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January 2019 Club Batch #38, and it’s one of my favorites so far. The tea resembles their staple Shan Lin Xi, but more creamy and savory. The leaves are huge, and can handle long brews. One of the sessions on the blog had an initial rinse of 50 seconds for the first steep, and I’ve found that 3 grams is great for grandpa in a tumbler because this tea is smooth.

Their descriptors were vegetal, creamy, floral, with hints of a savory scone. This is on the savory end of oolongs, but has enough florals to keep it sweet and a creamy profile not dissimilar to macademia milk. The florals are noticeable, but generalized in the creaminess. I’d honestly miss them if I don’t pay attention. I get a faint hit of hyacinth, but more prominent violet flavor, honeysuckle hints, more pronounced vanilla, iris, a tiny bit of osmanthus, and a floral that reminds me of the aftertaste of a blossom tea. Again, they are otherwise negligible in the teas milkiness.

The rest of the tea has a smooth butter note and yields an oily body, and the herby vegetals are fresh and prominent, but they do not smack you in the face with spinach or vegetables. I’m not getting fruit notes yet, but I can maybe see some in the future. This tea is otherwise vegetal done right. Thank heavens for the more mature oxidation. I’ll write more about it in the future.

Flavors: Butter, Cream, Creamy, Floral, Herbs, Milk, Nuts, Olive Oil, Smooth, Sweet, Vanilla, Vegetal, Violet

Evol Ving Ness

And so you took the plunge! Yay you!

Happy with your decision? Have you signed up for the whole year?

Daylon R Thomas

Not quite. Been taking month by month

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Evol Ving Ness

And so you took the plunge! Yay you!

Happy with your decision? Have you signed up for the whole year?

Daylon R Thomas

Not quite. Been taking month by month

Login or sign up to leave a comment.

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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.

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Michigan, USA

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