen in half the oolongs I have tried. Other people might be unimpressed and just categorize it as an oolong, or tea while at least noticing some of the florals. Though I do not need more of this tea in my life, it’s one that I am glad that I tried anyway as I get more hope from what Nepal has to offer.

Evol Ving Ness

Yay for student teacher challenges! You’ll figure it all out. Eventually. Yeah, those days can be hard.

Daylon R Thomas

It’s got the same re-occuring problems we talked about before. Everything has been predictable, as well as every mistake on my part. Time to put in a better prophecy to fulfill. What’s the process like in Cananda?

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Evol Ving Ness

Yay for student teacher challenges! You’ll figure it all out. Eventually. Yeah, those days can be hard.

Daylon R Thomas

It’s got the same re-occuring problems we talked about before. Everything has been predictable, as well as every mistake on my part. Time to put in a better prophecy to fulfill. What’s the process like in Cananda?

Login or sign up to leave a comment.

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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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