Eastteaguy, by your suggestion. I’ve had this for quite a while and I was tasting it to find some fruit notes if I could….while I stupidly ate green grapes with it. The pair was exceptional, but I had to cleanse my palette. On its own, my old notes stand the test of the time. It is as smooth and caramel like as ever, with the same orchid florals, the same nutty roast, the same vanilla and nutmeg spices, and the same mossy green wood and charcoal notes. Basically, I like Qilans more because they are more floral, while the Shui Xians are more woodsy. Like the taste of a plant is REALLY that different, but it is for me. Oh well, it’s enough for me to go little crazy for one over the other.
This is You :-D
Profile
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
