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Quick backlog.

It’s been a while since I had buddier blacks, and since I got some, I craved more since the last year I had some. Most of my notes of late will consist of black teas, mostly Taiwanese blacks and Fujian blacks.

I’m also making this one quick and will add more in the future. I had this as morning tumbler fuel, and it’s definitely chocolatey with more emphasis on the malt. I didn’t expect the tea was going to be as bright as it was with the malt. It’s not bitter, astringent, or strong, but there’s some nice briskness. I personally got citrus, sweet potato, dandelion, and brassy tannin from it from the two western steeps in the tumbler giving the tea a more sunny visual in my head as I drank it. It definitely woke me up with its Qi. The flavor is still smooth and great without being as bitter as the usual Assams or occasional Keemums, though it’s powerful enough to be a breakfast tea.

I very much like it, but need to do some Gong Fu before I rate it. I still recommend it and will share. I look forward to see what other people write about it on here.

Flavors: Chocolate, Citrus Zest, Dandelion, Malt, Smooth, Sweet Potatoes, Tannin

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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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