85

Sipdown!

Well, I was hesitating to finish this off at the right time. The grassy dry leaf smell constantly changed my mind when I wanted to have a cup of this, but when I actually drink it, it’s as rosy and brisk as ever. I still would rate it higher because of how complex it is and the price for it on Teabox, it’s just that I don’t have the sudden urge to stock up on it. The sample was enough for me, which does show that this is a great quality tea in how satisfied I was with how little I had of it. At the same time, it is not a “I must always have” tea. Glad to be rid of it in my 16 ounces anyway.

You really can’t go wrong with this tea for a Darjeeling, save for bitter grassy over steeps. The astringency is like a cross between a black and green one, really. Refer to my prior note for a better idea for taste. But for those in a rush or those who don’t really care, it tastes like rose, light malt, and freshly cut grass. You can also get anywhere from two to five brews out of two teaspoons and nine ounces- shorter steeps for more cups, longer steeps for less but stronger cups.

Flavors: Astringent, Grass, Malt, Rose

Preparation
185 °F / 85 °C 2 min, 30 sec 6 g 11 OZ / 325 ML

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Bio

First Off, Current Targets:

Whispering Pines Alice
Tillerman Tea Traditional Oxidation Oolong
Tillerman Tea Phoenix Village Dong Dings
Good Luxurious Work Teas
A good Qilan
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

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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