100
I bought 50 grams thinking “I love this so much that I have to savor it and prioritize my expensive Lishan.” I have drank this tea almost every day since I last reviewed it, and there is less than 20 grams left. I can gong fu it, western it, and grandpa it. It puts me at piece, but it gives me enough energy to wake up enough to not nap after eighty minutes of driving and a few hours of student teaching. I emailed Alistair about it hoping there was more left over. Oh well. Hopefully, he’ll stock it again. Until then, I’m going to check out Old Ways Tea’s Qilans.
eastkyteaguy

If you’re looking for Wuyi oolongs, may I just state that Verdant’s Qilan is usually very good and Wuyi Origin’s Qilan is nice too. A good Shui Xian might also do the trick for you.

Daylon R Thomas

I’ve actually had the Verdant one in 2014 and was impressed with the orchid and jasmine florals. I am finicky with Shui Xians. I like Qi Lan yan chas a little more because slightly more floral. I actually have some Shui Xian from Berylleb that is incredibly smooth that I need to try again. There’s something heavy about Shui Xians that I have a hard time with….which is crazy considering how I love Wuyi blacks and the greener Shuixian cakes. Well, I could brew some up and tell you what I think nevermind I am probably being crazy-hence the ’good" modifier before shui xian.

Daylon R Thomas

Did you pick some of this one up in particular? I love this one so much because it is so well balanced and sweet.

Daylon R Thomas

As for Old Ways, they also specialize in Wuyi teas. They actually have a sampler pack for Qilans to show off the maocha before processing and some unroasted Qilan. I did not get the maocha myself, but Char had a favorable review of it on her website. Here’s a link https://oldwaystea.com/products/qi-lan-tea-master-set?taxon_id=10

Daylon R Thomas

I also don’t know too much about the differences in season for these myself. but here was an interesting way to sell them. Do you notice a difference in the winter crops for Shui Xians ?https://oldwaystea.com/products/winter-shui-xian?taxon_id=4

Daylon R Thomas

I also wonder wth this tastes like. I know huang pian basically means that the leaves are the large old ones that grandmas usually drink, and I’ve really liked the Zhengyan teas I’ve had of late….
https://oldwaystea.com/products/zhengyan-huangpian?taxon_id=4

eastkyteaguy

I’ve got a sample of this one somewhere. With Shui Xian, I mostly stick to the spring harvest. With Wuyi teas, the later harvests have a reputation for being much lower in quality.

eastkyteaguy

I was looking at that Huangpian earlier. I have liked the few other Huangpian teas I have tried. I saw a grass fragrance black tea too that looked interesting. I literally know nothing about Old Ways Tea though.

Daylon R Thomas

Same. Here’s the review that talked me into getting some.

eastkyteaguy

I just checked out that review. That looks like some quality leaf. I think I’m gonna take the plunge with you.

Daylon R Thomas

The prices are actually not bad either.

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eastkyteaguy

If you’re looking for Wuyi oolongs, may I just state that Verdant’s Qilan is usually very good and Wuyi Origin’s Qilan is nice too. A good Shui Xian might also do the trick for you.

Daylon R Thomas

I’ve actually had the Verdant one in 2014 and was impressed with the orchid and jasmine florals. I am finicky with Shui Xians. I like Qi Lan yan chas a little more because slightly more floral. I actually have some Shui Xian from Berylleb that is incredibly smooth that I need to try again. There’s something heavy about Shui Xians that I have a hard time with….which is crazy considering how I love Wuyi blacks and the greener Shuixian cakes. Well, I could brew some up and tell you what I think nevermind I am probably being crazy-hence the ’good" modifier before shui xian.

Daylon R Thomas

Did you pick some of this one up in particular? I love this one so much because it is so well balanced and sweet.

Daylon R Thomas

As for Old Ways, they also specialize in Wuyi teas. They actually have a sampler pack for Qilans to show off the maocha before processing and some unroasted Qilan. I did not get the maocha myself, but Char had a favorable review of it on her website. Here’s a link https://oldwaystea.com/products/qi-lan-tea-master-set?taxon_id=10

Daylon R Thomas

I also don’t know too much about the differences in season for these myself. but here was an interesting way to sell them. Do you notice a difference in the winter crops for Shui Xians ?https://oldwaystea.com/products/winter-shui-xian?taxon_id=4

Daylon R Thomas

I also wonder wth this tastes like. I know huang pian basically means that the leaves are the large old ones that grandmas usually drink, and I’ve really liked the Zhengyan teas I’ve had of late….
https://oldwaystea.com/products/zhengyan-huangpian?taxon_id=4

eastkyteaguy

I’ve got a sample of this one somewhere. With Shui Xian, I mostly stick to the spring harvest. With Wuyi teas, the later harvests have a reputation for being much lower in quality.

eastkyteaguy

I was looking at that Huangpian earlier. I have liked the few other Huangpian teas I have tried. I saw a grass fragrance black tea too that looked interesting. I literally know nothing about Old Ways Tea though.

Daylon R Thomas

Same. Here’s the review that talked me into getting some.

eastkyteaguy

I just checked out that review. That looks like some quality leaf. I think I’m gonna take the plunge with you.

Daylon R Thomas

The prices are actually not bad either.

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Bio

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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