One of my older favorites from Whispering Pines, and I could have sworn it was the base for the Harvest Chai…also a not so popular favorite of mine.

Whiteantlers, thank you so much for indulging me on this one. I am writing another note on it since I can’t find my original ones. It’s roasty, toasty, nutty and fruity. Butternut squash is what I’d personally label the overall profile, and the roast takes on some fire qualities with very minimum char. If it were sold on another website, I could see someone using “incense” in one of the notes. There’s something about it that reminds me of Frankensense or Nag Champa…which is weird and a stretch of two very different incenses for freakin’ tea, but it’s there for me.

It’s my quintessential fall oolong for sure. I think I originally rated in the 90s, but I haven’t been coming back to it extremely often. It’s got some power to it’s sweetness that’s a little bit heavy for me. 75% of my oolongs have honey in their description, and most of them are too sweet…I need a break every once in a while from the honey-geddon.

Flavors: Butternut Squash, Fruity, Nutty, Roasted, Toast

White Antlers

You are most welcome Daylon. Happy New Year to you. : )

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White Antlers

You are most welcome Daylon. Happy New Year to you. : )

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First Off, Current Targets:

Whispering Pines Alice
Good Luxurious Work Teas
A good Qilan
Best Jasmine Black Tea
Best Sachet Teas

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, Taiwaneese Assam, Wang’s Shanlinxi, Cuifeng, Dayuling; Beautiful Taiwan Tea Co.“Old Style” Dong Ding, Mandala Milk Oolong


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 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.


Michigan, USA

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