From Whiteantlers envelope dump! I look forward to these. I am going to be honest that I will have a hard time with some of the Pu-Erh leftover from the LP group buys (I’m having a hard time getting through some of my own), but they will be drank and they are deeply appreciated. The oolongs are my first hit.

Being the basic snob I am, I began with the 2018 Alishan. Dryleaf is extremely floral and fruity and peachy, bordering on scented from a distance, but nice and woodsy close up. I’m guessing there’s a hair of roast or more oxidation than the usual green Alishan. Brewing it up slop-fu-ly, 15, 30, 25, 33, 25, 35, ?, 60, ?, 3 minutes as of now…? means I lost track, and could have overbrewed it, but it turned out nice.

A lot happens. The rinse had slight honeysuckle, and the tea transitioned in the second and third steeps from creamy florals of hyacinth and a hint of a young red fruit I usually don’t get like cherry, to slight grassiness, melon, osmanthus hint, honeysuckle, then lingering sweet finish. Steep 25 sec is was sugarcane sweet, but floral and the remaining steeps were fuller and thicker with a nice deep yellow.

Later steeps got sweeter and fuller, and more of that weird red fruit. Some honey, still floral and creamy, but mostly sweet. It almost reminds me of a young cherry. I know I’m appropriating that from the notes of Camellia Sinensis’s Shanlinxi-unoriginal Daylon. Yet there is something fruitier about this one in later steeps. It’s been a long time since I’ve had an Alishan that has fuller fruit notes. Most of them from the last few years have been more vegetal, floral, and creamy than anything else-this is a good change of pace. It’s like a lighter greener version of Wang’s light roast Alishan.

While not super bold with its flavor, the balance and aroma of it is really nice. I was very pleased with this one. I wonder where you got this from Whiteantlers. It made my morning.

Evol Ving Ness

Daylon, in the past 24 hours, I have tried to post FOUR notes to you on your various threads and all. Have disappeared. Each note gets shorter.

Daylon R Thomas

HEY!!!! I missed you. I hope you are managing in this year. I’ve had some issues too and needed to repost some things.

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Evol Ving Ness

Daylon, in the past 24 hours, I have tried to post FOUR notes to you on your various threads and all. Have disappeared. Each note gets shorter.

Daylon R Thomas

HEY!!!! I missed you. I hope you are managing in this year. I’ve had some issues too and needed to repost some things.

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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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