Overpriced, but complex Gong Fu so far in 15-20 sec increments going up each time. The style leans more into a Baozhong, but the taste is a little bit closer to a Tie Guan Yin. Orchid and dense vegetal florals are the most prominent note about the very light smell and taste of the tea. Like the black, it’s got a cedar profile that sneaks into the orchids, especially during steep three. It’s also long lasting and has a little bit more vegetal and fruity build up towards the end.

Unlike Taiwanese teas, this Michigan made tea is more floral than it is fruity, but it’s a different kind of vegetal that I notice in more Chinese teas. I’m half tempted to put peony in the florals for the notes. The later notes are also more complex whereas the earlier notes are softer and more floral. It’s forgiving, but some complexity can be lost when I push the tea too far.

So far, it’s certainly stands its ground in taste and complexity against Taiwanese and Chinese teas. In terms of price, I hesitate more. I got this one to try out Michigan Terroir and support a cool business. I prefer the black tea a little bit more even if I prefer the softer profile of this one. The black tea stands out a little bit more overall, so I’ll see if I change my mind as my snobbery fluxes.

Simply put, I like this tea and impressed by the tea, but I’m not sure if it stands out enough from its predecessors to justify the price.

Flavors: Apricot, Cedar, Floral, Freshly Cut Grass, Incense, Orchid, Peony, Wood

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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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