The revisit as promised.

To really notice the natural flavor of this one, I drank it side by side with a heavily flavored milk oolong from Dragon Tea House, which will be now known as the B.S. tea.

This was done using water at 190 degrees, a tea spoon of leaves, and 3-4 ounces of water- which is sooo specific.

Like I reviewed before, this is a very subtle tea, and to really hone in what I should look for, I had to remind myself that this was a natural Ali Shan tea. Every single Li Shan and A Lishan has been drastically different for me though their profile is very, very similar. There have been Li Shan’s that were fruitier and creamier than the Ali Shan’s I’ve had, and there have been Ali Shans that were sweeter and again a bit fruitier than other Li Shan’s I’ve had. This dilemma of hit or miss also applies to Jin Xuans in terms of their fruity taste.

Jin Xuan’s are always creamy in texture with a smooth buttered spinach taste. Florals and fruitiness in the tea differ, but I always hope for something lemony, coconut like, or pineapple like. Taking into account that this is an Alishan as well, this tea might be more vegetal, floral, and subtle than I want.

So after two minutes and a half in the first steep, I get the same thing that I wrote in the previous long review but I appreciate more. This tea tastes like a smooth, nutty, and creamy oolong with a highly spinachy yet low aroma floral body with very minimal fruity hints. And when I say low scent floral-I mean it literally tastes like eating flowers with a narrow what-ya-ma-call-it grassiness.

Based on my recently extended experience with Jin Xuans, I’d call this a good standard, but a very standard Jin Xuan. A lot of more experienced drinkers would enjoy it for its subtlety and consistent quality, but the very light array of flavors that this has pales to other natural JIn Xuans.

I can see why people might prefer this to a flavored one. I’ve always had a slight understanding of flavored Milk Oolongs being so flavored that they are fake tasting, but I did not realize that even decent flavoring can also overwhelm the slightest of qualities. Good Jin Xuan’s to me normally have a fruity aftertaste that is close to something lemony or tropical. The b.s. oolong had it during specific brew times and temperatures. The natural tea flavors were otherwise muddled and more possibly with larger leaves. This oolong had the tropical flavor too, but it was there more because I was looking for it in the tea.

I’m still a bit partial to some flavored teas, but the natural taste to this is to be appreciated. This sample will probably end up in my consolidation sale.

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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


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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