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drank Li Shan 2019 Winter No.540/2000m by Zhao Zhou
1705 tasting notes

Finally giving it a rating. One of the easiest going Lishans I have, and creamiest. It actually works as tumbler fuel, giving some coconut water vibes amidst its soothing healthy green taste. I’m excited for Leafhopper to try this one out.
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Leafhopper
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I’m excited to try it out now, too! :) I’m drinking some of the Wang Dayuling in my 150 ml Hongni teapot and it’s sweet orchid nectar. However, maybe that’s because the pour is longer so the steeps are more intense. I’m trying to open some of my own vacuum-packed oolongs to put in the swap boxes before trying yours, but it’s hard!

Daylon R Thomas
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Lol no worries!

Daylon R Thomas
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Also, you have unopened green oolong?! Jealy. Granted, I always plow through mine quickly.

Daylon R Thomas
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I had a hard time giving up the Dayuling, but since I had others I needed to get through, you’d be better off with it. It’s really good, though it changes a lot from session to session.

Leafhopper
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I try to keep only one or two green oolongs open at a time to maintain freshness, though I sometimes cheat if they’re not in vacuum-sealed bags. (Those zip pouches are already “open” when they arrive, right?) I actually still have some unopened oolongs from Wang and a couple from Ethan Kurland, plus a few from 2018-2020 that I need to finish.

I imagine it was hard to part with that Dayuling. Thank you! It’s so good that I might cave and pick up a 50 g bag, though I may change my mind once I’ve tried the Fushoushan. All the teas I’ve had so far from Wang have been excellent.

Leafhopper
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I tried the Li Shan today. It’s indeed floral coconut custard with a green edge, and is very enjoyable.

Must! Not! Buy! More! Green! Oolong!

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Leafhopper
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I’m excited to try it out now, too! :) I’m drinking some of the Wang Dayuling in my 150 ml Hongni teapot and it’s sweet orchid nectar. However, maybe that’s because the pour is longer so the steeps are more intense. I’m trying to open some of my own vacuum-packed oolongs to put in the swap boxes before trying yours, but it’s hard!

Daylon R Thomas
Delete

Lol no worries!

Daylon R Thomas
Delete

Also, you have unopened green oolong?! Jealy. Granted, I always plow through mine quickly.

Daylon R Thomas
Delete

I had a hard time giving up the Dayuling, but since I had others I needed to get through, you’d be better off with it. It’s really good, though it changes a lot from session to session.

Leafhopper
Delete

I try to keep only one or two green oolongs open at a time to maintain freshness, though I sometimes cheat if they’re not in vacuum-sealed bags. (Those zip pouches are already “open” when they arrive, right?) I actually still have some unopened oolongs from Wang and a couple from Ethan Kurland, plus a few from 2018-2020 that I need to finish.

I imagine it was hard to part with that Dayuling. Thank you! It’s so good that I might cave and pick up a 50 g bag, though I may change my mind once I’ve tried the Fushoushan. All the teas I’ve had so far from Wang have been excellent.

Leafhopper
Delete

I tried the Li Shan today. It’s indeed floral coconut custard with a green edge, and is very enjoyable.

Must! Not! Buy! More! Green! Oolong!

Login or sign up to leave a comment.

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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

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