96

I am surprised I did not review it earlier. Anyway, this was the recent club batch that I’ve been anticipating. I’ve seen posts on the earlier batches with slightly different names, and the few that have been written always rave about the flavors that come out of the leafhoppers’ bites. Leafhopper of course waxed poetic about the earlier renditions of it, and now that I am tasting this year’s, I can see why. I’ve brewed it western 3 grams and 3 minutes per cup and 6 grams for 5 fluid oz gong fu using my 15-20 second standard with a few mess ups.

Honey is the prominent flavor of this tea and it is incredibly heady and forward no matter my brewing method. The dry leaf smells like honey roasted graham crackers, and the brewed leaf has the honey note bursting with fruits and other florals like papaya in the aroma. The western brews are incredibly unctious, with a vanilla floral leading the way into honey, cinnamon, graham-cracker, rose, apple,and another honey-crystal return. The Gong fu method divided the same notes, albeit sweeter and cleaner with ever present viscousity. Short steeps are bright amber yellow that transition immediately into a sunny orange. The second steep in both methods was also a little nutty, more akin to chestnuts, but fruity like peaches and yellow plums among other stone fruit. I also got some of the woodiness the company describes, but it was kinda like maple. The middle steeps also become a little woodier with the maple followed by noticeable pecan notes with some fruity peach accents in the end. The dryer notes are at the bottom of my tongue in every sip, and the sweeter ones coat the roof of my mouth with honey crystals in taste and texture. One person even described caramel on the blog page for it.

Going further into the tea, it was basically a lighter, sweeter version of the company’s Dong Ding staple. That used to be my fall tea for my cabinet, and I was happy to have a return of it in some form or another. This tea is very flexible and complex despite its honey forwardness. This tea is one of my favorites in my stash right now because of its complexity and fully developed flavor. I practically use it for my desert cravings, though it has kept me up at night a few hours, so I tend to drink it in the mornings and afternoons. It satiates my pallete, but stimulates my appetite, so I keep brewing more and more of it.

I’ll probably write another note because this tea has a great combination of lighter and darker qualities from the roast and the heady honey flavor. I wish I paid better attention while brewing, but it is so good that I just let myself enjoy it without the fuss of isolating every note in precise detail. There were times where I could not tell if my brain registered apple or peach for the obvious fruit tones. I hope that I gave you a decent idea of this sweet viscous baby anyway.

derk

Ohhh, honeybaby. That sounds good.

Leafhopper

It’s hard not to wax poetic about Eco-Cha’s bug-bitten teas. Glad you enjoyed this one!

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derk

Ohhh, honeybaby. That sounds good.

Leafhopper

It’s hard not to wax poetic about Eco-Cha’s bug-bitten teas. Glad you enjoyed this one!

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First Off, Current Targets:
Taiwan Sourcing Luxurious Jade Sampler (FRICKIN’ PRICEY)
Taiwan Sourcing Longhan Nectar Red Oolong

The best Alishan and or Lishan for the best price
The best Jade Oolong Period.
The best Dancong Period.

What-Cha:
Nepal Jun Chiyabari ‘Himalayan Tippy’ Black Tea
Lishan (I’m always stocking up on it)

My wish list is fairly accurate though it is broad.

Current Favorites:
Shang Tea/Phoenix Tea:
Tangerine Blossom

Golden Tea Leaf Company:
Iris Orchid Dancong Oolong
Dung Ting Oolong (green)
Ali Mountain Oolong

What-Cha:
Taiwan Amber GABA Oolong
Vietnam Red Buffalo Oolong
China Yunnan Pure Bud Golden Snail Black Tea
Taiwan Lishan Oolong
Kenya ‘Rhino’ Premium White Tea

Hugo Tea: Vanilla Black Chai

Liquid Proust Teas:
French Toast Dianhong
Nostalgia

Floating Leaves Tea:
Dayuling

Beautiful Taiwan Tea Co.:
“Old Style” Dong Ding

Me:

I am an MSU graduate about to become a 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), 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 with a dominant Eastern Asian influence. 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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