I thought this one was intended to be an oolong, but no, it’s a white tea for this month’s Wanderlust Collection. I was surprised there was no vanilla and expected a potpouiri vibe with all the flowers in it.

Trying it out, it actually nails a very balanced floral boquet in a clean glass of butterfly peaflower blue. Rose, red currant, bergamot, and lavender are the overall flavor with the chamomile base mending with the white base in a smooth clean body. The chrysantemum sweetens it, but thankfully, is not more dominant than the other florals. I kept coming back to it with just two teaspoons gong fu and tumbler style. Fortunately, I got a generous amount in my sample bag this time. It’s comparable to the Cancer blend and the Crown Chakra blend. This was actually what I wanted and hoped the crown blend to be like, so it’s a win.

It’s good coldbrew in a lazy tumbler style to. I could see myself finishing this one quickly. I still like Ravello a little bit more, but I also could grow more fond of this blue gem.

Flavors: Bergamot, Creamy, Floral, Fruity, Lavender, Red Currant, Rose, Sweet


Sounds like a real flower bomb tea!

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Sounds like a real flower bomb tea!

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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


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.


Michigan, USA

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